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…

Vegan Cilantro Sauce

I recently did a cilantro cream sauce using a mayo base. I've since concocted a diary and egg free verion. Just as good. Maybe better.

1 bunch cilantro leaves
1/4 cup chopped celery
2 tbls olive oil
1/4 cup white vinegar
1/4 cup water
3 cloves garlic
1 jalapeno
1 habernero
1 lime zest and juice
1 tsp cumin
salt and pepper to taste

Buzz it all up in your blender. Chill in the refridgerator for at least a few hours. Enjoy.