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…

Lemon Garlic Pasta with Peas

This recipe is easy and light and hits the spot when you want something citrusy. Lemon and garlic and wine join forces to make simple pasta shine. I also discovered some new spices which I've added to the mix. New flavors are always exciting.

1/2 box pasta
2 lemons
2 tbls olive oil
1/4 dry white wine
6 cloves smashed, minced garlic
1 cup frozen green peas
salt, pepper, sage

Cook pasta according to package directions. For a one pan dish cook your pasta in an over sized frying pan (sometimes called a chicken fryer pan). They're about 14 inches and have higher sides than a typical frying pan. You can fill them half way with water and cook your pasta in them, amongst other uses.

Set cooked pasta aside in storage container. Retain 1/4 cup of the pasta cooking water in a heat safe measuring cup.

In the same pan add 1 tbl of your oil and heat on medium. When the oil is hot saute your garlic and 1/4 tsp salt. Cook garlic for about 3 minutes.

Add pasta back to garlic/oil pan. Add remaining tbl of oil, pasta water and wine and cook on medium for 3 more minutes.

Remove from heat and stir in your peas. Zest in both lemons and add the juice from both. Add pepper, sage and more salt to taste.

I like to let the whole dish chill in the fridge overnight before eating it. But it can be served immediately while still warm. Season individual portions with marjoram and nutritional yeast.

I also like to garnish each serving with some diced raw white onion, sliced black olives, a few spoonfuls of black beans, a few tsps of nutritional yeast and additional marjoram.