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 …

Tofu Hummus Recipe

I love hummus. It's probably one of my favorite foods. I spread it on bagels and bread. I stir it into salads, pasta and rice.

I also love to run. Running requires a lot of protein to repair your muscle tissue. In order to increase my protein intake, I've started making tofu hummus.

Tofu hummus is very versatile. You can make it with whatever beans you have on hand. It's also quick and easy to make if you have a food processor.

Here's one of my favorite examples.


1/2 block silken firm tofu
1 can garbanzo beans
3 tbls sunflower seeds
2 tbls olive oil
1 tbl hot sauce
1 tbl apple cider vinegar
3 cloves garlic
1 serrano pepper
3 tsps salt

Puree until smooth. You can use it immediately, but it will benefit from a few hours rest in the fridge.