black bean pasta
heirloom tomato, garlic, basil, red pepper flakes, olive oil
The noodles are marketed as “Organic Black Bean Spaghetti Shape” but the shape is actually closer to a cross between linguini and capellini. A long flat skinny noodle. The flavor is definitely reminiscent of beans, and the tooth is chewy in a pleasant way.
I was not expecting to be impressed, but it turns out that this pasta substitute is actually good. Really good. Love the creamy black color, al dente texture, mild sweet bean-y flavor, and earthy aroma. I think my gluten-free friends will be extra happy at our next Italian-themed dinner party…
black bean pasta recipe
Continue reading “A Pasta Made Exclusively from Black Beans?”
roasted butternut squash & corn lasagna
layered with corn tortilla, shredded mozzarella, and tomatillo sauce
Already? The school year is winding to a close. It’s time to thank the parent volunteers for their energy, support, and dedication in helping maintain the library at Rolling Hills Country Day School. As is tradition, our librarian recognizes all the parent volunteers at a special “Luncheon in the Library” held in their honor. Not only is Mrs. Love an inspiring passionate librarian and mother of three Country Day students, she is also a fabulous cook! I’m thrilled to have her share her recipe here, it was a smashing success (vegetarian & gluten-free too)!
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James Beard called tapioca pudding, “a most refreshing dessert…delicious to the taste.” This twist on the classic old-fashioned tapioca pudding recipe is heart-healthy and simply delightful!
Fat-free, cholesterol-free, and gluten-free yet creamy and satisfying this pudding pairs wonderfully with juicy fragrant colorful mango.
The cassava or tapioca plant is grown in the tropics and produces a fleshy edible root stock very rich in starch containing significant amounts of calcium, phosphorus and vitamin C. Starch is extracted from the cassava and formed into “pearls.”
Continue reading “Heart-Healthy Mango Tapioca Verrine”