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 Cheddar Biscuits Recipe 2.0

So I took another crack at my vegan cheddar biscuit recipe. I thought it could be improved and/or tweaked for the better.

I add some olive oil to the mix for flavor and fat. I also added some panko breadcrumbs for a different texture. They are moist and tender on the interior, but there's a pleasant crunch on the outside. The textural contrast adds an unexpected dimension beyond just the flavor sensations.

Also ditched the sugar and the baking soda. Changed out the water for almond milk. Tweaked the spice mix.

Extremely pleased with the results.

2 cups ap flour
3 tbls nutritional yeast
1/4 cup panko
3 tbls olive oil
3 tbls vegan mayo
1 tbl baking powder
2 tsps salt
1 tsp garlic powder
1 tsp dry basil
1 tsp dry thyme
2 tsps crushed pepper flakes
1-2 cups almond or soy milk as needed

Add all ingredients except almond milk to a medium sized mixing bowl. Add 1 cup milk. Gently stir. Add additional milk in 1/4 cup increments until a dense, yet moist dough is formed. Try not to stir too much. The less you stir the more tender the biscuit will be. Add just enough liquid so that all the dry can be incorporated into the dough. You're shooting for the same consistency as classic bisquick drop biscuits.

Drop by rounded mounds onto a non-stick or lubed baking sheet. You should get 6-8 biscuits.

Preheat oven to 450 F. Let the biscuits rest at room temp while the oven preheats. I like the dough to rest before putting it in the oven. So I don't preheat before I start mixing. This allows some of the starches to soak up some of the moisture. They stay tall and fluffy as they bake instead of spreading.

Cook at 450 F for 12-15 minutes or until lightly browned.

Cool for 10 minutes before serving.