Ching Hai’s Vegan Goulash, Part 2 of 2

You can have any traditional cooking from any country and improvise it, make it into your own because you can’t always have all the imported stuff from that special country. So, it’s OK to have fun. To improvise and invent your own cooking, that’s fun. If you have the real thing from that real country, then it’s fine. If not, just have fun.

You see, I don’t want you to cook like a dictionary. I want you to cook with intuition and with your personal taste. And you taste it, you don’t like it, you add more of this, more of that; it depends. If you like it sharper, you put more black pepper. If you like it with more paprika taste, you add more paprika. And taste it always. Otherwise, you just look up on the internet or in the book and cook exactly the way they told you, then it will be just fine also. It tastes good already.

Vegan goulash soup is for the nomad people, and they just mostly cook whatever vegetables they have at hand; and the main point is some protein. Now, I’m going to put in this liquid mixture of sticky rice flour, because I don’t have cornstarch in my cupboard at the moment, so I just use sticky rice flour. Then it thickens your soup a little bit. It gives it a little bit of substance.