Greetings from snowy Boulder, CO. My first winter in Boulder has been quite an adventure so far. I learned only after moving here that February, March and April are some of the snowiest months of the year. While the temps have been vacillating a lot recently (60s one day, 9 degrees a few days later!), I got a chance to finally explore the Colorado powder at Copper Mountain. In anticipation of skiing, I unpacked my ski gear from childhood and donated everything that was made of leather, and picked up some gently used cruelty-free alternatives (a helmet without leather, leather-free gloves, wool-free neck warmer.
I’m by no means an experienced skier, but I had a really great time enjoying the beautiful scenery! I can see why people trek from all over the world to enjoy the slopes in Colorado.
Skiing at Copper Mountain in Colorado.
Recently, two amazing companies, Tolerant Foods and Explore Asian, sent me samples of their amazing gluten-free vegan pastas. At the risk of sounding incredibly ignorant, I had no idea that it was even possible to turn red lentils, black beans, soybeans and mung beans into pasta! These pastas list the respective beans as the only ingredients, which is a marvel of science if you think about it. This is definitely not your average brown rice or quinoa/corn pasta–each of the pastas I tried (Mung bean, black bean, and red lentil, so far) are rich in flavor and have enjoyable al dente textures.
Gluten-free, organic black bean, soybean and mung bean pastas from Explore Asian.
Tolerant Foods red lentil rotini is gluten-free and vegan.
So far, I’ve tried the black bean penne and red lentil rotini from Tolerant Foods (both so, so good!) as well as the mung bean fettucini from Explore Asian (so unique and satisfying!).
Beyond Meat also generously sent me samples of their latest gluten-free vegan product, Beef-Free Crumbles! I think this may be my favorite Beyond Meat creation yet. Other faux beef products are laden with processed soy and/or processed wheat. I love that Beyond Meat Beef-Free Crumbles, which comes in regular “beefy” and “feisty” flavors, contains pea protein and no weird added fillers.
Beyond Meat Beef-Free Crumbles are vegan and gluten-free and really delicious.
An easy, yummy recipe: Beyond Meat Beef-Free Crumbles, parsley, tomato sauce, black bean pasta from Tolerant Foods!
When I served Beyond Meat Beef-Free  Crumbles and Tolerant Foods’ black bean pasta to guests, the crowd went wild! Granted, they were a vegan, mostly gluten-free crowd, but still, these products are big winners in my book. I’d absolutely serve them again to my friends and loved ones, and enjoy them myself. The only real issue when eating foods like this with hella beans and protein is that you may feel absolutely invincible. Here’s to bean and pea protein power!
Stay warm! xo
queerveganfood.com 
So glad to hear you enjoyed those Crumbles Sarah! Thanks for sharing them with your friends and make sure to keep an eye out for some more delicious and exciting things happening!
Stay safe on those slopes and we look forward to following along with more of your tasty adventures!
Sarah, You had Ellen nailed a few months ago. Did you see her giving out pizza at the Oscars……..? Some queer vegan icon…………..she turned out to be. Karen’s vegan activist store: http://www.zazzle.com/veganactivist
Ooh, those beef crumbles look just super. I really love Beyond Meat because it’s got great texture and it’s also gluten free. I’ve tried the black bean Explore Asian pasta, using it in place of soba noodles, and really liked it too. Stoked to try the mung bean and soy bean products as well. Thanks for a power packed review!
Aw, thanks for sharing, Rachel! 🙂 That’s a great idea to sub black bean pasta for soba. I’ll have to try that!
I can’t do quinoa, and corn pasta grosses me out! Fortunately, I super dig rice pasta, but I can’t wait to try these new varieties of gluten-free goods! (I’m not even gf, but I try to limit my intake.) Those Beyond Meat crumbles sound awesome.