22nd December 2008

Sweet Potato and Kale Enchiladas

sweetpotatoenchiladas
This was another of those “let’s look for a recipe that uses the veggies in the CSA box” nights that turned out really well. The original, in Veganomicon: The Ultimate Vegan Cookbook called for red or yukon gold potatoes, but we had sweet potatoes on hand and I thought they made a nice contrast to the spicy homemade enchilada sauce.
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Chris says:

We’re becoming kale fiends!

Lisa says:

I know it… we never cooked with it at all until this year…

Chris says:

Well they certainly love giving it to us in the CSA box… not that I’m complaining. Anyway, what do you think?

Lisa says:

I like it — I didn’t think I’d like the sweet potatoes, and I still want to try this again with regular spuds, but the taste is really good. What do YOU think?

Chris says:

I think it’s hard to take a good picture of enchiladas.

Lisa says:

Hmmm…. don’t worry about it. I think people know enchiladas aren’t that photogenic.

Chris says:

Maybe. Anyway, I love these things. I’d probably puree the enchilada sauce a little more next time, but I like the combination of flavors.

Lisa says:

The guacamole you made goes really well with it too. I heart guac.

Chris says:

I’m really liking the recipes from this book. They certainly don’t scream “vegan”.

Lisa says:

I agree! They’re just good.

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Sweet Potato and Kale Enchiladas
2 tbsp olive oil
1 onion, diced
3 hatch chilies, roasted, peeled, seeded and chopped coarsely
2 1/2 tsp ancho chile powder
1 1/2 tsp ground cumin
1 tsp Mexican oregano
1 28 oz can diced tomatoes with juice
1 tsp sugar
2 tsp salt

1 lb sweet potatoes
1 bunch kale, washed, trimmed, and chopped finely
3 tbsp olive oil
4 cloves garlic, minced
1/2 tsp ground cumin
1/4 cup vegetable stock or water
3 tbsp lime juice
1 1/2 tsp salt

12–14 corn tortillas

Peel and diced the potatoes, then boil them until tender, about 20 minutes. Drain and set aside.
Preheat the oven to 375°F and have ready a shallow casserole dish, at least 11 1/2 x 7 1/2 inches.
Prepare the enchilada sauce : 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 blender until the mixture is smooth and even.
Prepare the filling: Cook the olive oil and minced garlic in a saucepot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned. 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.
Remove the lid and mix in the potatoes, vegetable stock, lime juice, 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.
Ready a plate filled with about 3⁄4 cup of enchilada sauce, a casserole dish, a stack of corn tortillas, a heated cast-iron pan, and the potato and kale filling.
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 pan 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.
Now, place the tortilla in the casserole dish, place some of the potato filling down the middle and roll it up. Continue with rest of tortillas, tightly packing enchiladas next to each other.
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.

Makes 12-14 enchiladas

posted in Main Dishes, Mexican, Veganomicon | 2 Comments

15th December 2008

Acorn Squash, Pear and Adzuki Soup with Sautéed Shiitakes

acornpearsoup

Tonight’s recipe (hm, we’ve been doing a lot of squash soups lately…) is from Veganomicon: The Ultimate Vegan Cookbook. Squash, pears, onions, and peppers are cooked until tender and then partly pureed; adzuki beans are stirred in, and then it’s all topped with some sauteed shiitake mushrooms.

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Chris says:

This soup reminds me that I want an immersion blender. This transferring half the soup to the blender thing is for suckas!

Lisa says:

Guess you’re a sucka then… looks good! Like butternut squash soup.

Chris says:

Acorn, but close enough. I like it; it’s got a nice sweetness from the pears.

Lisa says:

Hmmm, it’s like I’m eating dessert…

Chris says:

Oh yeah, I forgot that you don’t like sweet things for dinner. And this isn’t even that sweet, really.

Lisa says:

I know… it’s good, but I like savory.

Chris says:

Well I really like it — and the mushrooms are awesome.

Lisa says:

That’s totally true — I’d actually put more in and make it part of the soup.

Chris says:

Sounds like you’re trying to recreate the soup we made last week.

Lisa says:

Oooh, yeah! I liked that one a lot.

Chris says:

Thought so…

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Acorn Squash, Pear and Adzuki Soup with Sautéed Shiitakes
2 tbsp peanut oil
1 large yellow onion, cut into 1/4 inch thin slices
1 red pepper, cut into 1/4 inch thin slices
2 tsp minced ginger
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp Chinese five spice
2 acorn squashes, seeded, peeled and cut into 3/4 inch chunks
2 firm bosc pears, peeled, seeds removed and sliced into thin slices (roughly one inch long)
4 cups vegetable broth
15 oz can adzuki beans, drained and rinsed (about a cup and a half)
1 tbsp fresh lime juice

4 oz fresh shiitakes, sliced in half (about a cup and a half)
2 tsp peanut oil
1/2 tsp sesame oil
1 tbsp soy sauce

Preheat a large dutch oven over medium heat. Add the oil and sauté the onions and peppers for about 10 minutes, or until onions just begin to brown.
Add the ginger and garlic and sauté a minute more. Add the salt, Chinese five spice, acorn squash and pear and cook for another minute, stirring often. Add the vegetable broth. Cover and bring to a boil. Once boiling, set the heat to medium-low to simmer for about 20 minutes, or until the squash is tender.
Puree half the soup by transferring half the soup to a food processor or blender and then back into the rest of the soup.
Add the adzuki beans and lime. Cover and simmer on low, just until the beans are heated through.
While the soup is heating, prepare the mushrooms. Preheat a heavy bottomed skillet over medium high heat. Add the oils and sauté the mushrooms for about 7 minutes, until they are soft. Add the soy sauce and stir constantly until the soy sauce is absorbed (about 1 minute).

Ladle soup into bowls and top with sautéed mushrooms.

6 Servings

posted in Main Dishes, Veganomicon, Vegetarian | 3 Comments