Sweet Potato and Kale Enchiladas

These enchiladas were the star of my birthday dinner extravaganza. They're not exactly traditional by any means, but they sure are tasty!

I totally adapted this from Veganomicon, the holy bible of vegan cooking. Using sweet potatoes instead of regular potatoes makes this dish jump off the page, and if you use Okinawan sweet potatoes (which are pretty much the coolest tubers ever) the combo of purple of the yam and the green of the kale looks amazing. If you can't find Okinawan sweet potatoes (and you likely won't be able to unless you live in Asia, Hawaii, or the west coast) regular ol' orange yams will suffice.

My cat kindly took off the top of this enchilada so you could see the filling

Enchiladas:

Roasted Yellow Pepper Soup and Roasted Tomato Soup with Hot Pepper Cream

If you ask me what holiday I love most, I will respond “Thanksgiving.” I know, I know, it’s a horrible bastard of a colonized holiday. But for me, it’s just a time to cook for 2 days and share time and food with my good friends. For the last 5 years, I’ve hosted a “friends only” feast, and last year's was by far the most impressive. A full 5-course meal for 16 people, from appies too dessert, and way too much wine in between. The meal lasted 5 hours, including a rock band break before dessert. There was much laughter, much swearing (we all had name tags with pseudonyms like “Fuck Face” and “Ho’ Bag” adorning our shirts) and way too much drinking. I’m not one for traditional celebrations. At any rate, I’ve been meaning to post recipes from last Thanksgiving for about 11 months now. What can I say? I’m a procrastinator. At any rate, it’s high time I posted them, so here’s the first in a long awaited series of recipes from the Thanksgiving 2009 extravaganza!

Course one: Roasted Yellow Pepper Soup and Roasted Tomato Soup with Hot Pepper Cream