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…

Simple Bruscetta

Here's a really easy bruscetta for topping sandwiches and salads. My mom always buys this store made garden salad. It's just iceberg lettuce, cucumber, peppers, onion and a tomato. But then she never eats the tomato. There's a whole tomato in there and she just doesn't want it at all. Yet shee still purchases the salad.

So I try to use it if I can. Tomatoes are good. They deserve to be used.

I'll just dice it up small and then add 3 cloves minced garlic.

Then some ground ginger (fresh if I have it), dry cilantro and ground fennel. Plus some salt and black  pepper.

Sometimes I'll also add some balsamitc vinaigrette. But that's not a requirement.

Let it sit a while in the fridge. The tomato will give up its joices and the flavors wil mingle. It's good on sammies and salads. It's just a nice clean, fresh flavor works well in any situation.