Hot and Sour Soup

Happy Chinese New Year!  I love a good bowl of hot and sour soup, but it is difficult to find restaurants that have a vegetarian one.  Over the years, I have tried many recipes and adjusted and adjusted.  It is different every time I make it, but here is the gist.

2 T. sesame oil
1/2 onion, sliced
4 cloves garlic, minced
1 T. ginger, minced
1 carrot, julienned
1/4 c. bamboo, julienned
1/2 c. mushrooms (shitake, crimini, woodears), sliced
1 quart broth (veggie, miso, chicken)
1/3 c. rice wine vinegar
2 T. soy sauce
red pepper flakes or fire oil, to taste
white pepper, to taste
2 T. cornstarch or arrowroot powder
1 egg, beaten
2 green onions, chopped
1/2 c. kale, de-ribbed and finely sliced

Sauté onion, garlic, and ginger in sesame oil until softened.
Add veggies (feel free to diversify) and sauté 5 minutes.
Add broth, vinegar, soy sauce, and spices/fire oil. Bring to a simmer and let cook for another 5 minutes. Taste and adjust vinegar, soy, or spice to your desire.
Make a slurry with cornstarch/arrowroot and some of the broth in a measuring cup. When smooth, add to simmering soup and allow to thicken for several minutes.
Remove from heat and slowly drizzle egg in using a spiral pattern.  Let sit for a minute, then add kale and green onions and give the soup a gentle stir.  Serve with an extra drizzle of sesame oil.


I often don't have bamboo shoots and many times I use celery or jicama to give it a crunch.  Tofu or a cooked meat can be added for more protein.  Kale isn't classic in a hot and sour soup, but I really like it!

Roasted Butternut Tahini Dip

Sweet and creamy.  This dip can easily be mixed with a pasta, rice, or used as a dip for a plate of veggies.  

1/2  butternut squash
1 small onion, halved
Oil for roasting
1/4 c.  tahini
2 cloves garlic
1 1/2 t. lemon juice
1/2 t. coriander powder
Drizzle sesame oil
salt, pepper, cayenne, to taste


Coat onion and squash in oil and roast until the squash is soft and the onions are browning.  Cool.

Scoop out squash and place it and remaining ingredients into blender/food processor.  Blend until smooth and creamy.  Adjust ingredients to your desire. I sometimes want lemony or spicy. 

Garnish with a drizzle of sesame/olive oil and some sesame seeds.  This is good warm or as a sauce.    

Vegetarian Chili

This recipe has become a staple for our annual holiday party.  It's gluten free and vegan, so it works for many diets and freezes well *if* we don't eat it all.  It would be a fabulous base for a meat chili - just add or replace beans with your favorite chili meat for a paleo option.  

Oil, for sautéing

1 large onion, chopped 

4 cloves garlic, minced 

1 T. chili powder

1 t. cumin

2 bell peppers, diced (red, yellow, orange, green....)

4 ripe tomatoes, diced

1 can green chilies or several chopped fresh ones

28oz can crushed tomatoes  (I often use fresh pureed in a blender)

3 sprigs fresh oregano, or 1 t. dried

jalapeño, diced

1-2 squash, diced (zucchini, yellow, Mexican grey) 

~ 4 cups (or 2 cans) beans (I use a combination of types)

Sauté onion and garlic, in oil, until the onion is soft and translucent. Add chili, cumin, bell peppers, and diced tomatoes.  Cook for 5 minutes or so.  

After bells start to soften, add green chilies, crushed tomatoes, oregano, jalapeño, and zucchini.  Cover and simmer to meld the flavors.  You could simmer this for 20 minutes to all day adding water or broth as needed.  

Add beans 10 minutes before serving to warm them up.  You can add them earlier, but they tend to get a bit overcooked.  

Toppings:  red onion, sour cream, cheese, green onion, cilantro, olives, salsa, chips, cornbread....options, options!