This is a great dish to serve atop brown rice or noodles.  Cashews are a great source of protein! 1 pound tomatillos, shelled and halved 5-7 cloves garlic, peeled 1 small Thai chili pepper, left whole (remove after cooking if desired) 3/4 cup coarsely chopped fresh cilantro (or try it with basil!), divided 3/4 cup roughly chopped green bell pepper (about 1 ounce) 1/2 cup roughly chopped red bell pepper (about 1/2 ounce) 1 tablespoon corn oil 1/4 teaspoon herb salt or sea salt

Cashew Sauce 2/3 cup cashew pieces 1/4 cup dry white wine 1/4 cup water 1/4 teaspoon herb salt or sea salt

Preheat oven to 350º. In a 2-quart baking dish, place tomatillos, garlic, chili pepper, half the cilantro, and bell peppers. Drizzle with oil and rub with your hands to distribute oil evenly around vegetables. Sprinkle with salt and toss. Cover and bake for about 1 hour. Remove dish from oven. There should be lots of liquid. In a blender, pulse cashews until they are the texture of cornmeal. Add wine, water, and salt and blend until smooth, about 1 minute. Stir cashew mixture into vegetables; cover and return to oven for 10–20 minutes. Before serving, remove Thai chili pepper, if desired, and garnish with remaining cilantro.

Adapted from  Serves 4