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 …

Mexican Chili Vegan

Sweet and spicy. A big dose of complex heat fortifies this deep red broth of peppers, tomatoes and beans. The flavor is as gorgeous as the color.

As with any respectable chili there are a lot of components. But in this case, they all go into one pot to stew and generate their magic. So it's actually quite simple to execute.

1/4 yellow onion, sliced
1 poblano, sliced
1 jalapeno, diced
1 serrano, diced
1 habernero, diced
3 vine tomatoes, chunked
1 can black beans, plus liquid
2 chipotles, plus 1 tbl adobo sauce
2 chles del arbol
1 dry japanese chile
3 cloves garlic, sliced
1 lime, zest and juice
1/2 cup water

2 tsps paprika
1 tsp cumin seed
1 tsp coriander seed
1 tsp garlic powder
1 tsp celery seed
1 tsp black pepper
1 tsp oregano
1 tsp salt
1 tbl olive oil

Add all ingredient to a large pan or pot. Bring to a boil and then simmer over medium heat until veg is tender and a dark, rich, thickened liquid is formed.