Organic Granny

When I wrote this recipe I was staying with my son in the beautiful Eastern Townships of Quebec. It was fall, the leaves were scarlet, the temperatures were pleasant (although it did rain and blow at night).  My son and his buddies are mushroom savvy.  I cannot overemphasize the importance of not picking and cooking/eating unknown mushrooms. The term "wild mushrooms" for this recipe refers mostly to the cooking style and ingredients used to prepare the store-bought mushrooms so that they resemble the taste and fragrance of wild mushrooms. This recipe is an adaptation from the Vita-Prep Cookbook (the Vita-Prep is the blender made by Vita-Mix for professional chefs.)   Ingredients: *1# (5 C.) Mushrooms, stems removed, and quartered (use fresh cremini, shitaki, etc. See the bottom warning about using unknown mushrooms.)  * 6 Tablespoons (T.) Butter or Virgin Coconut Oil  * 2 C. Carrots, chopped to 1"  * 2 C. Celery, chopped to 1"  * 2 C. Onion, chopped in...

qa I spend a lot of moolah on vegan soup bouillion... or have in the recent past.  I particularly got used to the little jar of dark brown bouillion from Costco that smelled very yeast-y and was quite salty and set me back $7 every time I bought it.  It was good for about a couple of weeks of soups and veggie stews. And then, when looking for some delicious bean recipes in the never-fail The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! (Great Vegan Book) I came across a couple of delicious-sounding (-reading?) bouillion recipes in the front of the book.  The one called Savory Golden Bouillon is actually from her first recipe book, the only recipe she transferred from that first book The Vegan Slow Cooker.   In there it was called "Chickeny Bouillion". Since I have become pretty much habituated to my Instant Pot, I bypassed the 'stove method' and the '...