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…

Always Saute Your Pasta

The secret to delicious pasta is to saute it. Restaurants do it all the time. Why shouldn't we. Whether you plan on topping it with tomato sauce or something else, for optimum flavor saute your pasta in its sauce.

It doesn't have to be a project or a fuss. You can boil and saute your pasta in the same one pan. All you need is a big giant skillet with high sides. To boil your pasta fill it about half way. Cover and bring water to a boil.

Add pasta and boil uncovered for time denoted on package. Drain with a slotted spoon to a large storage container. Set aside.

Return pan to burner and heat sauce, oil or other mix ins. Add pasta back to sauce mix. Saute in sauce mix for 5 minutes.