Comedians Randy Miller & Angela Demanti show Aaron how to herbivore, as he tries out being a vegetarian for a week. Can he just leave the meat space behind & ascend into a plant-based society? Or does meat taste good & that's that?
Enchilasagna:
Adapted from The Veganomicon and Isa Does It!
For the sauce:
4 teaspoons cumin seeds
1 tablespoons olive oil
1 yellow onion, diced medium
1 jalapeno pepper, seeded and chopped (use 2 if you want more heat)
6 cloves garlic, chopped
1 tablespoon dried oregano (Mexican, preferably)
2 28 oz cans whole tomatoes
1 teaspoon salt
1 teaspoon sugar
For the Filling:
1 pound Yukon Gold potatoes (or other waxy potato), cut into 1/2-inch dice
olive oil
4 cloves garlic, minced
8 ounces kale, stem removed, trimmed, and chopped
1 1/2 teaspoons salt, divided
1/2 teaspoon ground cumin
1/4 cup water
3 tablespoons lime juice
1 15oz can black beans, rinsed and drained
18 6-inch corn tortillas
CHEESE
Preheat a 4 quart pot over medium heat. Dry toast the cumin in the pan for about 2 minutes, stirring frequently, until they’re fragrant & a few shades darker, just be careful not to burn. Add the oil and saute the onion, jalapeno & garlic with oregano & a pinch of salt for about 5 minutes, until onions are translucent. Add the tomatoes, salt and agave, cover pot turn the heat up to bring to a slow boil. Let cook for about 20 minutes.
Once cooked, puree until smooth with with either a submersion blender or by transferring to a blender of food processor. If using a blender, intermittently lift the lid to let steam escape so that it doesn’t build up and explode and kill you. Also, note that if you use a submersion blender you really have to blend a lot to get the seeds to smooth out. Taste for salt and set aside to cool.
Put the potatoes in a pot of cold water and heat on high for twenty minutes and drain. You might want to check around 15 minutes and keep an eye on them— you should be able to easily pierce them with a fork but you don’t want them to turn to mush.
To make the filling, place the olive oil and garlic in a large saucepan over medium-low heat. Cook, stirring occasionally, until the garlic just starts to sizzle. Add the kale and 1/4 teaspoon of salt, and toss to combine. Cover the pan and let the kale steam, stirring occasionally, until it is softened, about 5 minutes. Then uncover the pan and add the roasted potatoes, black beans, and 1 1/4 teaspoons of salt. Cook for another 3 to 4 minutes until the water is absorbed, stirring occasionally and using the back of a spoon to mash the potatoes. Then remove from heat and add lime juice, stirring well to combine.
Assemble this Bad Bitch:
So we’re just going to be adding layers of sauce, tortillas and filling, then topping it all off.
Lightly grease a 9×13 casserole pan. Ladle in a thin layer of enchilada sauce, then layer 6 tortillas into the pan. Now things are going to get a bit messy! Ladle in another layer of enchilada sauce (about a cup’s worth), and flip each tortilla to smother in the sauce. Each one should be coated, but you should still be able to see the tortilla, that is to say, it shouldn’t be drowning in the sauce. Next, layer the tortillas so that they’re slightly overlapping and covering the bottom of the pan.
Now add half of the filling, and pour on 1/2 cup of sauce or so. Layer in 6 more tortillas and repeat the process of smother each of them in a cup of sauce. Cover with the remaining filling. Once again pour 1/2 cup of sauce over the filling, and add the final layer of tortillas. Smother those in a cup of sauce. Reserve the rest of the sauce (if any) for serving.
Finally, top with the all the cheese you want. Place in the 350 degree oven, and bake uncovered for about 30 minutes. The topping should be lightly golden.
-----
Hosted by Aaron Gold
Logo by Omri Kadim
Theme performed by Mickey Woyshner
DontMindPodcast@gmail.com
DMIID: @DontMindPodcast
Aaron: @HeyItsAaronGold
Thanks to the Magnet Theater
www.MagnetTheater.com
Show more...
