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

More Hummus Goodness (Vegan)

A great little sandwich I made the other day was hummus and lightlife bologna style with some dill pickle. Really simple.

I built my sandwich on a thomas' bagel (which has no egg or milk). The important step is to lay down one slice of lightlife then slather that with hummus and cover with another slice. Top with pickle, onion, pepper, or any combo thereof.

So easy to make in the morning for breakfast or prepare and wrap for a take to work lunch. Really filling. The hummus and lightlife really pack the protein and iron. The thomas' bagel has a good amount of protein and iron too.

Another filling way to eat hummus is just have half a bagel and cover it with hummus and eat with a side of low salt lays potato chips or dry roasted edammame.

I find both these meals very filling, satisfying and enduring. My taste buds are satiated and my stomach doesn't nag me for at least 3 or 4 hours after.