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

Vegetarian Mac and Cheese


Today I found two brands of vegetarian boxed macaroni and cheese. Unlike the sinister Kraft brand which is predicated on the stomachs of dead baby animals (calf, lamb and kid) these wonderful alternatives use only non-animal enzymes in their cheese packets.

Both Annie's and Back To Nature brand boxed mac and cheese dinners specify right on the package that the enzyme in their cheese mix are of the non-animal variety. Awesome!

All cheese containing packages really ought to require such labelling... animal or non enzymes. The people want to know. The governement of course doesnt' care. There's no money in it.

All restaurants need to get with the program as well. You already have the egg, milk and peanut info. It's not unreasonable for poeple to want to know if animal stock, fat or similar is lurking in their menu choice. List on your websties animal containing foods. Things with animals stocks, animals fats, any animal derived ingredients.