Tinkyada pasta is awesome. It is brown rice.
How about pumpkin seeds? Here's a great recipe.
Potatoes with Pipian Sauce
3 tablespoons vegetable oil
1/2 onion, coarsely chopped
1 cup pumpkin seeds (pepitas)
2 garlic cloves, minced
1 large can tomatillos*
a bit of sauce from a can of adobo chiles (too hot for me to add more)
1 1/2 cups fresh cilantro leaves
1 1/2 cups torn romaine leaves
1 1/4 cups low-salt vegetable broth
3 radishes, trimmed, chopped
Potato mixture (It’s been a long time since I’ve made this so I don’t remember the amounts)
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add next 3 ingredients. Sauté until seeds are lightly browned, about 4 minutes. Set aside.
Place tomatillos, jalapeZo, cilantro, lettuce, broth, radishes, and seed mixture to blender. Blend sauce until smooth, stopping occasionally to push down ingredients. Add more broth or water if needed.
Heat 1 tablespoon oil in large skillet over medium heat. Add sauce; cook until thickened, about 4 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)<p>
Microwave Potatoes then cut into cubes. Sautee in oil with sliced mushrooms and cashews. Serve with sauce.
* Green tomato-like vegetables with paper-thin husks. Available at
Latin American markets and some supermarkets.
September 2002 and adapted by me