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

Low Fat Hummus (No Tahini) and Vegan

Here's a really simple hummus recipe that doesn't require tahini, but tastes pretty much like the real deal. It's also way lower in fat than classic hummus, yet nearly as delicious.

1 can chick peas, drained, reserving 1/4 cup canning liquid
2 Tbls white vinegar
1-2 Tbls peanut butter
3-5 cloves roughly chopped garlic
Zest and juice from one lemon
salt, pepper, garlic powder, onion powder and chili powder to season

In a blender, food processor or with a stick blender combine chick peas, canning liquid and vinegar until fairly smooth, but still a little chunky.

Scrape down sides of container and stir lightly. Add garlic, lemon juice and 1 Tbl peanut butter. Blend a little more.

Add a little bit of all the seasonings and the lemon zest. Stir lightly. Taste and add more seasonings and other tablespoon of peanut if desired. Remember, the flavors will taste somewhat different after chilling in the fridge. So keep the seasoning and flavors light. A few hours mingling together in your cold box will brighten them up a bunch.

Blend a little more if not smooth enough for you.

Let chill in fridge for at least 4 hours.

This makes about 2 cups of hummus. So yeah, a lot of hummus. Cut measurements in half if you want less.

Best part is it's really inexpensive and it tastes really good. Very fresh.

For a different dimension use roasted or sauteed garlic instead of raw. Or use a lime instead of a lemon for a little Mexican flare.

Spread your low fat hummus on whole wheat bread and it's great just like that. Use in place of mayonnaise or in place of cheese on sandwiches. Make a sandwich with it as the main ingredient. It's a really tasty and versatile puree that works in so many capacities.