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…

Dead Again

I love red cabbage. It's a great vegetable. It requires little to no preparation and taste great and is full of nurtients like vitamin c and vitamin a. It's also quite attractive. Red cabbage can be eaten completely raw, which is always convenient. Or it can be cooked or pickled. It's great braised or sauted. Picling really makes it tender and tart. While the raw version is crisp and a unique combination of bitter and sweet.

I find red cabbage is a great salad base comparable to any lettuce incarnation. It takes quite a lot of chewing to consume.... so it's ideal for overeaters. It wears me out just trying to finish it.

I realy simple and delicious red cabbage salad is easily composed with chooped cabbage, chopped green pepper, chopped carrots and sauted sliced garlic. It's nicely dressed with a little bit of vinaigreette salad dressing thinned with white vinegar. Finish with fresh cracked black pepper. and top with a few generous spoonfuls of black beans.

It's interesting how vegetables are evolving in cuisine. Once side players they are gaining prominence. The current trend suggests meat will become the side dish and vegetables areo to become the star.. I'm oaky with that. Although I can do without the meat altogether. I understand the transition is harder for some.

But people need to wake up. Dinining on dead flesh is disgusting.