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…

Mediterranean Inspired Rice-a-Roni

Those pre-flavored rice mixes are not the healthiest option, but they sure are convenient and inexpensive. I like to augment them for better end result. It's minimal effort for a pretty nice payoff.

But today something really unexpected happened. What I thought would just be pretty good rice, turned out to be awesome! Hit me over the head to stop me from eating it awesome.

It all started with one box of rice-a-roni broccoli au gratin. It's pretty decent straight up. Cheese has that power.

Let me just say, I rarely follow the package direction on rice-a-roni. It's a hassle and only mildly improves the flavor. I usually just cook as I would any plain rice. Add water, little butter, rice and spices to the pot. Cover. Bring to a boil. Lower heat, Let simmer for about 20 minutes or until rice is tender.

What the rice-a-roni and carolina brands have over the knorr brand is that they take longer to cook. This may seem like a pitfall, but it's an asset when you want to add lentils to the equation. Lentils also take about 20 minutes. So this affords us the opportunity to add protein and use the premade seasoning packet to also flavor our lentils.

So I add the amount of water called for on the box, plus a 1/2 cup, 1 small pat of butter, 1/4 cup dry lentils, seasoning packet and the rice all to a large pot. Cover and bring to a boil. Lower the flame and let it simmer until it's still somewhat soupy. About 15 mintues.

To that I add 1 minced jalapeno, 7 cloves minced garlic and a about 1 tablespoon fresh minced ginger.

Cook a few more minutes, until the liquid remaining resembles a sauce. Kill the flame and add 6 ounces frozen broccoli/cauliflower blend. Stir. Cover and let sit on the stove for 3-5 minutes. Until veg is just barely defrosted.

Transfer to a heat safe storage vessel and let cool at least 15 more minutes or until the veg is completely thawed.

Cheese, garlic, jalapeno and ginger are a drool worthy flavor combination.