Yesterday I Made:
POTATO-CHICKPEA ENCHILADAS WITH GREEN TOMATILLO SAUCE for DINNER.
Recipe from Viva Vegan! by Terry Hope Romero.
Corn tortillas drenched in GREEN TOMATILLO SAUCE (recipe found in book).
Stuffed with a potato-chickpea mix.
Rolled up, and topped with PINE-NUT CREMA(recipe found in book).
Baked for 45 minutes.
Then broiled for 2 minutes to brown the top.
The green sauce is so delicious, you almost want to lick the plate.
The pine-nut crema adds a tangy creaminess.
And the stuffing is full of flavor.
This dish takes a lot of planning and time.
But the green sauce and the crema can be made days ahead and kept in fridge.
This dish is more of an ENCHILADA CASSEROLE than single enchiladas.
Which makes it great for large parties.
Definitely gonna make this recipe again.
Perfect blend of flavors.
Served with beans and corn (not pictured).
Two days Ago I Made:
BLACK-EYED PEA CROQUETTES WITH DIJON GLAZE.
Recipe fromThe Kind Diet by Alicia Silverstone.
Black-eyed peas soaked and drained overnight then placed in a food processor along with the cilantro and spices.
Shaped into football shaped-croquettes and fried in safflower oil until golden brown.
The glaze is super easy to make.
All you need is barley malt syrup,dijon mustard and a small saucepan.
Stir together the syrup and dijon in the pan and heat until it bubbles.
Drenched, drizzle or dip the croquettes into the glaze.
I served ours with brown rice and sesame seeds.