I did a vegan care package swap in September with Megan from Vegan Whore. She filled my package with all sorts of new items that I'd never noticed on the shelves of my Whole Foods, including this Explore Asian Mung Bean Fettucini:
I've got nothing against wheat, but I like it to mix it up sometimes with alternative gluten-free pastas. I was so excited to try these green-hued noodles, and lucky me, Sarah Kramer's October recipe in the 2010 Go Vegan wall calendar was the perfect opportunity — Roasted Cherry Tomato Pasta with Kalamata Olives and Capers:
The tomatoes are mixed with olive oil, garlic, balsamic vinegar, and red pepper flakes and roasted in the oven. Then the tomatoes are tossed with cooked pasta, kalamata olives, and capers. Simple and delicious. The recipe is also in La Dolce Vegan if you don't have the calendar. This recipe also gave me a chance to try my new fancy Vino Olives Fig Balsamic Vinegar from the Raimondo Family Winery in Arkansas — a birthday gift from my friend Misti.
As usual, Sarah Kramer's recipe of the month didn't disappoint, but it was doubly delicious with the addition of the mung bean fettucini. The flat noodles have a tender, yet chewy texture that's too magical for words. I like my pasta a little chewy, but also kind of melt-in-your-mouth tender. Does that even make sense? Anyway, I certainly hope I can procure some more mung bean pasta at my local Whole Foods because this stuff is about to become a household staple at the Haus of Crunk.
I also tried Steamed Okra as my side dish:
I used this recipe from the Food Network website. On my birthday celebration with my family, my Granny brought me a bag of fresh okra. I knew I had to use it right away, and I considered roasting some pods. But I'd always wondered if okra could be steamed, so I googled it resulting in the above recipe from from the Food Network — simply steam for about 10 minutes, toss with Earth Balance and salt, and voila. The texture is a little gooey-slimy, but that's what I love about okra. Definitely not one for the okra haters though.
Question: What's your favorite "alternative" pasta?