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…

Charred Cabbage

Cabbage was abundant and cheap recently because of St.Patrick's Day. So I found myself with a lot of it to somehow make enjoyable. Normally I'll just use it raw. But I've been watching this show from the UK. Masterchef Professionals UK Season 9 and on it one of the chefs did roasted cabbage.

He quartered the head, drizzled it with olive oil, seasoned and roasted it on a sheet pan in a pretty hot oven. It sounded like a brilliant idea, so I thought I'd give it a try. For the sake of having more charred bits of cabbage I decided to roughly chop it first.

I then tossed it with some olive oil, salt, pepper and paprika. Into a 450 F oven on a rack one step up from the bottom it went.

The first time I tried it I set the timer for 10 minutes. It wasn't really browned much at that point. So stir and return to oven. I let it cook another 7 minutes and it was pretty nicely done. Not every piece with be browned. Some will be really darker, others golden and still more just wilted. It's actually a nice combo of textures and flavors. The darker bits are very nutty.

I love this stuff on sandwiches. I haven't been using cheese on my sandwiches lately and this really fills that void. The less cooked pieces are almost creamy in texture. The darker pieces have a nice carmelized, nuttiness that ranges from mild to deep.