Ole!

I've heard from some of you in the last few days wondering where the heck I've been. Things have been so crazy around here in the last week that my head is spinning. Between appointments during the day, to working, to after school activities, to yoga immersions, I just can't keep up. I've felt a bit like I'm drowning actually.


I also realized that I haven't posted a recipe in a while. So for all of you that have been trying out my recipes, here is a delicious one that my friend, D., made while we were on a ski trip in New Hampshire not long ago. D.is also vegan and a really good cook to boot. So in honor of St. Patrick's Day (my second most hated holiday after New Years), here is a great kale and potato enchilada recipe. Ole!


Potato and Kale Enchiladas with Roasted Chile Sauce 
(Veganomicon)
Serves 4 – 6
Ingredients:


Enchilada Chile Sauce
2 tbsp olive oil
1 onion, diced
3 large green chilies, roasted, peeled, seeded and chopped (or be lazy like me and use canned ones!)
2 - 3 tsp. chili powder
1 1/2 tsp. cumin
1 tsp. marjoram or Mexican oregano
1 can diced tomatoes with juice
1 tsp. sugar
1 1/2 tsp. salt


Potato and Kale Filling
1 lb. waxy potatoes
1/2 lb. kale, washed and chopped finely
3 Tbsp. olive oil
4 cloves garlic, minced
1/2 tsp. cumin
1/4 cup veggie broth or water
3 Tbsp/ lime juice
1/4 cup pumpkin seeds
1/2 tsp. salt
12 - 14 corm tortillas


Method:
Preheat the oven to 375 and have a shallow baking dish ready to use.  You may need two.


Prepare the enchilada sauce first:
In a large, heavy-bottomed saucepan over medium heat, saute the onions in oil for 4 - 7 minutes, until softened.  Add the remaining sauce ingredients, bring to a simmer and remove from heat.  Puree with a blender until the mixture is smooth and even.


Prepare the filling:
Peel and dice the potatoes, then boil until tender.  Drain and set aside.  Heat the oil and garlic over low-medium heat, stirring occasionally until the garlic is slightly browned. Add the kale, sprinkle with salt and raise the heat to medium stirring constantly to cover the kale with oil and garlic.


Partially cover the pot to steam the kale until it has wilted – 4 to 6 minutes. 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 for another 3 – 4 minutes.


Ladle a small amount of the enchilada sauce into the bottom of the casserole dish. Heat a corn tortilla (30 seconds in a fry pan) dip the tortilla in the enchilada sauce so that it is covered in the sauce.
Place the soaked tortilla on a plate and place some potato mixture inside. Roll it up and put it in the casserole dish. 


Repeat with each of the enchiladas until you have lined them all up in the dish. Cover with enchilada sauce (saving some for topping) and cover with foil, place the casserole dish in the oven and bake for 25 minutes. Remove the foil and bake for a further 10 minutes. Top individual servings with the remainder of the enchilada sauce once cooked. 


I am telling you this dish is absolutely amazing.  It takes a little time to prepared but totally worth it!  Even the carnivores in your house will love it!


Happy cooking everyone!


Peace and love!