Vegan Enchiladas

This is the story of a butternut squash who thought he was a pear. He grew up to be a vegan enchilada. I see a Pixar film somewhere in here. This is also the story of a lady who used to eat only Cheerios and hamburgers and made sour faces at dinner tables. She grew up to be a flexitarian with a food blog. Runts often have the biggest dreams.

Vegan Enchiladas

Adapted from Food and Wine March 2012

Ingredients

CREMA

1 cup(s) raw cashews (4 ounces)

2 tablespoon(s) fresh lime juice

1 teaspoon(s) white vinegar

1 teaspoon(s) smoked paprika

1/2 teaspoon(s) salt

SAUCE

2 pound(s) fresh tomatillos, husked and quartered

1 medium white onion, coarsely chopped

2 garlic cloves, chopped

1 jalapeno, seeded and coarsely chopped

2 cup(s) vegetable stock

1/2 cup(s) chopped cilantro

Salt and freshly ground pepper

ENCHILADAS

2 cup(s) butternut squash, diced (1/2-inch)

2 tablespoon(s) extra-virgin olive oil

Salt and freshly ground pepper

1 medium onion, finely chopped

2 shallots, minced

2 cup(s) thinly sliced shiitake caps

2 cup(s) frozen corn kernels

2 cup(s) finely chopped Tuscan kale

1 cup(s) olive oil

12 corn tortillas (I used flour, which I know disqualifies this as vegan, but just go with me– use corn if you want. I just think flour tastes better)

Sliced avocado and red onion, cilantro leaves and toasted pumpkin seeds, for serving

Preparation

1. Make the crema. In a medium heatproof bowl, cover the cashews with hot water and let stand 2 hours. Drain and transfer the cashews to a food processor. Add the lime juice, vinegar, paprika, salt and ¼ cup of water and puree until smooth and creamy.

2. In a large saucepan, combine the tomatillos, onion, garlic, jalapeño and stock and bring to a simmer. Cook over moderate heat until the vegetables are tender, about 15 minutes. Transfer the mixture to a food processor, add the cilantro and puree until smooth. Season with salt and pepper.

3. Preheat the oven to 400°. In a small baking pan, toss the squash pieces with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes, until tender. Remove the squash from the oven and lower the temperature to 375°.

4. Meanwhile, in a large skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and shallots and cook over moderate heat until softened, 5 minutes. Add the shiitake and cook until lightly browned, about 6 minutes. Add the corn and kale and cook until the kale is wilted, 5 minutes. Add the squash and season with salt and pepper.

5. Spoon 1 cup of the tomatillo sauce into a 9-by-13-inch glass or ceramic baking dish. Arrange all of the tortillas on a work surface and divide the filling between them.

Roll up the enchiladas and arrange them in the baking dish, seam sides down. Spoon 2 cups of the sauce on top.

Cover the dish with foil and bake for about 25 minutes, until the enchiladas are heated through. Spoon the crema on top and serve with avocado, red onion, cilantro and pumpkin seeds.

Quite tangy. But one needs that sort of thing when over a foot of fresh snow fills in the combed spaces of sidewalk. Outside it looks like someone took icing and frosted the city. Except it tastes too plain.