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.
