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…

Spicy Vegan Mexican Stir Fry

2 Poblano Peppers, Cut into Rings
1 Red Bell Pepper, Cut into Rings
1 Jalapeno, Cut into Rings
1 Serrano, Cut on the Bias
5 Cloves Garlic, Sliced Thinly
1 Can Low Sodium Yellow Corn, Plus the Liquid
1 Can Black Beans, Thoroughly Rinsed and Drained

1/4 Cup Beer
1/4 Cup White Wine
2 Tbls Olive Oil
1 Tbl White Vinegar

2 Tsps Coriander Seed
1 Tsp Cayenne
1 Tsp Cumin Seed
2 Tsps Celery Seed
2 Tsps Onion Powder
1 Tsp Garlic Powder
1 Tsps Dry Basil
Salt and Pepper

1-2 Tbls Prepared Vegan Roux

Heat oil in am oversized frying pan. Add peppers, garlic, corn. Season with salt and pepper. Saute until barely tender. Add beer. Cook down for 5 minutes. Add vinegar, spices, beans, wine. Simmer until fragrant and tasty. Add more salt and pepper if needed.

Melt in the roux 1 Tbl at a time, only adding more as needed. Simmer over low until sauce is barely thickened. Will thicken more upon cooling.