Monday, January 4, 2010

your dinner

i am making these for dinner tonight and u should too so you can be just like me. these are from the (awesome) cookbook veganomicon. they are potato and kale enchiladas with roasted chile sauce:



For the Enchilada Chile Sauce

For the Potato and Kale Filling

Directions


  1. Preheat the oven to 375°F and have ready a shallow casserole dish, at least 11 1/2 x 7 1/2 inches.

  2. Prepare the enchilada sauce first: In a large, heavy-bottomed saucepan over medium heat, sauté the onions is oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough, taste and adjust the salt if necessary. Puree with an immersion or regular blender until the mixture is smooth and even.

  3. Prepare the filling: Peel and diced the potatoes, then boil them until tender, about 20 minutes. Drain and set aside. Cook the grapeseed oil and minced garlic in a saucepot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned (be careful not to let it burn). Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with the oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4 to 6 minutes.

  4. Remove the lid and mix in the potatoes, vegetable stock, lime juice, pumpkin seeds, and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 3 to 4 minutes, until the stock is absorbed. Add more salt or lime juice to taste.

  5. Create an enchilada assembly line: Have ready a pie plate filled with about 3/4 cup of enchilada sauce, a casserole dish, a stack of corn tortillas, a lightly greased, heated griddle or cast-iron pan (for softening the tortillas), and the potato and kale filling.

  6. Ladle a little bit of the enchilada sauce onto the bottom of the casserole dish and spread it around. Take a corn tortilla, place it on the heated griddle for 30 seconds, then flip it over and heat until the tortilla has become soft and pliable. Drop the softened tortilla into the pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side.

  7. Now, place the tortilla either in the casserole dish (the easiest way) or on an additional plate. Layer it with another heated, sauce-covered tortilla or just use one per enchilada; either way, run the potato filling down the middle and roll it up. Continue with rest of tortillas, tightly packing enchiladas next to each other.

  8. Pour about a cup of sauce over the top (reserving some for later), cover tightly with aluminum foil, and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until edges of the tortillas poking out of sauce look just a little browned. Allow to cool slightly before serving. Top individual servings with any remaining enchilada sauce, warmed slightly.



so...go ahead and make them and then report back on their deliciousness. also i am making black beans on the sizzy.

15 comments:

adrianne said...

i made these last week but mine were a little more ghetto - trader joe's enchilada sauce (i do not recommend) - and not quite vegan (love ya, cheddar). i like the pepitas idea, tho.

AppleTree said...

I'm coming over.

MyLittleHappyPlace said...

Sounds yummy. If I could get my hands on some kind of chile-esque pepper, I'd roll with it - the Brazilians (at least those anywhere BUT the North) are notoriously weeny about hot/spicy. 'Tis bizarre and annoying to people like me who grew up with a strong Mexican influence on local foods.


P.S. - Save me some.

High-Heeled Foot in the door said...

Yum! Can you pretty please make some extra and mail them to me!

Or better yet take a trip to NY and we can cook together!

Dressing On The Side said...

looks/sounds so good--putting it on my list for the weekend!

pamwares said...

you had me at picture..yummy. I think I could eat mexican food everyday of my life. this is a nice little combo!

LindsB said...

I'll bring a bottle of wine over, actually I'll bring a whole case and just have you cook for me..kthanks

Cristin said...

not only do you cuss & talk color combos... you keep veganizing shit. i don't even need to blog, you say it all for me. you're #1.

Sarah Klassen said...

Okay. Agreed. I'm coming over too! I was full and now, somehow, I'm super hungry again :)

Yum, Yum...will have to print off this deliciousness! Thank you!

the NEO-traditionalist said...

If only I could cook...sigh. Let us know how they go. Looks delish.

my favorite and my best said...

all u bitches need to come for dinner!! i would love to cook for you all, and drink tons of wine as well.
it turned out great BTW, so flavorful and filling. i ate 3!!! yum.

FROM THE RIGHT BANK said...

So do I need to add this cookbook to my library? I'm not vegan but I am vegetarian (pescatarian to be exact). Who knows when or if I'll ever cook again - it's probably been over 3 months - but in case I do, I don't have enough veg. cookbooks . . .

JJ said...

omg, I made something similar after reading about these on another vegan site. I cooked frozen potatoes. Separately I cooked kale with garlic and olive oil and cumin and cayenne. I combined the two and put them in a corn tortilla with salsa. MAGIC!

The Blasphemous Fiendess said...

Thank you darling foul mouthed one. I just bought Veganomicon this weekend and have flagged that recipe. whenever I buy a new cookbook I read it cover to cover and flag all the recipes I intend to try. Of course I never get to them all. I do hope to make this one soon.

angela | the painted house said...

I just discovered your blog tonight. Girl, you scandalize me. And then you get all Veganomincon on me and I'm in love.