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…

Cabbage Salad

I recently added a new addition to my usual salad fare. Shoprite has been selling green cabbage for $0.49 per pound. So roughly $1.00 per whole head. So I decided to try that to augment the romaine I usually use as that has increased in price to $1.69 per pound.

It tastes great and adds a better texture and crunch factor to the overall salad. I just use a mix of romaine and the cabbage. I use both raw.

Cabbage is great in that it's so much easier to prep. I just discard the outermost leaves in the store. Don't wanna buy what I'm not gonna eat. Then at home I can use a knife to chop the cabbage. It's much heartier than lettuce. So it doesn't wilt from chopping even after 5 or 6 days stored in the fridge.

A lot of people see cabbage and automatically think of cole slaw. To that I say phooey. Cabbage deserves better than to drown in an bowl of mayonaisse. It can stand quite nicely on its own merits.

Nutrionally it's similar to its darker leafy cousins. Boatloads of vitamin c. And a nice amount of vitamin k too. A fair amount of calcium.

Cabbage is so much better uncooked in my opinion. Once you cook it, it becomes smelly, tasteless grandma food. But left in its natural state it really shines. As nicely as any lettuce out there. And so much easier to prep.

It's such a tight head, I don't feel compelled to wash every leaf like I do with romaine. There are never any bugs hidden in there.

And call me crazy, but I like the root. It's crunchy and delicious. Other than the woodiest part, I chop it up and eat it. It's good stuff. So there's very little waste.

The trick to being happy with your produce purchases is buying what's cheapest. The cheaper the produce the better the product. Cheaper produce indicates a better crop. Never buy expensive fresh produce. You'll regret it.