PLANT-BASED | LOW HISTAMINE

Ingredients

Cashew Crema

• 1 cup raw cashews (4 ounces)
• *2 tablespoons fresh lime juice
• 1 teaspoon white vinegar
• *1 teaspoon smoked paprika
• 1/2 teaspoon salt

Note: Citrus is known as a histamine liberator; substitute more White or AC vinegar. Omit paprika if sensitive to small quantities.

Salsa Verde

• 2 pounds fresh tomatillos, husked and quartered
• 1 medium white onion, coarsely chopped
• 2 garlic cloves, chopped
• *1 jalapeño, seeded and coarsely chopped
• 2 cups vegetable stock
• 1/2 cup chopped cilantro
• Salt and freshly ground pepper

Note: YMMV as Jalapeños contain capsaicin, which can irritate the gut.

Enchiladas

• 2 cups peeled and diced (1/2″) sweet potatoes or yams
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 medium onion, finely chopped
• 2 shallots, minced
• 2 cups sliced white mushrooms
• 2 cups finely chopped Tuscan kale
• 1 cup olive oil
• *12 corn tortillas

Note: Note that store bought corn tortillas may contain additives. Making your own is straight forward and affordable as the only ingredients are Masa Harina, water and salt. As with anything, there may be a trade of either your energy and time or paying more for the convenience of fresh tortillas.

To Finish

• Chopped red onion
• Chopped cilantro
• Toasted pumpkin seeds

Instructions

Make the Crema In a medium heatproof bowl, cover the cashews with hot water and let stand for 2 hours. Drain and transfer the cashews to a food processor. Add the lime juice, vinegar, paprika, salt and 1/4 cup of water and puree until smooth and creamy.

Make the Sauce In a large saucepan, combine the tomatillos, onion, garlic, jalapeño and stock and bring to a simmer. Cook over moderate heat until the vegetables are tender, about 15 minutes. Add the cilantro and puree the mixture with an immersion blender until smooth. Season with salt and pepper.

Make the Enchiladas Preheat the oven to 400°. In a small baking pan, toss the sweet potato with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 20minutes, until tender. Remove from the oven and lower the temperature to 375°.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and shallots and cook over moderate heat until softened, 5 minutes. Add the mushrooms and cook until lightly browned, about 6 minutes. Add the kale and cook until the kale is wilted, 5 minutes. Add the squash and season with salt and pepper.

In a large nonstick skillet, heat the canola oil. Dip 1 tortilla into the hot oil and cook just until pliable, turning once, about 10 seconds. Drain the tortilla on paper towels and repeat with the remaining tortillas.

Assemble Spoon 1 cup of the tomatillo sauce into a 9-by-13-inch glass or ceramic baking dish. Arrange all of the tortillas on a work surface and divide the filling between them. Roll up the enchiladas and arrange them in the baking dish, seam sides down. Spoon 2 cups of the sauce on top. Cover the dish with foil and bake for about 25 minutes, until the enchiladas are heated through. Spoon the Cashew Cremaon top and serve with avocado, red onion, cilantro and pumpkin seeds.

Make Ahead The enchiladas can be kept at room temperature for up to 4 hours. The Cashew Crema can be refrigerated overnight. Serve at room temperature