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Vegetarian in Paradise Vegetarians in Paradise is a Los Angeles vegetarian web magazine. It is run by Zel and Reuben Allen. Their mission is to "offer our friends in the vegetarian community a nesting place to roost awhile and share information about a lifestyle that may keep us flying around a few years longer than our non-vegetarian friends.".

Reprinted with permission from Zel Allen.

Zel Allen is also the author of the cookbook The Nut Gourmet. Sample recipes from this cookbook can be found in the recipe sources.

Mock Chicken Soup (Vegetable Broth)

Magazine: April 2003

Ingredients

• 8 dried shiitake mushrooms
• 3 C. (720 ml) boiling water

• 1 parsnip, coarsely chopped
• 5 medium carrots, coarsely sliced
• 2 medium onions, coarsely chopped
• 3 stalks celery, coarsely chopped
• 1 T. extra virgin olive oil
• 1/4 C. (60 ml) water

• 10 C. (2.5 liters) water
• 1-inch piece of ginger, peeled, thinly sliced
• 1 clove garlic, sliced
• 2 bunches green onions, whole, trimmed
• 1 potato, unpeeled, coarsely chopped
• 1 t. salt
• 1/2 t. thyme
• 1/2 t. marjoram

Directions

1. Put shiitake mushrooms into a medium bowl and pour boiling water over them. Soak mushrooms 45 minutes.
2. Meanwhile, put parsnip, carrots, onions, celery, olive oil, and 1/4 C. (60 ml) water into a large stockpot. Sauté over high heat, stirring frequently, for about 7 to 10 minutes.
3. Add 10 cups (2.5 liters) of water, ginger, garlic, green onions, potato, salt, and herbs.
4. Snip off and discard stems from shiitake mushrooms, and slice mushrooms thinly. Add to stockpot along with strained soak water.
5. Cover pot and bring mixture to a boil. Turn heat down to medium, and simmer about 45 to 50 minutes. Strain vegetables, pressing on them to extract all the liquid.
6. Season to taste with salt, pepper, and onion powder if desired . Makes about 10 1/2 cups (2.5 liters).