Vegan Seafood Soup

Ingredients: (3-4 Servings)

1 large daikon radish

8-10 shiitake mushrooms

A hand full of kelp

A hand full of green peas

1 inch ginger

vegan crab cake (optional)

sea salt

olive oil

1. Thinly slice radish, mushrooms and ginger.

2. Put a large stock pot or a large skillet over high heat.

Sautee ginger, radish and mushroom slices for 5 mins.

3. Add water until the food is covered.

Bring to a boil.

4. Add a hand full of green peas and kelp.

Bring to a boil.

Lower the heat and cover with lid.

Let it cook for 10 mins.

5. (Optional)

Add vegan crab cake for some extra seafood flavor.

Let it cook for 5 mins.

6. Season with salt.

Chickpeas Stew

Ingredients: (2 servings)

Chickpeas (about 2 cups)

1 zucchini 

1 onion

1 potato
1 carrot

1 green pepper

3 tbs. tomato paste

3 cloves of garlic

1/2 tbs. minced ginger

sea salt

cilantro (optional)

cumin (optional)

1. Cook chickpeas first or use canned chickpeas.

2. Sautee onion, garlic, ginger and potato for 5 mins.

3. Add cooked chickpeas along with the liquid and the veggies to the sauteed onion mixture.

4. Cook 20 mins until veggies are tender.

5. Add tomato paste and cook for another 5 mins.

5. Season with salt, cilantro and cumin.

Chickpeas (garbanzo beans) nutrition facts

Black Bean Mushroom Soup

Ingredients:

black beans, onions, baby bella mushrooms, sea salt.

Cook the black beans until very tender first.

Then add some mushroom slices and onions.

Maybe a little more water if you want more soup.

Cook for another 10 mins.

Mushroom Miso Soup

Ingredients: Mushroom, bamboo shoot, 2 tbs miso, water. 

(All available in Japanese, korean or Chinese market)

Only 1 step: Stew everything in a bowl for 10 mins.

Tofu, seaweed, radish and potatoes are also great combinations with miso soup. Be creative! :-D

Radish Kelp Soup

Ingredients: 3 medium size daikon radish, kelp, kale, soy sauce, olive oil.

(Serving size: 2)

1. Chop daikon radish to 1/2 inch thick pieces.

Chop a small amount of kale leaves into thin strips.

Sautee radish and kale in a pan for about 8 mins until the radish is browned on each side.

2. Add 4 cups of water, 3 teaspoons soy sauce to the pan.

Add a hand full kelp into the soup.

Cover it, cook about 10 mins until the radish is tender.

Kelp is the best natural source of Iodine. Including some Iodine in our diet can effectively help regulate thyroid function, decrease radiation absorption, aid weight loss and reduce fatigue.

We can find Kelp at most of the Asian market. Kelp we buy from the store is usually dried and salted. But it is very easy to prepare. Usually there is no need to add additional salt to the kelp dishes, and it is very easy to use scissors to cut the kelp into any shape you want. If we cook kelp in a soup then no soaking required before cooking. On the other hand, if we cook it without water, we need to soak it in water until tender before cooking. It usually takes less than 10 minutes.

Root Veggies Chowder with Collard Ribbons

1. Combine orange juice, maple syrup, vinegar. Set aside.
2. Heat oil. Cook onion. Add salt and ginger. Add water to make broth. Set aside.
3. Heat oil. Cook potatoes, carrots and rutabaga until well-browned.
4. Add vegetables to onion broth. Cook until tender.
5. Add collard greens.
6. Stir in 2 Tbs. of orange juice mixture.
(From magazine)