Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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Comments (17)
This is really good. I did modify as I used what I had. I cut russets to be the size of halved baby potatoes and I cut poblanos to be the size of halved mini bells. The cream sauce is great, but I used a cup of cilantro instead of 1/4. I wanted to taste more cilantro than cashew. I will be making that sauce often. We loved this recipe.
This is a good, and easy to make, sauce. I did add the juice of the lime to the sauce, needed the sour tang. Also some chili pepper flakes, onion powder. Really delicious over the roasted veggies/potatoes.
Is there calorie info on and FOK recipes? (I’m doing Noom)
They don’t do calorie counting since the idea is just to eat totally healthy foods to satisfaction. You can get the calorie counts by importing the recipe to another free health or recipe tracking app 🙂
I found this recipe in the FOKs magazine and have made it many, many times. It is one of our go to vegan recipes. My husband HATES cilantro, but he loves it in this recipe. I actually double the sauce so we have plenty. I’d give it 10 stars, but the limit is only 5. 🙂
Used air fryer for potatoes, should have quartered them but worked well otherwise. Both husband and I enjoyed and thought this would make for a great tofu scramble with the leftovers in the morning!
Definitely making again!
My husband and I are just starting our new lifestyle and this dish was DEFINITELY a hit! Full of flavor and so filling. Will be adding this to our favorites! We cut the recipe in half and it was perfect for the two of us.
Could you please add metric measurements?I live in Europe where everything is measured in grams, thank you.
I would like to be able to print recipe
You can. Open this open in your browser by clicking on the three dots above F/K banner.
There’s a print icon there on the page with the recipe.
I would like to be able to print the recipe
What is a good substitute for cashews in all your recipes? We are dealing with tree nut and sesame allergies.
You might try tofu
This was so tasty! I look forward to trying it with some crumbled tofu, too like Megan suggested next time we make it!
My husband and I enjoyed this dish and are looking forward to having the leftovers! I made brown rice to go with for a more filling bowl, but probably didn’t need it, as the potatoes are quite filling in their own. Definitely a keeper!
Looks wonderful! Can’t wait to make it. Thank you.
flavors are spot on. very filling and satisfying. I also added crumbled tofu cooked in taco seasoning for a heartier bowl. will make again. thanks for another great recipe.