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 …

Alton Brown's Soft Pretzels with Vegan Tweaks

I decided to make Alton Brown's pretzel recipe. I've been a Good Eats fan for years and there are many things he's cooked that I've always wanted to try myself. Pretzels were pretty high on that lengthy list. Since I had all the ingredients, it seemed the perfect time to finally give it a try. I've made yeast breads before, but never pretzels.

I wanted to keep it vegan though, because it didn't seem like it would be difficult to do or that it would cause a major shift in flavor or texture. So I used vegetable shortening instead of butter. I also switched out the egg wash with flavored olive oil.

Another minor change was the kind of salt. I did not have pretzel salt, but I did have a pink himalayan salt grinder. I used regular table salt in the dough. But in the seasoned olive oil I used the fancy salt. I also finished each pretzel with a little more of the fancy salt, since it was a fine grind.

It was easy and fun to do. The results were amazing! Incredible taste and texture.

Thanks yeast and thanks Alton.