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

Black Bean and Corn Salad (Vegan)

Black bean and corn salad. Not a new concept by any means. But this is streamlined and simplified and 100% vegan. I also added some rice to bulk it up. Veggies are great, but rice costs less. This salad still contains plenty of crisp and crunchy produce. The rice adds filing bulk, saves money and layers on another texture.

Ingredients
1 can black beans well rinsed
1 cup frozen corn niblets
2/3 cups frozen red/green bell peppers
12 cloves fresh garlic
1 cup jasmine rice
1 3/4 cups water
1 lime
olive oil
hot sauce
chili powder, onion powder, paprika, garlic powder, salt and pepper

Cook rice in water. When rice is done cooking add garlic, frozen corn and frozen peppers. Return still hot pot to still warm, but turned off burner on stove, cover and let sit about 5 minutes. When frozen veg are thawed, remove from stove and pour pot contents into a heat/fridge safe storage container.

Add zest from lime and all the juice you can squeeze from it.

Add a drizzle of olive oil - just enough to barely lubricate the entire bowl of salad.

Add hot sauce and spices. Adding slowly and tasting often.

Chill in fridge for at least 4 hours before serving.

Sprinkle individual servings with panko breadcrumbs or imitation bacon bits.