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 Potato Soup

It's hard to find canned vegetarian soups. Let alone vegan. I believe there's a healthy choice zesty veg soup that is and a progresso lentil one, but the choices are very limited.

So, wanting some potato soup I set out to make my own.

Ingredients

1 can diced potatoes
2 tsp olive oil
1 can vegetable broth
2/3 cup almond, soy or rice milk
1/2 a large yellow onion diced
4 cloves garlic
2-3 canned artichoke hearts
1 tsp rosemary
salt and pepper

In a large sauce pan heat the oil. After two minutes add onion and potatoes and saute three minutes. Add garlic. Saute one minute more. Add broth.

Simmer for 7 minutes. Add milk and simmer five more minutes. Add garlic and rosemary. Cook two minutes more.

Remove from heat. With a stick blender or potato masher pulverize your soup until only slightly lumpy and mostly very thick.

Add salt and pepper to taste. Heat a little more if neccessary.

Served garnished with one quarter artichoke heart in center of bowl. Or add all chokes to soup and store for use later.