French Black Beans and Mushrooms with Gravy Vegan

There's something really satisfying about mushrooms treated in a french preparation. Wine, mustard and thyme are one of those classic combinations that evoke a fine dining experience without the fine dining price tag. 1 pint baby bella mushrooms chopped small 1 can black beans, rinsed 3 cloves garlic, minced 1 tbl tsps soy sauce 2 tbl spicy mustard 2 tsps  prepared, jarred, horseradish (horseradish, vinegar and salt) 1 tbl hot sauce 1/4 cup dry white wine 2 tbls olive oil 2 tsps dry thyme 1 tsp black pepper 2 tsps salt When you cook down mushrooms some kind of molecular magic happens that turns bland, spongy fungi into a delectable culinary powerhouse. Add some wine and a few other components and you've got a deep, dark saucy ragout that will make anything you cover it with irresistible.  It's a simple mixture that yields complex tastes and textures.  It won't take up a lot of your time to make, but you'll have a hard time not eating it all in one sitting.  Start yo

Cumin Lentils

Lentil are great source of protein and iron. They cook quickly and are easy to dress. This lentil recipe is designed to go in a pasta salad or on a bean sandwich. It's slightly flavored, but mild.

3/4 cups dry lentils
1/2 teaspon cumin seed (or 1/4 ground)
1 1/2 cups water
mccormick chicken grilling seasoning
6 small or 4 large cloves of garlic

In a medium saucepan dry toast cumin seeed for 5-7 minutes or until it smells delicious. Alternatively you can use ground cumin. Add it at the end with the garlic and other seasonings.

Add water and lentils to pot and bring to a boil. Then reduce heat and simmer approximately 20 minutes.

In the meanwhile shell your garlic cloves. No need to chop. Just remove the skin.

Taste lentils after 15 minutes to determine whether to keep cooking or to take off the heat.

When lentils are tender add seasoning and garlic cloves. Stir. Cover. and leave sit on warm burner for five minutes.

Serve immediately over pasta salad, on toasted wheat bread or garden salad. Or let flavors mingle overnight in the fridge.