Turnip Green Tamales & Butternut Squash Mole

I meannnnnnn, isn’t Mexican one of everyone’s favorite cuisines? It is for me. The flavors. The simplicity. The ingredients. The sauces. All of it is just so good. And since today is Sunday and we’re supposed to be eating greens (lol), I figured why not put the two together.

Let’s get right down to it!

Turnip Green Tamales

For the sauce
10-12 corn tortillas
1 12-ounce can of enchilada sauce
1/2 teaspoon of garlic powder
1/2 teaspoon of black pepper
1 good pinch of sugar

For the filling
2 cups of frozen turnip greens, chopped
1 cup of diced onion
2 garlic cloves minced
1/2 cup of diced red bell pepper
3 tablespoons of olive oil
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 good pinch of the following (garlic powder, ground cumin, chili powder, dried oregano)

2 cups vegan mozzarella cheese

To make the enchiladas, I started by making the filling. I sauteed the frozen turnip greens with the onion, garlic, and bell pepper in olive oil until the onions were soft. Then, I seasoned the whole mixture with salt, pepper, and a pinch of the garlic powder, ground cumin, chili powder, and dried oregano. To be honest, I used hefty pinches. You can do the same. No will send the spice authorities to your kitchen.

Then, I made the sauce by combining all of the ingredients listed above. I also
microwaved the tortillas slightly so that I could work with them. I put them in the microwave for about 15-20 seconds. Then, I dipped each tortilla in the sauce, filled it with the filling, and then wrapped each enchilada. Repeat the process until done. I poured the remaining enchilada sauce over the enchiladas, topped them with cheese, and then baked in the oven until golden brown.

Butternut Squash Mole

2 tablespoons of Mole sauce – click the link for the exact kind I used
2 cups of vegetable stock
1 good pinch of black pepper
1 good pinch of salt
1 really good pinch of brown sugar

4 cups of diced butternut squash
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of olive oil

I started by roasting the butternut squash. I laid them out on a sheet tray and drizzled them with olive oil, salt, and pepper. I roasted them in the oven until they were tender and started to brown. Meanwhile, I made the sauce. I added the mole to a pot along with the vegetable stock. You’ll need to whisk the mole really well to make sure it’s incorporated. Then, when the sauce starts to boil, add in the salt, pepper, and brown sugar.

To serve, just add the roasted butternut squash to the mole sauce and serve over rice.

**In the photo, you’ll notice I have a mango pico de gallo along with an avocado crema. They’re so easy to make. I just added diced mango, diced onion, and diced tomato to a bowl with fresh squeezed lime juice, a pinch of salt, a pinch of pepper, and a pinch of sugar. I combined the ingredients with a drizzle of olive oil and chopped cilantro. That’s it.

For the crema, I just combined raw cashews that were soaked in water for an hour to a blender with some of the water. I threw in some salt, pepper, half an avocado, and the juice from half a lime. That’s it. I blend until smooth and serve.