Janet Grossman

This is a great way to use tomatillos and Poblano peppers if you don’t want to make salsa. We think it tastes like a stroganoff sauce, and I always add lots of sliced mushrooms. Serve over pasta, baked potatoes, grains and vegetables. I put it over pasta and steamed purple green beans this week.

2/3 c. cashew pieces (raw)
1 1/2 lbs fresh tomatillos
1 fresh Poblano pepper, diced
2 large cloves garlic, minced
1 small onion, diced
1 1/2 tsp. salt
1/2 tsp. ground cumin
Freshly ground black pepper
1 cup unsweetened soy milk

Grind cashews to powder in blender or small coffee grinder and set aside.

Removed and discard outer husks from tomatillos, wash thoroughly, and chop tomatillos. Put tomatillos into a large skillet or flat-bottomed wok.

Add Poblano pepper, garlic, onion, salt, cumin, and pepper to skillet. Cook over high heat about 6 or 7 minutes, stirring to cook evenly.

Add soy milk to skillet and stir well. When mixture begins to bubble, add ground cashews a little at a time. Stir until thickened and smooth, about 2 minutes. Makes 4 servings.