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Here's some fun facts:
1) Yesterday was ChefMom's birthday.
2) I call her ChefMom because she is indeed a Chef with a degree from Culinard.
C) I have a heavy French background.

Thus this post: a veganized version of a classic French dish, cooked special for my most wonderful ChefMom in honor of her birthday.

Originally, I had planned on making her "scallops" and grits as an ode to the region she was raised in (Maine) and the region I was raised in (Alabama). This didn't happen obviously. King oyster mushrooms (which is what I planned on using to make the scallops) are really fucking hard to find in Boise (I found out today). After a small anxiety attack and 5 grocery stores, I called ChefMom to get an idea of what kind of dinner she might want (one track minded over here couldn't think of anything else but finding king shrooms). She suggested I make something Asian. Great! I'm good at Asian food. Except I feel like I've exhausted this site with Asian dishes. No matter. I remembered the other night at a vegan potluck one of my friends, MaxBrat, contributed a delicious BBQ Jackfruit and I thought the jackfruit would make for some bomb ass Korean style dishes. But guess what? I couldn't find that shit either. So here we are back at square one.

I finally decided on this comforting dish for it's ability to stand alone. Yes it takes awhile to get the flavors just right but you don't have to cook a bunch of other shit to make a full, complex meal. The bourguigon can handle it all in it's own.

Make sure not to wait until the last minute to start preparing this dish if you have a strict deadline for when your meal needs to be served. It's better if you let it slowly simmer down in to awesomeness.

3 tbsp olive oil
1 small onion, finely chopped
2 c pearl onions
3 garlic cloves, smashed and sliced
1 tsp thyme
1 tsp rosemary
2 portobello mushrooms, sliced
3 c crimini mushrooms, sliced
1 c cooked lentils
1 cup red wine
2 tbsp rice flour
3 c vegetable stock
1 roma tomato, pureed
1 tsp liquid smoke
salt and pepper to taste
  1. In a large skillet, heat that oil up and saute the onion and pearls for a couple of minutes. Add the garlic, thyme, rosemary and mushrooms and cook until the mushrooms start to brown.
  2. Throw in your cooked lentils and cook for 1 or 2 minutes, then add the wine. When the wine has almost cooked off, sprinkle in the rice flour. Add the stock, smoke, and tomato puree.
  3. Simmer until it's thick and dark and you just can't take it anymore.
  4. Serve over mashed potatoes.


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