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. 

1/2 box pasta, cooked to al dente

2 ounces dried fancy mushroom mix, big pieces broken or diced
1 pint …

Spicy Spanish Veggie Medley - Vegan Recipe

This is inspired by the traditional vegetables and spice palette of Spain.

It's a multi-layered one pan stew that builds depth of flavor from earthiness, acidity, sweetness, herbaceousness and heat. It yields a complex sauce that tastes as good as it looks.

1 pint button mushrooms, sliced
1 pint grape or cherry tomatoes, halved
1/2 a medium red onion, diced
1 orange bell pepper, sliced
1 red bell pepper, diced
1 poblano pepper, diced
1 jalapeno pepper, sliced
1 serrano pepper, sliced
3 cloves garlic, thinly sliced
1 can chick peas, plus the can liquid
1/4 cup white wine
2 tbls olive oil
1/2 bunch fresh parsley

2 tsps paprika
2 tsps cayenne powder
1 tsp oregano
1 tsp thyme
1 tsp coriander seed
2 tsps salt
2 tsps black pepper

Saute mushrooms and tomatoes in oil and salt until mushrooms begin to darken. Add wine. Simmer for 5 minutes. Add chick peas, garlic, remaining seasonings. Simmer 5 more minutes. Add all peppers. Simmer a few more minutes. Until bell peppers are just barely tender. Turn off heat. Leave pan on warm burner. Stir in parsley. Let sit a few more minutes to wilt the parsley slightly.

The sauce will still be thin when it's hot, fresh off the stove. Thanks to the starches in the chick pea can liquid it will thicken to a nice consistency after cooling a bit.