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 …

Vegan Garlic Chipotle Stew

I read an op ed piece on yahoo about garlic broth. It intrigued me. As someone who adores garlic, I liked the idea of a very garlic forward broth base.

Garlic and chipotles are definitely the two main flavors here. The garlic flavor is pronounced, yet mellow thanks to a host of complementary supporting players.

It features both mexican and asian influences, but its soul is 100% vegan.

But what really makes this dish interesting is that it does double duty. Not only is it a stew, but it also makes an incredible sauce for moistening and flavoring veggie steaks and burgers.

13 cloves garlic
1/2 medium yellow onion, sliced
1/2 a poblano, diced
1 jalapeno, diced
1 habernero, minced
2 chipotles, plus 2 tbls adobo sauce
1 tbl sriracha
1/2 pint white mushrooms, sliced
1/2 can garbanzos, plus all the can brine
1 can black beans, plus brine
3 tbls olive oil
1/3 cup white wine
1 lime, zest and juice
2 tbls nutritional yeast
2 cups water
2 tsps celery seed
2 tsps thyme
2 tsps salt
2 tsps black pepper

Simmer everything in a stock pot. Simmering until deep, dark and thick. Rest 5 minutes to thicken more.