Vegan Recipe: Wild Mushroom and Artichoke Risotto

Fancy dried mushrooms combine with baby bellas and marinated artichokes to produce an earthy and tangy risotto more than capable of standing up to any traditional version. 

1 pint baby bella mushrooms, diced
3 cloves garlic, minced
1 jalapeno, minced
1/3 cup fancy dried mushrooms, diced (such as chanterelles and morels)
1 small jar marinated artichoke hearts
1 cup frozen peas
1/2 cup arborio rice
2 shallots, diced
1/4 cup olive oil
1/4 cup dry white wine
2 1/2 tbls salt
2 tsps black pepper
2 tsps dry thymeI got a large bag of 'chef's blend' fancy dried mushrooms on amazon. It's great for adding umami depth to broths and sauces. 

A mushroom risotto is awesome with just humble mushrooms, but add some more exotic ones as well, and you've really got something. 

Normally I'll use tomato for acid in a risotto, but this time I went with artichokes. I love artichokes. They offer a unique flavor and texture that creates an entirely different risotto experience. I know there is a certa…

Vegan Beans Remoulade

Remoulade sauce is a mildly spicy, interesting flavor to enhance many different kinds of beans. Chick peas, red beans, pink, black. It'll work on almost any kind.

Ingredients:

1 can beans of your choice (or mix a few of your favorites)
3 Tbls spicy mustard
1 1/2 - 2 Tbls ketchup
1 tsp or 2 takeout packets soy sauce
2 cloves finely minced garlic
zest and juice of one lemon
1 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder
salt and pepper to taste

In a bowl whisk together mustard, ketchup and soy sauce, lemon zest, lemon juice, minced garlic, onion powder, chili powder and garlic powder. Whisk until thoroughly combined. Add only 1 1/2 Tbls of ketchup at first and taste. If you like it that way great. If it's a little too mustardy for you add the extra ketchup.

Add several shakes of salt and pepper, stir and taste. Add more seasons if you prefer.

Rinse your beans and then add to your remoulade mixture. Stir to coat beans in sauce.

Chill for two hours to eat cold over bagel or toast.

Beans in remoulade can also be heated in a sauce pan or the microwave if you prefer them warm over pasta or rice.