Ah….chocolate. Nothing is better than chocolate! Especially when you learn how to have chocolate for dinner, which is what this mole recipe includes!
Andrew and I had the opportunity this year to attend the Cadbury Cooking Class as a part of the Cadbury Festival. What a great night! Two local chefs, four gluten free recipes, and chocolate in all of it. Chocolate is the language of love, you know…*wink wink*
Of course, it’s one thing to watch the professionals…it’s quite another to replicate their recipes in your own kitchen. The recipes were actually surprisingly simple and manageable. Without further ado….vegetarian mole (pronounced Mole-ay)
Spicy Vegetarian Mole with Crisp Winter Salsa
- 2 Tbsp Olive Oil
- 1 medium onion, diced
- 2 medium carrots, grated
- 1 large beetroot, peeled and grated
- 1 tsp cocoa powder
- 1 /2 tsp ground cinnamon
- 1 tsp smoked paprika
- chili powder to taste (optional)
- 2 tins chopped tomatoes
- 1 large bunch of rhubarb stalks, stewed
- 1 tin kidney beans, rinsed and drained
- 1 tin black beans, rinsed and drained
- 1 tin lentils, rinsed and drained
- salt, sugar, apple cider vinegar to season as required
- 1/4 large kohirabi, peeled and julienned
- 1/2 of a fennel bulb, cored and julienned
- 1 handful of picked watercress
- Juice of half a lemon
- flaky sea salt
- Heat the oil in a deep skillet or pot. Sauté the onion for a couple of minutes until translucent
- Add the cocoa, cinnamon and paprika, along with the chili poser if using and sauté until fragrant
- Add the tomatoes, rhubarb, beans, and lentils. Bring to a simmer, stirring continuously as this will stick if left alone.
- Add the beetroot and carrots, stirring to integrate
- Reduce heat and allow to simmer for 1-8+ hours. Check seasoning as beans and tomatoes can take a bit to enliven.
- Adjust with salt, sugar, and apple cider vinegar
To make salsa:
- Combine the vegetables in a non-reactive bowl and toss with lemon juice and salt to taste
How to serve it:
Serve the mole over corn or nacho chips, in a tortilla or taco, or over baked potatoes with some cheese curds and sour cream.
Given that a majority of this recipe uses in-season vegetables and tinned food, this could be a perfect camping recipe! Simmer for as long or as short as you want. If you happen to have a large cast-iron pot that you can leave over the campfire (don’t leave your campfire unattended!), you can toss all the ingredients in and just let it do its thing.
This recipe also lends itself well to a slow-cooker on those busy days. It is also easy to double or triple this recipe and freeze the leftovers for another day as it freezes quite well!
If you do want, you can also add some cheap cuts of beef or chicken…it simmers for long enough that you will end up with a very tender meat by the end of it!