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…


It was a grilling day again this Sunday. I had half a bag of fresh potatoes left over from last week and did not want to turn on the oven. So I cut them into thick wedges. Simple really. Half the potato and then half it again. Sprinkle with salt and pepper. Roast on the barbecue until charred on at least two sides.

I was able to fit the entire half bag of potato wedges onto my tabletop grill. Roughly 2.5 pounds of potato chunks. They took about 25 minutes. I turned them twice. Some of the smaller wedges took a little less time.

I then grilled two boca burgers and stuck some garlic on top. When I went to flip the boca burgers I removed the garlic and stored it in with the potatoes.

Then we added the cow burgers. Bleck. I put some chunks of garlic on them as well.

I sliced up some of the roasted garlic and put it atop my grilled boca burger and topped it with ketchup all on a freshly purchased bakery bun.

Mom did the same with her cow burger. Except she had garlic and sweet relish.

The potato wedges were crispy and crunchy on the outside and tender within. We had fresh salad as well. With iceburg lettuce, bell peppers, red onion and tomatoes.

I like that grilling keeps the house cool and you can still cook stuff that needs a lot of cooking. The charcoal flavor is nice. I like it best for corn on the cob. I don't feel it adds much to potatoes or anything at all to veggie burgers. But grilled corn on the cob is something to talk about.

I need to try some grilled onions, peppers or pineapple next. Just to discover what that's all about. But some more corn. Without a doubt.