Tag Archive: chipotle

This is one of my favourite vegan meals. The photos aren’t pretty and it probably doesn’t look very appetising with my amateur photos but believe me when I tell you it is delicious! It was the first recipe we tried from Veganomicon and it is one of the reasons why we fell in love with this cookbook. No vegan kitchen is complete without this book!!

Potato and Kale Enchiladas with Roasted Chile Sauce
Serves 4 – 6


Enchilada Chile Sauce:

2 tablespoons grapeseed or olive oil
1 onion, diced (as with all our cooking we substituted the onion for leek)
3 large green chiles, roasted, peeled, seeded and chopped coarsely
2 – 3 teaspoons chile powder (we made our own by grinding up Ancho chillies and Chipotle chillies)
1 1/2 teaspoons ground cumin
1 teaspoon marjoram or mexican oregano
1 can diced tomatoes with juice
1 teaspoon sugar
1 1/2 – 2 teaspoons salt

Potato and Kale Filling:

1 pound waxy potatoes
1/2 pound kale washed, trimmed and chopped finely (NB: we used savoy cabbage because we couldn’t find kale)
3 tablespoons grapeseed or olive oil
4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 cup vegetable broth or water
3 tablespoons lime juice
1/4 cup toasted pepitas
1/2 teaspoon salt
12 – 14 corn tortillas


Preheat the oven to 375F and have ready a shallow casserole dish (we usually need two for this recipe).

Prepare the enchilada sauce first: In a large, heavy bottomed saucepan over medium heat, saute the onions in oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer and remove from the heat. Puree with a blender until the mixture is smooth and even

Prepare the filling: Peel and dice the potatoes, then boil them until tender. Drain and set aside. Cook the oil and minced garlic over low-medium heat, stirring occasionally until the garlic is slightly browned. Add the kale, sprinke with salt and raise the heat to medium stirring constantly to cover the kale with oil and garlic.

Partially cover the pot to steam the kale until it has wilted – 4 to 6 minutes. Remove the lid and mix in the potatoes, vegetable stock, lime juice, pumpkin seeds and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook for another 3 – 4 minutes.

Ladle a small amount of the enchilada sauce into the bottom of the casserole dish. Heat a corn tortilla (30 seconds in a fry pan) dip the tortilla in the enchilada sauce so that it is covered in the sauce.

Place the soaked tortilla on a plate and place some potato mixture inside. Roll it up and put it in the casserole dish. Repeat with each of the enchiladas until you have lined them all up in the dish. Cover with enchilada sauce (saving some for topping) and cover with foil, place the casserole dish in the oven and bake for 25 minutes. Remove the foil and bake for a further 10 minutes. Top individual servings with the remainder of the enchilada sauce once cooked.


Anasazi Chili with Quinoa

Organic QuinoaIt is a accepted fact in our household that eventually I will become a vegan. Chef pretends to fear it, claiming I already make his life difficult enough with my food choices, but I know that deep down he is looking forward to the challenge. As part of this progression from Vegetarianism to Veganism, I try to eat a few vegan meals throughout the week at dinner time. Some weeks are more successful than others and this week so far is one of them. Tonights foodie adventure was a good one, another first time attempt of a recipe with a first time ingredient.. tonights feature guest: Quinoa.

According to good old Wikipedia Quinoa “originated in the Andean region of South America, where it has been an important food for 6,000 years. Its name is the Spanish spelling of the Quechua name. Quinoa is generally undemanding and altitude-hardy, so it can be easily cultivated in the Andes up to about 4,000 meters. Even so, it grows best in well-drained soils and requires a relatively long growing season”. I’m not sure why it hasn’t appeared in our ingredient list before, but we were pleasantly surprised with the result. This recipe is another one which we will be coming back for down the track. I must say it did look a little unnerving on the plate at first, like little white worms were enjoying my dinner but once I got passed that I really enjoyed the meal.

Anasazi Chili with Quinoa
(Vegan Planet)

Note: We actually used Adzuki beans instead of Anasazi beans in this one.. just because this is what we had. Also, we generally substitute onion with leek, I prefer the flavor of leek to onion.


1 tablespoon olive oil 1 small red bell pepper, seeded and chopped
2 tablespoons chilli powder (we made our own using chipotle chillies and Ancho chili seeds ground up in the bullet with hot paprika)

1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
Freshly ground black pepper
1 can tomatoes drained and chopped
3 cups cooked anasazi beans, drained and rinsed
1 1/2 cups water
4-6 cups freshly cooked quinoa

chipotleAncho chili seeds


Heat the olive oil in a large pot over medium heat. Add the onion and bell peppers, cover and cook until softened, about 5 minutes. Stir in the chili powder, cumin, oregano, salt and pepper to taste. Add the tomatoes, beans, and water and stir to combine. Bring to a boil, reduce the heat to low, and simmer for about 30 minutes, stirring occasionally. Taste and season with salt and pepper if required. Too easy! We serve it with oven warmed taco shells. Just scoop up the chili and quinoa on a broken piece of the taco shell and munch away! Fabulous!

Chili with Quinoa