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

Vegan Chicken Barley Soup

Chicken soup is one of those foods that is just a part of the fabric of our lives. It makes us feel better when we're sick. It warms us up after a hard day out in the cold. It conjures up memories of grandma from when we were children.

There's no chicken in this. There's no faux chicken in it either. It is however, designed to recreate the soothing and satisfying tastes, textures and aromas of classic chicken soup without the chicken.

Veggies
2 cups diced celery
1 cup diced carrots
1 cup diced white onion
1/2 cup diced poblano
1/2 a jalapeno, minced
3 cloves sliced garlic
1 cup diced green cabbage
1/2 cup diced kale

Liquids
1/2 cup white wine
3-5 cups water
2 tbls olive oil

1/2 cup dry pearl barley
2 handfuls fresh parsley

Spices
2 1/2 tsps salt
2 bay leaves
2 tps thyme
2 tsps rosemary
2 tsps basil
2 tsps paprika
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp cayenne
2 tsps black pepper

Combine all veggies, except cabbage and kale, liquids (3 cups water) and half of all spices in a large pot. Bring to a boil and then simmer uncovered for 15 minutes.

Add barley. 1 cup more water.

Continue simmering covered until barely is tender. Adding more water as needed to keep a soup level of liquid in the pot.

When barley is just barely tender, add kale and cabbage and more water if required. Simmer 3 more minutes. Turn off heat. Keep pot on hot stove burner. Stir in remaining spices and parsley. Let sit covered 3 more minutes.