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 …

Morrocan Stew - Vegan

This is a sweet and very spicy broth flavored with influences from the middle east and the indian subcontinent. It also has a little touch of good old fashioned chicken soup to it. There is no actual chicken involved, of course.

6 stalks celery, sliced
1 medium onion, diced
1 lb bag baby carrots
1 poblano, diced
6 cloves garlic
1 jalapeno, sliced
1 serrano, sliced

1 can chick peas, plus brine
1 can black beans, plus brine

1/4 cup olive oil
1/2 cup white wine
2 tbls sriracha
2 tbls white vinegar
water to cover

1 bunch parsley
2 tbls nutritional yeast
2 tsps paprika
1 tsp turmeric
2 tsps celery seed
1/2 tsp cayenne powder
3 tsps salt
2 tsps black pepper

In a large stock pot sweat off your celery, carrots and onion in the oil and 1 tsp of the salt. Do this for 5 minutes, then cover and let cook down for 5 more minutes. The veg should've released a lot of their water.

Add wine and cook off uncovered for 5 more minutes.

Add remaining ingredients, except parsley, and enough water to barely cover all the ingredients.

Simmer uncovered for 20 minutes.

Stir in parsley. Simmer 10 more minutes.

Allow to rest in the fridge overnight. This continues to pull flavor from all the ingredients and gradually marries all the components.