You Should Get Veganomicon.

Really, you should.
This recipe book is so packed full of healthy, delicious recipes (with a side of decadence, no less).




(Photo from The Post Punk Kitchen website, linked below.)

Last Wednesday I made potato and kale enchiladas from this book of wonders. Luckily, the recipe is on the Post Punk Kitchen. Click link to see the original.

I will list the recipe's ingredients here for convenience's sake, in case you want to know quickly if you have these on hand. I would suggest allowing a couple of hours at least to prepare this, especially if you haven't roasted the peppers ahead of time. Even better, prepare the sauce the night before and refrigerate/freeze it. The only downside to this book is the cooking times. They are accurate... if you've been cooking for a very long time and are already fluent at the recipe. It took me almost 2 to get these done even with help from my sister with all of the chopping and roasting.

These enchiladas are amazing. It wouldn't hurt to add a spicier pepper to the sauce, like a roasted jalapeno or something to that effect. Spiciness depends on preference, and I like things a little on the spicy side.

This post is kind of arbitrary, other than a strong suggestion to try these enchiladas and buy the cookbook. It's definitely a lot better than my other vegan cookbooks in information and format. The first 30 pages or so tell you all the ways to roast, grill, blanch, blend, chop, etc. the most common vegan items that even an old hand can sometimes still be lost on.

As promised, the ingredients to the recipe. The rest of the information is on the link above if you're interested in making it.
Ingredients
For the Enchilada Chile Sauce:
2 tablespoons grapeseed or olive oil
1 onion, cut into small dice
3 large green chiles (such as Anaheim or even Italian-style long green peppers), roasted, seeded, peeled (see page XX), and chopped coarsely

2ñ3 teaspoons chile powder, preferably ancho
1 1/2 teaspoons ground cumin
1 teaspoon marjoram or Mexican oregano (epazote)
1 (28-ounce) can diced tomatoes with juice (roasted preferred)
1 teaspoons sugar
1 1/2ñ2 teaspoons salt

For the Potato and Kale Filling:
1 pound waxy potatoes (Yukon gold or red)
1/2 pound kale, washed, trimmed, and chopped finely
3 tablespoons grapeseed or olive oil
4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 cup vegetable stock or water
3 tablespoons lime juice
1/4 cup toasted pepitas (pumpkin seeds, page XX), chopped coarsely, plus additional for garnish
1 1/2 teaspoons salt, or to taste

12ñ14 corn tortillas

Enjoy!