Mung bean pasta is on the list of allowed foods…and how to prepare it so it’s tasty?
mung bean pasta
plain coconut yogurt
Prepare the pasta as directed on the package — add the amount you want to cook to boiling water; boil for 6 to 8 minutes and drain. Add a tablespoon or two or three of olive oil to your serving dish; add the pasta and stir together; add half a container of plain coconut yogurt and stir; sprinkle with salt and kelp sprinkles.
This wasn’t bad. It’s not “fettucini alfredo” — you’d need cheese for that — but it wasn’t bad.
Update May 12:
Last night I bought a no-dairy, no-lactose, no-casein, no-soy, no-gluten, no-cholesterol “cheese” substitute called Daiya. It contains filtered water, tapioca and/or arrowroot flours, non-GMO expeller pressed canola and/or non-GMO expeller pressed safflower oil, coconut oil, pea protein, salt, inactive yeast, vegan natural flavors, vegetable glycerine, xanthan gum, citric acid (for flavor), annatto, titanium dioxice (a naturally occurring mineral). It’s “made in a plant free of animal ingredients, milk, egg, soy, peanuts and tree nuts (excluding coconut).
I added a handful of “cheddar style shreds” to the Mung Bean Pasta recipe above, and wow! It was really good! It was better with the “cheese” than without, in my opinion.
One word of caution, though: eat it right away. I ate some, then let it sit for ten or fifteen minutes and went back to it, and the flavor changed somewhat. It was still okay, but it was definitely better — yummy, even — right away.