first of all, i wanted to say that today, i am super excited to have a guest post at The Love Vitamin. jump over to check it out! i love her blog- and i believe that personality really shows through one’s online persona, and Tracy seems like the friend you wish you had. if you’re here because you’ve already read my post there, thanks for coming!
second, thanks to a reader for pointing me to this recipe, adapted from Scissors and Spice. i never would have even thought of mock mole on my own. after my bean cocoa chili, i’m continuing to be impressed at what cocoa powder can do for savory dishes. i’ve got to say, this was one of the best hearty dinners i have made in a long time. serve with sliced avocado!
p.s. if you know you’re going to be short on time when you’re doing the actual cooking, measure out the seasonings in advance, and set the mix aside for later.
2 tablespoons olive oil
1/4 cup poblano pepper, finely minced
2 tablespoons unsweetened cocoa powder
2 teaspoons each: sea salt, raw sugar
1 and 1/2 tablespoons each: cumin, chili powder
1 teaspoon each: crushed red pepper, black pepper, cinnamon
1/2 cup water
1/2 cup no sugar added tomato sauce
1. heat olive oil in a skillet over medium heat. sauté poblano for a few minutes.
2. stir in all seasonings.
3. add water. stir.
4. add tomato sauce. cook, stirring occasionally, until sauce thickens.
what to serve mole over? potatoes can take a while, so you’ll want to have this going before starting to cook the sauce:
5 tablespoons olive oil
2 sweet potatoes, cut in small cubes
onion to taste
1 can of black beans, rinsed and drained
chopped cilantro to taste
1. in a large skillet, heat olive oil over medium-high heat. sauté potatoes.
2. when the potatoes are softening, add the remaining veggies, beans, and cilantro.