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 Tofu Mayo Recipe

A rich, yet fluffy spread to schmear on bread and sandwiches. Mayo, hummus and cream cheese had an orgi and this is the love child. Full of protein, extra creamy and wildly flavorful. No animal products required.

1/2 block silken firm tofu
1 can chick peas, plus 3 tbls of the can liquid
5 cloves garlic
1 jalapeno
2 tsps spicy mustard
1 tsp hot sauce
1 tsp sriracha
3 tbls olive oil

1/2 tsp crushed pepper flakes
1 tsp garlic powder
1 tsp onion powder
2 tsps dry dill
1 tsp salt
1/2 tsp black pepper

Add all ingredients except dill to food processor. Puree until smooth. Remove to storage container. Stir in dill. Chill at least a few hours to firm up.

Although these measurements worked well for me, it's advisable not to add all your oil and chick pea liquid right from the get go. Add about half of each, puree and then check the consistency and texture. Add more as needed to achieve the right viscosity. Keeping in mind that it will firm up considerably after the mixture has a chance to chill.

If you use less of the chick pea liquid you will need more salt to compensate.

Always taste during the process.