Talk about a quick and simple recipe, this is a baked potato cut in half and covered with Quinoa chili and WFPBNO cheese sauce. I had batch cooked the chili and cheese sauce last week. The potato is a Russet that I washed, wrapped in paper towel and microwaved for 7 minutes, let it cool for 10 minutes. Cut it in half and covered with the chili and cheese sauce. Stir them together if you want and it becomes Chili Con Queso on a baked potato. I sprinkled it was dried parsley.
Here are my recipes for the chili and for the cheese sauce. You can leave out the dates if you are on the Esselstyn Reverse Heart Disease Diet. If you are PLANT STRONG, salt to taste
Butternut Squash Chili:
3 carrots, 4 stalks celery, 1 onion, 6 cloves garlic, 4 stalks kale, 2 generous handfuls baby spinach, 2 lbs cubed butternut squash, 28 oz diced tomatoes, 28 oz tomato sauce, 6 oz tomato paste, 2 TBS chili powder, 1 TBS cumin, 1 TBS cayenne pepper, 2 TBS smoked paprika, 1 chopped jalapeno minus the seeds, 6 pitted dates, 1/4 cup white or apple cider vinegar, 6 cups water, 1 TBS basil, 1 cup of dry red quinoa.
Put all the veggies and the pepper into a food processor or blender and grind them up to a course texture.
In a large pot bring 4 cups of water to a boil, add the tomato sauce, paste and diced tomatoes and everything else. Bring it to a boil, reduce the heat to let it simmer covered for 2 hours, stirring it occasionally. If its too spicy, and you are not on the Reverse Heart Disease Diet, try adding maple syrup, more ground up dates or agave nectar. Sweet things counter the hot peppers.
This is a TON of chili. I wash out and boil Mason jars. Store it in mason jars when it is still very hot from the stove and the jars will seal as it cools. I love to hear the lids "POP!"
You can also freeze it.
Vegan Cheese Sauce:
2 fist sized Yukon gold potatoes peeled cubed boiled with 4 stalks of celery (save 2 cups of the water), 6 level TBSPs each of nutritional yeast and tapioca flour, 1 level TBSP each of garlic and onion powder, 1/3rd cup white vinegar, 1TBSP lemon juice, 1/4 tsp smoked paprika, 1/4 tsp turmeric, 1/4 tsp tabasco sauce.
Mix the dry ingredients together to prevent clumping.
Put the dry ingredients into the blender 1st, followed by the potatoes and celery with 1 and 3\4 cups of the saved potato water and the remaining wet ingredients. Blend thoroughly. Pour it into a pot and heat it gently (don't boil it) while stirring until it thickens. Let it cool a little which thickens it more. Put some on the potato.
Store the rest for another recipe.
If it is in the fridge over night, add about 3 TBSP of water, stir it in and microwave it for 20 to 30 sec.
