The Mister decided we needed to make bagels this weekend. We prepared the dough on Friday night, and Saturday morning, we boiled and baked them up. The recipe makes 10 bagels. This is how many were left by Sunday evening.
THEY WERE GOOD. Ugly, but good. The recipe we use is by Lauren Groveman. It’s included in the book Baking with Julia, but you can find it on Lauren’s website as well. Homemade bagels are fiddly, but totally worth the several steps and 2-3 hours it takes to make them. Highly recommended if you have the time and inclination.
Then Sunday night, I decided to try out a vegan recipe that I’ve had my eye on for some time now: potato-kale enchiladas from Veganomicon by Isa Chandra Moskowitz and Terry Romero. I’ve said this before, but if you’re in the market for tasty, accessible, healthy vegan food, Isa Chandra Moskowitz is your woman.
This turned out to be another fiddly, multi-step recipe. First, I roasted some pasilla chiles in the oven.
These got blended with sauteed onions, canned tomatoes, and seasonings to create the enchilada sauce.
The filling was made from a combination of potatoes and kale. We used red kale, which worked like a charm. I love red kale. It makes excellent kale chips too.
The filling also included some seasonings, and one ingredient that I found somewhat surprising.
Toasted, chopped pepitas (pumpkin seeds). Interesting, no? They added a really unique flavor and texture to the dish.
Nice-looking ingredients, eh?
Once the sauce and filling were ready, the Mister and I formed an assembly line. He heated and sauced the tortillas, and I filled and rolled the enchiladas.
They were delicious, although I confess that I de-veganed mine by eating them with dairy sour cream. The Mister put vegan cheese on his. We’ll definitely be making them again.
To conclude: Here is a picture of the cat being shaped like a ball.