Hello Dear Friends,
Mandy, a great cook and high nutrient whole food enthusiast, encouraged me to try this new pasta made from black soy beans.
The dish I made had a lot of garlic, fresh basil, Roma tomatoes, red pepper, jalapeño and Vegan Parmesan cheese. Bill, my husband, loved it. Couldn’t get enough.
The taste and texture are very different from other pastas. It has more body and is slightly chewy. I wanted a much smaller portion than usual because I felt satisfied by less. It’s worth a try to see how you like the taste.
It’s high in protein and can be made in a variety of ways. My recipe below shows how I used a few veggies and lots of garlic. Another way is to create a Mexican pasta with tomato, peppers, cilantro and corn. And when I make it next I’ll use lots of veggies like fresh tomato, peppers, carrot matchsticks, corn, chopped kale, garlic and onion with a parsley garnish. All these veggies will balance the denseness of the pasta.
Buy a box and see how you like it. Also, let me know your experience. Another new pasta on the market is made with red lentils. I’ll try that one soon and share its qualities and tastes.
I’m also including a Vegan Parmesan recipe. It is so yummy and quick to make in your blender. You can see it sprinkled on the pasta above. It’s a great compliment to any pasta dish.
Also, here’s a picture of an awesome salad made with watermelon radish, cucumber and lettuce that I served with the Black Bean Pasta. The dressing is made from nuts and seeds that I shared in a previous blog. It is one of the best I’ve tasted and we use it at home on cooked greens and veggies, as well as salads. Really, do yourself a favor and make it. One big benefit of making your dressings from nuts and seeds rather than free oils, is it can really help keep your weight in check.
To Your Amazing Health,
Black Bean Pasta
5 cloves of garlic, minced or crushed
1 Jalepeno pepper, seeded and diced
1 red pepper, diced
Fresh basil leaves, cut in ribbons
3 Roma tomatoes, large dice
1 1/2 tablespoons Avocado oil
Heat the oil and add the garlic, stirring frequently. Then add all the other veggies and cut basil leaves. Season with sea salt, ground black pepper and red pepper flakes (if you like a bit of heat.)
Follow directions on the box for cooking the Pasta. It’s simple and cooks very quickly. Drain off the water and add 1 tablespoon of Avocado Oil and toss. Add sea salt if desired. Fold in the sauce and serve with Vegan Parmesan sprinkled on top.
Vegan Parmesan Cheese
1/4 cup sesame seeds*
1/4 cup cashews*
1/2 cup nutritional yeast
1/2 teaspoon sea salt
1/4 teaspoon caraway seeds
1/4 teaspoon fennel seeds
Combine all ingredients in your blender and blend until it has the coarseness of grated Parmesan that you like. Keep in a jar in the refrigerator.
* The original recipe calls for the sesame seeds and cashews to be toasted. This adds a nice roasted flavor, but we’re usually in a bit of a rush so we just use them raw and love it that way. To toast them, you can put them on a dish in the oven and broil for about 3 minutes. Or you can rinse them and toast them in a dry frying pan.