Eat Your Fruit And Veggies Mole Recipes

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QUICK AND EASY VEGETARIAN MOLE



Quick and Easy Vegetarian Mole image

Although it may sound unusual, chocolate is the secret ingredient of this Mexican-inspired dish. It adds a wonderfully rich, intense flavour to the vegetables. Best served with rice or a chunk of crusty bread.

Provided by Chesska

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons oil
1 red onion, chopped
1 red pepper, seeded and chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 lb sweet potato, cubed
1 (14 ounce) can diced tomatoes
1 (14 ounce) can red kidney beans, drained and rinsed
2 teaspoons sweet chili sauce
1 1/4 cups water
1 ounce dark chocolate, grated

Steps:

  • Heat the oil in a large frying pan and fry the onion, pepper, garlic and spices for 5 minutes.
  • Add the sweet potatoes, tomatoes, beans, chili sauce, and water and bring to a boil.
  • Cover and simmer gently for 30 minutes.
  • Stir in the chocolate and cook for an additional 5 minutes.
  • ENJOY!

EAT YOUR FRUIT AND VEGGIES MOLE



Eat Your Fruit and Veggies Mole image

Created for RSC#12. Mmm, complex flavors, healthy, tasty, good. While I made this Vegetarian, you can make this with pork or chicken if you want. Mix and match any veggies you have on hand and clean out the pantry while you're at it. I think beans, corn and olives would go nicely in this as well. I chopped my veggies large and chunky. This would probably work great in a crock pot also.

Provided by Engrossed

Categories     Stew

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 31

1 cup frozen dark sweet cherries
1 white onion, peeled and coarsely chopped
4 garlic cloves
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 cup vegetarian broth
1/4 cup natural-style peanut butter
1/4 cup sugar-free chocolate syrup
2 tablespoons whole wheat flour
2 -3 tablespoons chili powder, of choice
1 tablespoon sweet paprika
1 -2 tablespoon Splenda sugar substitute, to taste
1 -2 teaspoon salt, to taste
1 teaspoon dried oregano
1/2-1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
Tabasco sauce, a few dashes
1 cup vegetarian broth
1 tablespoon olive oil
1 red onion, chopped
3 bell peppers, chopped (I used red, green, and yellow.)
2 lbs potatoes, chopped (I used small purple potatoes)
3 zucchini, chopped
3 yellow squash, chopped
2 teaspoons balsamic vinegar
cooked rice, to serve
chopped tomato, to top
cilantro, to top (optional)
crumbled feta cheese, to top (brings out even more flavor)

Steps:

  • In a blender, puree sauce ingredients (except last cup of broth).
  • Add last cup of broth and blend until combined.
  • In a large pot, heat olive oil over medium heat, add onion and bell peppers, saute until softened, about 5 minutes.
  • Stir in Mole sauce and potatoes, bring to a boil, turn down heat and simmer for 45 minutes.
  • Stir in zucchini, yellow squash and vinegar. Simmer until they are crisp tender, about 10 minutes. Adjust salt and Splenda to taste.
  • Serve over cooked rice and top with chopped tomatoes, cilantro, and feta cheese.

Nutrition Facts : Calories 248.6, Fat 6.8, SaturatedFat 1.3, Sodium 542, Carbohydrate 44, Fiber 7.8, Sugar 13.2, Protein 8.2

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