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.

Ingredients
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…

Black Bean and Cream Cheese Sandwich

Today I bring you yet another bizarre, yet delicious vegetarian sandwich idea. Simple, elegant and outrageous. The cream cheese and black bean club.

Ingredients
1 sesame seed bun
1 tablespoon low fat cream cheese
1/4 cup black beans
1 teaspoon nutritional yeast
2 cloves garlic minced
1 teaspoon fresh cracked black pepper
1/2 teaspon garlic powder
4-6 slices kosher dill pickle

Spread cream cheese liberally on both sides of bun. Sprinkle with pepper and garlic powder. Add beans and minced garlic and top with yeast, then pickle slices. Close sandwich and slice in half. Enjoy this strangely captivating vegetarian circus of flavors.

I know it sounds strange, but I swear it's really good.