Mexican Wednesday (vegan too!)

March 16, 2008


I went to the grocery on Wednesday night and saw some pretty fine tomatillos.

I bought them – and had no idea what to do with them.  I searched a bit on the world wide web and found that roasting them along with some garlic made a pretty fine salsa or – enchilada sauce!

I think I mighta created a recipe that just might make Isa proud:  (See below for adult beverage)

 Vegan Enchiladas w/Roasted Tomatillo Sauce

8 medium flour or corn Tortillas
*Grated soy cheese – optional


1/2 – 1 lb tomatillos, husked and cut in half
1/2 onion, peeled and quartered
4-5 cloves garlic, peeled
2 jalapenos – seeded (or not if you like fire), cut in half
1/2 cup fresh cilantro, chopped
1 1/2 cups vegetable stock
1 tbsp olive (or other vegetable) oil
1 tsp cumin, ground
1 tsp chili powder

Preheat Broiler.  Place tomatillos cut side down, onion, garlic, and jalapenos (cut side down) in a foil-lined roasting pan or cookie sheet with sides and broil 5 to 7 minutes minutes. Remove when slightly blackened and soft – and transfer the roasted vegetables and any juices to a food processor or chopper. Add the cumin and cilantro; puree.

(If you don’t have a food processor or chopper, try the blender.  Neither?  Chop or grind everything up really fine.)

Heat the oil in a large saucepan over medium heat. Pour puree into pan and cook, stirring constantly approximately 5 minutes. Add stock and lower heat. Heat sauce through, cover and set aside on the stove.

(sauce based on this recipe)


1 15 oz can Chickpeas (or other beans)
1 medium Parsnip – grated
1 medium Carrot – grated
1/2 Red Bell Pepper – diced
1 small or 1/2 large red onion – diced
2-3 cloves garlic – minced
1 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
fresh ground pepper
2 TB vegetable oil

Heat vegetable oil in large skillet (with sides).  Saute onion and cumin for a few minutes.  Add garlic and diced onion.  Sautee a few minutes and add beans.  Cook for about 3-5 minutes and mash up a bit.  (I used a potato masher).  Add grated parsnips and carrot.  Allow to cook a few minutes – stirring.  Remove from heat.


Preheat oven to 350 F.

Lightly spray a 9×13 glass baking pan with oil.  Warm tortillas in microwave if necessary.  Pour a ladle of sauce in the bottom of the  pan. 

Place some filling in the center of a tortilla, fold top and bottom over and roll sideways – so all sides are closed. Place with edge down in the baking pan.  Repeat with each tortilla until baking pan is filled.  Pour sauce over the enchiladas.   (Use less sauce if desired, but when the level is high, I had good results.)  Sprinkle with optional soy cheese if desired.

Cover with foil and bake for 30 minutes on lower rack.  Remove foil and bake 10 more minutes on top rack.  (or broil for a few minutes to crisp it all up.)

In addition to making Wednesday night Mexican food-wise, I also found an excellent adult beverage to go along.

Chimayo Cocktail

1 1/4 oz premium tequila
1/4 oz Creme de Cassis
1/4 oz lemon juice
1 1/2 oz apple cider
apple wedges, thinly sliced or diced

Add tequila, creme de cassis, cider and lemon juice to a shaker or pint glass. Blend well and pour over ice into short glass. Garnish with an apple wedge or add diced apples.

(drink recipe source)


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