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

Roasted Potatoes & Broccoli with Garlic

Roasted Potatoes and Broccoli with Garlic This an easy and healthy side dish that requires very little effort. I absolutely love potatoes. In any form. Roasted potatoes. Baked potatoes. French fried potatoes. Potato chips. Mashed potatoes. I cannot ever get too many potatoes. It must be the 1/4 Irish in me.

But roasted potatoes are far and away my most favorite style of potato of all the rest. The trick to great roasted potatoes is to cook them hot and fast. None of that 350 degree bullshit.

Set your oven for 425 F and let it come to temp.

2 1/2 lbs russet potatoes
8 ounces of frozen broccoli
10 cloves garlic
olive oil
salt, pepper and rosemary to season

Wash potatoes and cut into relatively even 1/2 inch chunks. Leave the skin on. It's the best part.

Spray two sheet pans with non-stick cooking spray and arrange cut potatoes even in one layer on them. Add about 1/2 teaspoon olive oil to each sheet pan. Toss potatoes to coat evenly with the oil. Dust with salt, pepper and rosemary.

Cook potatoes for 15 minutes.

Remove from oven and turn with a spatula. Add broccoli to the pans. Return to oven and continue cooking for 5 more minutes.

Add garlic and let cook 5 minutes longer.

Enjoy delicious, crispy roasted potatoes, broccoli and garlic.