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

Easy Curry Chickpeas Relish

This is a quick and easy chickpeas curry that is extremely versatile. I've used it as a salad topper/salad dressing. As a sandwich filling. As a sandwich condiment. Over rice as a main dish. It can do pretty much any culinary task. It can be a dip. It can be an entree. It probably can't be a dessert. But other than that. You can pretty much use it anywhere you want the sweet and savory flavor of a curry and the meaty bite of the garbanzo bean.

It's also very simple to make and requires absolutely no cooking or chopping.

1 can rinsed chickpeas
1 can petite cut plain diced tomatoes
2 tbls your favorite curry powder mix
zest and juice of 1 lemon
2 tsps soy sauce
3 tsps hot sauce
2 tsps paprika
2 tsps fresh cracked black pepper
2 tsps garlic powder
1 tsp cayenne powder
1 tsp marjoram
1 tsp coriander
1 tsp onion powder
1 tsp olive oil

In a medium sized bowl thoroughly stir together all ingredients gently with a spoon. Taste the sauce. Adjust spices to taste. Keeping in mind the flavor will strengthen slightly after a few hours in the fridge.

Chill for at least 1 hour, ideally 3 hours.

Spoon over salad. Spread on toast. Add it to just about anything for a hearty, spicy indian inspired kick.

If you have the time and patience, halve or lightly crush the chickpeas before adding to the mixture. They will absorb more of the sauce this way and will make a better dip or sandwich dressing in smaller pieces.