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…

Sweet and Spicy Garbanzos and Barley

A departure from my usual heat and spice heavy fare, this has notes of sweetness to accompany the mild heat.

2 cubanelle peppers
1 jalapeno pepper
1 banana pepper
1/2 cup white onion
3 cloves garlic

1/2 cup vodka
2 tbls olive oil
1 tbl red wine vinegar
2 tbls sriracha
1 tsp soy sauce
2 tps spicy mustard
3-5 cups water

1 can garbanzos, with 1/4 of the brine
1/2 cup dry pearl barley
1 cup escarole
1 cup spinach

cayenne, salt, black pepper

First two sets of ingredients go into a large pot. Start with 3 cups water. Bring the contents to a boil, uncovered. Continue to simmer uncovered for 15 minutes.

Add barley. Cover and simmer to cook the barley. Add additional water 1/2 cup at a time, as needed, to cook the barley to al dente.

Add escarole, spices and garbanzos. Add more water if needed to keep things loose. Cover and cook 5 more minutes.

Add spinach. More water if needed. When adding more water use enough to keep things moist, with a little bit of liquid in the pot, but not so much that it becomes a soup. You just want to maintain a bit of sauce in their. If you add too much water, you can simmer extra time, uncovered to reduce it.

Tate often to test for tender barley and proper seasoning. When the barley is tender. Cover, Turn off heat. Allow spinach to wilt for 5 minutes.