2 posts tagged “mole sauce”

Combine multiple shopping trips to the mall, busy work days shuttling between two community mental health centers and a crying uterus, and you get one very unhappy woman. I decided to get some comfort food, aka baba ghanoush from the only decent Middle Eastern restaurant in town. They were closed. It was raining. And I got a ticket.

Time to make tofu enchiladas.

Left over chile scrambled tofu wrapped in wheat tortillas and baked in thawed chili chocolate mole sauce. Its near impossible to make these babies look pretty, not that I cared by that time.

Leaving for the conference tomorrow..will try to take lots of pictures!

Adapted from the excellent Veganomicon, mostly to cut down on ingredients and time.

Toast in a hot skillet-
- 1/2 cup almonds
- 1/3 cup green pumpkin seeds
- 2 tbsp sesame seeds

Grind the toasted mix to a powder.

Add-
- 4 tsp ancho chile powder
- 1 tsp cinnamon powder
- 1 tsp ground cumin
- 1 tsp oregano

Stir the mixture into 2 cups of warm vegetable stock in a saucepan.
Then add 1 can (15 oz) diced tomatoes and a chopped chipotle pepper.
Bring to a boil and simmer for five minutes.
Puree in a blender. (Hand blenders are mini-Gods.)
Add 3 oz baking chocolate, salt to taste.
Stir for about three minutes, until the chocolate is well mixed.

Serve with enchiladas, dirty rice, corn chips and everything else.

We served it with the Skillet pie with greens n beans from the same book. I'd post the recipe, but that might not be legal. :) Its basically a greens n beans mixture with a cornbread topping.

Delicious.