Kale Mushroom Rice Chinese Soup
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

3 lbs. Kale
2 lbs. Onions
1 lb. Carrots
1 lb. Mushrooms
1 tbsp. Garlic (optional, to taste)
1 tbsp. Ginger, dried, ground (or more to taste)
Cayenne Pepper or Hot Sauce (to taste)
2 cups Brown Rice cooked in 4 cups Water
1/4 cup Bragg Aminos or Soy Sauce
1/4 cup Corn Starch
1/4 cup Sesame Seeds
4 Dates, Pitted
4 drops Smoke Flavor

(To enlarge the photo of the Kale Mushroom Rice Chinese Soup, click on the photo or link)

Preparation

Kale mushroom rice Chinese soup makes a wonderful meal with a salad. This recipe will serve about 12 adults as a main meal or twice as many servings as an appetizer. Leftovers can be stored in the covered soup pot or other containers in the refrigerator for several days without loss of flavor. If you wish to make less soup, cut the recipe in half. Preparation and cooking time is about 2 hours.

Begin by placing a large soup pot (3 gal. or more) on the stove top with 2 quarts of water, and set the heat to high simmer.

Add the ginger and hot pepper.

Peel and wash the carrots, garlic, and onions, and wash and clean the kale and mushrooms. The veggies can be coarsely chopped or sliced in a food processor or by hand. The garlic should be crushed or finely chopped. We also prefer to hand slice the mushrooms.

Put the cut onions and carrots in the soup pot and mix well. Add the cut or chopped kale and mix again, pushing all the kale into the liquid. If there is not enough liquid to cover the kale, add a little boiling water to just cover the veggies when the veggies are pushed down. Cover the soup pot and allow the soup to come to a simmering boil.

While the soup is cooking, place the rice pot on the stovetop with 4 cups of water and bring to a boil on high heat. When the water comes to a boil, add the rice, cover and reduce the heat to simmer, and cook until all the water is absorbed into the rice; then turn off the heat.

When the onions in the soup pot become translucent, add the mushrooms and mix well.

In the container of a high speed blender, place 1 cup or water and the soy sauce, dates, sesame seeds, smoke flavor, and corn starch, cover, and run the blender at high speed until the contents are smooth.

Add the cooked rice to the soup and mix well, followed by the contents of the blender container with constant mixing. Turn off the heat, cover, and allow the soup flavors to blend together for about 10-15 minutes.

Serve and enjoy.

Ingredients Information

Bragg Liquid Aminos

Carrots

Corn Starch

Dates, Deglet

Garlic

Ginger, ground

Kale

Mushrooms

Onions, Yellow

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Rice, Brown

Sesame Seeds

Smoke Flavor, Liquid

Soy Sauce

Utensils and Equipment Information

Food Processor

Garlic Press

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Pot, Large Stainless Steel

Spoon, Large Mixing

Vita-Mix

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!