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…

Grilled Sweet Corn

Corn season is upon us. The weather has gotten warm and the ears of corn have filled the supermarket produce section. We at the jersey shore love our corn. Low priced, sweet and beckoning to be eaten. Those with barbecue grills like to grill their ears of corn, which is a very nice way to cook it. My mother prefers hers boiled, which is just plain sad. But I like to grill mine in the oven.

If you don't have an outdoor grill or just don't feel like using it at the moment the oven is a great way to roast fresh ears of corn. We'll treat it very similar to the way we treat roasted potato. Both are a tender and sweet starchy treat.

Simple preheat your oven to 400 degrees F. In the meanwhile you can shuck your corn and make sure it's thoroughly cleaned or husk and silks. Lightly moisten each ear with some olive oil. Use a paper towel dapped with some and gently rub each ear. Then dust with some salt and pepper. Some cayenne is nce too if you like it.

When the oven is up to temp simply add your ears completely naked directly to the middle rack. Cook for 15 minutes. Turn the ears over and cook 15 minutes more.

You might want to cover the rack below with some foil to catch any oozings.

Remove from oven and let cool for 3 minutes before serving.

Crispy, crunchy, succulent and sweet summer corn grilled to perfection without a grill.