[Monday June 11th 2012 blog]
Vegan day 163: Mung bean pasta
This package has been sitting in my cabinet for a bit- I won’t lie! First off, if anything can stay that long in a cabinet- it’s certainly not fresh! I think someone bought this for me but I feared eating it because it had the word pasta in it. After some recent blogs about miracle noodles, shirataki, konjac, zucchini pasta and so on.. my fear went away. 
Mind you after I ate it.. lol.. and then read the calories.. the FEAR IS BACK! This time I will let it stay- I don’t need to get back on a noodle bandwagon!
Was this good?
OF COURSE IT WAS! IT WAS INSANELY DELICIOUS AND FULFILLING! I can’t really complain too much here because this was hearty, nutritious and full of powerhouse ingredients:
tofu
tofu
zucchinichick peas
tomato
onion
garlic
chili flakes
mung bean pasta
avocado
This was a quick sauté! I put some olive oil in a pan and added the garlic and onions. I added the tomato, chick peas, slightly patted dry tofu and spices. The mung bean pasta went in next followed by the zucchini. The whole sauté only lasted 10 minutes. I topped this with sliced avocado!
Now that I write out the ingredients- did I need the mung bean pasta? No! Do you see the calories? Calories need to bring some nutrition with it! There isn’t any fiber or protein here but at least it provides for 10% of the RDA for IRON. For the record though, it made for a superb and complete meal!
Now that I write out the ingredients- did I need the mung bean pasta? No! Do you see the calories? Calories need to bring some nutrition with it! There isn’t any fiber or protein here but at least it provides for 10% of the RDA for IRON. For the record though, it made for a superb and complete meal!
Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
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