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…

Creamy Tomato Tofu Puree

I love tofu. Those that don't love it, don't understand it.

If you're looking for it to add flavor you're fighting a losing battle. Tofu is for texture and protein. Nothing else.

In this case, we'll use it to create a creamy texture.

1 pint grape tomatoes
1 block, silken firm tofu
3 tsps salt
3 cloves garlic
2 jalapenos
2 tsps itallian seasoning
2 tbls olive oil
2 tsps black pepper
2 tsps harrisa paste
2 tbls hot sauce
1 tsp cayenne powder

For current or would be vegans who are confounded by how to replace heavy cream or milk in recipes, tofu is your answer. But it has to be silken or silken firm. Coconut milk can also replace milk or cream with amazing results. But if you need a protein bump, then tofu is the way to go.

Add all ingredients to your food processor and puree until a smooth emulsion is formed.

Chill in the fridge a few hours and then enjoy.

Tofu is a stellar thickening agent and provides that creamy texture in purees. Use it well and you will be rewarded with that same unctuousness you get from dairy based sauces and purees. You'll also get a nice hit of protein to power your muscles.