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 …

Savory Oatmeal with Sauted Lentils

I got this idea from an episode of Chopped. One of the competitors made a savory oatmeal. He did it in a risotto sort of style. Sauteing the oats with the veg. Using that as a jumping off point, I just decided to try using oats where I'd normally use rice or pasta. It works really well. Oats deserve a place as the main grain in vegetarian and vegan meals.

The best part is you don't need to cook the oats. You can do overnight oats and then just pair then with your prepared legumes and vegetables. In this case, I did sauted lentils with peppers and onions.

I really like the flavor that results from the sauteing process. So I par cooked the lentils before adding the veg and spices.Then saute it all together to finish. It results in great textures as well as great flavors. It's easy to do.

Because I don't like cleaning a lot of pans, all the actions happens in one. First you simmer the lentils in some salted water until almost tender. Then you turn up the heat, add oil and veg and saute hot until the veg is just barely cooked and the lentils are still pleasingly meaty.

I kept it really simple to allow the flavors to shine. 1 small yellow onion. 1 red bell pepper. 1 poblano pepper. 1 jalapeno pepper. 1 serrano pepper. 3 cloves garlic. 2 tsps oregano. 2 tsps paprika. 2 1/2 tsps salt. 1 tsps black pepper. 3 tbls olive oil.

For the overnight oats, just combine 1 1/2 cups 5 minute oats with 1/2 cup almond milk and 1/4 cup water. 1 tsp salt. Let rest in the fridge overnight.

Top with fresh argula and rinsed red beans from the can.