Baby Bella Medley with Mustard Sauce

This is just a really simple veg medley with a little wine and french mustard to bring it all together. 
Conclusive proof that simple can be exceptional. 

1 pint baby bella mushrooms, sliced
1 poblano, diced
2 jalapenos, minced
1 red bell pepper, diced
1/2 medium spanish onion, diced
3 cloves garlic, minced
1 can garbanzos, drained and rinsed
1 can red beans, drained and rinsed
2 tbls dijon mustard
2 1/2 tsps salt
1 tsp black pepper
2 tbls olive oil1/4 cup pinot grigio

Saute mushrooms in oil and salt. Cook the mushrooms down until they are pretty dark. Deglaze with wine. Cook off wine for 5 minutes. 

Add onions. Cook down until onions are tender and tramslucent. 

Add peppers and garlic. Keep cooking over medium low until peppers are also tender. 
Add beans, mustard and black pepper to a large heat safe bowl. 

When mushroom mixture is done cooking add it to the bowl of beans. Stir to combine.

vegan mashed potatoes

Vegan mashed potatoes are super easy. Some potatoes. Some soy milk. A little bit of garlic. And voila. deliciously mutilated root veggies the whole family can enjoy.

I'm lazy. So I opt for the canned potatoes. Although nothing beats a fresh veg, that's a lot more work.

1 can diced potatoes
1/4 cup soy milk
3 tbls vegan margarine
1 tsp olive oil
3 cloves minced garlic
2 tbls salt
2 tsp pepper
2 tsps garlic powder
1 tsp basil

Add margarine and olive oil to large sauce pan and let the margarine slowly melt over medium heat. Saute garlic in the liquified fat.

Add potatoes and milk. Warm through over low heat for about 5-7 minutes. Turn off the flame, but leave the pot on the hot burner. Use a masher to turn the potato mixture into mashed potatoes.

Add seasonings. Stir. Let sit two minutes and taste. Adjust seasonings as desired.

Enjoy by itself with garlic toast or over warm rice. Add some black beans or garbanzos for a full protein and added texture.