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.

Almond Milk RIce Pudding

I made vegan rice pudding the other day. It was scrumptious straight from the pan. But after it sat awhile it got kinda dry and hard. I'll need to adjsut my recipe to include more liquid. but otherwise it was very delicious. It was also really easy to make.

Here is the adjusted recipe

1 cup white rice
2 cups almond milk
3/4 cup water
1 tsp vanilla extract
1/3 cup maple syrup
cinnamon and nutmeg if you have them

Cook rice in the water first. when most is aborbed add milk and continue cooking gently until the rice is tender. you'll wnat a fair amount of milk still remaining. a soupy consistency.

remove from heat. add syrup, vanilla and spices. let sit two minutes covered in warm pot. then transfer to cool, covered storage container. chill in fridge 3-4 hours before consuming.

When ready to serve top with a drizzle of maple syrup and a sprinkle of cinnamon.