Hearty Mushroom and Barley Soup

Just like the animals in the field (or the squirrels in the backyard, as the case might be), we humans feel the need to "stock up" on nutrients as fall turns into winter. For me and many other vegetarians, this often takes the form of thick, hearty and nourishing soups. And for me, these kinds of soups are a great excuse to load in the succulent mushrooms.

This mushroom and barley soup loaded with vegetables and seasoned with dried herbs and spices is just the thing to warm and nourish the body as the cold weather sets in. I call it a soup, but it can be prepared almost as a thick stew or in a thinner broth as you please — it simply depends on how much stock or water you use. Either way, it's delicious, pleasing and comforting.

Note: I like to reserve the mushroom soaking liquid to use as part of the soup broth, much like I do when I soak sun-dried tomatoes. This really enhances the earthy mushroom experience of the soup.

Hearty Mushroom and Barley Soup

Recipe by Lisa Turner Published on November 28, 2016 Warming and comforting as it is hearty and nourishing, this mushroom, barley and vegetable soup seasoned with dried herbs and spices is perfect for cold weather Print this recipe Ingredients: 1 oz (28 g) dried mixed mushrooms 1 tablespoon olive oil 2 to 3 shallots, finely chopped 1 medium carrot, diced 2 celery stalks, diced 2 cloves garlic, minced or crushed 2 to 3 red chilies, seeded and finely chopped 1 lb (450 g) button mushrooms, sliced 1/2 tablespoon paprika 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1 teaspoon dried dill 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 teaspoon garam masala (optional) 2 medium tomatoes, chopped 2/3 cup coconut milk 3 to 4 cups vegetable stock or water, or as needed 2/3 cup pearl barley 1 1/2 teaspoons sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the olive oil in a large saucepan or soup pot over medium heat. When hot, sauté the shallots, carrot and celery for 5 minutes. Add the garlic, chilies, dried mushrooms and fresh mushrooms. Cook for another few minutes until the mushrooms begin to release their juices. Toss in the paprika, coriander, cumin, turmeric, dill, thyme, rosemary and garam masala if using. Stir for 1 minute, then stir in the tomato and cook for another few minutes to soften. Pour in the reserved mushroom soaking water, coconut milk, stock or water, and barley. Bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer until the vegetables and barley are tender, about 35 minutes, stirring occasionally. Add more stock or water as needed to achieve your desired consistency. Stir in the salt and lemon juice and taste for seasoning. Serve hot. Makes 6 to 8 servings

I'm sharing this with Jac's Meat Free Mondays. This weekly event always features a selection of inspiring recipes.

Other warming ideas for barley from Lisa's Kitchen:
Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms
Creamy Lentil, Barley and Mushroom Soup
Cranberry Bean, Barley and Fennel Soup
Spiced Red Lentil, Barley and Vegetable Soup

Mushroom "Bacon"

In no way was I trying to mimic the actual flavor of bacon here. After all, I've been a vegetarian for over 20 years now, and I never was tempted to eat meat ever again once my decision had been made. At this point, I don't even remember what meat tastes like. In fact, the smell even makes me a bit queasy. Packaged soya products meant to "replicate" the appearance and flavors present in meat, such as wieners, ground "meat" or burgers never did interest me either.

But mushrooms on the other hand … I'm always curious when I come across a new idea for mushrooms, so smoky, crisped up and salty mushrooms did appeal to me. Dried meaty mushrooms surely couldn't disappoint. Depending on the type of mushroom used, the texture and baking time for these "bacon" strips will vary slightly. Another variable to keep in mind is the width of the mushrooms slices — the thinner, the crispier. Portobellos will yield a "fattier" version, and button mushrooms work well too. But I recommend king oysters if you can get them because they are long with a firm texture that stands up well under the heat. I wanted strips of mushroom bacon too, just because.

For a vegan breakfast fit for even the fussiest of eaters, serve these up with some gently spiced scrambled chickpea flour, lightly herbed pan-fried potatoes, and some whole grain toast on the side. Such a hearty breakfast will keep you going well past lunchtime.

Mushroom Bacon

Recipe by Lisa Turner Published on November 26, 2016 Thin, crispy, smoky and salty vegan mushroom "bacon" strips that anyone — vegetarian or otherwise — will enjoy Print this recipe Ingredients: 4 king oyster mushrooms, thinly sliced 1 teaspoon tamari (soy) sauce 1 teaspoon sesame oil 1/2 teaspoon liquid smoke 1/2 teaspoon coconut sugar or brown sugar 1/2 teaspoon paprika sea salt to taste Instructions: Line a baking sheet with parchment paper. Arrange the mushrooms evenly on the sheet. Preheat an oven to 350°. In a small bowl, whisk together the tamari, oil, liquid smoke, sugar, paprika and salt to taste. Brush both sides of the mushrooms with the tamari mixture. Bake in the oven for 15 minutes, turn the mushrooms, and cook for another 15 minutes or until the mushrooms are dried out and begin to crisp up. Depending on how many strips of mushrooms are desired, it may be necessary to do these in batches. They are best when cooled down. Makes 4 side servings

You may also enjoy:
Teriyaki Mushrooms and Cashews
Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)
Portobello Quinoa Stuffed "Sandwich"
Mushroom Walnut Spread

Quick and Easy Thai Coconut Soup with Mushrooms and Mixed Vegetables

Thai curries and soups are one of my favorite ways to enjoy vegetables and mushrooms — I love the light and fragrant spicy gingeriness of broths seasoned with Thai flavors. I also appreciate the simplicity of Thai vegetable curries and soups — if you have a jar of Thai curry paste on hand in your refrigerator, they're the easiest thing to put together.

After some chopping, this creamy mushroom and mixed vegetable soup simmered in a coconut milk broth is a snap to make and showcases the best of Thai flavors — with a little assist from Indian curry powder. If you're serving a small gathering, this soup will be gone in no time.

Quick and Easy Thai Coconut Soup with Mushrooms and Mixed Vegetables

Recipe by Lisa Turner Cuisine: Thai Published on November 21, 2016 Vegetables and mushroom simmered in an easy, light and fragrant Thai spiced coconut milk curry broth Print this recipe Ingredients: 1/2 oz (14 g) dried shiitake mushrooms 1 tablespoon sesame oil or olive oil 1 small red onion, diced 1 medium carrot, diced 1 tablespoon fresh ginger, minced or grated 1 clove garlic, minced or crushed 1 red chili, seeded and minced 2 tablespoons Thai red curry paste 2 1/4 cups coconut milk 1 cup vegetable stock, or more as desired 2 teaspoons tamari (soy) sauce 2/3 cup broccoli florets, cut into bite-size pieces 2 teaspoons curry powder 1 red bell pepper, seeded and chopped 1/2 cup snow peas, roughly chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Soak the dried mushrooms in 1 cup of hot water for 20 to 30 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the oil in a large saucepan over medium heat. Add the onion and carrots and sauté for 5 minutes until the onion begins to soften. Toss in the ginger, garlic and red chili and stir for another minute. Add the red curry paste and stir for another minute. Now pour in the coconut milk, vegetable stock, reserved mushroom soaking water and tamari. Add the broccoli and half of the mushrooms. Bring to a gentle boil, reduce the heat to medium-low, and simmer, stirring often, until the vegetables are just tender — about 12 minutes. Stir in the curry powder, red pepper, snow peas and the rest of the mushrooms. Cook for another 5 minutes until the vegetables are tender. For a thicker soup, add more stock or reserved mushroom soaking liquid as desired. Remove from heat. Pour in the lime juice and season with sea salt and black pepper to taste. Serve hot with cooked grain such as rice, quinoa or millet, and garnish with fresh chopped cilantro or parsley if desired. Makes 4 to 6 servings

Other Thai recipes from Lisa's Vegetarian Kitchen to try:
Thai Coconut Mushroom Soup with Kidney Beans
Paneer Tomato Curry with Indian and Thai Flavors
Thai Green Curry Lentil and Vegetable Soup
Thai Red Curry Tempeh Soup

Vegan "Bone" Broth

There are times when we don't have much of an appetite, but these are often time when it's the most important for us to get our essential nutrients even though only a minimal amount of solid food may or can be eaten. Bone broths — made by simmering beef bones for hours — are an increasingly trendy solution for healing the gut and providing nutrients to the weak stomach — but what about the vegetarian?

The good news is that vegetarians can obtain all the same nutrients in a broth — including the building blocks of collagen — from plant sources, and I dare say that the vegetarian can make an even tastier broth with even more nutrients by adding plenty of different plant ingredients. This vegan "bone" broth makes use of all kinds of nourishing and tasty vegetables, including greens, cabbage, seaweed and mushrooms in addition to ginger, onions, chilies and turmeric for extra nutrients and flavor. It's easy to put together — just throw everything in a large pot, simmer for an hour, and strain — and it's a great way to use up vegetable scraps too.

Best of all, this broth is a warming bowl of goodness that will help to heal the gut and taste delicious too at the same time. You can freeze 1-cup portions of the broth and bring out later to heat up or use as a stock in soups or to use as the liquid component for cooking up your favorite grains for extra nutrition and flavor.

Vegan "Bone" Broth

Recipe by Lisa Turner Adapted from Wallflower Kitchen Published on November 16, 2016 Simple, flavorful and easy-to-digest vegan "bone" broth loaded with gut healing nutrients Print this recipe Ingredients: 16 cups water 1 tbsp coconut oil or olive oil 1 red onion, unpeeled and quartered 4 cloves garlic, unpeeled and crushed 1 jalapeño or chili, chopped 1 knob of ginger, unpeeled and chopped 2 cups kale, spinach or other leafy greens 4 cups mixed chopped vegetables and peelings (I used carrots, cabbage, fresh mushrooms, green beans and celery) 1 bunch fresh cilantro or parsley 1 oz (30 g) dried shiitake mushrooms 1 oz (30 g) dried wakame seaweed 1/2 tablespoon black peppercorns 2 tablespoons ground turmeric 2 tablespoons tamari (soy) sauce 1/4 cup nutritional yeast (optional) Instructions: Add everything to a large soup pot and bring to a boil. Reduce heat to medium-low and simmer, covered, for 1 to 1 1/2 hours or until the vegetables are cooked. Strain the broth into a large bowl. Serve hot garnished with fresh herbs, or freeze the broth in 1- or 2-cup portions for future use. Makes 16 cups

Related: How to Make Your Own Vegetable Stock.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

Vegetarian chili is a comforting, warming and nourishing one-pot meal for which I never tire of exploring new ideas — nor do my husband and I hardly ever tire of eating, especially during the cold months. Despite the relative simplicity of chili, at times the infinite number of variations on the theme can be forgotten.

Chili is certainly a great practice dish because chili recipes usually yield a good amount, keep well, and are a great way to use up any vegetables nearing the end of their shelf life. But chili is also an edible canvas to dress up with whatever suits your fancy.

Now adding pumpkin is not an unheard of idea for vegetarian chilies, but this fall has brought about an especial indulgence for roasting and eating plenty of pumpkin, and I love the rich creaminess it lends to chili in addition to the extra nourishment. Red kidney beans are a staple of vegetarian and non-vegetarian chili recipes, but this time around I decided to use sweet little red azuki beans that go so well with pumpkin. Chewy nutty-tasting pearl barley included in the mix adds a terrific contrast in texture to the smoothness of the cooked beans and pumpkin and the crunchiness of peppers, carrots and celery.

I like my chili thick and creamy, and I like it hot and spicy, but it's easy enough to add more water or stock to thin it out somewhat — especially keep this in mind the next day if reheating as the chili thickens up as it rests in the refrigerator overnight. The spices and seasonings can also be adjusted, added or discarded according to taste, but if you don't already have liquid smoke on hand then I would suggest that a few drops does lend a wonderful depth and taste to this and almost any other chili. Red kidney beans or even black beans can certainly be used in place of the azuki beans for a bit more of a hearty chili experience. Really, this recipe is a document of a chili that I especially enjoyed making and eating, but it's also meant as an inspiration — the possibilities for vegetarian chili are as endless as the imagination of the cook.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

Recipe by Lisa Turner Published on November 14, 2016 Warming, filling and nourishing colorful vegetarian chili loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings Print this recipe Ingredients: 1/2 cup dried azuki beans (1 1/2 cups cooked) 1/3 cup sun-dried tomatoes 1 oz (30 g) dried mixed mushrooms 1 tablespoon coconut oil or olive oil 1 white onion, diced 3 celery stocks, diced 2 medium carrots, diced 1 clove garlic, minced or crushed 2 to 4 red chilies, seeded and finely chopped 1 tablespoon Kashmiri or other chili powder 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1 teaspoon garam masala (optional) 1 red or green bell pepper, seeded and chopped 5 medium tomatoes, chopped 5 to 6 fresh button mushrooms, sliced 1 cup unsweetened pumpkin purée 1/3 cup dried pearl barley a few drops of liquid smoke (optional) 2 teaspoons sea salt, or to taste 2 cups vegetable stock or water, or as needed Instructions: Rinse the azuki beans and soak in enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 minutes or until tender. Drain and set aside. Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 30 minutes. Drain and chop*. Set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion, celery and carrot and sauté for 5 minutes or until the vegetables are tender. Toss in the garlic, chilies, chili powder, paprika, cumin, coriander, cinnamon and garam masala if using. Stir for 1 minute until the spices are fragrant. Now add the bell peppers, fresh and sun-dried tomatoes, fresh and dried mushrooms, pumpkin purée, beans, barley, liquid smoke if using, and salt. Pour in the stock or water and bring to a boil. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, for 30 to 40 minutes or until the vegetables and barley are tender. Add more stock or water as necessary to achieve desired consistency. Serve hot with cornbread, biscuits or flat breads. *Note: save the soaking water from both the sun-dried tomatoes and dried mushrooms and use for stock. Makes 6 to 8 servings

I'm sharing this with Jac's Meat Free Mondays.

Other vegetarian chili recipes to try from Lisa's Vegetarian Kitchen:
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Kidney Bean Pumpkin Chili
Jamaican-Style Jerk Chili with Chickpeas and Quinoa

On the top of the reading stack: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen

Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

In the cold autumn and winter months, there is nothing quite like a creamy vegetable soup made up of root vegetables and earthy mushrooms, all simmered together with spicy Thai seasonings that initially tempt and then pleasantly linger on the palate. The lasting allure is beautifully tempered by the soothing presence of coconut milk and the natural sweetness of sweet potatoes and carrots. This soup speaks comfort. It also makes a fair amount, so it's great for leftovers the next day, especially as the flavors meld together after the soup has been resting overnight.

I do like a thick and creamy soup, but as is usually the case, soups are not only forgiving, but also very easy to adjust to suit preferences, so thin out the soup as much or as little as desired. Serve it up with grains, flat breads, or even some thick slices of crusty bread.

Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

Recipe by Lisa Turner Adapted from Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes Cuisine: Thai Published on October 29, 2016 Warming and fragrant creamy sweet potato and carrot soup seasoned with Thai red curry paste Print this recipe Ingredients: 1 oz (30g) mixed mushrooms (I used shiitake and porcini), soaked for 20 to 25 minutes, drained and roughly chopped 1 tablespoon sesame or olive oil 1 medium red onion, diced 2 cloves garlic, minced or crushed 1-inch fresh ginger, minced or grated 2 tablespoons Thai red curry paste, or to taste 2 1/2 cups vegetables stock, plus more as needed 1/4 cups almond butter 14 oz (400 mL) coconut milk 1/2 tablespoon tamari (soy) sauce 1/2 cup dried red lentils, rinsed 3 cups carrots, diced 3 cups sweet potato, peeled and diced 1 teaspoon paprika 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon cayenne juice from 1 lime (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste small bunch of cilantro or parsley, finely chopped for garnish (optional) finely chopped roasted tamari almonds for garnish (optional) vegan Parmesan cheese for garnish (optional)* Instructions: Soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and roughly chop. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion, garlic and ginger, and sauté for 5 minutes or until the onion begins to soften. Stir in the curry paste and stir and fry for another minute. In a small bowl, whisk the almond butter into a little of the vegetable stock until smooth. Pour into the pot, along with the remaining stock, coconut milk, tamari, lentils, carrots, sweet potatoes and spices. Stir well and bring to a gentle boil over medium-high heat. Reduce the heat to medium-low, add half of the mushrooms, cover, and simmer until the vegetables are tender, about 15 to 20 minutes. Blend the soup until smooth or partially smooth as desired in batches using a countertop blender or in the pot with an immersion blender. Add the rest of the mushrooms, lime juice and season with salt and pepper. Add more stock if necessary. Return to the stove and simmer for another few minutes. Serve hot garnished with fresh chopped cilantro or parsley, chopped tamari almonds or vegan Parmesan cheese. Suggested serving accompaniments: Sri Lankan coconut roti and hot fresh cooked brown rice. Notes: Garnishing the soup with roughly chopped roasted tamari almonds adds texture along with a complementary salty component. Instead of discarding the mushroom soaking liquid, use some in the soup in place of the stock for extra mushroom flavor. *To make vegan Parmesan cheese, simply grind raw cashews and almonds, nutritional yeast and sea salt into a fine meal. It keeps so well in the refrigerator that I make up enough have on hand when desired. My measurements yielding just under a cup of Parmesan: 1/2 cup cashews, 1/3 cup almonds, 3 tablespoons nutritional yeast and a few pinches of sea salt. Makes 6 servings

Other Thai-Inspired creations you may enjoy from Lisa's Vegetarian Kitchen:
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Vegetable Soup
Thai-Inspired Sweet Potato Kidney Bean Soup
Massaman Curry with Paneer Cheese

Mushroom Green Pea Curry in a Creamy Cashew Sauce with Onion and Parsley

After a rather prolonged absence from my kitchen due to illness, I found myself craving earthy mushrooms. Because my stomach is still rather sensitive, I wanted something spicy but not with too much heat, so I opted for this recipe that makes good use of aromatic spices which tend to be gentler on the tummy.

Now, I don't mind takeout once in a while and my husband is a fairly good cook, but after not cooking for a while, I realized how much this fussy girl really enjoys her own cooking. I have complete control over the quality and quantities of the ingredients that go into each creation that is dished out with loving care.

This particular mushroom dish has a fairly long list of ingredients, but I assure you it's really straightforward to make and not very time consuming. The succulence of meaty shrooms really comes through here in each bite, highlighted by a fragrant nutty cashew gravy. You want the peas to retain that pop in your mouth appeal, so no need to thaw frozen peas, otherwise they will be too mushy. The alternative is to thaw them and add them near the end of the cooking time.

If you want a mushroom curry without the tomato, simply adjust the water accordingly. I personally liked the extra bit of zing from the tomato, but the choice is entirely up to the cook.

Mushroom Green Pea Curry in a Creamy Cashew Sauce with Onion and Parsley

Recipe by Lisa Turner Adapted from Monsoon Spice Cuisine: Indian Published on October 2, 2016 Fragrant mushroom and green pea curry simmered in a creamy cashew gravy seasoned with aromatic seeds and spices Print this recipe Cashew paste: 3 teaspoons olive or sesame oil 1-inch piece cinnamon stick, broken into pieces 2 black cardamon pods, slightly crushed 2 green cardamon pods, slightly crushed 5 whole cloves 10 peppercorns 1 tablespoon coriander seeds 1 1/2 teaspoons cumin seeds handful of dried curry leaves, crumbled 1 medium red onion, chopped 2 green or red chilies, seeded and minced 1 teaspoon coconut or brown sugar 8 to 10 cashews, soaked in water for 1 hour and drained almond milk or water as necessary Curry: 2 teaspoons olive or sesame oil 1 teaspoon cumin seeds 1 teaspoon fennel seeds pinch of asafetida 1-inch fresh ginger, minced or grated 1 clove garlic, minced or crushed 1 medium tomato, chopped (optional) 2 1/2 cups water, or more as needed 1/2 teaspoon sea salt, or to taste 16 to 18 button mushrooms, cut into thick slices 1 1/4 green peas, fresh or frozen and unthawed 1/2 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon amchoor (dried mango) powder (optional) 1 tablespoon dried methi (fenugreek) leaves small handful of fresh chopped parsley, for garnish Instructions: Begin by making the paste. In a large skillet, heat 3 teaspoons of oil over medium heat. When hot, add the cinnamon stick, cardamom pods, cloves, peppercorns, coriander seeds and cumin seeds, and stir for a minute or two until the seeds begin to darken a shade or two. Stir in the curry leaves and then add the onion. Stir until the onion is golden, about 5 minutes. Now add the chilies and sugar, stir for another 30 seconds, and then stir in the cashews. Stir for another few minutes. Remove from heat and let cool for a bit. Then add to a blender and grind until smooth, adding water or almond milk as necessary to get a thick but smooth paste. Set aside. Heat 2 teaspoons of oil in a heavy-bottomed large saucepan over medium heat. When hot, add the tempering cumin seeds, fennel seeds and asafetida, and stir for about 30 seconds. Add the ginger and garlic, and stir for another minute. Add the cashew paste, and stir for another 2 to 3 minutes. Add the tomato if using, and cook for another few minutes. Stir in the water and salt and bring to a gentle boil, stirring often. Add the mushrooms and peas, cover, and simmer, stirring often, for about 8 minutes. If the gravy is too thick, add a bit more water. Stir in the garam masala, turmeric, amchoor powder if using, and methi. Remove from heat, cover, and let stand for at least 5 minutes before serving to let the flavors blend. Serve hot garnished with fresh chopped parsley and with flat breads or a bed of hot fresh cooked white rice. Makes 6 servings

This is my contribution to Jacqueline's weekly event Meat Free Mondays. Each week readers are treated to meal suggestions for each day of the week, along with bonus recipes.

Other mushroom curry dishes to enjoy from Lisa's Kitchen:
Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas
Mushroom Methi Curry with Basmati Onion Rice
Paneer Mushroom Masala
Kashmiri Chickpeas with Mushrooms

On the top of the reading stack: Superfoods 24/7: More Than 100 Easy and Inspired Recipes to Enjoy the World's Most Nutritious Foods at Every Meal, Every Day

Turkish Red Lentil Soup with Mushrooms and Sumac

As the astonishing heat and humidity of the past few months seems finally to be settling down in southwestern Ontario, soups become more appealing. I always find the transition from blazing temperatures to cool ones quite an adjustment — a warming bowl of nourishing soup is solacing and comforting and helps the body to adjust.

This particular soup also happens to be easy and fairly light, making it an ideal one for late summer temperatures. It's fairly lightly spiced with some aromatics and fresh mint and some tangy zest from lemon juice and ground sumac. I was smitten with the meaty texture the dried mushrooms added to the bowl. Serve up with rustic bread and your meal is ready.

Turkish Red Lentil Soup with Mushrooms and Sumac

Recipe by Lisa Turner Adapted from eCurry Cuisine: Turkish Published on August 23, 2016 Simple, light and aromatic Turkish red lentil soup with mushrooms and seasoned with mint and sumac Print this recipe Ingredients: 1 1/4 cups dried red lentils, rinsed 2 tablespoons olive oil 1 small red onion, finely chopped 1 small carrot, chopped 1 teaspoon cumin seeds 2 teaspoons paprika 2 red chilies, seeded and finely chopped 1 small tomato, finely chopped 1/2 oz (14 g) dried mixed mushrooms, soaked in hot water for 30 minutes, drained and chopped 6 cups water or vegetable stock 1 1/2 tablespoons fresh mint, chopped (reserve some for garnish) scant 1 tablespoon ground sumac (reserve some for garnish) juice from 1 small lemon (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste Instructions: Heat the oil over medium heat in a large heavy-bottomed saucepan or soup pot. When hot, toss in the red onion and carrot and sauté for 5 minutes. Add the cumin seeds, paprika and chilies, and stir for another minute. Add the tomato and simmer, stirring often, for another 5 to 6 minutes, until the tomato has softened and thickened. Now add the lentils and mushrooms and stir well to coat. Add the water or stock, bring to a boil, reduce the heat to medium-low, and cover. Simmer until the lentils are broken up, about 40 minutes. Add more water as needed to obtain your desired consistency. When the lentils are done you can purée them with a hand blender or just leave the soup as is. Stir in the mint, sumac, lemon juice and salt, and simmer for another few minutes. Serve hot, garnished with chopped mint and a sprinkle of sumac, and serve alongside fresh bread or a bed of cooked grainss. Makes 5 to 6 servings

I'm sharing this with Jac's weekly Meat Free Mondays event.

Other lentil soups to enjoy from Lisa's Kitchen:
Creamy Lentil, Barley and Mushroom Soup
Toor Dal Soup with Sweet Potato, Dried Apricots and Coconut Milk
Indian-Style Split Pea Soup
Simple Lemon Dal

Roasted Potato and Mushroom Soup with Coconut Milk

This summer hasn't really been soup weather because it's been a scorcher. At the same time, sometimes soup is just want you want, and this warm creamy soup with roasted potatoes and succulent earthy portobello mushrooms simmered in a fragrant and lightly spiced coconut and almond milk broth is one that I will be making often. The only thing I regretted was turning on the oven during an especially hot day to roast the vegetables. The kitchen stayed warm all afternoon, but it really was worth it. Once the vegetables are ready, the soup is easy to put together. I was content with just a bowl of this for dinner, but to fill out the meal, consider serving with some legume patties, such as these spicy lentil patties with sun-dried tomatoes.

I really like the extra flavor that comes out from roasting vegetables. This creamy soup certainly does the process justice and it wouldn't be a wonder if your dining companions came back for seconds.

Roasted Potato and Mushroom Soup with Coconut Milk

Recipe by Lisa Turner Published on August 9, 2016 Creamy roasted potato and portobello mushroom soup simmered in a fragrant and lightly spiced coconut and almond milk broth Print this recipe Ingredients: 6 medium potatoes (2 lbs or 900 g), cut into bite-size pieces 1 tablespoon + 2 teaspoons olive oil, divided 2 to 3 cloves garlic, minced 1 teaspoon paprika 1/2 teaspoon sea salt fresh ground black pepper 5 large portobello mushrooms, wiped clean with a damp cloth and thickly sliced 1 small red onion, chopped 1 red bell pepper, seeded and chopped 2 tablespoons olive oil 2 tablespoons brown rice flour or other flour 1 jalapeño, seeded and finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground mustard powder pinch of cayenne 2 cups coconut milk 2 cups almond milk (or more as needed) additional sea salt and ground black pepper as desired Instructions: Preheat an oven to 350° and line a large baking sheet with parchment paper. In a large bowl, toss together the potato pieces, 1 tablespoon of the olive oil, garlic, paprika, salt and black pepper. When well coated, transfer to the prepared pan, spreading them out as evenly as possible. Roast for 30 minutes, turning the potatoes half way through the roasting time. In the same bowl used to toss the potatoes, combine the 2 teaspoons of olive oil, mushrooms, onion and red pepper. When the potatoes are done, transfer them back to the bowl and toss with the mushrooms. Spread this mixture onto the baking sheet and bake for another 20 minutes, again flipping the mixture half way through the roasting time. Transfer back to the bowl and set aside. In a large heavy-bottomed saucepan, heat the 2 tablespoons of olive oil over medium-low heat. Stir in the flour and cook, stirring constantly so the flour does not burn, for about 2 minutes. Add the jalapeño, ground cumin, turmeric, mustard powder and cayenne to the pan and stir for another minute. Turn the heat up to medium and pour in the coconut milk. Simmer for 10 minutes, stirring often. Now pour in the almond milk and simmer for another 10 minutes, again stirring often. Stir the roasted potato and mushroom mixture into the broth. Reduce the heat to medium-low, cover, and simmer for another 10 minutes. Add a little more almond milk for a thinner soup and season with salt and pepper. Serve hot or warm. Makes 6 servings

I'm sharing this with Jac's Meat Free Mondays.

Other mushroom dishes to enjoy from Lisa's Vegetarian Kitchen:
Mushroom Tikka Masala
Herbed Marinated Mushrooms
Scalloped Potatoes with Wild Mushroom Soup
Spicy Portobello Mushroom Chili

Cannellini Bean and Asparagus Salad with Mushrooms

After an uncommonly cool spring, it is suddenly blazing hot here in southwestern Ontario. So this means that salads are in order, both to cool and refresh the palate and to avoid hovering over a hot stove for lengthy periods of time. This sudden heat wave also happens to coincide with the beginning of asparagus season here, and that happens to be my husband's favorite vegetable.

Asparagus is delicious on its own with just a little lemon juice and salt, of course, but it also pairs wonderfully with simple flavors as a backdrop — think potatoes, for example. For this salad, tender cannellini beans serve as the backdrop to a serving of lightly steamed crunchy asparagus tossed in a lively and creamy lemon, tarragon and grainy mustard dressing. And mushrooms are my weakness, so I added them into the mix. It all comes together for a simple but elegant and satisfying summer meal, served up with some crusty bread.

Cannellini Bean and Asparagus Salad with Mushrooms

Recipe by Lisa Turner Published on May 27, 2016 Refreshing and elegant summer white bean salad with fresh crunchy asparagus and sautéed mushrooms tossed in a lemony mustard and tarragon dressing Print this recipe Salad: 1 1/4 cups dried cannellini (white kidney) beans (3 3/4 cups cooked) handful of dried curry leaves, crumbled (or 1 bay leaf) 1 lb (1 bunch or 450 g) asparagus 2 teaspoons olive oil 8 large white mushrooms, sliced Dressing: 1/4 cup fresh tarragon 1 teaspoon grated lemon zest 1 clove garlic, minced or crushed juice from 1 lemon (3 tablespoons) 1/2 cup olive oil 1 to 1 1/2 teaspoons Dijon or grain mustard, to taste 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the cannellini beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Add the curry leaves or bay leaf and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and transfer to a large salad bowl. Meanwhile, snap the woody ends off of the asparagus spears and steam the spears for 6 minutes or until just tender but still retaining their crunch. Transfer to the salad bowl. Now cook the mushrooms. Heat the oil in a large skillet over high heat. As soon as the oil is hot, drop in the mushrooms and cook, stirring constantly, for 5 minutes or until the mushrooms begin to brown and lose some of their liquid. Transfer to the bowl with the asparagus. To make the dressing, combine the tarragon, lemon zest, garlic, lemon juice, olive oil and mustard in a small food processor or blender. Process until smooth. Pour the dressing over the salad, season with salt and pepper, and toss. Serve at room temperature or chilled. Makes 4 to 6 servings

This is my contribution to No Croutons Required. A monthly event showcasing vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. It is my turn to host this month.

Other salads to enjoy this summer:
Chickpea Salad with Vegan Mayonnaise
Black Bean Salad with Fresh Mango and a Chaat Masala Dressing
Classic Greek Salad Revisited
Thai Coconut Mango Quinoa Salad

Vegan Cauliflower and Broccoli Mornay

I haven't made broccoli Mornay for ages, but it's a classic baked cheese and vegetable casserole. Oddly enough, though, I dreamed about this dish the other night, giving me an instant craving. But this time around, I wasn't content to make the classic Cheddar version … too much cheese has proved not to be too good for my tummy these days. But I've had terrific success lately "veganizing" old cheese-and-vegetable standards with the help of sauces made with cashews and nutritional yeast. These are a marvelous substitute for cheese, and far better in every way than rubbery vegan cheese-like products made from soy!

I was especially delighted with the result, and so were my dinner companions who thought it might have been even better than the original Cheddar version. This creamy casserole topped with a golden crunchy cornmeal and chopped nut topping ended up tasting cheesy without any actual cheese. It's an ideal side vegetable dish, especially when served with plump goat cheese biscuits. Rice is also a good choice, along with your favorite legume dish.

Vegan Cauliflower and Broccoli Mornay

Recipe by Lisa Turner Published on May 16, 2016 A vegan version of the classic cheesy baked broccoli and cauliflower casserole dish topped with a crunchy golden cornmeal and nut topping Print this recipe Vegetables: 2 tablespoons coconut or sesame oil 1 large head broccoli, stems pared and sliced and head cut into florets 1 large head cauliflower, stems pared and sliced and head cut into florets 2 medium carrots, sliced 8 button or cremini mushrooms, roughly chopped Cashew sauce: 1 cup raw cashews, soaked in hot water for 2 hours then drained 3 1/2 cups almond milk juice from 1 lemon (3 tablespoons) 1/2 cup nutritional yeast 2 teaspoons sea salt, or to taste 1/2 cup coconut oil 1/4 cup chickpea flour (besan) or whole wheat flour Topping: 2 tablespoons melted coconut oil or sesame oil 1/2 cup yellow cornmeal 1/2 cup pine nuts or sliced almonds 1/4 cup nutritional yeast Instructions: Prepare the vegetables by heating the oil in a large saucepan over medium heat. When hot, add the broccoli, cauliflower and carrots, and sauté until just tender. Stir in the mushrooms and cook for another few minutes. Transfer to a lightly oiled large casserole dish. To make the sauce, combine the cashews with 1 cup of the almond milk, lemon juice, nutritional yeast and salt in a blender. Blend until smooth, adding a little more almond milk as necessary. In a medium saucepan, melt the coconut oil over medium heat. Stir in the flour and gradually add the remaining almond milk and whisk until thickened. Stir in the cashew paste and stir to thicken for another few minutes. Remove from heat and stir into the vegetables in the casserole dish. To make the topping, combine the melted coconut oil or sesame oil, cornmeal, pine nuts or sliced almonds and nutritional yeast in a medium bowl. Spread evenly over top the vegetables. Bake in a preheated 350° oven for 15 to 20 minutes until the topping is golden and the casserole has thickened. Let sit for 10 minutes and serve hot. Makes 6 to 8 servings

I'm sharing this with Jac's weekly Meat Free Mondays event.

Other casseroles to enjoy from my kitchen:
Creamy Chickpea, Mushroom and Brown Rice Casserole
Azuki Bean Casserole
Southern-Style Eggplant and Potato Casserole with Chickpeas
Gigantes Bean Tomato Casserole