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 …

Warm Pepper Slaw with Black Beans

A very simple,  but extremely tasty entree salad. Veg is tender, but still has bite. A dark, briny broth ties it all together.

1 large red bell pepper, sliced
1 poblano pepper, sliced
1 jalapeno pepper, deseeded, julienned
3 shallots, sliced
3 cloves garlic, sliced
1 cup spinach
1 can black beans and brine
brine from 1 can garbanzos
2 tbls asian garlic chili sauce
3 tbls olive oil

2 bay leaves
2 tsps cumin seed
2 tsps coriander seed
2 tsps salt
1 tsps black pepper

Saute shallots, peppers and garlic in olive oil until somewhat tender. About 10 minutes. Add black beans/brine, garbanzo brine, spices, chili sauce. Simmer 5 more minutes. Turn off heat. Stir in spinach and allow to wilt down for a few minutes.

Serve with barley or rice.