grandma's ghost passing through my kitchen.

i'm nostalgia's bitch. i love old-timey things and customs and i turn my nose at much of our modern world. i can't help it, it's in my blood. my parent's didn't buy a piece of non-antique furniture until i was a late teen and i don't even think my childhood bed was made in the 20th century. so i get all heavy-hearted when i pull out the glassware i adopted when my grandma Evelyn passed on. she was a lady of rich, artery clogging tastes (read: german as all get out) and took every opportunity to share her dishes with family or friends, but making sure to mark her wares with some masking tape and her textbook cursive signature so no one would make off with her dishes. that shit didn't grown on trees like it does for us spoiled, wasteful and overindulgent assholes in 2008 so you had to keep a watchful eye to not loose it.

my grandma would have most likely used this dish to make an apple coffee cake, not Roasted Enchiladas with Tomatillo Sauce, but some change is unavoidable (and necessary) over time i guess. this recipe was from my favorite issue of Vegetarian Times EVER, may/june 2006. i changed this up to my liking and cut a few corners.

-one container of butternut squash chunks (my laziness thanks you trader joes!).

-two red bell peppers, seeded and cut into one inch strips.

-one red onion chopped into small chunks.

-mix in a bowl with 1-2 tbs olive oil and 1 tsp cumin, 1 tsp dried coriander, 1/2 tsp chili powder and a dash of sea salt.

-roast on a baking sheet sprayed with cooking spray for 45 minutes in an over pre-heated to 400 degrees.

-remove from the oven, stir in 2 cloves of garlic and reduce oven temp to 350.

-spray a 9x13 (ish) baking dish with cooking spray.

-spoon mixture into a tortilla (i've use both corn and flour, either tast great) and sprinkle with shredded cheese (i use soysation but real deal monterey jack is heavenly salty good on these).

-fold up the enchilada and place seam down in baking dish.

-cover with half a jar of salsa verde (yeah i'm not making tomatillo sauce when this shit costs 1.29 and does the job).

-sprinkle with more cheese, as desired.

-bake 15-20 minutes or until cheese is browned.

i was so hungry that i ate it without taking a picture of the finished product. i was so hungry when i ate the leftovers that i forgot to take a picture again.


i always thought that the recipes in the little magazine that whole foods puts out on the info stations looked a lot like VT recipes. guess what? this recipe is in the current whole foods mag. actually, the whole feature section that this came from is in the whole foods mag, for free. get it.