Simply enter the coupon code "GARDEN" when prompted during checkout to receive 20% OFF any Eden Organic Pasta Company pasta. Offer expires October 31, 2010.

SPINACH RIBBON MUSHROOM STROGANOFF:
1/2 cup Sliced Shiitake Mushrooms
1/2 cup Maitake Mushrooms
1 pound organic extra firm tofu, drained
2 1/2 TBSP Extra Virgin Olive Oil
2 TBSP Brown Rice Vinegar
2 cups Edensoy® Unsweetened
1 tsp Sea Salt
1 package Eden Organic Spinach Ribbons
1 cup onion, diced
1 pound button mushrooms, sliced
2 TBSP green onions or parsley, chopped
Soak shiitake and maitake mushrooms ten minutes in 2 cups hot water. Remove mushrooms from soaking liquid, reserve liquid and slice. Bring soaking liquid to a boil, add mushroom slices, reduce flame to medium-low and cook 20 minutes until mushrooms are soft. Drain and set aside. Place tofu, olive oil, brown rice vinegar, salt and Edensoy in a blender. Blend until smooth. Cook pasta according to directions, rinse and drain. Wash button mushrooms, discard stems and slice tops. In a skillet sauté onions and all mushrooms until soft. Lower the heat, add tofu mixture and heat thoroughly. Serve sauce over pasta. Garnish with green onions or parsley.
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