Tuesday, March 15, 2011

Oh, How I Love Tinkyada!

Here's my latest enthusiastic endorsement of a packaged product -- Tinkyada Brown Rice Pasta! This is my very favorite pasta of the moment. Called "fusilli", this stuff doesn't look much like the fat little spirals of "Fusilli George" fame from "Seinfeld" -- but I'm revealing my age aren't I? Instead, these noodles are like loose, very wiggly macaroni. I say very wiggly because the texture of these boogers is so shimmery and slippery -- it's like they have a life of their own. They are positively springy and light. I don't know if you are the type who enjoys the sensation of digging into a bowlful of live worms, but, shockingly, apparently I am! That being said, logically I am aware that I am actually not committing earthwormocide. It's just the wiggly sensation of the noodles that I find so enjoyable. Oh, and the mild, light flavor is also an excellent vehicle to any topping you employ. Here they are featured with a collection of healthy elements reminiscent of Alicia's "Rustic Pasta" from The Kind Life. Without re-consulting the text, I created it from memory. I sauteed half a thinly sliced cabbage, an onion and two cloves of garlic in olive oil and then added a tablespoon of Shoyu and half a jar of Barilla's Spicy Marinara. Finally I added the boiled noodles and tossed it all around and then topped it with nootch, of course. Mmmmmmm. I know I was missing the celery -- my stalks needed to be put out of their misery, unfortunately-- and probably more items, but let me tell you, I sure did enjoy this wiggly panful anyway.

Packaged products usually leave me with a dark-leafy-greens-deficit, but can definitely be appreciated for the role they play. Amy's Organics in the frozen section are much appreciated for busy days where there is a dearth of planning, but the longer I'm vegan the saltier they are to me. A giant pile of arugula on the side counters the saltiness. Similarly, I love Amy's canned lentil soup, but need to add water and a handful of kale to thoroughly enjoy it. The quinoa pasta turned out to be fine after a quick re-boil, but it pales in comparison to quinoa itself, and also, to my current Tinkyada brown rice fave. I guess packaged products to me are at their best as "short cuts" to a meal, or as vehicles for something whole and real.

What are your favorites, and how do you use them?


  1. Cheryl,
    I agree!!! I have tried all of the gluten free, healthier pasta alternatives, and Tinkyada is definitely the best! You are saving your readers lots of time and money by letting them know to choose this brand of brown rice pasta!

  2. I remember that episode! Thanks for making me feel 12 years old again. ;)

    The noodle worms look so fascinating! I'll have to see if I can find some for myself.

  3. I'm glad you remember "Fusilli George" Burnout! But, um, I wasn't 12!