Mexican Mushroom Mole

A few months ago, we celebrated National Chocolate Day (really, we did). To commemorate the occasion, I wrote my Standard article on chocolate and how wonderful it is.

I can’t lie, I love chocolate.

Maybe it’s because I have a dairy allergy, so my chocolate options are limited.

Maybe it’s because of an addiction.

Maybe it’s because of an affinity I share for it with my mother, who quite possibly gave me the cocoa-loving gene.

Or maybe it’s because it’s just really, really good.

For the article, I made a myriad of chocolate-inspired dishes, including a version of a mole that since then, have not made again but could not escape from. I thought about it a lot. I think about it a lot.

Today I lacked many of the ingredients, and I wanted more vegetables. I threw in some corn, collard greens, green beans, zucchini, only had white mushrooms and was missing cloves. I also didn’t have any corn tortillas but added a few heaping tablespoons of cornmeal to make up the difference. Oh, I added some extra-firm crumbled tofu to round it out.

Here, though, is the original recipe and check out the article for other delicious cocoa-inspired dishes!

Mexican Mushroom Mole with Cilantro Lime Rice

Based on a classic Mexican mole sauce this version includes mushrooms as the main event and is served alongside flavourful rice.

For the mole:

1/2 cup (75 g) almonds, chopped

2 corn tortillas, torn into pieces

2 Tbsp. (30 g) sesame seeds

2 Tbsp. (30 g) chili powder

1 tsp (5 g) ground cinnamon

1 tsp (5 g) coriander

3/4 tsp (3 g) ground cumin

1/4 tsp (2 g) ground cloves

2 Tbsp. (30 ml) canola oil

1 large onion, chopped

4 garlic cloves, minced

5 cups (about 21/2 lbs) sliced cremini mushrooms

4 large portabello mushrooms, chopped

2 large bell peppers, chopped

1/3 cup (55 g) raisins

1 28-ounce can (796 ml) diced tomatoes

2 Tbsp. (30 g) cocoa powder

about 1 cup (250 ml) water

In a large skillet over medium heat, place the almonds, tortilla pieces and sesame seeds. Toast for about two minutes until fragrant and starting to brown, careful not to burn. Remove from heat and allow to cool. Transfer to a food processor and add all spices, pulsing until mixture is ground. Set aside.

In the same skillet, sauté the onion in the oil until translucent, about six minutes. Add the garlic, stirring until fragrant, then add the mushrooms and peppers. Continue to cook on medium until all vegetables are cooked. Add raisins and tomatoes, stirring to combine.

Pour in cocoa and add water, a little at a time as the mixture thickens. Turn heat to high, bring to a boil, reduce to low and simmer for eight-10 minutes, until sauce is thickened. If it’s getting too thick, add a little more water.

For the rice:

2 cups (370 g) long grain brown rice

1 Tbsp. (15 g) ground cumin

2 tsp (10 g) onion powder

1 tsp (5 g) ground coriander

1 tsp (5 g) dried oregano

1/2– 1 tsp (2-5 g) cayenne pepper (optional)

2 limes, juiced

zest of 1 lime

handful of fresh cilantro, chopped

salt and fresh ground pepper to taste

Rinse the rice with cool water. Combine the rice and spices and cook rice according to package directions. When finished, stir in lime juice, zest, and cilantro, adding salt and fresh ground pepper to taste.

Serve with mole.

Makes six servings.

Mexican Bean Sprouts (raw/dehydrator)

As I mentioned in my last post, I’m heading increasingly in the raw direction again. I had a brief love affair with it last summer, but I’m opting to go a little more head strong this year.

Last night, I made raw fajitas – nut meat, marinated veggies and tomatoes stuffed in collard greens. I had a couple left over to enjoy today.

Raw Fajitas

nut meat:
pecans (I would have used walnuts, but I’m out)
chili powder
cumin
cayenne
salt
juice of half a lime

marinated veggies:
red peppers, thinly sliced
carrots, thinly sliced
red onion, thinly sliced
a few cremini mushrooms
a couple cloves of garlic
chili powder
cayenne
cumin
coriander
salt
juice of a lime
bit of olive oil

collard greens, for wrapping
sliced tomato

Pulse together the nut meat ingredients and toss together the veggies. Let both sit for a few hours. When ready to enjoy, trim the stalky ends of the collards, and distribute the ingredients and a slice of tomato in each. If you have a raw sour “cream”, it’s a perfect topping.

Mexican Bean Sprouts

about 3 handfuls of mung bean sprouts
1/2 small onion, thinly sliced
1/2 carrot, grated in long strips with a vegetable peeler
1/2 lime, juiced
chili powder
garlic powder
salt

Toss all ingredients together and distribute in an even layer in your dehydrator. Dehydrate at 115 degrees F for about 1 1/2 hours.

Black bean stuffed sweet potatoes

I love sweet potatoes and can eat them in abundance. Pairing them with black beans and Mexican spices simply sings in my mouth.

When I stumbled upon this recipe I knew that I wanted to have some sort of version of it. So I did.

I nuked the potatoes in the microwave for about 6 minutes, just to get them started, because I got home a little late. Then I rubbed them with olive oil, poked them a few times, and baked then in the oven at 450F until they were soft, about 30 minutes. I wasn’t done the rest of the meal, so I turned it down to 325F, for about another 20 minutes, until they were extremely carmelized and creamy.

For the black beans, I used the same idea of taking advantage of the microwave, as I was simultaneously using a couple burners on the stove. I chopped up cherry tomatoes, fresh cilantro, and stirred in chili powder, cumin and salt, with 1 can of black beans. I nuked this mixture for 3 minutes.

I also threw together a quick “tofu sour cream”, but really  changed it to more of a lovely, oniony topping. I pureed a box of firm, lite Mori-Nu silken tofu, and mixed with with about 1/3 cup chopped scallions (just the greens), about 3 to 4 tablespoons of freshly squeezed lemon juice, 1 1/2 tablespoons apple cider vinegar, salt, and a couple dashes of garlic powder. On a whim, this was a great addition.

Highly recommended! Unfortunately, no photo, but I plated it similarly to the original.

For chilly weather, chili is better

Yesterday evening I had a mean hankering for a steamy bowl of chili, plump with juicy mushrooms, shards of tofu soaked of chili goodness, and vibrant peppers. I set out this morning in the (not-so-friendly) weather to gather my goods (along with a plethora of other fruits and vegetables), determined to make a delicious chili to satisfy my cravings.

I set out at about 2pm to be able to let this simmer into a pot of goodness, and, I have to say, I’ve never understood how soups, stews and chilis can follow a recipe. I use a few rules of thumb – fresh ingredients (unless not in season), favourite tastes, and colours.

I chopped up about four bell peppers (red, yellow, green), a red onion, a couple cloves of garlic, a load of cremini mushrooms, about five portabello caps. Used chili powder, cumin, salt, pepper, and oregano. Used a can of diced tomatoes and a can of whole tomatoes (our fresh ones are hot-house undeliciousness right now). Crumbled up a package of squeezed, firm tofu. Let it simmer, covered, for a couple of hours. Stirred in half a can of refried beans for creamy texture, instead of using whole legumes of any sort.

I baked some quick tortilla chips for scooping and dipping, and dinner was complete. Even though I first stole three servings worth, packed it up and shoved it in the freezer for days on the run, before we could eat it all.

So, I don’t have a photograph of the final picture, unfortunately. It’s sitting deliciously in my stomach, though, and frankly, if you’re a chili lover and understand the absorption powers of tofu, you can only imagine how comforting and tasty it was.

Vegan comfort food (article)

(Note: I write a monthly column for my local paper, which is also published in its sister papers. I’ll always link to them here).

My latest article is featured in the Spectrum section of the St. Catharines Standard, the Niagara Falls Review, and The Welland Tribune, entitled Comfort Food – Vegan Style. Here are the photographs that correspond with it if you read it online, as opposed to having  a hard copy. As always, all dishes are gluten-free and vegan.

Creamy Baked Penne with Broccoli

Black Bean and Sweet Potato Enchiladas

Sticky Maple Syrup Gravy with Cinnamon Walnuts