I love mole but most all the authentic moles have 20 or more ingredients and some of them are hard to find and are not Vegan. Well here is a quick mole recipe you can make with just 11 ingredients.
Vegan Gourmand’s Quick Mole Sauce
16 ounce can of tomato sauce
2 Tbs chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
1 tsp cumin powder
1 Tbs cocoa powder
2 tsp of creamy peanut butter
4 tsp brown sugar
1 Lg pinches of ground cinnamon
1 pinches of salt
1 cup water
In a med saucepan add tomato sauce, chili powder, onion powder, garlic powder, cumin powder, coco powder, peanut butter, brown sugar, cinnamon, salt & water. Mix well with a whisk until all are combined.
Turn saucepan heat to medium.
Once mole is hot, simmer over med-low heat for 20-30 minutes or until the tomato sauce flavor is gone and the flavors have matured to that mole flavor. Stir frequently to keep from sticking.
Optional: If you would like a thicker sauce you can do the following: In a separate bowl, whisk together the corn starch and a little cold water and then add it to the saucepan, stir until it is fully incorporated into the mole.
Taste and add more salt if desired.
Remove from heat and it is ready to be used over enchiladas or any favorite dish.
With the cold weather covering almost 2/3 of the country, I thought a hot warm soup recipe was in order. I took the basic Forks Over Knives Recipe for Corn Chowder and I changed up a few things to make this warm creamy comfort food. I hope you all enjoy it as much as I did.
1 small onion, cut into ¼-inch dice (about 1 cup)
6 garlic cloves, minced (about 1 tablespoon)
6 to 7 cups Vegetable Stock
6 cups fresh or frozen corn kernels
1 large russet potato, peeled and cut into ¼-inch dice (about 3 cups)
1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)
1 teaspoon finely chopped fresh or dried parsley
1 teaspoon finely chopped fresh or dried thyme
Salt, smoked paprika and freshly ground black pepper to taste
- In a large soup pot or Dutch oven, place the onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
- Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
- Transfer 1/2 of the mixture to a blender and blend until smooth. Return to the pot.
- Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
- Add salt and pepper to taste. Dish up into soup bowls and sprinkle some smoked paprika onto the soup before serving to give it a slight smokey flavor. Serve hot.
Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.