I’m putting everything in the blender and oven and forgetting about it. Consequently, I burned these piñon nuts a little bit.
Roasted Piñon Pasta with Rajas and Corn
adapted from Veganomicon
7 ounces (half a package) soft silken tofu
1/4 cup pine/piñon nuts, plus additional for garnish… if you live in New Mexico, use the local stuff!
1/2 tsp arrowroot powder
2 tsp nutritional yeast
1 clove (or 1 tsp prepared) garlic
1 tsp crushed red pepper flakes
2 tbsp lemon juice
1/2 cup water
Rajas Poblanas (with corn):
adapted from Bon Appetit
1 lb poblano chiles
1/2 yellow onion
2 ears yellow corn
2 cloves (or 2 tsp) garlic
2 tsp dried Mexican oregano
8 oz dried linguine or fettucine pasta (I used quinoa pasta; I’m sure it would work with whole wheat or other grain-based noodles)
Preheat oven to 400 degrees. Place the corn directly on the rack, and place the poblanos on a baking sheet. Roast together for 10 minutes. Add the extra piñon nuts (not the ones for the cream) to the baking sheet, roast for 5 more minutes. Meanwhile, make the piñon cream by blending all of the ingredients in a food processor or blender. After the roasting is done, place the peppers in a bowl and cover with plastic wrap. Let steam for 15 minutes. Meanwhile, get the pasta cooking. Shuck and cut the corn off of the cob, mince the garlic, slice the onion, and peel and slice the poblanos. Heat olive oil in a large ceramic dish and sautée onions with salt, pepper, and oregano until charred, 5-6 minutes. Add garlic and cook for one more minute. Add in one cup of water and simmer uncovered for 5-6 minutes, or until the water evaporates. Now add in the strips of poblanos, the corn, and the drained pasta. Taste for salt and pepper! Top with roasted piñon nuts before serving.