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 …

Vegan Southwestern Beans in Dark Sauce Recipe

This one pot wonder yields tender beans and vegetables in a rich, dark sauce. It's spicy, sweet and unctous.

The combination of oregano and paprika has an earthy smokiness that's unique and delicious.

It's very easy. You just chuck everything into an extra large skillet and let it go until the veg is tender and the sauce is thickened.

1/2 yellow onion, sliced
1 lime, zest and juice
1/4 cup scallions, sliced on the bias
1 jalapeno, sliced on the bias into rings
1 serrano, diced
1 habernero, diced
5 cloves garlic, thinly sliced
1 can black beans and the liquid
1 can chick peas and the liquid
2 tbls olive oil
1/4 cup water
1 tbl soy sauce
2 tbls sriracha
1 tbl spicy mustard

2 1/2 tsps oregano
1 1/2 tsps paprika
1 tsp black pepper