(Enchi-lasagna? Enchil-agna?)
I've been in a weird place with food and cooking lately. As you know, I gave up sugar for Lent, and I avoid dairy and soy for hormonal reasons. But as if that weren't enough of a challenge, I'm trying to make vegan dishes a part of our meal rotation (thanks to this documentary), and it feels like teaching myself to cook all over again. Especially with a meat-and-potatoes eater in the house (read: Bo). I've been experimenting with scads of new recipes every weekend, learning how to balance the huge piles of veggies I absolutely love with some kind of protein, to keep our meals balanced and nourishing.
I stumbled onto this recipe a few weeks ago, and after making it twice and doing a lot of tweaking, I'm happy to say that it's seriously delicious. So much so that I portioned out and froze the leftovers for easy and yummy packed lunches. And, I'm really excited to have found a recipe for homemade enchilada sauce. Who knew it was so easy to make from scratch?
