enchiladas

[Guest guest]

I'd love to hear more about this recipe for enchiladas. I love them. What is

V-con?

 

Kathy

 

 

Posted by: " rileysoprano " rileysoprano rileysoprano

Sat May 16, 2009 7:54 pm (PDT)

 

Hi! I'm new to the group and I am hoping you could help me sort something out. I

want to try the Kale and Potato enchiladas from V-con but I am (as always)short

on time. I

was hoping to cheat and use store bought enchilada sauce. The enchilada

sauce I bought from trader joe's has this as one if its ingredients: " chicken

style base " (salt, dextrose, maltodextrin- from corn, modified corn starch,

vegetable oil- soy, corn, canola, yeast extract, onion powder,

turmeric, natural flavorings). I assumed it was fine and bought it but

now the " natural flavorings " are starting to make me wonder... Does

anyone have any ideas or thoughts? Is this stuff vegan?

[Guest guest]

Hi Kathy!

 

V-con is shorthand for veganomicon by isa chandra moskowitz and terry romero. i

don't think i made the nickname up, i believe i read it somewhere else... but i

am not positive. Most of the recipes are not fat free/low fat but they can be

adapted.

 

I haven't yet tried this enchilada recipe, but here is the gist of it.(to reduce

fat I was planning on using my best nonstick pans in which you can then saute

with a tiny splash of liquid like water or broth in lieu of the oil)

 

Enchilada Sauce:

 

2 tablespoons olive or grapeseed oil (OR USE THE WATER METHOD)

1 onion, diced

2 large green chiles, roasted, peeled, seeded and chopped

2-3 tsp ancho chile powder

1.5 tsp ground cumin

1 tsp marjoram

28 oz canned diced tomatoes with juice

1 tsp sugar

salt

 

Saute onions until softened, add remaining ingredients and bring to a simmer.

Remove from heat. Taste, adjust seasonings and puree. Set aside for later.

 

 

Potato and Kale Filling

 

1 lb potatoes

1/2 lb kale finely chopped

3 tablespoons grapseed/olive oil (OR USE THE WATER METHOD)

4 cloves garlic, minced

1/2 tsp cumin

1/4 veg. broth

3 tablespoons lime juice

1/4 cup toasted pumpkin seeds

salt

 

(you will also need tortillas)

 

Peel and dice potatoes then boil them for 20 minutes. Drain and set aside. Cook

garlic in a saucepot over medium-low heat until garlic is slightly brown. Add

kale and salt, stir constantly. Partially cover the pot and allow kale to wilt.

 

Remove the lid and mix in potatoes, veg. broth, spices, lime juice and pumpkin

seeds. Mash potatoes a bit with the spoon.

 

 

 

When you assemble the enchiladas use some of the sauce to soften the tortillas,

then roll around the filling. Place in a baking pan and pour an additional cup

of sauce over the enchiladas. Bake tightly covered at 375 for 25 minutes, then

uncovered for an additional 10-15 minutes.

 

 

I do recommend this cookbook. Its a really good one!

 

 

 

 

, Kathy T <kathyt22 wrote:

>

>

> I'd love to hear more about this recipe for enchiladas. I love them. What is

V-con?

>

> Kathy

>

>

> Posted by: " rileysoprano " rileysoprano rileysoprano

> Sat May 16, 2009 7:54 pm (PDT)

>

> Hi! I'm new to the group and I am hoping you could help me sort something out.

I want to try the Kale and Potato enchiladas from V-con but I am (as

always)short on time. I

> was hoping to cheat and use store bought enchilada sauce. The enchilada

> sauce I bought from trader joe's has this as one if its ingredients: " chicken

style base " (salt, dextrose, maltodextrin- from corn, modified corn starch,

vegetable oil- soy, corn, canola, yeast extract, onion powder,

> turmeric, natural flavorings). I assumed it was fine and bought it but

> now the " natural flavorings " are starting to make me wonder... Does

> anyone have any ideas or thoughts? Is this stuff vegan?

>