Mushroom Bolognese

Vegetarian for sure, vegan with substitutions.  Takes an hour and a half if you include the prep.

• 2 pounds Cremini Mushrooms, trimmed and quartered
• 3 carrots, peeled and chopped
• 2-3 stalks of celery, chopped
• Tomatoes
  • 1 28-oz can of whole peeled tomatoes OR
  • 1 28 oz can of chunky crushed tomatoes (if you can find them)
• 3 tbsp butter
• 1/2 oz dried porcini mushrooms, rinsed and minced
• 3 garlic cloves, minced
• 1 tsp sugar
• 2 tbsp tomato paste
• 1 cup of dry red wine
• 1/2 cup vegetable broth/stock
• 1 tbsp soy sauce
• Salt and pepper
• Cream
  • 1/4 cup heavy cream OR
  • 1/4 cup cashew cream
• 1 lb fettuccine
• Parmigiano-Reggiano Cheese

1. Working in batches, pulse cremini mushrooms in food processor until pieces are no larger than 1/2 an inch, 5-7 pulses, transfer to a large bowl.  Pulse carrot and onion in now-empty processor until chopped fine, 5-7 pulses; transfer to boal with mushrooms.  Pulse tomatoes and their juice in now-empty processor until chopped fine, 6-8 pulses; set aside separately.
2. Melt butter in Dutch oven over medium heat.  Add processed vegetables and porcini mushrooms, cover and cook, stirring occasionally, until they release their liquid, about 5 minutes.  Uncover increase heat to medium-high, and cook unti liquid has evaporated and vegetables begin to brown, 12 to 15 minutes.
3. Stir in garlic and sugar and cook until fragrant, about 30 seconds.  Stir in tomato paste and cook for 1 minute.  Stir in wine and simmer until nearly evaporated, about 5 minutes.
4. Stir in processed tomatoes, vegetable broth, soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. and bring to a simmer.  Reduce heat to medium-low ans simmer until sauce has thickened but is still moist. 8 to 10 minutes.  Off heat stir in cream.
5. Meanwhile, bring 4 quarts (a gallon) of water to a boil in a large pot.  Add pasta and 1 tablespoon of salt and cook, stirring often, until al dente.  Reserve 1/2 cup cooking water, then drain pasta and return it to the pot.  Add sauce and toss to combin.  Season with salt and pepper to taste, and adjust consistency with reserved cooking water as needed.  Serve with cheese.

Black-Eye Pea and Tomato Stew (Red-Red)

The kids and I like to eat this with rice, my wife prefers not to eat the rice.

•  Oil
  • 1/4 cup refined coconut oil OR
  • 1/4 cup canola oil
• 1 large yellow onion, quartered lengthwise and thinly sliced
• 2 jalapeño chilies, stemmed, halved, seeded and thinly sliced
• 1 3-ounce piece fresh ginger, cut into 4 to 6 chunks
• 1 tablespoon tomato paste
• 1 tablespoon curry powder
• 1 teaspoon chipotle chili powder
• Black-Eyed Peas
  • 14½-ounce cans black-eyed peas, drained and rinsed OR
  • 1 pound of dry beans, soaked over night and cooked for al dente
• 1 1/2 cups water
• 2 tablespoons soy sauce
• Tomatoes:
  • 1 pint cherry or grape tomatoes, halved OR
  • 15 oz can of Petite Diced Tomatoes
• Kosher salt and ground black pepper
• Lime wedges, to serve
• Plantain chips, to serve

1. In a large Dutch oven over medium-high, heat the coconut oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 5 minutes. Stir in the jalapeños, ginger, tomato paste, curry powder and chipotle powder. Cook until fragrant, about 1 minute.
2. Add the black-eyed peas and stir well. Stir in the water, soy sauce and tomatoes, then bring to a simmer. Reduce to medium-low and cook, uncovered, stirring occasionally and adjusting the heat to maintain a gentle but steady simmer, until slightly thickened, about 20 minutes.

3. Remove and discard the ginger chunks, then taste and season with salt and pepper. Let cool for 5 minutes. Serve with lime wedges and plantain chips.