Necessity is often the mother of invention. Sometimes it’s leftovers. Sometimes it’s having a block of silken tofu, or a bag of frozen cauliflower, instead of a cup of cashews. This recipe came about as a creative use of leftover “chipotle hollandaise” from my Vegan Chicken and Cornbread Waffle Benedict recipe. I just tossed some brown rice pasta with the sauce and topped it with some leftover canned fried onions, and the rest is history. But then I wanted to make it again, but I didn’t have cashews, so I used a block of silken tofu. And the rest of that was history. Then I tried it again one day, using a cauliflower cream sauce recipe, and history was made again.

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