MEXICAN SLOPPY JOE ROTINI
Whole wheat rotini pasta and cauliflower florets tossed with cashew crumbles and a Mexican Sloppy Joe sauce with kidney beans, fennel and rosemary!
Makes 12-1/2 cups
1 c. cashew crumbles: Place 2 c. whole cashews in food processor and process till fine, then continue to process till crumbles begin to clump up just a bit, signaling that some of the oil is being released. Push down insides of container with spatula now and then. Don’t process till it forms a ball, you want crumbles, fine crumbles. Measure out 1 cup for this recipe, then store the remainder in a covered jar in your pantry for another use.
14.5 oz. can (diced) Mexican Tomatoes and Jalapenos (I used Dei Fratelli brand)
15 oz. can Sloppy Joe Mix (Dei Fratelli brand)
2 t. onion powder
2 t. garlic powder
½ t. crushed dried rosemary
1 t. dried basil
1 T. ground fennel seed
¼ t. ground allspice
3 T. walnut oil
15.5 oz. can dark red kidney beans, including liquid
½ t. sea salt
16 oz. pkg. froz. cauliflower florets
16 oz. pkg. whole wheat rotini pasta
1 t. additional sea salt
freshly ground black pepper
2 T. margarine
Make cashew crumbles and set aside.
In medium saucepan combine tomatoes, Sloppy Joe Mix, onion and garlic powders, rosemary, basil, fennel, allspice, walnut oil, kidney beans and salt. Stir well, bring to soft boil, lower heat and simmer while you cook the pasta and cauliflower.
Cook rotini in large pot of salted, boiling water till almost tender. Add frozen cauliflower to pasta pot. Cover in order to return to a boil quickly, then remove cover and cook till cauliflower and pasta are both tender. Drain well in colander.
Return to empty pot. Add cashew crumbles and toss to evenly distribute.
Add sauce. Toss again.
Add 1 teaspoon additional salt, lots of freshly ground black pepper and 2 tablespoons margarine. Stir to melt margarine and serve.
Notes: Great, easy dish to prepare. No peeling, slicing or dicing. Rich flavors. Be sure to sufficiently salt the pasta water and adjust for salt after assembly.