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…

Easy Vegan Mac and Cheese

When I googgled macaroni and cheese vegan style I was overwhelmed. All the recipes were so complicated. They had thousands of ingredients and about a million steps to complete. C'mon people... it's mac and cheese. It's supposed to be simple and easy and quick and just plain tasty. Stop over-complicating everything. Delicious vegan mac and cheese does exists and it tastes great.

1/2 box of pasta cooked
1/4 cup almond milk or other dairy free milk
2 tbls vegan buttery spread
5 tbls nutritional yeast
1 tsp spicy mustard
2-5 tbls white vinegar
some reserved pasta cooking water
garlic powder, paprika, salt and pepper

Cook pasta. Small pasta shapes with hole or indents work better, but any kind can be used. Drain pasta and reserve the cooking liquid. Add drained pasta back to hot pot on hot, but turned down to very low burner.

In a mixing bowl whisk together softened buttery spread, almond milk, nutritional yeast, mustard, 1 tbls of hot pasta water and spices. You can add vinegar and additional pasta water in small doses until you are satisfied with the taste and texture. Use pasta water as a thinning agent. Use vinegar to add tang, depth and to thin the sauce. To thicken a sauce you've thinned to much add a corn starch slurry or additional buttery spread.

Pour nutritional yeast cheesy sauce over pasta and warm everything through over very low heat stirring vigorously to coat the pasta.

Sprinkle individual servings with raw panko and/or soy based bacon bits.

Add green peas or other legumes for even more protein. Add broccoli, cauliflower or greens for fiber, crunch and vitamins c and a.

This yeast based sauce is tasty, easy and versatile. Enjoy its cheesy, tangy, sweet taste over pasta, rice, and vegetable. Try it on everything. You won't be disappointed.