This Weeks Box 7/23/2011

rainbow chard
mystery melon “super sweet” 1/2 size of a cantelope
bell peppers
serrano chile
tomato teaser
valencia oranges
collard greens
purple and red potatoes

Collard Potato Enchiladas
This recipe comes from one of the greatest vegan cookbooks ever written, Veganomicon. If you just buy one vegan cookbook, that’s the one I recommend. The key to these enchiladas is the potato and kale filling. It’s tangy and smoky and has a perfect toothsome texture. The corn tortillas cook in the warm, spicy sauce until they are so tender they fall apart and the filling provides the needed backbone for the dish. Here are the ingredients:

For the Enchilada Chile Sauce:
1 onion, diced
3-5 chiles (anaheim or serrano or jalepeno style)
3 tsp. chile powder
1 1/2 tsp. cumin
1 tsp marjoram or oregano
2 15-oz cans of diced tomatoes (fire roasted preferred)
1 tsp sugar
2 tsp salt
For the Potato and Collard:
1 pound potatoes, diced
1 bunch collards, washed, trimmed and chopped
4 cloves garlic, minced
1/2 tsp. cumin
1/4 cup vegetable broth
3 Tbsp. lime or lemon juice
1 1/2 tsp salt
12 corn tortillas

First start on the sauce. I actually did this several hours before I made the rest of the dish, just to give myself a head start. The first project is to roast, peel and seed the peppers. If you’ve never roasted peppers at home, please don’t be scared. It’s the easiest thing in the world and it happens to be super fun. You need to have a gas stove or else I’m not sure how you do this exactly. Anyway, just turn on a burner or two and put the peppers right there on the grates. Keep and eye on them so you don’t burn down the house, but just turn them every now and then so the outsides get equally charred everywhere. When the outsides are mostly black, put the peppers in a plastic ziplock bag and wait about 10 minutes. By that time, the skins will literally peel right off the peppers easily. Cut each one open, remove the seeds and roughly chop.
Next, in a large saucepan, saute the onions for about 5 minutes until soft. Add all of the remaining sauce ingredients and bring to a simmer. Simmer the mixture for a couple of minutes, then remove from heat and set aside. Once the sauce has cooled enough, put it in a food processor and blend until smooth. It will take a while of blending to get the sauce fairly smooth.
“The images below are kind of what your dish might look like.”
Next prepare the filling. Boil the potato cubes in water for about 20 minutes until tender. Drain the potatoes and set aside. Saute the garlic in a large pot for about 1 minute, then add all of the collards with a sprinkle of salt. Mostly cover the pot and cook about 5 minutes until the collards have wilted. Remove the lid and add all remaining ingredients. Mash up the potatoes with a pastry blender until chunky, but not whole pieces. Cook the entire mixture for about 3 minutes while stirring to mix all ingredients. Now preheat the oven to 375 degrees.

Set up a little assembly line in this order left to right: A shallow dish with about a cup of the enchilada chile sauce in it; Stack of 12 corn tortillas; empty dry skillet over medium heat; Potato-kale mixture; Baking dish with about 1/2 cup of enchilada chile sauce in it. Go ahead and improvise with whatever size dishes you have. Take the first tortilla and heat it about 30seconds on each side in the dry skillet. This softens up the tortilla so it’s ready to bend. Coat the tortilla lightly with sauce by dipping it in the shallow dish on each side. Then place 1/12 of the potato kale mixture in the tortilla and roll it up. Place the roll in the casserole dish and repeat until all 12 tortillas are used. Pour the remaining enchilada sauce over the rolls and cover each dish with aluminum foil. Bake the dishes for about 35 minutes and allow to cool slightly before serving. I garnished these with a few toasted pumpkin seeds for a little extra crunch. Yum.

Don’t be afraid if the enchiladas fall apart a little bit during serving. The taste more than makes up for the lack of glamour. Try this dish with cheese.

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