Posted in Produce Feature of the Week, Soups, Stews and Casseroles on Monday Nov. 3, 2014, 7:19 a.m.
Tis the season for pumpkin, or so I have been told.
My week was a little odd, my computer was out for repairs and it having my sole source of all the programs, applications and files I need to blog, means I took a week off from blogging. Never fear though! I was hard at work figuring out grants, crowdfunding and all that other modern jazz to get my personal chef service going and live out the dream (well more of the dream seein as blogging here is what started it all).
South American food and I have a very much loving relationship. It's pretty much a tie with Asian food around here on the frequenty of it's appearences on the weekly menu. Enchiladas in particular have a special place in my heart. They can be filled with whatever your heart desires and baked to perfection. I even added a little daiya cheese on top this time, an occasionnal treat. They are so ridiculously easy to make vegan too. Although, most of the time filled with meat or cheese, they are even better with a nice creamy filling of sweet potato and pumpkin. I would also love to try them out filled with my pulled jackfruit.
The ingredient list is not on the short side, but once youve got the ball rolling, they come together pretty quickly. They can also be made in advance for a simple warm up healthy meal for later in the week. Although I havent tried it yet, I imagine they would hold up very well to freezing too. These are definitely going to be on my menu!