Burnt Mushroom and Artichoke Succotash

10 ounces button mushrooms. minced
1 small jar marinated artichoke hearts, chopped
2 tbls capers and brine
1/4 cup dry white wine
2 tbls hot sauce
5 cloves garlic, minced
1 jalapeno, minced
1 serrano, minced
1 habanero, minced
1 poblano, diced
1 large shallot, diced
1 yellow pepper, diced
1 can kidney beans, rinsed
1 can red beans, rinsed
2 tsps basil
1 tbl salt
2 tsps black pepper2 tsps garlic powder

This dish uses the char of the mushrooms to add umami. When you char mushrooms, it's almost as if they are transformed into an entirely different product. Those bland, little sponges are miraculously turned into a rich, meaty, flavor bomb. They become like vegan bacon lardons. They elevate all the other ingredients with which you combine them and make everything come alive. 

The key is to take the mushrooms all the way to the edge of being burnt. 

Cook the mushrooms heavily salted in a dry fry pan over medium high heat. They will release their liquid. Let that evaporate. Deglaze with the wine. Let that…

Vegan Bolognese

1 lb. roma tomatoes, chopped bite size
1/2 cup white onion, diced
1 poblano pepper, diced
1 jalapeno, sliced into rings
1 serrano, sliced into rings
3 cloves garlic, minced

1/2 cup red wine
1-2 tsps sriracha
2 tbls olive oil

8 ounces penne pasta
1/2 cup dry lentils

3 tsps salt
2 tsps basil
2 tps thyme
2 tsps rosemary
2 tps garlic powder
2 bay leaves
1 tsp crusehd pepper flakes
2 tsps black pepper

Fill a deep,  large 5 quart frying pan half way with water. Bring to a boil. Add a tsp salt and pasta. Cook pasta to al dente. Remove pasta from water and set aside, but keep the water in the pan. I use a large slotted spoon.

Add tomatoes, onion, garlic, oil, wine, remaining salt, black pepper. Simmer uncovered for 10 minutes. Add all peppers, lentils, spices, sriracha. Cover and cook until lentils are tender. You should have enough water to cook the lentils, but you can  add more water 1/4 cup at a time if required to cook the lentils and keep the sauce a little loose.

When lentils are cooked and sauce is reduced by half, add back the pasta. Stir to coat all the pasta in the sauce and let some of it absorb into the pasta.