marx foods

Truffles, Pasta & More Recipe Contest

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Last night I created my recipe for the Marx Truffles, Pasta & More Recipe Contest.  I was provided with:

Challengers will receive samples of:

1) One pound of Italian dried  calamarata pasta
2) Black Truffle Salt
3) Dried Porcini Mushrooms
4) Fennel Pollen

I was to create an original recipe using the pasta and at least one of the other ingredients; all entries will be put in a poll on the MarxFoods blog from November 15 – 19, 2010 you can vote here!

Truffled Creamy Porcini Pasta

Serves 6

Ingredients:

  • 1 medium onion, thinly sliced
  • 8oz button mushrooms, sliced
  • 1T olive oil
  • 1T dijon mustard
  • 1 cup vegetable broth
  • 1-oz dried porcini mushrooms, soaked in hot water for 20 minutes
  • 1/4 cup nutritional yeast
  • 1/4t ume plum vinegar
  • 1/2t garlic powder
  • 1/4t cayenne pepper
  • Tofu Cream:
    • 1 pkg of extra firm water packed tofu
    • 1T olive oil
    • 5t lemon juice
    • 2t white wine vinegar
    • 1t agave nectar
    • 1/4t truffle salt
    • 1t dill
    • 1t smoked paprika

Directions:

  1. Place all the ingredients for the tofu cream into a blender or food processor and process until smooth.
  2. Boil water for pasta and while the water is boiling and pasta is cooking prepare the sauce.
  3. In a large skillet heat the olive oil place the onions in and saute for 7-10 minutes until softened.
  4. Stir in the button mushrooms and cook for 5-7 minutes until soft.
  5. Stir in the dijon mustard and the vegetable broth.
  6. Stir in the tofu cream until completely blended; cook for a minute.
  7. Stir in the nutritional yeast, ume plum vinegar, garlic powder and cayenne pepper; taste for salt and pepper.
  8. Stir in the pasta and garnish with a sprinkle of paprika and vegan parmesan.

Marx Foods- Blogger Mushroom Recipe Challenge

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Porcini Crusted Seitan

with Wild Mushroom Gravy, Braised Potatoes and Steamed Kale

For the Seitan:

  • 1/2oz dried porcini mushrooms processed to a powder
  • 1/2t salt
  • 1/4t pepper
  • 1T olive oil
  • 1 garlic clove, minced

In a high speed blender or a spice grinder, grind 1/2oz of dried porcini mushrooms to a powder. On a plate mix the mushroom powder with the salt and pepper and dredge each piece of seitan in the mixture.  In a skillet heat the olive oil and garlic over medium heat.  Add the seitan to the hot skillet and cook for 4-5 minutes on each side, until browned.

For the Wild Mushroom Gravy:

  • 1oz wild mushrooms soaked in 2 cups hot water for 30 minutes, rough chop mushrooms
  • 1t vegan bouillon
  • 1T soy sauce
  • 1/4t dried thyme
  • salt and pepper
  • 2T cornstarch dissolved in 1/4 cup of water
  • 1/2 cup unsweetened nondairy milk or creamer

In a small saucepan, combine the 1.5 cups of the mushroom soaking water, vegan bouillon, soy sauce, thyme, and mushrooms and salt and pepper to taste over high heat and bring to a boil. Reduce the heat to low, whisk in the cornstarch mixture and stir until the sauce thickens, 1 to 2 minutes. Slowly whisk in the soy milk.

For Braised Potatoes:

  • 1T olive oil
  • 1T vegan non-hydrogenated margarine
  • 1 medium sweet onion, thinly sliced
  • 1 medium red onion, diced
  • 1 1/2 pounds new potatoes, quartered
  • 1t dried thyme
  • salt and pepper
  • 1 cup vegan chicken broth

Preheat oven to 375F.  Heat the oil and the margarine in a cast iron pan over medium-low heat.  Add the sweet onion and cook for 15 minutes until soft.  Stir in the potatoes and red onion and season with salt and pepper. Increase the heat to medium-high and cook for 10 minutes, until potatoes begin to brown.  Removed from the heat and stir in the thyme and broth.  Cover the pan and transfer to the oven.  Cook for 10 minutes until the potatoes are tender.  Uncover and cook for 20 more minutes.