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…

Sweet and Spicy Celery Chipotle Puree

Celery leaves are one of those ingredients that people often overlook and/or discard. But celery leaves actually deserve our respect. They pack a lot of flavor for not a lot of money. They're similar to parsley, but with a brighter, stronger flavor. They truly are the cinderella of herbs and they should definitely be invited to your next prince's ball.

I pride myself on using common every day ingredients that are inexpensive to create flavors that taste like a million bucks. Celery leaves are an easy way to accomplish that. None of the components of this puree are unusual or wildly expensive. Sriracha can be pricey. I got a big bottle at Aldi for $1.99, so shop around. Chipotles can seem expensive at first glance at $1.79 for that tiny can. It goes pretty far though. I easily get 3-5 servings out of it and I like things spicy.

This awesome puree is vegetarian, but can easily be vegan as well if you sub regular mayo for veganaise. This bright orange puree looks as good as it tastes. Dress salads, veggies, pasta, rice, sandwiches or anything with it. It's a little spicy, a little sweet and a little creamy. It's really easy to whip up in minutes, but has flavor for days, Give it a try... you'll be glad that you did.

Ingredients
1 cup diced celery (half of it the leaves)
3-4 slices sweet yellow onion
3 cloves garlic
zest and juice from one large lime
1/4 cup pickle juice
1-2 chipotles and 2-4 tsps adobo sauce
2-3 tbls sriracha sauce
2 tsps mayo
1/4 tsp basil
1/4 tsp garlic powder
1/4 tsp each salt and fresh cracked black pepper

Add all ingredients to a blender or food processor and thoroughly combine until smooth.

Adjust the heat to taste using more or less of the chipotle and sriracha.

Use immediately or store in fridge and use as desired. With its bright orange hue, it's as pretty as it is delicious.