Potato Kale Enchiladas and Mexican Millet

For me, cold weather means a slight increase in spicy food. Not too much of an increase – I’m the world’s biggest puss when it comes to spiciness – but just enough to break a slight sweat and warm those frigid toes a bit. This week’s loveliness is care of Isa Chandra Moskowitz and Terry Romero over at the Post Punk Kitchen. Their new book, Veganomicon, really is the ultimate vegan cookbook. It’s literally a tome of goodness.

This week I made the potato kale enchiladas with a side of mexican millet (in our drunken haze we kept calling it mexican mullet. heh). I can tell you that as the first thing I’ve made from this book, it was divine. Better than divine. I’ve made a lot of good gluten free vegan food, but the flavor and subtle spiciness that these two recipes packed was really unexpected for, well, potatoes, kale, and millet.

(photo credit: littlepretty)

There’s so much crammed into this book that you probably won’t need another one for quite a while. Well, until Lolo’s book comes out, at least.

Orbit covets his two copies of Veganomicon (and no, he doesn’t normally look like he’s possessed by the devil):