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…

Crunchy Matchstick Potatoes

So in my ongoing quest to utilize the common russet potato in new ways I've stumbled across an interesitng phenomena. I decided for no reason other than whimsy to cut my potatoes into the matchstick (also known as jullienne) shape.

I would be cooking them on the stovetop so a small cut was required. Normally I do a very small dice. And that works out well. It's easy to get them tender without burning them. I was feeling kinda lazy, so matchsticks were several less cuts. I assumed they would still have the same quick cooking properties as their slightly more petit cousins.

Turns out they do, but with an interesting twist. If you slightly undercook them they come out crispy and crunchy even after refrigeration. And yet they taste and feel like fully cooked, yet crunchy potatoes.

I hadn't originally intended to undercook any, but as I'm not a knife samurai, not all sticks were exactly the same size. Some were thoroughly cooked while others were still slightly under.

When I went to eat them the next day I discovered the slightly undercooked ones were still crisp and yet had a pleasant taste and texture.

Season with salt, pepper, marjoram and garlic powder.

I also like to drizzle mine with some hot sauce.