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…

Polenta - Easy Vegan Polenta

Recently I discovered polenta. What a wonderful food. Simple. Cheap. Delicious.

I scoured the Internet for polenta recipes. They all seemed so complicated. But polenta is supposed to be simple. And it can be. It is.

My polenta is easy, inexpensive and tastes great. I like to use it as a condiment. A vegan mayonnaise if you will. It adds great flavor to sandwiches and helps to keep the other ingredients on the bread. Bean sandwiches work much better with some polenta to keep everything intact. It also add texture, lots of flavor and nutrition.

Simple vegan polenta that's fast and tasty.

1 can vegetable broth
1 cup corn meal
5 cloves slice garlic
2 tbls vegan margarine
2 tbl nutritional yeast
black pepper, paprika, onion powder and garlic powder

Warm your broth in a whisk safe sauce pot. When its hot begin slowly whisking in your corn meal until it has all been incorporated. Continue whisking while heating over medium heat until it has reached the consistency of thin mashed potatoes.

Add garlic and continue whisking and warming over low heat for 2 more minutes.

Turn off heat and add in margarine, yeast and spiced. Whisk until margarine is melted and thoroughly combined.

Taste and adjust spices to your preference.

Serve immediate as a warm side dish or turn into a cool storage container and chill in the fridge for later. It's great on sandwiches in place of mayo or mustard.

When I happen to have poppy or sesame seed bread I like to add the excess to my polenta. They make great additions for both flavor and texture. Jalapenos would also be a welcome effacement.