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…

Vegan Potato Salad with Hummus

Here's an idea that occurred to me this afternoon because of Labor Day. A healthier and better tasting potato salad everyone will love. It's vegan, but doesn't require vegan mayonnaise. It's easier too. And has hardly any ingredients.

Potato Salad Dressing Ingredients
1 cup hummus (your favorite variety)
1/3 cup white vinegar
1 tsp hot sauce (optional if you love heat)

In a large bowl combine the hummus and vinegar (and hot sauce if desired). Set aside.

Potato Salad Ingredients
3 lbs russet potatoes
1/2 cup shredded carrots
1/2 cup scallions

Preheat oven to 400 degrees F. Spray 2 baking sheets with nonstick spray.

Wash potatoes thoroughly and cut into 1/4 inch chunks. Leave the skins on. Roast potatoes for 15 minutes. Stir and roast 12 minutes longer.

Shred or mince carrots. Or buy pre-shredded. Mince scallions.

Let potatoes cool at least 30 minutes. Then add potatoes, carrots and scallions to the bowl of dressing. Stir to coat everything in the sauce. Refrigerate for at least a 1/2 hour longer.

Hummus is healthier and lower fat than mayonnaise and boasts way more flavor. Plus it's vegan. Roasting the potatoes instead of boiling them gives them a great dual texture of chewy and fluffy.

It's potato salad re-imagined for the next millennium.

The dressing also makes a great regular salad dressing for raw veggies and lettuce based salads. It's a versatile dressing that will add great flavor to most any food.