Some of my all time favorite foods come from the Mexican/Latin variety. I love the flavor combinations used in Latin cooking and I’m always down for spicy food, so it’s no wonder one of the very first vegan cookbooks I purchased was Viva Vegan! by Terry Hope Romero. In this week’s Cookbook Corner I am featuring her Potato Chickpea Enchiladas with homemade Pine Nut Crema from Viva Vegan.
There were some ingredients I wasn’t able to find, like dried epazote, but the recipe said it was optional so I didn’t feel that bad leaving it out. I am going to continue to look for it though in case I make these enchiladas again, because I like to be thorough. I also opted for a store bought tomatillo sauce (there is a recipe to make your own in the cookbook) to save some time.
The filling came out pretty amazing, I may or may not have eaten a large amount of it while assembling the enchiladas (two scoops in the tortilla, one bite for me – and so on). The chickpeas added a nice depth of flavor to the potato and spice combination. I’m considering making that filling again for grilled burritos. The Pine Nut Crema was quick to prepare and came out nice and creamy (I doubled the garlic the recipe called for because I’m a garlic fiend). There was quite a bit of the crema left over though, so plan to use the leftovers throughout the week, or cut the recipe in half.
In hindsight I wish I had made the homemade tomatillo sauce. Even though the filling was delicious, the finished enchiladas left me wanting something flavor-wise. I’m guessing the store bought sauce was the culprit. They weren’t bad, in fact they were quite good, but I just needed…something…more. A little Cholula on top helped.
I’m actually pretty excited to explore more of the recipes in Viva Vegan and plan on taking a trip to a Mexican market to stock up on some harder to find spices before diving further into the book. If you love Latin inspired food, I highly recommend grabbing this cookbook. Terry Hope Romero does not disappoint!