This blog has been seriously lacking for posts lately. But I can explain! For me, February was winter detox month. Well, winter detox two weeks. And you know what was weird, the second you mention the word ‘detox’ to a person, their jaw drops and they’re on their knees begging you to reconsider, wondering why you would ever put your body through such hell. Um, when did detoxing become synonymous with insane fad diets such as The Master Cleanse? That is what almost every person assumed I was doing. No, I did not, nor would I ever, master cleanse, or do some sort of wacked out liquid-only diet. Those things withhold every essential nutrient from your body and straight-up starve you. F-that.
My detox was basically eliminating caffeine, alcohol, added sugars, processed foods, dairy, and wheat. Replacing those things with whole, unprocessed fruits, vegetables and simple grains and proteins. No harm in that.
Here are some of the things that I was eating:
First week was yummy, but hell. It made me realize how much of my diet consists of cheese and bread. Pizza and blue cheese are part of my food pyramid. It also made me realize that throughout my day, I’m pretty much in a constant state of snacking. Rarely do I let my body get full before I start stuffing it with something else that catches my eye. “Handful of feta, why sure!”
Though I was pretty much in a body-shaking craving mode for most of the time, and I don’t think that I’ve ever been as much of an angry bitch than I was during those two weeks, my body felt great. I felt clean and energized in a natural-sort of way. I stopped feeling sluggish, my sleep was improved and things like my digestion and lungs felt a lot better after eliminating many allergens and just body-clogging stuff.
I’m back to eating crap now. Well, not crap, but I will never deny myself a cup of coffee in the morning or a beer or ten in the evening for at least another year. It just ain’t me.
These vegan enchiladas are acting as a suitable in-between meal. They’re not carrot sticks, but they are also not frosting-filled crêpes. Mmm..frosting.
The enchilada sauce has a mellow and roasty spiciness to it, while the filling is tangy and stick-to-your-ribs filling.
Potato and Kale Enchiladas with Roasted Chili Sauce
Adapted from Veganomicon
Enchilada Chili Sauce:
2 tbs. olive oil
1 onion, diced
3 large chilis, roasted, seeded, peeled, and chopped (Notes on roasting: Heat up your oven to 425, cut your peppers in half lengthwise and remove the stems and seeds. Coat with some olive oil and place on a lightly greased baking sheet and roast for about 20-25 minutes. When done, throw the peps in a paper bag the second they come out of the oven. Close it up and steam them. Once they have cooled down, the skins should come right off)
3 tsps. chili powder (ancho, if possible)
1 1/2 tsps. cumin
1 tsp. marjoram
1 28-oz. can diced tomatoes, with juice
1 tsp. sugar
1 1/2 tsps. salt
Potato and Kale Filling:
1 pound red potatoes
1/2 lb. kale, washed, trimmed and chopped
3 tbs. olive oil
4-5 garlic cloves, minced
1/2 tsp. cumin
1/4 cup water (or veggie broth if you have an open container on hand)
3 tbs. lime juice (plus some extra wedges for serving)
1 1/2 tsp. salt
12-14 corn tortillas
Preheat the oven to 375 and have ready a large casserole dish.
Prepare the enchilada sauce: In a large saucepan over medium heat, sauté the onions in oil for 4-7 minutes, until softened…you know the procedure. Add the remaining sauce ingredients, bring to a simmer and remove from the heat. When it has cooled enough, taste for seasoning then puree with an immersion or regular blender until smooth.
Prepare the filling: Peel and dice the potatoes, then boil them until tender, about 20 minutes. Drain and set aside. Cook the oil and minced garlic in a saucepan over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned. Add the kale, sprinkle with a little 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, about 5 minutes. You can add a little bit of water too to help along the steaming process and to prevent any scorching.
Make the enchiladas: Have ready a pie plate filled with about 1/2 cup of the enchilada sauce, your casserole dish, a stack of corn tortillas, a lightly-greased and heated skillet (for softening the tortillas), and the potato/kale mixture.
Ladle a little bit of the enchilada sauce into the casserole dish and spread it around. Take a corn tortilla, place it on the heated skillet for 30 seconds, flip it over and heat until it has become soft. Drop the tortilla into the pie plate filled with sauce, allow it to get totally soaked, flip it over and coat the other side.
Place the tortilla in the casserole dish and then layer it with another heated, sauce-covered tortilla. Run the potato filling down the middle and roll it up. Continue with the rest of the tortillas, tightly packing the enchiladas next to each other.
Pour about a cup of the sauce over the top (saving some for later), cover tightly with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes. Allow to cool slightly before serving. Top individual servings with the remaining enchilada sauce, a dollop of sour cream and a squirt of lime juice.