This recipe is insane. Make it for your whole food plant-fearing family. Seriously. Consider this sauce your starting point. From here you can do whatever the hell you want with it. Make scalloped potatoes, use it for enchiladas, pour it over a burrito, use it for a lasagna, whatevs. But for all intents and purposes, I’m going the green chili mac and cheese route with you today.
Green Chili Mac and Cheese [Vegan]
- 2 red potatoes, peeled and chopped (2 cups )
- 1 onion, chopped (about 1 cup)
- 2 cups cauliflower
- 2 1/2 cups water or stock
- 1/2 cup cashews
- 1 teaspoon sea salt
- roasted green chili, chopped
- Brown rice or quinoa pasta
- Heat a skillet (preferably cast iron) for a couple of minutes. When the pan is good and hot, add the onions. Cook them for about 5 minutes, turning them every so often and adding a tablespoon or so of water or stock when they start to stick. After 5 minutes, turn off the heat and set aside for now.
- Place the cashews in enough water to cover them and soak while you rock out the next steps.
- Place the potatoes, cauliflower and water (or stock) in a pan, cover with a lid and cook for 20 minutes over medium heat.
- After 20 minutes, turn off the heat and transfer the potatoes and cauliflower, along with whatever remaining water is in the pan to the blender. Add the salt and the drained cashews and blend until creamy and smooth. You may have to do this in batches depending on the size of your blender.
- Cook your pasta (I like brown rice spirals) as per the directions on the box. Drain it and run some cold water over it to stop it from cooking.
- Heat as much sauce as you like (the amount all depends on how many portions you’re making), add the green chili and the cooked pasta and heat until everything is hot.
- Top with Almond Parm or Coconut Bacon if you want to get fancy about it.
If you can find freshly roasted green chili that’s the most yummy. If not you can use frozen or canned green chili. Just make sure the only ingredient is roasted green chili.