You will need: 1 medium pot, 1 large pan, baking glass
You will need: 1 large pan
You will need: large pan, medium pan, large cutting board
You will need: 1 large mixing bowl, cheese grater
*Tapatio hot sauce goes really well with this dish.
*You can also find already riced cauliflower at Trader Joe’s to save you that step
You will need: 1 drainer, 1 large mixing bowl, 1 potato masher
*I recommend not mashing the chickpeas too well to get a nice texture.
*Add cayenne, tapatio hot sauce or jalapeños for a nice kick.
Toppings and other ingredients:
You will need: large baking tray, square skillet (comal), mixing bowl
• 1 cup macaroni (elbow) pasta
• 1 can chickpeas
• 2 cups cauliflower florets
• ¼ cup vegan pesto sauce
• 1 cup cherry tomatoes
• 1 tsp cumin
• 1 tsp paprika
You will need: 1 medium pot, 1 large pan
Cook pasta by direction on the box/bag. Turn large pan on medium heat and add olive oil or cooking spray to sauté cauliflower florets for about 10 minutes until cooked. The smaller the florets the faster they will cook! Open can of chickpeas, drain, rinse and add to the pan with the cauliflower. Add cumin, paprika, salt and pepper and continue to sauté for another 5 minutes. After pasta is finished cooking, drain and add to the same pan. Add pesto and mix everything together well. Cut cherry tomatoes in half and add to the pan after you have turned it off
You will need: 1 blender, 1 large pan, 1 metal strainer, 1 pot
*you can find soy meat at any Mexican market. It is called “carne de soya” and it is in a bag usually along with all the other Mexican spices and chiles.
You will need: 1 large pan, 2 medium bowls, spatula
You will need: One large pan, 1 medium pot, bowl