Sweet Potato Curry Soup

I ended up making this with yams but it was still delicious! It has a sweet curry flavor so would be amazing with some vegan sour cream thrown in at serving! Recipe from Calm Mind Busy Body.

Sweet Potato Curry Soup

Ingredients

1 tbsp extra virgin olive oil
1 cup chopped onion (1 small onion)
1 cup chopped carrots (1 large carrot)
4 cups peeled and chopped sweet potatoes (2 small-medium sweet potatoes)
� tsp ground ginger / 1 tsp fresh minced ginger
1 tsp cumin
1 tsp curry powder
4 cups vegetable stock
� cup coconut milk
ground pepper, to taste
1 tbs fresh lemon juice


Method

Prepare all of the vegetables.
Heat the olive oil in a medium sized pot on medium-low heat.
Add in the onions and cook until they start to become translucent (1 or 2 minutes).
Add in the carrots and the sweet potato and cook for about 4-6 more minutes, stirring occasionally.
Add in the ginger, cumin and curry powder.
Next add in the vegetable stock, coconut milk and lemon juice and bring to a bowl.
Reduce heat to low, cover and simmer for around 20-25 minutes.
Allow to cool slightly and then add into a blender and blend until smooth.
Sprinkle with ground black pepper when serving.

Vegetable & Pasta "Chicken" Soup

This is a combination of minestrone and chicken noodle soup that was a hit with the whole family...a rare occurrence let me tell you! As you can see I added way to much pasta the first time!

Vegetable & Pasta "Chicken" Soup
Serves 4-6

Ingredients

2 TBLS olive oil
1 large onion, chopped
4 cloves garlic, minced
1 large carrot, sliced
1 large potato, chopped into small chunks
Handful green beans, trimmed and cut into 1/2" pieces
1 tsp dried oregano
1 tsp dried basil
salt & pepper to taste
1 14oz can chopped tomatoes (I used 2 fresh tomatoes, chopped)
1 tsp celery salt (or you can chop one celery stalk - my husband hates celery)
6 cups vegan chicken or vegetable broth (I used Better Than Bouillon Vegan Chicken)
1 15oz can kidney beans (I used chickpeas because it's what I had)
1 cup GF elbow pasta
Handful of baby spinach


Method

Heat olive oil in a large pot on medium heat and cook onion until translucent.
Add garlic and cook for a minute before adding carrot, potato and celery if using and cook till heated through.
Stir in green beans and herbs/seasonings and cook for 3 minutes.
Add in tomatoes and broth and bring to boil.
Reduce heat to a simmer and stir in beans and pasta, cooking for around 10 minutes or until pasta is done.
Add in baby spinach and any more salt or pepper you want to taste.Once spinach is wilted serve!

Spicy Butternut Soup

This is a recipe by Jamie Oliver that I have veganized. I skipped the rice because I wanted to puree the soup afterwards (my family won't eat chunky soup lol). Honestly I found it delicious either way. Almost like a curry pumpkin soup.

Spicy Butternut Soup

Ingredients

1� litres vegetable stock
6-7 lime leaves
3 fresh red chillies , deseeded (I used chilli paste because I didn't have fresh chillies)
2 cloves garlic , peeled
1 large thumb-sized piece fresh ginger , peeled
3 sticks lemongrass , trimmed and squashed with the back of a knife (I skipped this step because I didn't have any)
sea salt
freshly ground black pepper
1 small bunch fresh coriander
olive oil
1 heaped teaspoon five-spice
1 teaspoon ground cumin
1 onion , peeled and finely sliced
1 large butternut or acorn squash , halved, deseeded and cut into 1 inch chunks
200 g basmati rice , washed
2 x 400 ml tinned light coconut milk (I used coconut cream because it's what I had)
3-4 limes, juiced
1 fresh red chilli , finely sliced, optional for serving


Method

Pour your stock into a saucepan on a medium-high heat to get nice and hot and then turn down to a low heat to keep warm.
To make your fragrant soup base, add the lime leaves, chillies, garlic, ginger, lemongrass and a pinch of salt to a food processor.
Chop the top few leaves off your bunch of coriander and pop to one side, then add the rest to the processor and blitz for 30 seconds or so until fairly fine.
With the processor still running, add a few good lugs of olive oil, the five-spice and ground cumin.
In a large sauce pan on a medium-high heat add this mixture, you can add a splash of stock to loosen it if you want, and fry and stir for a couple of minutes so it starts smelling fantastic.
Add your sliced onion, then cook gently for 8 to 10 minutes.
Add the squash to the pan and stir well, then pour in the stock.
Bring to the boil, then reduce the heat and simmer for 20 to 25 minutes until the squash is lovely and soft.
At this point, add the rice and give it a really good stir.
If it looks a bit dry, you can add a splash of water here.
Continue to simmer for about 8 minutes until the rice is almost cooked, then add the coconut milk and bring back to the boil.
Simmer for a couple of minutes until hot through and thickened a little.
I like to squash up some of the squash at this point too.
Take the pan off the heat, give it a good stir, then taste and season carefully with salt and pepper.
To give it a bit of twang add the lime juice � the amount you need will depend on how juicy your limes are, so keep tasting it as you go.
Scatter with more sliced fresh chilli and your reserved coriander leaves before serving.

The pureed version;

Vegan Irish Stew

This is a slow cooker recipe from Cooksmart that I veganized. You can easily do it in the stove too on a low heat.

Vegan Irish Stew

Ingredients

1lb Vegan beef chunks or tofu cubes (I used Elianni Veggie Cutlets)
3 cloves garlic, minced
1 Onions, chopped
2 Carrots, chopped
2-4 Russet potatoes, peeled and chopped (I didn't peel)
2 Tbls rice flour
1 Tbls cooking oil
2Tbls Tomato paste
1 Tbls Soy sauce (I used Tamari)
3 cups vegan beef stock (I used vegan chicken stock)
1/4 cup vegan red wine
2 bay leaves
1/4 tsp Black pepper
1 cup frozen peas


Method

Mix together tomato paste, soy sauce, vegan beef stock and red wine in slow cooker.
Add vegan beef chunks/TVP/tofu, garlic, onions, carrots, potatoes, bay leaves, and black pepper.
Cook on low for 6 to 7 hours.
Defrost peas in some boiling water and then fold them into stew.
Once peas are heated through the stew remove bay leaves and serve!

French Onion Soup

This is adapted from a Julia Child's recipe. It was incredibly rich but so amazing!

French Onion Soup

Ingredients

5-6 Cups Yellow Onions, sliced thin
1/2 Yellow Onion, raw
4 Tbls Olive Oil
2-3 Tbls Cogniac
Salt and Pepper
1/2 tsp Sage, Ground
1 Bay Leaf
1 cup vegan White Wine
6 cups vegan Beef Stock (I used vegan chicken stock)
3 Tbls Flour
1/2 tsp vegan Sugar
2 Tbls vegan Butter
1 Tbls Cooking Oil
French Bread, about 8 slices
1-2 cups vegan Swiss, Parmesan or Cheddar Cheese, Grated (I used a combination of Follow Your Hear cheddar & Parmesan but honestly I think it would have been just as good without the cheese)

Method

Heat a heavy, oven-safe, stock pot over medium-low heat and add the cooking oil once the pot is hot. Melt the butter into the hot oil.
Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated.
Cover the stock pot and cook for around 20 minutes checking to make sure they aren�t burning. Onions should be clear and very tender once finished.
Turn up the heat to medium-high, and add the sugar and 1tsp salt.

Continue cooking while stirring until onions are thoroughly browned (caramelized).
Reduce heat to medium-low and stir in 3 Tbsp flour.
Cook 2-3 minutes until flour forms a thick paste (add more butter if needed).
Stir in 1 cup of vegan beef stock, and stir heavily for a couple seconds.
Pre-heat oven to 325 degrees F.
Add the rest of the stock, wine, sage, and bay leaf.
Bring to a boil, then reduce heat and simmer for 30 minutes.

Drizzle both sides of french bread slices with olive oil, and place on a baking sheet.
Cook the bread in the oven for 15 minutes on each side.
Taste soup, and add salt and pepper as needed, then remove the bay leaf.
Add cognac, and grate the 1/2 raw onion into the soup.
Add a little bit of the swiss cheese to the soup, preserving most of it for the top.
If you were not using an oven safe pot transfer the soup to one now.
Cover the soup mixture with the bread, forming a single layer bread top.

Sprinkle the rest of the Swiss cheese over the top of the bread, forming a thick layer.
Drizzle melted butter or oil over the cheese, and place the pot into the oven uncovered.

Bake for around 30 minutes, or until cheese is melted.
Turn the broiler on and brown the cheese.
Remove pot from oven and let stand to cool.

Comforting Noodle Soup

This is based on a recipe by Nigella Lawson.

Comforting Noodle Soup

Ingredients

6 ounces soba or thick rice noodles, dried
3 cups vegetable or dashi broth
1 teaspoon brown sugar
1 star anise
1 teaspoon minced ginger
2 tablespoons soy sauce
3/4 cup bean sprouts
3/4 cup sugar snap peas
3/4 cup sliced shiitake mushrooms
2 heads baby bok choy, finely sliced
2 tablespoons freshly chopped cilantro leaves


Method

Cook the noodles according to packet instructions and while the water is boiling fill a nearby saucepan with stock, brown sugar, star anise, ginger and soy sauce.
(When the noodles are done, just drain them and put half in each bowl.)
When the flavored stock comes to a boil, add the vegetables.
They should be cooked before 2 minutes are up.
Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro.

Pea and Pesto Soup

This recipe comes from Nigella Lawson's Express series. I found that the amount of water was too much and ended up being a very liquidy soup so I've changed it below - obviously if that's what you like then you can add the original 750ml :)

Pea and Pesto Soup

Ingredients

500 ml water
375 grams frozen peas
2 spring onions (trimmed but whole)
1 teaspoon Maldon salt
� teaspoon lime juice
4 tablespoons fresh pesto
2 tablespoons pine nuts (optional)


Method

Add water to a pot to cover the peas, spring onions, salt and lime juice and bring to boil.
Let simmer for 7 minutes.
Discard the spring onions and blitz the peas and their liquid with the pesto in a blender.
Tip the pine nuts into a small frying pan, and toast over a medium heat until they begin to colour.
Sprinkle over each bowl of soup.

"Lobster" Bisque

"Lobster" Bisque
Ingredients
3 tps vegan fish paste
1 Tbls vegan fish sauce
3 1/2 cups water
1 small packet of silken tofu
2 egg replacers (as per packet instructions)
1 Tbls soy sauce (I used Tamari)
1 Tbls cooking sake (or Japanese rice wine)
1 tsp potato starch mixed with 2 tsp water
2 shallots (spring/green onions) chopped

2 Tbls vegan buttersalt to taste


Method
Bring the water and stock to boil in a medium - large saucepan.
Stir in soy sauce and sake.
Add potato starch mix and stir quickly.
In a medium bowl whisk egg replacers with silken tofu & shallots, adding more water if needed for that "beaten egg" consistency.
Pour in the tofu mixture then transfer to a blender and blend until smooth.

Return to pan on a low heat and melt in the butter.Once warmed through serve, adding more salt if needed or chilli flakes if you prefer it hotter.

Quick Thai Red Curry

Quick Thai Red Curry

Ingredients

1 400g can coconut milk/cream
2 Tbls red curry paste
1/2 cup water
1 Tbls brown sugar
3 tsp soy sauce or 2 Tbls vegan fish sauce
1 tsp coconut amino (or omit)
1 cup soy beans
1 cup frozen corn
2 red or yellow peppers, sliced


Method

In a large pan pour half the coconut milk/cream and heat on medium.
When bubbles start to appear add in the red curry paste and whisk until well combined.
Pour in water and rest of coconut milk and heat on medium-high until bubbling.
Add in brown sugar, soy sauce, coconut aminos and frozen vegetables and bring to boil.
Reduce to simmer and add in peppers and cook until soft.
Serve with rice and top with cilantro if desired.

Vegetable Soup

I'm kind of bewildered as to why I have never blogged a vegetable soup before but anyway, here it is!
This recipe courtesy of Alton Brown on the Food Network.

Vegetable Soup

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice


Method

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer.
Once simmering, add the tomatoes, corn kernels, and pepper.
Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
Remove from heat and add the parsley and lemon juice.
Season, to taste, with kosher salt. Serve immediately.

The kids like it with pasta...

Tomato & Balsamic Spaghetti Soup

I veganized this recipe from a Rachel Ray magazine dish I saw. It saw serves 4 but I think more like 8!
This kind of reminds me of a nicer, fresher version of the canned SPC spaghetti I used to eat on toast when I was a kid. I'm a little bit of vegan cheddar or Parmesan would be delicious as a topper!
Disclaimer: if you are prone to acid re-flux this vinegar/tomato combo tends to repeat on you. If so skip the vinegar,

Tomato & Balsamic Spaghetti Soup

Ingredients

2 tablespoons vegan butter
1/4 pound GF spaghetti, broken into 1-to 2-inch pieces
2 tablespoons olive oil
1 onion, chopped
1 rib celery with leafy top, chopped
2 carrots, grated
2 cloves garlic, sliced
Salt and pepper
1 tablespoon agave syrup
2 tablespoons balsamic vinegar
1 28 ounce can  whole peeled tomatoes
2 cups passata or tomato puree (I used a cup of tomato paste mixed with a cup of hot water)
1 quart vegetable stock
A few leaves of basil, torn
Minced fresh parsley


Method

In a small skillet, melt the butter over medium heat.
When the butter foams turn down to low-medium, add the uncooked pasta and cook, stirring often, until toasted and golden, about 3 minutes.
Meanwhile, in a large pot heat the olive oil over medium to medium-high.
Add the onion, celery, carrots and garlic; season with salt and pepper.
Cover and cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes.
Uncover, stir in the agave, then stir in the vinegar, scraping up any browned bits on the bottom of the pot. Add the tomatoes, passata and stock.
Using an immersion blender or working in batches in a food processor/blender, puree the soup.
If using a food processor, return the soup to the pot and bring to a boil.
Add the toasted pasta and simmer until tender, about 8 minutes.
Divide soup among bowls; top with basil and parsley.

Tomato Bisque

Full disclosure, my family did not dig this soup at all but I thought it was delicious. I certainly packs a punch so is better as an appetizer.

Tomato Bisque

Ingredients

3 tps vegan fish or miso paste
1 Tbls vegan fish sauce (I buy mine from an Asian grocer but you can make your own).
3 1/2 cups water
1 small packet of silken tofu
2 egg replacers (as per packet instructions)
1 Tbls soy sauce (I used Tamari)
1 Tbls cooking sake (or Japanese rice wine)
1 tsp potato starch mixed with 2 tsp water
2 shallots (spring/green onions) chopped
Chilli flakes (optional)
1 tbsp. olive oil
� small onion, chopped
4 cloves garlic, minced
2 tsp. vegan Worcestershire sauce
� tsp. ground black pepper
1 tsp. dried thyme
? cup dry sherry
1 tbsp. tomato paste
1 tsp. paprika
4 tbsp. unsalted butter
salt to taste

Method

Heat the olive oil in a sauce pan over medium-high heat.
Add the shallots and onion and saute until tender, about 5-6 minutes.
Add the garlic and cook for an additional 1-2 minutes, until the garlic becomes fragrant.
Slowly add the sake, taking care to slowly incorporate the sake into the mixture.
Once mixed in and smooth, add the Worcestershire sauce, chilli flakes, pepper and thyme.
Cook for 1-2 minutes until this mixture becomes a thick paste.
Slowly add the sherry and deglaze the pan if any bits are sticking to the pan at this time.
Add the paprika, tomato paste, miso paste, soy sauce, fish sauce and water and stir to combine well.
Add potato starch mix and stir quickly.
In a medium bowl whisk egg replacers with silken tofu, adding more water if needed for that "beaten egg" consistency.
Continue stirring the soup as you pour in the tofu mixture.
Simmer, uncovered, for 10 minutes.
Blend the mixture in a blender or using an immersion blender. The mixture should be very smooth. Return the blended mixture to the pan and add in the butter.  Bring the mixture to a simmer.
Once warmed through serve, adding more salt if needed or chilli flakes if you prefer it hotter.

Quick Pho

This recipe was taken from Oh My Veggies. Recipe for homemade Hoisin sauce here.

Quick Pho

Ingredients

64 ounces homemade or low-sodium vegetable broth
6 green onions, thinly sliced
1 tablespoon fresh ginger, peeled and grated
Salt to taste
1 1/2 tablespoon vegan butter
6 ounces shiitake mushrooms, tough stems removed
1 1/2 tablespoon hoisin sauce
2 teaspoons sesame oil
14 ounces rice noodles, cooked according to package instructions
8 ounces bean sprouts
Fresh cilantro, basil, lime wedges, hoisin sauce, and chili garlic sauce or sriracha for serving


Method

In a large pot, combine the vegetable broth, green onion, grated ginger, and salt. Be cautious of how much stock you add because it will become too salty.
Bring to a full boil, then reduce the heat and simmer for 15 minutes.
While the broth is cooking, melt the butter in a large skillet over medium heat.
Add the mushrooms and saut� for about 6 minutes, or until tender, stirring frequently.
Stir in the hoisin and sesame oil and cook until the sauce thickens and coats the mushrooms, about 1 minute more. Remove from heat.
Divide the rice noodles between four to six large bowls, then fill each bowl with the ginger broth.
Add bean sprouts, shiitake mushrooms, fresh basil, and cilantro and serve with lime wedges, hoisin, and chili garlic sauce.

Tortilla Soup

This recipe is based on a recipe from Kathy Hester's The Vegan Slow Cooker cookbook. I changed it slightly so it's more like a Chili Soup but either way it was amazing. A thumbs up from the whole family...which rarely happens.

Tortilla Soup 

Serves 6+

Ingredients

1 Tb olive oil

1 medium onions, chopped

1 clove garlic, minced

28 oz. organic tomatoes (diced, crushed, or whole)

1/4 cup tomato paste

4 cups filtered water

1 tsp pepper

Salt to taste

1/2 lime, juiced

1 Tb cilantro, chopped

1 tsp cumin

1/2 tsp chili powder

1-2 cups vegan ground beef (I used Gardein)

1/2 avocado, chopped

1/4 cup tequila (optional)

Method

Saute onions in olive oil until transparent and then add garlic for another minute.

Add everything but the avocado and tequila. I didn't add the cilantro because I have haters in my family so I left it as an optional extra on the table.

Cook on low for 6 � 8 hours. About a half hour or so before serving, stir in lime juice, tequila, and adjust. 

Serve topped with fresh cilantro, avocado, lime wedges and corn chips.

Basic Miso Soup

Homamde Miso Soup is so easy and delicious! Sometimes I love it with brown rice for breakfast. Definitely is very comforting during the winter months! Once you know the basic recipe you can add mushrooms or other vegetables to change it up.

Basic Miso Soup
Serves around 4 as a side.

Ingredients

1/4-1/2 Cup Miso Paste (whichever kind of miso you prefer)

1 litre/1 quart of Dashi*

Extras:
1/2 block of cubed tofu
Shredded dried seaweed
2 green onions chopped


Method

Heat Dashi till boiling then remove from heat.
Stir in the miso paste and stir till completely dissipated.
Add in the extras and reheat if necessary but do not boil for it will alter the flavour of the miso.


*Dashi
Dashi is a Japanese stock made by place a 3" x 4" piece of Konbu seaweed in 1 litre of water.
Let it soak for 30 minutes then bring to boil for 20 minutes. Remove Konbu before using stock.
Note this used Kombu can be reused to make "Second Dashi", a weaker stock, or cut up and used in a stir fry or soup.

Roast Tomato Basil Soup

This recipe I found on Pinterest and comes from Three Beans on a String. This was very delicious and didn't really taste like tomato soup. I think it's a bit salty so I would only had 4 cups of stock and 2 cups water next time. Serves 4-6.

Roast Tomato Basil Soup

Ingredients

4 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
1 medium white onions, cut into eighths
1/4 cup extra-virgin olive oil
6 cups vegetable or chicken stock
1/4 cup chopped fresh basil leaves (more for garnish)
Kosher salt
Freshly ground pepper


Method

Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Remove any seeds.
When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible. Set the reserved liquid aside.
Spread the tomatoes, onions, and garlic cloves onto two large cookie sheets.
Drizzle with the half cup of olive oil and season with salt and pepper.
Roast for 25 minutes, until caramelized.

Place the roasted tomatoes, garlic and onion into a large stock pot and add the reserved tomato juice and the stock.
Bring to a boil, reduce heat and simmer for 30 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Turn off the heat and allow the soup to cool.

Transfer to a blender or use an immersion blender to puree the soup until smooth.
Return to low heat and season with salt and freshly ground black pepper.

White Bean Vegetable Soup

I got this recipe from Hello Natural. It was a hearty vegetable soup and low in calories. 213 calories per serving.

White Bean Vegetable Soup
Serves 6

Ingredients

1 Tablespoon olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery ribs, diced
1 large leek, sliced into �? rings, washed well
2 cloves garlic, chopped
3 Tablespoons tomato paste
1� cups cooked white beans, rinsed (one 15 ounce can or homemade from dry beans)
1 (28 ounce) can diced tomatoes
6-8 cups vegetable or chicken broth, or water
2 sprigs fresh thyme
2 cups diced butternut squash
4-5 kale leaves, ribs removed, roughly chopped
salt and freshly ground black pepper, to taste


Method

Heat oil in a large soup pot. Add the onion and cook, stirring often, until the onions starts to soften. Add the carrots, celery, and leeks. Continue cooking, stirring often, for about 5 minutes. Add the garlic and cook for another 30 seconds, being careful not to let it burn.
Next add the tomato paste and stir well. Let cook for 30 seconds then add beans, diced tomatoes, broth, thyme, and butternut squash. Add salt and fresh ground black pepper, to taste. (It might not need much salt if the broth is salted.) Bring to a simmer and let cook for about 15-20 minutes, or until the squash is tender.
Add the chopped kale and let cook for another 5-10 minutes. Taste and add more salt and pepper, if needed.

Miso Mushroom Noodle Soup

I loved this soup but I like miso and mushrooms. If you don't then it's probably not for you :)
I got this recipe from Miratel blog (random I know but I saw it on Pinterest). This recipe serves four small bowls or two large.

Miso Mushroom Noodle Soup

Ingredients

2 tablespoons vegetable oil
2 shallots, finely sliced
2 small hot chili peppers, finely sliced
2 cloves garlic, minced
1x 1-inch piece ginger, grated
3 tablespoons yellow miso paste
2 tablespoons soy/tamari sauce
4 cups mushroom or vegetable broth
2 cups mixed mushrooms (I used white and shiitake)
200g fresh soba or rice noodles


Method

Heat the vegetable oil in a large pot (big enough to hold all the broth and other ingredients).
Over a medium-high heat saut� the shallots, chili peppers, garlic and ginger until they are just starting to soften, but don�t let them colour.
Add the miso paste and soy sauce and stir to thoroughly coat the shallot mixture.
Add the broth, increase the heat and bring to a boil.
Add the mushrooms and bring back to the boil.
Add the noodles and cook for a remaining 4-5 minutes � the noodles and the mushrooms should be �al dente�.