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 …

Vegan Mexican Soup

It's been a while since I did something Mexican inspired. When it comes to spice and the manipulation of heat and acid, Mexican flavors are king. In my opinion there is no better cuisine for plant-based than Mexican. It easily introduces great flavor without any unnecessary meat or dairy components.

This is a spicy and sweet broth filled with black beans, corn and various peppers. It's accompanied by a rustic salsa. The corn and black bean soup stand on their own. But the salsa does add another pop of dimension that most palates will definitely appreciate.

Soup
1 cubanelle pepper, diced
1 long hot pepper, sliced
1 jalapeno pepper, minced
1 habernero pepper, minced
1/2 medium red onion, diced
3 cloves garlic, minced
3 japone peppers, torn, most of the seeds removed
2 puya peppers, torn, most of the seeds removed
1 inch ginger, peeled, minced
1/2 cup parsley
1 can black beans, rinsed
1 cup frozen yellow corn
1 tbl spicy mustard
1 tbl sriracha
2 tbls olive oil
2 tbls apple cider vinegar
1 tsp cumin seed
1 tsp coriander seed
2 tsps salt
1 tsp black pepper
4 cups water

Bring to a boil and then simmer all ingredients except corn, parsley and beans. Simmer until reduced by 1/3. Add beans. Simmer another 10 minutes. Stir in corn and parsley. Rest in warm pot with heat turned off for 5 more minutes.