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

Moist Vegan Cookies

Here's a neat little trick I came upon quite accidentally one day when bringing my home made lunch to work with me. I had made a nice sandwich of whole grain white bread, beans, hummus, onion and lettuce. I packed it inside a rather oblong reusable plastic container. So I also put a few cookies in there too.

These were your typical cripsy, crunchy, eggless vegan cookies. Which is fine by me. A crispy cookie is sometimes just the thing.

When I went to eat the cookies they were no longer crunchy at all. They had turned chewy and soft. The moisture from the bread and sandwich ingredients had been absorbed by the cookies. Neato.

I've tried it on other occasions with other moist giving foods and other varieties of moisture stealing cookies. It has worked with soft bread, cooked rice, roasted potatoes and donut holes as donors. It has worked on oatmeal cookies, chocolate chip and it's even worked to make wheat chex soft. If you eat wheat chex you understand what an amazing thing this is. Those little buggers stay crunchy for hours in a pool of milk.

The only trick to making this curious phenomenon work is the two items need to be confined for at least a few hours inside a plastic container or plastic bag. It's that simple.