Eat Veggies, save the planet

Daikon Radish soup, vegan
January 13, 2023, 6:13 pm
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We had a hard freeze the 4th week of December, 2022 and I still have many vegetables in my refrigerator   When I saw the bag of 3 daikon radishes, I knew I needed to deal with them right away. I have been putting them in salads all week, but they are spicy so this is slow. But, when you cook daikon radishes they loose their spiciness and are quite mild and delicious. so I decided to cook a Japanese style soup with them, The soup came out so good I made it again 2 days later. I decided to use gram measurements since I just bought a new kitchen scale. If you like you can add more veggie broth.


  • 250 g Daikon radishes
  • 150 g carrots
  • 10 g dried Shitake mushrooms
  • 8 g ginger
  • 4 grams Arame seaweed dried
  • 2 TBSP olive oil
  • 2 TBSP soy sauce
  • ! TBSP mirin
  • 1/2 tsp balsamic vinegar
  • 1/2 star anise
  • 1 TBSP corn starch in 1 TBSP water
  • 600 grams veggie broth
  • 300 grams of water
  • 4 scallions, white and green parts both
  • cilantro leaves and tender stems


  1. Soak shitake mushrooms in very hot water.
  2. Peel daikon and carrots and cut in large matchsticks
  3. Peel ginger and cut into small matchsticks.
  4. Add oil to thick bottomed pot and heat on medium
  5. Add daikon radish, carrot and ginger to hot oil and sauté for 3 minutes.
  6. Slice shitake mushrooms  and add to put along with their soaking water.
  7. Add water, soy sauce, Mirin, vinegar, pepper and star anise. lLt simmer for about 25 minutes.
  8. Take out star anise
  9. Turn off burner and add corn starch mixed with water to hot soup and let sit for 5 minutes.
  10. Serve with chopped scallions and chopped cilantro on top.




Mushroom Barley Soup with Lion’s Mane Mushrooms, vegan
January 9, 2023, 2:39 am
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I usually make Mushroom Barley soup with button mushrooms, but a friend gave me some Lion’s Mane mushrooms he grew so I decided to try making soup with them. I left out the celery and carrots ifrom my regular recipe and added a cashew cream.  It came out a little thicker than I suspected.   And after being in the refrigerator overnight it thickened even more. Perhaps the mushrooms did this? The taste was very good. If I get some more of these healthy mushrooms I might make this again.


  • 1.5 cups of diced yellow onion
  • 2 TBSPs of olive oil
  • 1 cup of tomato juice
  • 8 oz. of chopped mushrooms, Lion’s Mane
  • 2 TBSPs soy sauce
  • 3 cups of vegetable broth
  • 4 cups of water
  • 2 TBSP nutritional yeast
  • 1 cup of barley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp of paprika
  • 1 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 1/2 cup raw cashews
  • 1/2 cup unsweetened soy milk
  • 2 tsp of lemon juice or apple cider vinegar


  1. Sauté onions until soft
  2. Add garlic and stir for one minute
  3. Add tomato juice, mushrooms, soy sauce, and cook for 5 minutes on medium low.
  4. Then add the barley, the water, the broth and garlic powder, onion powder, paprika, salt and pepper
  5. Cover and cook for about 45 minutes on medium low stirring occasionally. Simmer, don’t boil.
  6. Place cashews in hot water for 15 minutes
  7. Drain cashews and put in a Vitamix like blender on high with the soy milk until smooth.
  8. After the barley is soft, add cashew mixture and lemon juice or vinegar to soup.
  9. Turn off and let it sit for 10 minutes to meld the flavors.