Wild Mushroom Pasta

I'm a big fan of Good Eats and Alton Brown. I've learned a lot from him. So when he suggested that dried exotic mushrooms were an umani flavor bomb I took to amazon to procure some. 

When you only cook with and eat plants, sources of deep and real flavor are important. 

His advice was spot on. I got a dried exotic mushroom mix and used it in my pressure cooker to create a sauce/broth for pasta and even though I forgot to add olive oil, it still had tons of flavor. 
After the pressure cook was finished I added the oil I forgot and cooked it off for a  few minutes. I then stirred it into my precooked pasta. Let it rest 5 minutes to tighten up. It was a perfect sauce to enrobe my pasta. . 

Dried exotic mushrooms are not cheap. But if you don't eat/cook with animal products, they feel like a bargain. There's so much flavor to be had. It's worth it and then some. 

Ingredients
1/2 box pasta, cooked to al dente

2 ounces dried fancy mushroom mix, big pieces broken or diced
1 pint …

Peanut Butter and Bean Sandwich (Vegan)

Peanut butter is much more versatile than most people give it credit for. It shouldn't be relegated to just coupling with jelly. It can do so much more.

Like hummus it makes a great sandwich spread. It helps hold beans on bread and readily integrates with savory flavors like garlic and pickles. Give it a try. I enjoyed it.

Spread peanut butter on both sides of bread, roll or bagel. Add kosher pickle slices. Cover with black or pinto beans. Top with black olives, red pepper, garlic and onions.

You'll be amazed as how great these flavors coalesce. It sounds crazy and it probably is, but it tastes delicious.