Vegan Pan Asian Mushroom Soup

This soup is all about the broth. Layers of flavor come together to create a complex broth in a relatively short amount of time.

It has a strong chinese influence, but it draws from various cultures.

It's great on its own and delicious over rice too. All the flavor is in that deep, dark, unctuous broth.

1 pint mushrooms, diced
5 cloves garlic, minced
1 large red bell pepper, diced
3/4 cup diced carrots
1 poblano pepper, diced
2 jalapeno peppers, minced
1 serrano pepper, minced
1 cup chopped kale
1 can kidney beans, rinsed
1 can black beans, rinsed

4 cups water
3 tbls olive oil
1 tbl horseradish, the one with just vinegar, no mayo
1 tbl soy sauce
2 tsps chinese mustard
2 tsps dill
2 tsps crushed pepper flakes
2 tsps celery seed
1 tsp coriander seed
1 tsp paprika
3 tsps salt
1 tsp black pepper

In a large stock pot cook down your mushrooms with 1 tsp salt. I used cremini mushrooms, but it's dealer's choice. When they start to take on a little color add olive oil. Give it a stir the add th…

Vegan Split Pea and Potato Soup

Split pea soup is a hearty and healthy meal and vegan would be glad to eat. It takes a little time, but it's not hard at all. You just have to be patient and your tastebuds will be rewarded.

1/2 dried split yellow peas (soaked at least 24 hours)
1 can vegetable broth
1 can diced potatoes
3 cloves garlic
1/4 cup frozen bell peppers
1/2 medium white onion diced
salt and pepper
1 tsp olive oil

Heat a large sauce pan containing olive oil on medium high heat. When hot saute onions until translucent. Add garlic and cook 1 minute more.

Add broth and soaked peas. Stir. Cover. Adjust heat to medium and simmer for 20 minutes.

Test peas for softness. They should be tender. If not, add a little water and continue simmering until they are.

When peas are tender turn off heat, but leave pan on warm burner. Use a hand masher or a stick blender to puree the soup until only a smattering of lumps remain.

Add pepper and spices. Stir. Cover. Let sit about 3 minutes or until peppers are heated through. Turn heat to low and stir often if neccessary to thaw and heat peppers.

It's delicious hot straight from the pot or served cold. You can add anything else you like and the flavor will still be good. Beans, corn, asparagus, greens, panko, nuts. It's a flavorful yet neutral base. And a great vegan meal.