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 …

Crispy Flax Flatbread

This is a modification of a standard flatbread recipe. It includes the addition of ground flax seed and nutritional yeast.

It's then brushed with olive oil and topped with some scrumptious stuff before baking off in a hot oven.

2 cups flour
1/4 cup nutritonal yeast
1/4 cup ground flax seed
2 tsps salt
1 tsp black pepper
3 tbls olive oil
2/3 cup water

Sliced red onion
Sliced garlic
Cooked vegan sausauge, crumbled
Parsley leaves
Salt and pepper
Olive oil for brushing dough

To make the dough either use a stand mixer or do it my hand in a large bowl. Add all dough ingredients except water. Add water and mix. You want to make a fairly dry, dense dough that still balls together. Add additional water in small increments until dough just barely comes together. Knead for 10 minutes.

Shape into a disk and cover in plastic wrap and rest for 30 minutes.

Dividie dough disk into 6 equal triangles. Dust work surface lightly with flour. Flatten each into 1/8 thick  polygon. It's easiest to just flatten it by hand. Arrange on a lightly greased baking sheet. Brush with oil. Season generously with salt and pepper. Cover with toppings.

Bake at 450 F for 15-20 or until dough is crispy and firm.