Cauliflower Mac and "Cheese" Bake

2 cups (12 oz) frozen cauliflower, rinsed, and drained
1 cup raw cashews
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp black pepper
1/2 tsp mustard
4 T nutritional yeast
1 T lemon juice
1 cup almond milk
1 box elbow or shell pasta, cooked
1/2 cup cornflake crumbs (to make your own, blend 1 cup cornflakes and few shakes of salt in a blender or food processor)

• Preheat oven to 375
• Combine first 10 ingredients in a blender and blend until smooth
• Mix the cauliflower-cheese sauce with the pasta in a 9x13 pan or a casserole dish
• Sprinkle the cornflake crumbs on top
• Bake, uncovered for 20-25 min

Variation: for Baked Ziti, use penne pasta and coat with 1/2 jar tomato sauce before mixing in the cheese sauce.

Enchilada Casserole

2 T  flour
1 tsp cocoa or carob powder
2 T chili powder
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp cumin
2 cups vegetable broth
1/2 cup water
1 15 oz can tomato sauce
16 6 inch corn tortillas, cut in half
2 cups corn
2 cups black beans
1 4 oz can diced green chiles
1 can olives, sliced

• Whisk cocoa, flour, and spices together
• Stir in 1/4 cup vegetable broth to make a paste
• Slowly add in the remaining broth and water, and bring to a boil
• Add tomato sauce and cook for a few more minutes until sauce thickens slightly
• Remove sauce from heat 
• Mix beans, corn, and chilies together
• Line a 9x13 casserole dish with a layer of tortillas
• Pour sauce over the tortilla layer, covering it completely
• Spread half of the bean mixture on top of the sauce
• Add another layer of tortillas and sauce
• Add the rest of the bean mixture and top with a layer of tortillas
• Pour the rest of the sauce over the casserole and top with sliced olives
• bake for 30-40 minutes at 350