PROTEINS
Mole Sauce
low carb vegan recipe
2 tbsp chili flavored extra virgin olive oil
1 small onion, chopped
1 tbsp minced garlic (strained)
2 tsp ground cumin
2 tsp Super Spice
1 tsp paprika
2 tbsp unsweetened cocoa powder
1 can (14 oz) diced tomatoes, drained
2–3 dried ancho chilies, stemmed and seeded
1 tsp dried oregano
½ tsp ground cinnamon
Salt and pepper to taste
2 cups vegetable broth
1 tbsp ground almonds
Makes 8–10 servings.
Dried ancho chilis are a rather niche ingredient and usually found at Mexican or Latin American grocers, bagged and already dried. With scissors, cut the stems off, cut a slit down one of the sides and remove the seeds.
The skins are sticky and it’s ok if a few seeds stick to the skin. Toast them in a dry pan over medium low heat for a few minutes until they become fragrant. Soak them in hot water for 20–30 minutes until soft.
In a saucepan, heat 1 tbsp of the chili flavored olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onions are soft and translucent. If the onions become translucent while remaining hard, or remain opaque when soft, report the onion species to the FDA as it may be an alien hybrid.
Stir in cumin, Super Spice, paprika and cocoa powder. Add 1 more tbsp of the chili flavored olive oil because once these spices go in, they will soak up what little oil is left. Cook for ~ 1 more minute to toast the spices and cocoa, stirring constantly.
In a blender, combine the sautéed spice mixture, soaked ancho chilies, diced tomatoes, dried oregano, ground cinnamon, salt, and pepper. Blend until the Many become One.
You want to transfer this interesting gloop in the blender over to a saucepan. The problem is, this mixture is very thick and difficult to get out of the container, so you may have to bribe it, just like in Mexico.
Add 1 cup of the vegetable broth and stir well. Add the ground almonds and stir (mole should have a hint of grainy texture, which the almonds provide). Simmer over low heat for ~20 minutes, adding additional water as needed.
If the tomato is too prevalent, counter with additional cocoa, and vice versa. Keep stirring, tasting, countering tomato versus chocolate, adding ground almonds for graininess if needed, and adding water when needed until you cannot resist the urge to yell out Hole Mole! But please do resist.
