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…

Great Garlic Goodness

Do you love garlic? I mean, do you really love garlic? If you do, then this technique I'm about to share will become one of your all time favorites.

Do you have a microplane? Some people call it a zester. Whatever you call it doesn't matter. What matters is that you use this magnificent device on your garlic. A garlic press ain't got nothin' on this baby. You'll get crazy garlic flavor when you grate your garlic with this little gadget.

Just try it. Tell me you don't get the absolute most awesomest garlic flavor ever.

Just be careful. Don't grate your fingers in the process. Be certain to only grate the garlic and not yourself.

Also use this baby on your ginger root. And horseradish if you like that. And it's perfect for zesting citrus as well.

But you haven't really lived until you've had food with microplaned garlic in it.