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…

Summer Lentil Risotto (Vegan)

This is a summery salad style dish that works equally well cold as it does warm. While it's not actually risotto, I call it risotto because it mimics the texture and creamy sauciness of real risotto. Just give it a try. You'll see what I mean.

It also happens to be super cheap and very easy to make.

1/3 cup dry lentils
1/3 cup dry pearl barley
1/4 cup dry white wine (cheap is fine $8-12 per bottle)
1 can petite cut diced tomatoes
1/2 cup frozen mustard greens
5 cloves roughly chopped garlic
3 tbl smart balance light with olive oil
2 tsp montreal chicken seasoning
1 tsp cornstarch
1-1 1/2 cups water

I like to begin by cooking my barley. I like to cook it a little longer than I do my lentils. Bring barley and water to a boil and then simmer covered for 3 minutes. Add lentils and 1 tsp montreal seasoning. Continue to simmer until only a little water remains. Add mustard greens and wine. Cook until that has gone. Add tomato. Continue cooking uncovered for 3 more minutes.

Taste. Add more water if needed. Lentils and barley should be tender.

Add garlic, smart balance and remaining tsp of montreal seasoning. Heat 1 minute more. Add cornstarch. Warm 2-3 more minutes. Until the liquid has slightly thickened. Remove from heat.

Eat immediately as a hot mock risotto lentil and barley stew/soup. or let chill in the fridge at least four hours for a cooling summer lentil, barley and tomato salad.

The smart balance adds a creamy texture and vitamin b12. the wine creates a depth of flavor that would otherwise be lacking. The cornstarch helps to thicken the tomato/wine/water mixture giving your lentils a viscous sauce to swim in.

Although it's called montreal chicken seasoning it doesn't contain chicken or any other animals. It's just spices and herbs.

You can even eat it as a sandwich. I made a thin layer of mashed potatoes with peas and carrots and then a thicker layer of the lentil barley risotto mix. It was delish.