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…

Sandwich Love

When people think of sandwiches they usually think of meat and cheese or some combination thereof. But the sandwich is one of the most versatile culinary constructions every conceived. It's not limited by such simple concepts and you shouldn't be either.

A really easy and delicious sandwich I enjoy is made with hummus. A thick layer of this delicious paste on either side of a seasme seed roll. Add to that crisp fresh red bell pepper and slice white onion. Yum. Add a slice of cheese if you're so inclined.

The hormel vegetarian chili sandwich is another great one that you might not have considered. Simply cook some white rice according to the package directions. Then add a can of the veg chili and let simmer for 3-5 minutes. Remove from pot and let cool. It makes an awesome sandwich on its own. An even better one with some lettuce.

Embrace cream cheese if you're so inclined. It's not just for bagels and lox. Spread some on a roll and add some black beans and garlic.

An egg sandwich is great on toast and pairs nicely with a vinaigrette dressing.

The key ingredient in any good sandwich is imagination. Experiment with flaovrs and combinations. Food loves risk takers.