A few days back I tried my hand at replicating a recipe from Karyn’s Cooked, an excellent vegan restaurant in Chicago that specializes in gluten-free foods. The wife recently had an allergy panel run that indicated she had a slight reaction to wheat and gluten, so in the interest of a happy tummy she’s trying to cut the offending products out of her diet. Being a vegan, this can be particularly vexing as many of the staples she depends on for meat-free protein — like seitan — are replete with the stuff.
The wife ordered a dish like this (it isn’t on the linked menu above) at Karyn’s when I met her for lunch early last week. I’d tasted a few bites of the plate she’d ordered, and came up with this recipe.
Gluten-free potato enchiladas
- About 2 pounds of potatoes, any variety
- 2 cloves garlic, minced
- ¼ cup fresh cilantro, chopped
- 1 tsp dried rosemary
- soy, rice, or other “milk”
- corn tortillas
- 1 can green enchilada sauce
- Preheat oven to 350°F.
- Wash, peel, and chop the potatoes into cubes. Boil in a largish saucepan until pierced easily with a fork. Drain potatoes and return to saucepan.
- Mash potatoes and add garlic, cilantro, and rosemary. Add “milk” and continue to mash until potatoes are creamy.
- Lightly grease a glass baking dish. Scoop mashed potatoes into tortillas and place in dish, folding each over the potatoes. Cover with enchilada sauce and bake for about 15 – 20 minutes.
The results were quite satisfactory, with a few issues. The tortillas had a tendency to fall apart rather mercilessly, though they didn’t stick. Also, it might have been nice if the enchilada sauce were added at a time to allow some to remain on the top of the enchiladas. Damned tasty, though.
