Potato And Kale Enchiladas With Roasted Chile Sauce

This dish was wonderful, rich, warm and filling. It was also very authentic.

It was also a two-plus hour endeavor. But that's the point of the name of this blog. I am not going to be uninhibited with my cooking. Normally I would have seen this recipe and been like "oh, hell no!" With that said, I still plan on going back to, at least partially, being a lazy, inhibited cook once I'm done going through the book.

Anyway, back to the food. The enchiladas were certainly a labor of love, but the result was (mostly) worth it. They were hearty and full of flavor with just a little kick of zest from the lime juice. The kale gave the filling a nice chew, while the pepitas added just a little bit of crunch. The sauce was also a winner, rich and flavorful with a hint of spice.

By the way, the only substitute I used for this meal was instead of an Anaheim chile I used a poblano pepper. It was the closest I could find.

As for the Mexican Millet, it sure did take a while (45 minutes, but hey, that's what they said) but tasted so much like authentic Mexican rice. I'll definitely make that again as it was simple and healthy as well.

This may have been the most expensive dish yet from the book. It was roughly around $20 for all the ingredients. Okay, that just scared me. That's more than most meals we eat out. So, aside from the spend-the-whole-night-cooking thing, I probably won't be making this dish often because, well, I'm a tightwad. Sure, laugh at me now, but just wait 30 years.

But this dish is well worth making at least once.

This recipe is on page 162 of Veganomicon.