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…

Roasted Potato and Charred Leek Salad

Having recently made potato leek soup, I found myself  with extra potatoes and extra leeks. As a huge fan of roasted potatoes and roasted leeks, I thought combining them into a variation on potato salad would be a delicious way to use them and a great excuse to create a little homemade salad dressing.

It's easy. It's vegan. It tastes great.

Potato Salad
2.5 lbs russet potatoes, cleaned and cut into 1/2 inch chunks
1/2 lb halved and cleaned leeks
1/2 a medium red onion sliced thinly

Dressing
2 lemons, juice and zest
2 tsps spicy mustard
3 tbls olive oil
1 tbl sriracha
1 tbl hot sauce
1 tsp salt
1 tsp celery seed
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 jalapeno, minced
2 handfuls parsley, minced

You're going to roast your potatoes and leeks in a 450 F oven. Leeks for 12 minutes. Potatoes for 35, stirring at the halfway point. I put the potatoes on a sheet pan in a single layer and laid the leeks on top of them. Spray your sheet pan with cooking spray so the potatoes don't stick.

In a large bowl combine all the dressing ingredients, except the oil. Whisk in the oil slowly.

When the leeks are done cooking, you'll need to slice them thinly.

When the potatoes are ready, add all the salad components to the bowl with the dressing. Toss to coat.