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…

Spicy Summer Tomato Dressing

A little bit of heat, a little bit of sweet and some smokey flavor to round it all out. Use on pasta, rice, salad, sandwiches. You could even use it as a hot soup, cold gazpacho, a sauce for lentils or as a dip for chips.

Spicy tomato dressing

16 ounces fresh roma tomatoes roughly chopped into quarters
1 cup fresh celery diced
1/4 white onion roughly chopped
1/4 cup red wine
5 cloves garlic thinly sliced
ribs and flesh from 1/4 jalapeno
ribs and flesh from 1/4 serrano
1/4 cup Balsamic vinaigrette salad dressing
1 chipotle and 2 tsps adobo sauce
1.4 tsp each paprika, basil, rosemary, oregano, salt and pepper

Add tomatoes to a hot skillet over medium high heat. Sprinkle with salt and pepper. Cook for 5 minutes and then lower heat to medium, add half the vinaigrette and continue cooking tomatoes for 5 more minutes. Add 1/2 cup of the celery and continue simmering as juices from tomatoes are released. Keep cooking and stirring over medium heat for 5 more minutes.

Add red wine and raise heat to medium high and simmer until wine is burned off. Add sliced garlic and cook until garlic is fragrant.

Add hot mixture to a blender along with both chilies, remaining vinaigrette, onion, chipotle/sauce, remaining celery and spices. Puree until smooth. Add additional spices to taste.