Mixed Vegetables in a Basic Ethiopian Kulet Sauce

If I were to host a dinner party with friends, Ethiopian might just be my first choice, next to Indian cuisine of course. What is so refreshing about both cuisines is that it really is a communal dining experience. If there enough dishes on the table, everyone gets to try some of each.

I've only been to Ethiopian restaurants a small number of times, but it's always been a unique and pleasurable experience. Typically the diners are presented with an array of dishes of their choosing, served over a large round of injera bread (a spongey sourdough bread usually made with teff flour). You scoop up bits of the dishes with parts of the bread and can try whatever suits your fancy.

Having Indian meals with friends is very much enjoyable for much the same reason. Order more dishes and have a taste of everything, alongside rice and savory flat breads.

I cooked up this simple dish of mixed vegetables simmered in a hot, tangy and fragrant Ethiopian tomato and berbere spice sauce and served it up with some Ethiopian-style hummus and injera bread.

Notes: Feel free to use any variety of mixed vegetables on hand. Just remember to add the vegetables that cook quicker later on in the cooking process. You can even add cooked beans if you like. Kulet is a basic sauce that goes well with so many different foods.

Mixed Vegetables in a Basic Ethiopian Kulet Sauce

Recipe by Lisa Turner Adapted from Teff Love: Adventures in Vegan Ethiopian Cooking Cuisine: Ethiopian Published on July 22, 2015 Mixed vegetables cooked in a hot, tangy and aromatic Ethiopian tomato and spice sauce Print this recipe Ingredients: 1 tablespoon olive oil 1 small red onion, finely chopped 1 to 2 cloves garlic, minced or crushed 1-inch piece ginger, minced or grated 2 to 3 tablespoons berbere powder, to taste 1 tablespoon paprika 1 teaspoon ground coriander 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 tomato, diced 1 teaspoon sea salt, or to taste 6 cups mixed chopped vegetables (I used a large potato, diced, 2 medium carrots, cut into strips, a generous bunch of green beans, cut into 1-inch pieces, and 8 oz (225 g) button mushrooms, sliced) 1 1/2 cups water or vegetable stock 1/4 teaspoon fresh cracked black pepper, or to taste Instructions: Heat the oil in a large saucepan over medium-high heat. When hot, add the onion and sauté until softened and it begins to turn golden on the edges. Toss in the garlic and ginger and stir for another few minutes. Add the spices, stir for about 30 seconds until fragrant, and then add the tomato and salt. Reduce the heat slightly and simmer for another 3 to 5 minutes until the tomato is thickened but still chunky. If using potato or carrots or other root vegetables, add these and pour in the water or vegetable stock. Bring to a boil, cover, reduce heat to medium-low, and simmer until the potatoes and carrots are just tender, stirring occasionally — about 15 minutes. Add the green beans and mushrooms or any other vegetables you are using, and continue to simmer until everything is tender, roughly another 10 minutes or so. Add more water of stock if the sauce is too thick. Serve this dish anyway you please, over cooked grains or injera bread, or along with slices of avocado. The possibilities are endless. Makes 4 to 6 servings

Other mixed vegetable dishes to try from Lisa's Vegetarian Kitchen:
Mixed Vegetable and Avocado Salad with Almond Herbed Flatbreads
Miso Noodle Soup with Mixed Vegetables and Paneer
Indian Mixed Vegetable Soup - Contemporary Style
Chickpea Mixed Vegetable Poriyal

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

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Asian Stir-Fry

A lovely way to put vegetables on the plate anytime of year, stir-fries are especially inviting during the summer months. Pretty much any vegetable you fancy can be tossed into the mix, and with Asian seasoning, you know you are in for a satisfying main or side. With temperatures soaring early this summer, my mood to labor over complicated dishes has subsided. As I've always noted, simplicity does not mean boring, especially when the naturally sweet taste of fresh vegetables, with a bit of seasoning, make their appearance on the dinner table. In this case, you have a virtually balanced meal with azuki beans adding a bit more substance. All you really need is some rice on the side for a satisfying and nourishing dinner.

Asian Stir-Fry

Recipe by Lisa Turner Cuisine: Asian Published on July 13, 2014 Simple colorful medley of fried vegetables, mushrooms and red azuki beans simmered in a zesty Asian-style tamari, ginger and chili sauce Print this recipe Sauce: 1 clove garlic, minced or crushed 1-inch piece ginger, minced or grated 4 tablespoons tamari (soy) sauce 2 tablespoons rice vinegar 2 teaspoons coconut or brown sugar 1 tablespoon sriracha 1/2 teaspoon dried red chili flakes 1 tablespoon corn starch sea salt to taste Vegetables: 2/3 cup dried azuki beans (2 cups cooked) 1/2 tablespoon sesame oil 1 large shallot, finely chopped 6 shiitake mushrooms, sliced 6 button mushrooms, sliced 1 small carrot, cut into fine strips 1 red bell pepper, seeded and cut into strips generous handful of green beans, trimmed and cut into 1-inch pieces handful of bean sprouts 2 tablespoons toasted sesame seeds for garnish Instructions: Rinse the azuki beans and soak for 4 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender but not falling apart — roughly 40 minutes. Drain and set aside. Whisk together all of the ingredients for the sauce and set aside. Heat the oil in a heavy bottomed non-stick skillet over medium heat. When hot, add the shallot and sauté for a few minutes to soften. Raise the heat a few notches and add the mushrooms to the pan. Fry for another 5 minutes or so, until the mushroom are slightly browned and just begin to release their juices. Now add the carrot, red pepper, green beans and bean sprouts to the pan. Stir and fry for a few minutes. Add the sauce and simmer for another few minutes, stirring often, until the vegetables are just tender. Serve hot garnished with toasted sesame seeds along with a bed of hot fresh cooked jasmine rice. Makes 4 to 6 servings

Other quick fries you are sure to enjoy from Lisa's Kitchen:
Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans
Yunnan Stir-Fried Azuki Beans and Green Pepper
Butter Fried Corn with Potatoes, Beans, Peppers and Mushrooms
Pinto and Green Bean Fry with Millet

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

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Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

This succulent mushroom-centered presentation could easily be classified as a salad I suppose. A side dish perhaps, but honestly, the mushroom and spinach steal the show and deserve to serve as the centerpiece of a meal. Nutritional yeast lends a cheesy element to this dish and then there are the robust flavors of sun-dried tomatoes and black olives, complete with the meaty texture of the portobellos. Serve with a creamy vegetable lentil soup and a side of brown rice for a completely satisfying meal.

Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More Published on March 25, 2015 Plump juicy roasted portobellos stuffed with a savory filling of wilted spinach, sun-dried tomatoes and olives Print this recipe Ingredients: 1/4 cup sun-dried tomatoes 6 medium portobello mushrooms 2 tablespoons melted coconut oil 2 teaspoons balsamic vinegar 2 tablespoons coconut flour 1/2 cup water 2 tablespoons nutritional yeast 1 shallot, finely chopped 1 to 2 green chilies, seeded and minced 6 cups (6 oz) baby spinach, trimmed and roughly chopped 4 tablespoons Kalamata or black olives, pitted and finely chopped sea salt and fresh cracked black pepper to taste Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and finely chop. Set aside. Line a baking pan with foil and lightly grease with coconut oil. Preheat an oven to 450°. Clean the mushrooms and remove the stems. Finely chop the stems and set aside. Gently scoop out much of the inner part of the mushrooms, taking care not to puncture the bottoms and sides, and discard — you'll want to leave some of the mushroom interior so they retain their meatiness and shape. Transfer the mushroom caps to the prepared pan, hollow side down, and brush with a mixture of 1 tablespoon of the melted coconut oil and the balsamic vinegar. Bake for about 5 minutes until the mushrooms just begin to release their juices. Remove from the oven and wipe any excess juices from the pan. In a small bowl, whisk together the coconut flour and water. Let sit for 5 minutes, then whisk in the nutritional yeast. In a large frying pan, heat the remaining tablespoon of coconut oil over medium heat. When hot, add the shallots, chilies and mushroom stems, and stir for a few minutes to soften. Add the spinach a few handfuls at a time, stirring until wilted. Stir in the coconut flour mixture, sun-dried tomatoes, olives, and salt and pepper to taste. Cook for another few minutes, stirring frequently. Flip the mushrooms over on the pan and distribute the filling evenly among the mushrooms. Bake in a 400° oven for 5 to 7 minutes until the filling begins to brown. Place under a broiler for a few minutes to brown the mushrooms and filling further. Makes 4 to 6 side servings or 2 to 3 main servings

Other stuffed delights from Lisa's Vegetarian Kitchen:

Stuffed Eggplant Poriyal
Quinoa Stuffed Tomatoes
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Samosa-Style Stuffed Baked Potatoes

On the top of the reading stack: Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More

Audio Accompaniment: Marsen Jules

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Hungarian Mushroom Soup

I love mushrooms. I could quite literally eat them every single day without tiring of them. And I do love soups. Until I tried this recipe for Hungarian soup, I thought I had a a favorite mushroom soup recipe, but now I'm not so sure.

I've had this recipe up for one my all-time favorite mushroom soups for over seven years, but I've never forgotten about it all this time and felt that it is just that good that I should share it again for all those readers who have come along since that time, complete with updated photos. Creamy, fragrant and just perfectly seasoned with paprika, lemon and dill, I am confident that this Hungarian soup will also become a favorite for anyone who missed it the first time.

Notes: Milk can be substituted for the yogurt and buttermilk if desired. For the full taste experience, be sure to use fresh dill for this recipe.

For a satisfying lunch or light supper, serve with savory dill ricotta muffins.

Hungarian Mushroom Soup

Recipe by Lisa Turner Cuisine: Hungarian First published on February 7, 2008 A fragrant, creamy and beautifully flavored Hungarian mushroom soup seasoned with fresh dill and paprika Print this recipe Ingredients: 2 tablespoons unsalted butter 1 onion, chopped 8 oz (225 g) mushrooms, cut into large chunks 2 teaspoons fresh dill, finely chopped 1 tablespoon hot paprika 1 fresh red chili, finely chopped 1 1/2 tablespoons tamari (soy) sauce 2 cups vegetable stock or 2 cups water + 1 teaspoon celery seed 3/4 cup plain yogurt 1/4 cup buttermilk 2 heaping tablespoons whole wheat flour juice from 1 medium lemon (about 2 - 3 tablespoons) sea salt and fresh cracked black pepper to taste 1/2 cup sour cream 1/4 cup fresh parsley, chopped Instructions: In a large saucepan, melt the butter over medium heat. When hot, add the onions and sauté for 5 to 7 minutes or until softened and translucent. Raise the heat slightly, add the mushrooms. and sauté for another 5 minutes or until the mushrooms are cooked and just begin to release their juices. Add the dill, paprika, chili, tamari and vegetable stock or water. Simmer on low heat, uncovered, for 12 to 15 minutes. In a medium bowl, whisk together the yogurt, buttermilk, and flour. Stir the yogurt mixture into the pot. Cover and cook gently for another 12 to 15 minutes. Add the lemon juice, and season with salt and pepper to taste. Remove from the heat and stir in the sour cream and parsley. Serve hot or warm, garnished with chopped dill, parsley or a sprinkle of paprika. Makes 4 to 6 servings

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Eggplant, Mushroom and Cheese Quiche

I'm rather off and on again when it comes to eating eggs, but when an egg dish is done well it can be a real treat. So when I saw an egg recipe in Yotam Ottolenghi's latest cookbook, Plenty More, I knew it was time to interrupt my latest break from eggs … especially when eggplants are involved.

But it's not just the eggplants or the mushrooms — which I added to the recipe — or the sheep's milk feta cheese, baby plum tomatoes or jalapeños that I also added for a little kick that make this quiche such an attractive and tasty dish. It would be delicious in any case, but what really elevates the flavor is brushing the top of the quiche with za'atar, a tangy, zesty and salty blend of herbs and toasted sesame seeds that's easy to make at home. Do make a fresh batch of this blend. It will not only make your quiche a fabulous lunch or light dinner but you'll have plenty left over to dip bread and olive oil into for a fantastic treat. It keeps well in the fridge in a well sealed jar for a good while, if it doesn't get eaten up right away.

Eggplant, Mushroom and Cheese Quiche

Recipe by Lisa Turner Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Published on January 8, 2015 Attractive egg and feta cheese quiche baked with eggplants, mushrooms and tomatoes brushed with a tangy, zesty and salty blend of herbs and toasted sesame seeds Print this recipe Ingredients: 1/4 cup olive oil + more for brushing and frying 2 medium eggplants, sliced crosswise into 3/4 inch rounds 6 to 8 button mushrooms, sliced 3 jalapeños, seeded and finely chopped 5 oz (150 g) feta cheese, crumbled 5 oz (150 g) cream cheese 3 large eggs 1/4 cup heavy cream 1 cup baby plum tomatoes, halved lengthwise 1/3 cup fresh oregano, roughly chopped 1 1/2 teaspoons za'atar sea salt and fresh cracked black pepper to taste Instructions: Preheat the oven to 400°. Line the bottom and sides of a 8 × 8 inch baking pan with foil. Brush with some olive oil. Line a baking sheet with parchment paper and put the eggplant slices on it. Brush the eggplant with a 1/4 cup of the olive oil. Sprinkle with a bit of salt and a generous amount of black pepper. Roast for 40 minutes or until the eggplant is soft and golden. Set aside. Turn the oven temperature down to 325°. While the eggplant is roasting, fry the mushrooms in a few teaspoons of olive oil over medium-high heat. Stir often, adding the jalapeños after a few minutes. Sauté until the mushrooms start to brown and release some of their juices. Set aside. In a medium bowl, beat together the cheeses, eggs, heavy cream and some black pepper until smooth. To finish, arrange the eggplant slices over the bottom of foil lined pan. There should be some overlap. Layer with mushrooms and jalapeños and then the tomatoes. Sprinkle with half of the oregano. Pour the cheese and egg mixture over the vegetables and top with the remaining oregano. Bake for 35 to 40 minutes, until set and the top is golden. Remove from heat and transfer to a wire rack to cool to room temperature. When ready to serve, mix za'atar with 1 teaspoon of olive oil and brush over the top of the cake. Remove from the pan and cut into squares. Note: I also included some roasted red onion as I had prepared some for another dish I was serving. If using, add to the pan with the mushrooms and jalapeños. Makes 4 servings

I'm sharing this with Jac's Bookmarked Recipes.

Other cheesy delights to enjoy from my kitchen:
Cheese Potato Puff with Dried Mushrooms
Cheddar and Mushroom Shirred Eggs
Cherry Ricotta Crêpes
Greek Feta & Olive Frittata

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Spicy Portobello Mushroom Chili

It might seem strange to call this chili, as it contains neither meat nor beans. Nevertheless, the portobellos add a meaty texture to this spicy dish that is reminiscent of traditional chilies. The mushrooms are simmered in a rich and spicy tomato base, along with some red bell pepper, resulting in a comforting dish that will heat you up and satisfy any cravings for spiced up food. Needless to say, mushroom fanatics like myself with also get their fungus fix. I served this alongside some sweet potato fries, but it would be quite good with brown or white rice too. To fill it out further, serve with a leafy green salad on the side.

Spicy Portobello Mushroom Chili with Sweet Potato Fries

Recipe by Lisa Turner Adapted from The Chubby Vegetarian Published on December 29, 2014 Simple hearty no-meat and no-bean portobello mushroom chili served with zesty sweet potato fries Print this recipe Ingredients: 1/2 oz (14 g) dried porcini mushrooms 1 tablespoon coconut or other cooking oil 1 onion, chopped 2 fresh chilies or jalapeños, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 2 teaspoons chili powder, or to taste 1 1/2 teaspoons paprika 1 teaspoon ground cumin 1 1/2 teaspoons ground coriander 3 medium tomatoes, diced 1 teaspoon coconut or brown sugar 4 large portobello mushrooms, roughly chopped 1 red bell pepper, seeded and chopped 1 teaspoon sea salt, or to taste fresh cracked black pepper Sweet potato fries (optional): 1 large sweet potato, peeled and cut into 1/4-inch strips 2 teaspoons olive oil 1/4 to 1/2 teaspoon cayenne, to taste sea salt and fresh cracked black pepper to taste Instructions: To make the chili, begin by soaking the dried mushrooms in 2/3 cup hot water for 20 minutes. Drain, reserving the soaking water, and roughly chop the mushrooms. Set both aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion to the pan and sauté for 6 to 8 minutes until the onion is nicely browned. Add the chilies or jalapeños, ginger and ground spices. Stir and fry for a few minutes, then add the tomato and sugar and cook until it thickens a little — roughly 5 minutes. Add all of the mushrooms to the pan, the red pepper and the reserved mushroom soaking liquid. Bring to a boil, reduce the heat to low, and cover. Gently simmer, stirring occasionally, for about 45 minutes or until thickened to your desired consistency. Meanwhile, if making the sweet potato fries, toss the sweet potato strips with the olive oil, cayenne and salt in a large bowl. Transfer to a parchment-lined baking sheet and bake in a preheated 450° oven for 15 minutes. Make sure not to crowd the potatoes on the pan. Flip the sweet potatoes and cook for another 10 minutes until golden. Season with more salt and some black pepper. When the chili has finished cooking, season with salt and plenty of black pepper. If it is not thick enough, remove the lid and simmer for a while longer. Serve hot over rice or sweet potato fries, topped with pieces of avocado, accompanied by a leafy green salad on the side. Note: Adjust the amount of chili powder used according to your preference. The intensity of heat varies depending on what kind of chili powder you are using. Here I used Kashmiri chili powder, which tends to be a bit milder than most chili powders. Makes 6 servings

Other chili recipes from Lisa's Vegetarian Kitchen:
Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili
Black Bean Chili with Mushrooms and Toasted Spices
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

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Thai-Style Creamy Coconut Lentil Mushroom Soup

My experience cooking Thai food is relatively recent, but since I started experimenting a few years ago it has probably become my favorite cuisine — aside, of course, from Indian. I find the unique fragrances and flavors of Thai ingredients — coconut, lemongrass, galangal and, of course, chilies — quite irresistible, as well as being easy to combine with all sorts of vegetables to make healthy and delicious meals.

I've lately been making an effort to incorporate even more vegetables into my meals, and the presence of part of a head of cauliflower and some homemade Thai green curry paste in my refrigerator led naturally enough to a Thai-style vegetable soup. With the addition of earthy green lentils, tangy tomatoes, red peppers, bean sprouts, plump oyster mushrooms — also an essential of Thai cooking, in my humble opinion; coconut milk, tamari sauce and an assortment of spices, the result was a creamy, fragrant, hearty and nourishing soup that made the best of a blending of Thai and other south Asian cuisines. Each bowl — and in fact each spoonful — was a wonderful contrast in seasonings and textures that made it a big hit with me, my husband and my best friend Basil.

Thai-Style Creamy Coconut Lentil Mushroom Soup

Recipe by Lisa Turner Cuisine: Thai Published on October 27. 2014 A creamy, fragrant, hearty and nourishing vegetable, mushroom and lentil soup with coconut milk and Thai and south Asian seasonings Print this recipe Ingredients: 1/2 oz (14 g) dried mixed mushrooms 2 tablespoons coconut oil or sesame oil 5 green onions, white and green parts, sliced and separated 1 cup cauliflower, trimmed and cut into bite size pieces 1 clove garlic, minced or crushed 1-inch piece ginger, minced or grated 3 Thai or red cayenne chilies, seeded and finely chopped 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon turmeric 2 to 3 tablespoons Thai green curry paste, to taste 2 large tomatoes, chopped 14 oz (400 mL) can coconut milk 3 to 4 cups vegetable stock or water 1 cup green lentils 3 lemongrass stalks, trimmed, cut into quarters and slit lengthwise 1 tablespoon tamari (soy) sauce 8 oz (225 g) oyster mushrooms, roughly chopped 3 red bell peppers, seeded and chopped small handful of bean sprouts 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper juice from 1 lime (2 tablespoons) Instructions: Soak the dried mushrooms in 1 1/4 cups of hot water for 30 minutes. Drain, reserving the soaking water, and roughly chop the mushrooms. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the white parts of the green onion to the pan along with the cauliflower. Stir for 5 to 7 minutes, until the onion has softened and the cauliflower begins to brown a little. Add the garlic, ginger, chilies and spices to the pan. Stir for a minute or two. Add the Thai green curry paste, stir once, and then add the tomatoes. Cook for another few minutes to slightly reduce the tomatoes. Pour in the coconut milk, 3 cups stock or water, lemongrass, the reserved mushroom soaking water, and the lentils. Bring to a boil, reduce the heat to medium low, cover, and simmer until the lentils are tender — about 25 minutes. Now add the tamari, green parts of the green onion, dried and fresh mushrooms, red pepper and bean sprouts. Simmer for another 10 to 15 minutes, adding a up to 1 cup more stock or water as necessary to achieve your desired consistency. Season with salt and pepper to taste and stir in the lime juice. Cook for another few minutes and discard the lemongrass pieces. Serve hot, alongside a bed of fresh cooked white jasmine rice. Makes 6 servings

Other Thai soups from Lisa's Vegetarian Kitchen:
Thai Red Curry Vegetable Soup
Thai Coconut Mushroom Soup with Kidney Beans
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Tempeh Soup

On the top of the reading stack: Plenty More by Yotam Ottolenghi

Audio Accompaniment: Marsen Jules

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Miso Noodle Soup with Mixed Vegetables and Paneer

Asian and Indian flavors come together here for one nourishing and stunning bowl of soup. White shiro miso nestles up with tender plump golden brown cubes of fried paneer cheese and loads of vegetables — snap peas, mushrooms, bean sprouts, red pepper, corn and kale. To fill it out even further, rice noodles make an appearance for an extra creamy bowl of bliss. My husband asked if I used coconut milk here, but it wasn't even necessary, as much as I adore adding coconut to soups and grains.

Miso adds a uniquely earthy and salty flavor to soup stocks, and it's an easy way to add plenty of protein to your soups as well. This is also a great soup for using just about any combination of vegetables you might have on hand.

Notes: I used two ears of fresh corn for this recipe. I roasted the corn in their husks directly on the middle oven rack for 30 minutes at 375°. When cool, remove the husks and shave the corn off the cob with a sharp knife. Roasting the corn helps bring out its natural sweetness. Frozen corn can also be used here — simply thaw it before adding it to the soup.

If you want to keep it vegan, fried tofu could be used in place of the paneer.

Miso Noodle Soup with Mixed Vegetables and Paneer

Recipe by Lisa Turner Cuisine: Asian Published on October 20, 2014 Creamy, flavorful miso noodle soup loaded with nourishing vegetables and fried pieces of paneer cheese Print this recipe Ingredients: 5 tablespoons sesame oil 12 oz (350 g) paneer cheese, cut into cubes 3 scallions, white parts, sliced 1-inch piece ginger, minced 1 large clove garlic, minced 2 red chilies, seeded and minced 1/2 oz (14 g) dried mixed mushrooms 4 tablespoons white (shiro) miso 3 1/2 tablespoons tamari (soy) sauce 5 to 6 cups vegetable stock or water a few handfuls of snap peas, trimmed and halved 4 button mushrooms, chopped a few handfuls of bean sprouts 1 red bell pepper, seeded and chopped 2 ears corn, roasted (1 1/2 cups frozen and defrosted) 2 cups fresh kale, trimmed and chopped 1 1 /2 cups dried rice noodles Instructions: Heat 3 tablespoons of the oil in a large non-stick frying pan over medium heat. When hot, add the paneer cubes and fry, turning occasionally, until browned on both sides. Remove and transfer to a plate lined with paper towel to soak up any excess oil. Meanwhile, soak the dried mushrooms in 2 cups of hot water for 30 minutes. Drain, reserving the soaking water. Roughly chop the mushrooms and stir the miso and tamari into the soaking water. Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat. When hot, add the scallions, ginger and garlic, and stir for a few minutes to soften. Add the chilies and fry for another minute. Now pour in the miso mixture and vegetable stock or water and bring to a boil. Stir in the peas, fresh and dried mushrooms, bean sprouts, red pepper and corn. Add the kale a few handfuls at a time until it begins to wilt. Stir in the rice noodles and cook, stirring often, until the noodles are tender. Stir in the paneer cubes, reduce the heat and simmer for a few minutes longer. Serve hot. Drizzle some hot sauce or sriracha over each serving if desired. Makes 6 servings

Other miso based soups to enjoy from Lisa's Kitchen:
Miso Soup with Wild Mushrooms
Mushroom, Miso and Seaweed Soup
Miso Vegetable Soup

On the top of the reading stack: My Past and Thoughts - The Memoirs of Alexander Herzen

Audio Accompaniment: morning silence, while it lasts

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