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 …

Pea Puree and Carrot Puree Using Almond Milk

I was curious if it would work to use almond milk in a puree where you'd normally use cow's milk or cream. As it turns out, it works great.

I tried two different purees. A pea and a carrot. Both turned out smooth and tasty. The colors also turned out very appealing.

Carrot Puree
2 cups roughly chopped baby carrots
1 cup almond milk
1 clove garlic
1/4 cup fresh cliantro
1 slice rye bread seeded with caraway
1 tsp olive oil
2 tbls hot sauce
1 tsp each salt and pepper
1-2 tsps dill to taste

Heat over medium the milk, carrots, oil, garlic, hot sauce, salt and pepper in a medium sauce pan with the lid on. Contineue cooking on a low flame until carrot are tender. About 15 minutes.

Add hot mixutre, torn up bread slice, cilantro and 1 tsp of the dill to a blender. Puree. Taste. Add more salt, pepper, dill if desired.

Pea Puree
2 cups frozen green peas
1/2 cup almond milk
1 clove garlic
1/3 cup fresh cilantro
1/4 cup vegetarian parmesean
1 tsp each salt and pepper

In a medium sauce pan heat over medium low the almond milk, garclic clove, salt and pepper. When mixutre is just about to simmer add frozen peas and heat 2 minutes more.

To a blender add cilantro, parmesean and warm pea/milk mixture. Puree until smooth. Add additional salt, pepper or cilantro if desired.