Chili Mac w/ Jalapeno Cornbreadcrumbs
by Patrick Mullen

mac:
2 c soaked cashews
2 c veg broth
4 T white miso
2 t onion powder
2 t salt
2 T tumeric
4 T nutritional yeast
24 oz elbow wheat pasta
1 pkg. Daiya Mexican blend cheese
1T earth balance, melted (use at assembly with remaining cheese sauce)

jalapeno cornbread bread crumbs:
1/3 C sugar (wholesome brand - vegan)
2 C cornmeal
1 C white flour
1/3 C canola oil
1 med jalapeno
2 C plain soymilk
2 t apple cider vinegar
1/2 t salt
12 oz. corn
2 t baking powder
3T earth balance, melted (at assembly)

chili:
24 oz. pinto beans (Whole Foods brand)
24 oz. kidney beans (Whole Foods brand)
24 oz. great northern beans (Whole Foods brand)
24 oz. garbanzo beans (Whole Foods brand)
32 oz. diced tomatoes
juice of 1 lime
1 3 oz. can green chilis
1 T cilantro
1 T brown sugar
1/2 C veg. broth
16 oz mock duck
1 med. jalapeno
6 cloves garlic
1/2 jalapeno in adobo sauce
2 T taco seasoning (http://allrecipes.com/recipe/46653/taco-seasoning-i)
1 t espelette powder
1 t cayenne
3 T cumin
1 t garlic powder
1 t black pepepr
3 t salt
1 med. yellow onion
1 med. red onion

Saute onions and peppers. Once they’re almost there, add the garlic. A couple minutes later, add your spices and let them coat your onions. Add your mock dock (finely chopped). Let that get seared and coated with the spices. It make get a bit coated on the bottom of the pan. Next step will fix that. Deglaze the pan with a bit of the broth. Add tomatoes. Let simmer for about 10 minutes. Add beans and let simmer for a few minutes more. Add your broth and let simmer for about an hour uncovered. Finish with lime and taste for salt and potentially add some brown sugar to balance the flavors.

Soak cashews and toss them and everything else in a blender and blend until smooth. Boil your noodles until al dente. Add 3/4 of the cheese sauce to the drained noodles.

Put soy milk and vinegar in a cup in let proof for about 10 minutes. Mix dry ingredients for cornbread in a bowl. Add oil. Add soy milk mixture. Sauté onions and jalapeños in a cast iron pan. Add to cornbread mix. Use that pan to bake for 40 minutes. Let dry overnight. Use a food processor to get a finer texture. Add 3T earth balance to bread crumbs.

Use a casserole dish and put chili on the bottom, mac on top (add remaining cheese sauce plus melted 1T of earth balance on top) and then, finally, cornbread. Bake for 30 minutes at 350 degrees.