{"id":971,"date":"2009-11-20T11:41:21","date_gmt":"2009-11-20T19:41:21","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=971"},"modified":"2009-11-20T11:48:49","modified_gmt":"2009-11-20T19:48:49","slug":"have-you-tried-these-four-alternatives-to-white-pasta-by-chef-mayra","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/have-you-tried-these-four-alternatives-to-white-pasta-by-chef-mayra\/","title":{"rendered":"Have you tried these Four Alternatives to White Pasta? By Chef Mayra"},"content":{"rendered":"<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-share-buttons\" ><\/div><div><a target=\"_blank\" href=\"http:\/\/graphics8.nytimes.com\/images\/2009\/03\/04\/health\/04recipehealth_600.jpg\"  rel=\"external nofollow\"><img decoding=\"async\" style=\"width: 600px; height: 400px; cursor: pointer;\" src=\"http:\/\/graphics8.nytimes.com\/images\/2009\/03\/04\/health\/04recipehealth_600.jpg\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p>Pasta rocks, but it rocks even more when you select a more nutrient-rich one than those made with refined white flour. Try one of these healthier alternatives:<\/p>\n<p><strong>Quinoa<\/strong><br \/>\n<a target=\"_blank\" href=\"http:\/\/2.bp.blogspot.com\/_XKxeCxvizeM\/Sltgg7rFeDI\/AAAAAAAABF0\/sirJvWD_zus\/s1600-h\/Basil_Tomato_Angel_Hair.JPG\"  rel=\"external nofollow\"><img decoding=\"async\" style=\"width: 228px; height: 194px; cursor: pointer;\" src=\"http:\/\/2.bp.blogspot.com\/_XKxeCxvizeM\/Sltgg7rFeDI\/AAAAAAAABF0\/sirJvWD_zus\/s200\/Basil_Tomato_Angel_Hair.JPG\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p>Native to the Andes, quinoa is the seed of a leafy plant related to beets. When ground up and mixed with corn or wheat flour, quinoa produces mild-tasting, high-protein pasta. Gluten-free eaters should choose brands that contain only quinoa and corn flours.<\/p>\n<p><strong>Whole Wheat<\/strong><br \/>\nTypically made of 100 percent durum wheat, a hard, high-quality grain. This dense pasta is higher in fiber, protein, B vitamins, and minerals than semolina varieties, which use only part of the grain. Whole-wheat pasta\u2019s hearty flavor and grainy texture make it a good base for pesto and vegetable sauces.<\/p>\n<p><strong>Buckwheat<\/strong><br \/>\nRelated to rhubarb, buckwheat has been used for centuries to make noodles in Asia. Japanese soba is the most common type in the U.S., with a nutty flavor and high amounts of protein and dietary fiber. Traditionally, soba is served hot in soup or cold with a soy-based dipping sauce.<\/p>\n<p><strong><br \/>\n<\/strong><\/p>\n<p><strong>Tofu Shirataki<\/strong><\/p>\n<p><strong> <\/strong> <a target=\"_blank\" href=\"http:\/\/i305.photobucket.com\/albums\/nn224\/jenitar26\/DSC03362.jpg\"  rel=\"external nofollow\"><img decoding=\"async\" style=\"width: 455px; height: 607px; cursor: pointer;\" src=\"http:\/\/i305.photobucket.com\/albums\/nn224\/jenitar26\/DSC03362.jpg\" border=\"0\" alt=\"\" \/><\/a><br \/>\nMade from a blend of soy protein and yam flour, these Japanese noodles are packaged in water and readily absorb other flavors. A low glycemic-index food, tofu shirataki is particularly high in soluble fiber. Toss the heated noodles with a sweet teriyaki and serve with stir-fried veggies. Note: Noodles must be refrigerated.<\/p>\n<p><a target=\"_blank\" href=\"http:\/\/blog.fatfreevegan.com\/images\/shirataki-pesto.jpg\"  rel=\"external nofollow\"><img decoding=\"async\" style=\"width: 400px; height: 339px; cursor: pointer;\" src=\"http:\/\/blog.fatfreevegan.com\/images\/shirataki-pesto.jpg\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p><strong>Shirataki Noodles with Tomato Pesto<\/strong><\/p>\n<p>This recipe uses one 7-ounce package of shirataki noodles and serves one person.<\/p>\n<p>1 7-ounce package shirataki noodles<br \/>\n1 tbsp. chopped walnuts<br \/>\n2 cloves minced garlic, divided<br \/>\n1\/2 cup fresh basil leaves, lightly packed<br \/>\n2 tbsp. tofu sour cream, vegan mayo, or light silken tofu<br \/>\n7 Local or Organic -cherry tomatoes<br \/>\nsalt, to taste<br \/>\n1\/3 cup diced cucumber<br \/>\n1 tbsp. toasted pine nuts, optional<\/p>\n<p>Rinse and drain the shirataki noodles. Place them in a saucepan, cover them with water, and add one clove of minced garlic. Place on the stove and bring to a boil for one minute. Remove from the heat and set aside.<\/p>\n<p>Put the walnuts and remaining garlic into the food processor. Pulse until finely chopped. Add the basil and tofu sour cream, and process until the basil is chopped. Add 5 of the cherry tomatoes, and pulse until tomatoes are chopped and the mixture is well blended. Add salt to taste and mix again.<\/p>\n<p>Drain the shirataki noodles and mix them well with the pesto. Chop the remaining tomatoes, and toss them, the cucumber, and the toasted pine nuts with the noodles. Serve at room temperature or chilled.<\/p>\n<div><span style=\"font-size: x-small\"><\/p>\n<div><strong><span style=\"font-size: x-small\"><span style=\"font-family: CalimaDB;color: #ff0000;font-size: large\"><strong><img decoding=\"async\" src=\"http:\/\/images02.olx.com\/ui\/2\/64\/50\/36666450_4.jpg\" alt=\"\" \/><\/strong><\/span><\/span><\/strong><\/div>\n<div><strong><span style=\"font-size: x-small\"><span style=\"font-family: CalimaDB;color: #ff0000;font-size: large\"><strong> <\/strong><\/span><\/span><\/strong><\/div>\n<div><strong><span style=\"font-size: x-small\"><span style=\"font-family: CalimaDB;color: #ff0000;font-size: large\"><strong>&#8220;V&#8221; Chef Mayra, The Doctor of Flavor<\/strong><\/span><\/span><\/strong><\/div>\n<div><strong><span style=\"font-size: x-small\"><a target=\"_blank\" href=\"http:\/\/www.facebook.com\/pages\/Chef-Mayra-Vegan-Bystro\/91344051411\"  rel=\"external nofollow\">http:\/\/www.facebook.com\/pages\/Chef-Mayra-Vegan-Bystro\/91344051411<\/a><\/span><\/strong><\/div>\n<div><strong><span style=\"font-size: x-small\"><strong><span style=\"font-size: x-small;\"> <\/span><\/strong><\/p>\n<div>\n<div>\n<div><span style=\"font-family: CalimaDB;color: #ff0000;font-size: small\"><strong><span style=\"font-size: x-small;\"><strong>Office 702 722 0108<\/strong><\/span><\/strong><\/span><\/div>\n<div><strong><span style=\"font-size: x-small;\"><strong> <\/strong> Get the 411 Sign UP here&gt; CLICK&gt;&gt;\u00a0<strong><a target=\"_blank\" href=\"http:\/\/mutinymarketing.com\/cm411.html\" title=\"http:\/\/mutinymarketing.com\/cm411.html\"  rel=\"external nofollow\">YES I WANT THE CHEF MAYRA 411<\/a><\/strong><\/span><\/strong><\/div>\n<div><span style=\"font-family: Calibri;font-size: small\"><span style=\"color: #0000a0\"><strong><span style=\"font-size: x-small;\"><strong><span style=\"color: #ff0080\">Go to\u00a0 Chef Mayra&#8217;s\u00a0event web site: <\/span><\/strong><\/span><\/strong><\/span><\/span><\/div>\n<div>\n<div><strong><span style=\"font-size: x-small;\"><em><span style=\"color: #8000ff\"><span style=\"font-family: Calibri;font-size: small\"><strong>Live***Streaming Live from Rainbows End Natural Foods Market and Cafe <strong><span style=\"font-family: Calibri;font-size: small\">as of 9-16-2009 visit us and hang while we tape the show. <\/span><\/strong><strong><span style=\"font-family: Calibri;font-size: small\">Lunch is fantastic!\u00a0\u00a0 <a target=\"_blank\" href=\"http:\/\/www.chefmayra.com\/show.html\" title=\"http:\/\/www.chefmayra.com\/show.html\"  rel=\"external nofollow\">http:\/\/www.chefmayra.com\/show.html<\/a><\/span><\/strong><\/strong><\/span><\/span><\/em><\/span><\/strong><\/div>\n<div><strong><span style=\"font-size: x-small;\"><strong><em><span style=\"font-family: Calibri;color: #8000ff;font-size: small\">Now featuring *Chef Mayra&#8217;s Dessert Menu in their Cafe&#8221; starting\u00a0\u00a0December 2009 <\/span><\/em><\/strong><\/span><\/strong><\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><strong><span style=\"font-size: x-small;\"> <\/span><\/strong><\/p>\n<p><\/span><\/strong><strong> <\/strong><\/p>\n<div><strong> <\/strong><\/div>\n<p><strong> <\/strong><\/div>\n<p><\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pasta rocks, but it rocks even more when you select a more nutrient-rich one than those made with refined white flour. Try one of these healthier alternatives: Quinoa Native to the Andes, quinoa is the seed of a leafy plant related to beets. When ground up and mixed with corn or wheat flour, quinoa produces mild-tasting, high-protein pasta. Gluten-free eaters should choose brands that contain only quinoa and corn flours. Whole Wheat Typically made of 100 percent durum wheat, a hard, high-quality grain. This dense pasta is higher in fiber, protein, B vitamins, and minerals than semolina varieties, which use only part of the grain. Whole-wheat pasta\u2019s hearty flavor and grainy texture make it a good base for pesto and vegetable sauces. Buckwheat Related to rhubarb, buckwheat has been used for centuries to make noodles in Asia. Japanese soba is the most common type in the U.S., with a nutty flavor and high amounts of protein and dietary fiber. Traditionally, soba is served hot in soup or cold with a soy-based dipping sauce. Tofu Shirataki Made from a blend of soy protein and yam flour, these Japanese noodles are packaged in water and readily absorb other flavors. A low glycemic-index [&hellip;]<\/p>\n","protected":false},"author":12383,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,23,22,3],"tags":[262,258,126,263,16,261],"class_list":["post-971","post","type-post","status-publish","format-standard","hentry","category-health","category-nutrition","category-recipes","category-vegan","tag-cariibean","tag-chef-mayra","tag-food","tag-pasta","tag-veganism","tag-vegas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Have you tried these Four Alternatives to White Pasta? By Chef Mayra - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/have-you-tried-these-four-alternatives-to-white-pasta-by-chef-mayra\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Have you tried these Four Alternatives to White Pasta? By Chef Mayra - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Pasta rocks, but it rocks even more when you select a more nutrient-rich one than those made with refined white flour. Try one of these healthier alternatives: Quinoa Native to the Andes, quinoa is the seed of a leafy plant related to beets. When ground up and mixed with corn or wheat flour, quinoa produces mild-tasting, high-protein pasta. Gluten-free eaters should choose brands that contain only quinoa and corn flours. Whole Wheat Typically made of 100 percent durum wheat, a hard, high-quality grain. This dense pasta is higher in fiber, protein, B vitamins, and minerals than semolina varieties, which use only part of the grain. Whole-wheat pasta\u2019s hearty flavor and grainy texture make it a good base for pesto and vegetable sauces. Buckwheat Related to rhubarb, buckwheat has been used for centuries to make noodles in Asia. Japanese soba is the most common type in the U.S., with a nutty flavor and high amounts of protein and dietary fiber. Traditionally, soba is served hot in soup or cold with a soy-based dipping sauce. Tofu Shirataki Made from a blend of soy protein and yam flour, these Japanese noodles are packaged in water and readily absorb other flavors. A low glycemic-index [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"http:\/\/www.happycow.net\/blog\/have-you-tried-these-four-alternatives-to-white-pasta-by-chef-mayra\/\" \/>\n<meta property=\"og:site_name\" content=\"HappyCow\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/HappyCow\" \/>\n<meta property=\"article:published_time\" content=\"2009-11-20T19:41:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2009-11-20T19:48:49+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/graphics8.nytimes.com\/images\/2009\/03\/04\/health\/04recipehealth_600.jpg\" \/>\n<meta name=\"author\" content=\"MyVegChefMayra\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@happycow\" \/>\n<meta name=\"twitter:site\" content=\"@happycow\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"MyVegChefMayra\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.happycow.net\/blog\/have-you-tried-these-four-alternatives-to-white-pasta-by-chef-mayra\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/have-you-tried-these-four-alternatives-to-white-pasta-by-chef-mayra\/\"},\"author\":{\"name\":\"MyVegChefMayra\",\"@id\":\"https:\/\/www.happycow.net\/blog\/#\/schema\/person\/6b27674908452db59f30ec885be8f3f0\"},\"headline\":\"Have you tried these Four Alternatives to White Pasta? 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By Chef Mayra - HappyCow","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.happycow.net\/blog\/have-you-tried-these-four-alternatives-to-white-pasta-by-chef-mayra\/","og_locale":"en_US","og_type":"article","og_title":"Have you tried these Four Alternatives to White Pasta? By Chef Mayra - HappyCow","og_description":"Pasta rocks, but it rocks even more when you select a more nutrient-rich one than those made with refined white flour. Try one of these healthier alternatives: Quinoa Native to the Andes, quinoa is the seed of a leafy plant related to beets. When ground up and mixed with corn or wheat flour, quinoa produces mild-tasting, high-protein pasta. Gluten-free eaters should choose brands that contain only quinoa and corn flours. Whole Wheat Typically made of 100 percent durum wheat, a hard, high-quality grain. 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