A question about a recipe: Pasta Al Forno with Pumpkin and Pancetta

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added over 1 year ago

Dried porcini mushrooms; soaked, but still a little chewy like bacon. Smoky chipotle peppers, rehydrated and chopped. Field roast chorizo sausage (wheat based). If the recipe calls for fat from the rendered meat, try coconut oil for depth of flavor.

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SKK added over 1 year ago

Great ideas, Anita!

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ChefJune added over 1 year ago

I'm fairly sure this dish would taste delicious if you made it as is but without the pancetta. However, Anita's suggestion of soaking dried porcini mushrooms sounds like a reasonable sub.

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SKK added over 1 year ago

What about adding olives as a substitute? They have the saltiness and the 'meat' like texture. I wanted to make this recipe also for vegetarian friends and now will try it with the olives and mushrooms as Anita recommends.

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