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…

Rosemary and Paprika Rice and Beans

I wasn't sure what to do with my rice and beans. I usually go mexican or indian, but I was looking for a change up. With baby bella mushrooms and red wine as my inspiration I put this combo together. I was quite pleased with the results. I hope you will be too!

I'm always vegetarian, but kind of a lazy vegan lately. This recipe is definitely vegan  and really showcases how easy it is to coax a heck of a lot of of flavor from relatively simple ingredients.

1 cup crimini mushrooms roughly chopped
1/2 cup carrots roughly chopped
1/2 cup white or sweet onion diced
3 cloves garlic minced
1/8 cup minced hot peppers (equal portions jalapeno, serrano, habernero)
few ribs seeds from previous  mentioned hot peppers
1/2 cup dry white rice
1 can rinsed black beans
1/4 cup red wine
1 tbl olive oil
1 tsp rosemary
1 tsp paprika
1/2 tsp sage
1/4 tsp dill
1/4 tsp cayenne powder
1/4 tsp parsley
1 tsp salt
1/2 tsp black pepper
2  1/2 cups water, maybe more

In a large pot combine mushrooms, carrots, onion, garlic, peppers, water, wine, oil, salt and pepper. With the lid off bring to a boil and then let simmer and reduce for 10 minutes.

Add rice, remaining spices and continue simmering over low heat with cover on pot.

When rice is tender turn off heat and add beans. Stir to combine. Let sit covered on turned off burner for 5 minutes to warm throught.  Sprinkle on parsley. Stir to combine.

Serve immediately as a warm dish or transfer to teh fridge to chill for at least a few hours.