Chili cheese pasta bowl, with bean chili and garlicky kale 😋🌱 Packed with plant-based goodness!⠀
Chili cheese pasta sauce: soak 1 cup raw cashews in boiling water about 1 hour. Blend on high until smooth: soaked cashews, 1 chipotle in adobo with a little sauce, 1 tbsp yellow mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp chili powder, 1/2 tsp cumin, 1/2 tsp turmeric, 1/2 cup water. Salt to taste. Toss with cooked pasta. 🌱Recipe pinto beans: In 1 tbsp heated olive oil, sauté 1 finely diced shallot and 1 minced garlic clove 1-2 minutes until shallot starts to soften. Add 1 tsp cumin powder, 1 tsp chili powder, 1/2 tsp dried oregano, 1/4 tsp smoked paprika, 1/2 tsp paprika, 1/4 tsp salt. Sauté about another 30 seconds until fragrant. Mix in 2 tbsp tomato paste, 1 medium (finely diced) tomato and 1/2 tsp maple syrup. Sauté 30⠀
seconds. Add 1-15oz can pinto (or any) beans (rinsed and drained) and 1 cup water. Mix and simmer about 15 minutes, adding more water if becomes to dry. Adjust seasonings to taste.