Tag Archives: cooking

That’s A Mole! – Cadbury Cooking Festival Recipe

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*

Most of the ingredients...including cocoa powder!
Most of the ingredients…including cocoa powder!

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

Grated Beetroot....may be a good idea to use a food processor unless you like having a red kitchen!
Grated Beetroot….may be a good idea to use a food processor unless you like having a red kitchen!

Ingredients

Mole

  1. 2 Tbsp Olive Oil
  2. 1 medium onion, diced
  3. 2 medium carrots, grated
  4. 1 large beetroot, peeled and grated
  5. 1 tsp cocoa powder
  6. 1 /2 tsp ground cinnamon
  7. 1 tsp smoked paprika
  8. chili powder to taste (optional)
  9. 2 tins chopped tomatoes
  10. 1 large bunch of rhubarb stalks, stewed
  11. 1 tin kidney beans, rinsed and drained
  12. 1 tin black beans, rinsed and drained
  13. 1 tin lentils, rinsed and drained
  14. salt, sugar, apple cider vinegar to season as required
Assortment of Spices
Assortment of Spices

Winter Salsa

  1. 1/4 large kohirabi, peeled and julienned
  2. 1/2 of a fennel bulb, cored and julienned
  3. 1 handful of picked watercress
  4. Juice of half a lemon
  5. flaky sea salt

Method

Onions, oil, and spices
Onions, oil, and spices
  1. Heat the oil in a deep skillet or pot. Sauté the onion for a couple of minutes until translucent
  2. Add the cocoa, cinnamon and paprika, along with the chili poser if using and sauté until fragrant
  3. Add the tomatoes, rhubarb, beans, and lentils. Bring to a simmer, stirring continuously as this will stick if left alone.
  4. Add the beetroot and carrots, stirring to integrate
  5. Reduce heat and allow to simmer for 1-8+ hours. Check seasoning as beans and tomatoes can take a bit to enliven.
  6. Adjust with salt, sugar, and apple cider vinegar

To make salsa:

  1. Combine the vegetables in a non-reactive bowl and toss with lemon juice and salt to taste
Adding in the beetroot and carrots
Adding in the beetroot and carrots

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!