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…

Saffron Rice and Red Cabbage

Here's something I've enjoyed on several occasions that's all easy and replete with simple variations.

The base is yellow saffron rice. I get mine for $0.95 for 5 ounces. However, instead of just cooking the rice as directed I like to change things up a bit.

I'll start with an onion broth. I'll save my onion skins, roots and left over pieces. I'll simmer them in 2 cups water for 15-20 minutes.

Then remove the onion bits so only the broth is left. Add dried lentils and the rice packet. Continue cooking untils lentils and rice are tender. Making sure to add more water as needed. During the last 5 minutes of cooking add some frozen or fresh spinach and minced garlic.

The rest is even easier. Spoon your yellow lentil/rice mix onto a plate.. Top with a small handful of shredded raw red cabbage. Then a spoonful of rinsed canned kidney beans.

Drizzle with balsamic vinaigrette if desired.

This is also great inverted. Where you have a big bunch of red cabbage on the botom and a smaller pile of the lentils/rice on top of that. Then your garnish of beans.

Hot sauce is also a welcome addition.