Vegetable Enchiladas                                        Serves 4-6 people 
 The sauce in the picture does not do it justice but I promise you that the flavor is very good and there were none left over!! 
 Some might say that these are taco’s but to make an alkaline dish out of classic rolled enchiladas smothered in cheese is not the goal I was after. So these enchiladas are just folded in half. I recommend making this dish in advance of serving. Easy to make in the morning and serve at dinner. If you are serving more people this recipe is very easy to double. I used an assortment of vegetables that I found at the farmer’s market. Feel free to use your favorites. 
 Here is my recipe 
 For the enchiladas: 
 I small cauliflower, cut up into small pieces 
 1 bunch broccoli, cut up into small pieces 
 2 small zucchini squash, sliced 
 4 carrots, sliced (1 carrot= 4-6 slices) 
 6 stalks of asparagus cut into pieces 
 6 corn tortillas 
 1 tsp dried oregano 
 ½ tsp salt 
 2 Tbsp. Olive oil 
 Line a cookie sheet with tin foil, place the vegetables on the pan and toss with the olive oil, oregano and salt. Roast at 400 degrees for about 30 minutes. (Test for doneness) They  might have to cook for a few more minutes. 
 To assemble: Stuff a tortilla with the vegetables, fold in half and place upright in a baking pan. Repeat this until you have used all of the tortillas. They should fit tightly in your pan. 
 Note: If you are going to serve immediately, bring them to the table. If you are going to serve later, pour a little of the tomatillo sauce on the bottom of the pan and cover with tin foil. To reheat, just put in a preheated  350 degree oven for 20 minutes. (This is what you see in my picture) 
 The Tomatillo  Sauce 
 8 tomatillos, husks removed 
 1 small jalapeno pepper 
 1 small onion, sliced 
 1 Tbsp. olive oil 
 ½ cup chopped cilantro 
 ½ -¾  cup vegetable broth(preferably home made, there is a recipe on this blog) 
 ¼ tsp cumin 
 ½ tsp oregano 
 a pinch of salt 
 Preheat the broiler and line a sheet pan with tin foil. Broil the tomatillos and the jalapeno until they have a nice char on them. 6-8 minutes turning once during the charring process. Let cool. Slice the jalapeno in half and remove the inner core and seeds. 
 Meanwhile in a separate pan, heat the olive oil and add the onions cook about 6 minutes and add the garlic, oregano, cumin and salt. Cook for 10 more minutes until the onions are very soft and translucent.  
 Transfer the tomatillos and the jalapeno to a food processor or blender add the onion mixture. Process, to a puree, pour back into the pot. Add the stock slowly until you have reached your desired thickness. I prefer a thicker sauce. 
 I like to serve this with a variety of toppings, cabbage, avocado, cilantro, radish, cucumber, queso fresca. I have a picture on the next page.


Vegetable Enchiladas                                        Serves 4-6 people

The sauce in the picture does not do it justice but I promise you that the flavor is very good and there were none left over!!

Some might say that these are taco’s but to make an alkaline dish out of classic rolled enchiladas smothered in cheese is not the goal I was after. So these enchiladas are just folded in half. I recommend making this dish in advance of serving. Easy to make in the morning and serve at dinner. If you are serving more people this recipe is very easy to double. I used an assortment of vegetables that I found at the farmer’s market. Feel free to use your favorites.

Here is my recipe

For the enchiladas:

I small cauliflower, cut up into small pieces

1 bunch broccoli, cut up into small pieces

2 small zucchini squash, sliced

4 carrots, sliced (1 carrot= 4-6 slices)

6 stalks of asparagus cut into pieces

6 corn tortillas

1 tsp dried oregano

½ tsp salt

2 Tbsp. Olive oil

Line a cookie sheet with tin foil, place the vegetables on the pan and toss with the olive oil, oregano and salt. Roast at 400 degrees for about 30 minutes. (Test for doneness) They  might have to cook for a few more minutes.

To assemble: Stuff a tortilla with the vegetables, fold in half and place upright in a baking pan. Repeat this until you have used all of the tortillas. They should fit tightly in your pan.

Note: If you are going to serve immediately, bring them to the table. If you are going to serve later, pour a little of the tomatillo sauce on the bottom of the pan and cover with tin foil. To reheat, just put in a preheated  350 degree oven for 20 minutes. (This is what you see in my picture)

The Tomatillo  Sauce

8 tomatillos, husks removed

1 small jalapeno pepper

1 small onion, sliced

1 Tbsp. olive oil

½ cup chopped cilantro

½ -¾  cup vegetable broth(preferably home made, there is a recipe on this blog)

¼ tsp cumin

½ tsp oregano

a pinch of salt

Preheat the broiler and line a sheet pan with tin foil. Broil the tomatillos and the jalapeno until they have a nice char on them. 6-8 minutes turning once during the charring process. Let cool. Slice the jalapeno in half and remove the inner core and seeds.

Meanwhile in a separate pan, heat the olive oil and add the onions cook about 6 minutes and add the garlic, oregano, cumin and salt. Cook for 10 more minutes until the onions are very soft and translucent. 

Transfer the tomatillos and the jalapeno to a food processor or blender add the onion mixture. Process, to a puree, pour back into the pot. Add the stock slowly until you have reached your desired thickness. I prefer a thicker sauce.

I like to serve this with a variety of toppings, cabbage, avocado, cilantro, radish, cucumber, queso fresca. I have a picture on the next page.