Easy Mole Sauce

Okay seriously, Mole sounds like a daunting task.  Just throw together some 20 ingredients and magically you have the flavor profile of Mole!  Right?!  Well, it goes something like that.  And today, this is how it went down in my kitchen.  Get a little adventurous with your spice rack.  You may surprise yourself.  I know I sure did!  Mole!!!

I didn't measure precisely on this one so just trust your own palate.  Just start with a couple teaspoons and tablespoons or so of each Ingredient. You can always add more as you go if you want it sweeter, saltier, spicer or more bitter.  This batch came out fairly spicy but not over the top.

Easy Mole Sauce

2 Dried Ancho Chilis

2 Dried Pasilla Ancho Chilis

2 Dried Santa Fe Chilis

2 T Pure Cocoa Powder

2 T Brown Sugar

1 t Salt

1 T Cinnamon

1/4 Cup Raisins

1/8 Cup Mixed Nuts (cashew, peanut, almond)

1 T Peanut Butter

1 t Coriander

4 Whole Cloves

6 Whole Black Peppercorns

1 t Thyme

2 T Massel "chicken" flavor buillion powder

1/2 Cup Brewed Dark Coffee

8 Cups Water

4 Garlic Cloves

1/2 Red Onion

Dash of Canola Oil (for sauteeing garlic and onion)

Remove stems from dried chilis, discard stems and put chilis in a large pot.  Cover with 8 cups of water, cover and turn on heat to high.  When water begins to boil, add ALL other ingredients EXCEPT GARLIC and ONION.  Reduce heat to simmer, stir to combine and cover pot with lid.  Allow to simmer for about 20 minutes.  

Meanwhile, In a separate saute pan, heat a dash of Canola Oil over medium heat and add whole garlic cloves and roughly chopped onion.  Reduce heat to low and saute mixture until garlic and onions begin to brown.  Turn off heat and set aside.  Also turn off heat of spice/broth mixture and allow to cool to room temperature.  Add onion mixture to spice/broth mixture and stir well.

Now In 2-3 batches, blend mole at high speed in blender.  You only want your blender about 1/2 full so mixture does not blow out the top!  Be sure to cover top with secure lid, a dish towel and a strong hand!  Once all batches have been well blended, pour mixture through a fine seive (mesh strainer) so as to remove any unwanted seeds and clumps.  Press and stir mixture in strainer with back of a spoon so you get all the good thick liquid separated.  Voila!  You should now have at least one quart of luscious Mole sauce to use on whatever your belly desires!  This would be great drizzled on rice or to coat tofu for burritos, tacos, tamales and more!

Vegetable Chow Mein

There really is nothing that compares to the perfect bowl of vegetable Chow Mein.  There is also no one right way to make it.  But I have a few tips for you that may help along the way.  This lovely feast fed my family of 5 with leftovers to boot and it didn't cost very much either.

Feel free to interchange vegetables to suit your preference.  I just used what I had on hand.

1 one pound package fresh Chow Mein Noodles (at my local Asian grocery, these cost 1.49)

2 crowns Brocolli (remove large stems)

2 medium Carrots

1 Cup Sugar Snap Peas

4 Scallions (green onions)

6 cloves fresh Garlic

Dash of Canola Oil (for sauteeing)

2/3 Cup Vegetable Stock

Salt and Pepper (to taste)

Fresh Cilantro (for garnish)

Tamari (optional, for serving)

Begin by bringing a large pot of water to boil.  While water is boiling, wash and chop vegetables into desired sizes.  I suggest removing tough ends and "strings" from sugar snap peas, chopping carrots into juliennes and leaving broccoli crowns fairly large.  Finely chop scallions and garlic and set aside.

When water is boiling drop in fresh noodles and cook for 5 minutes.  Strain noodles and rinse well in a collander with cold water to stop cooking process.  Set aside.  In a large saute pan or ideally a wok, heat a little oil on high heat and add garlic.  When garlic just begins to turn golden, add broccoli, stir gently and cook for about a minute.  Next add carrot and cook for another 3 minutes.

Lastly, add sugar snap peas, vegetable broth, salt and pepper and cover for another 2 minutes.  Stir occasionally and then add scallions and noodles.  Heat through, toss to coat and serve immediately.  You want the vegetables to remain crisp so do not overcook.  Garnish with cilantro and Tamari, if desired.

Black Eyed Pea Hummus

Growing up my Mom always made Black Eyed Peas for New Years.  She said eating them gave us good luck and the more we ate, the luckier we'd be!  This riff on Hummus transforms Black Eyed Peas to a rich, creamy spread worthy of much good fortune to come!  I like how the raw garlic, black pepper and sesame oil enhance the subtle nuttiness of the humble pea.

1 1/2 Cups Cooked Black Eyes Peas

2 Cloves Fresh Garlic

1/2 teaspoon black pepper

1/2 teaspoon sea salt

1/4 teaspoon white sesame oil

2/3 Cup Olive or Canola Oil (or a combination of the two oils)

Dash of Bragg's Liquid Aminos

Juice of 1 Lemon

Blend all ingredients except oil at high speed in food processor, scraping down sides as needed.  Drizzle oil in while machine is running.  Serve immediately with fresh veggies, chips and crackers.  Refrigerate unused portion for up to 1 week.  Good Food Luck!  Enjoy!  

Tom Kha Soup

Try this gluten free veggie packed variation of a classic Thai dish.

1 teaspoon Olive Oil

1/4 head Green Cabbage

4 ribs Celery

2 medium Carrots

1/2 Sweet Yellow Onion

2 cloves fresh Garlic

2 stalks Lemongrass

Knob of fresh Galangal

1/4 bunch fresh Cilantro

1 pouch Massel Brand Liquid Stock (Chicken Flavor)

4 Cups Water

1 can full fat Coconut Milk

Dash of Bragg's Liquid Aminos

1 Jalapeno Pepper (or other hot pepper of choice)

Lime juice (add at the end)

Additional Cilantro (for garnish)

Cooked Jasmine Rice (optional, for ladling soup over)

Begin by washing and finely chopping cabbage, celery, carrot, onion, jalapeno pepper and garlic.  Set aside.  Remove outer woody two layers from lemongrass and chop into 2-inch chunks.  Next rough chop Galangal into large peices.  The lemongrass and galangal will add depth of flavor to soup but are not meant to be eaten so you can remove them before service if desired.

 Heat up oil over medium heat and add all vegetables and aromatics including galangal and lemongrass.  Saute just until garlic begins to brown and then add water and liquid stock concentrate.  Next add coconut milk, liquid aminos and finely chopped cilantro.  Reduce heat to simmer and cover pot.  Allow to simmer covered for 20-30 minutes.  During this time you can make some rice, if desired. Turn off heat, stir soup and taste test for seasoning level.  If you want it saltier, add a bit more Bragg's.  If you want it less salty, add a little more water.  Ladle soup in bowls over rice and garnish with a squeeze of fresh lime and additional cilantro.

Purple Basil Parsley Pesto

If you do not have access to Thai Basil, you can certainly use traditional Basil.  This flavor punch nutrient dense spread is sure to please even the pickiest of eaters.  My kids devour it in all it's greeny goodness!  Enjoy!

1 Bunch Purple Basil (Thai Basil)

3 Sprigs Curly Parsley

1 Fresh Garlic Cloves

1/4 Cup Raw Whole Cashews

Juice and zest of 1 Meyer Lemon

1/2 Cup Olive Oil

1 Tablespoon Nutritional Yeast

Salt and Pepper

Begin by thoroughly washing, drying and destemming basil and parsley.  Add to food processor along with all other ingredients (EXCEPT Olive Oil) and turn on machine.  Drizzle in oil while machine is running.  Puree until desired consistency is reached, scraping down sides as needed.  Taste test for seasoning levels.  Serve immediately on top of steamed veggies, pasta and more!

Christmas is coming....

Christmas is coming, the goose is getting fat!  Please put a penny in the old man's hat!  If you haven't got a penny, a hay penny will do!  If you haven't got a hay penny, God Bless You!!

Here at my house I have been busy making lots of holiday treats.  Some vegan, some not.  I'm allowing myself to follow more of a vegetarian lifestyle this holiday season.  It's been a real treat to indulge in a little dairy here and there especially in the butter department!

Vegan desserts are fabulous but when Mama's recipes call for real butter, there really is no substitute.  Today I made batter for sugar cookies, candy cane cookies and yesterday I made toffee covered in Belgian Dark Chocolate sprinkled with Himalayan Pink Sea Salt.

I'll be sure to pick up on the vegan recipes in the new year so please stay tuned.  Have a beautiful holiday season folks!  Treasure your loved ones.  Eat, Drink and Be Merry!  Blessings.  One Love!

Coconut 5-Grain Sesame Crunch

1 Cup Bob's Red Mill 5-Grain Mix (Oats, Barley, Rye, Flax...)

2 Cups Bob's Red Mill Unsweetened Coconut Flakes

2 Tablespoons Black Sesame Seeds

3 Tablespoons Coconut Oil (Melted)

1 Tablespoon Whole Wheat Flour

1 Tablespoon Olive Oil

1/4 Cup Packed Dark Brown Sugar

2 teaspoons Ground Cinnamon

1 teaspoon Sea Salt

Combine all ingredients until evenly coated.  Spread out into even layer on a large cookie sheet on a piece of parchment paper.  Bake at 275 Degrees F for about 1 hour.  Check and toss every 15 minutes to ensure even toasting and browning.  Allow to cool completely before transferring to a quart size glass jar.  Store in refrigerator to preserve freshness.

Roasted Pepper Creamy Tahini

Tahini is a gift to from the vegan gods.  It adds a rich suppleness to recipes unmatched by it's rivals.  Be creative with this recipe by adding more garlic and a bit of heat from dried chilis if you are feeling adventurous.  Serve on salads, tacos, tofu, burritos, potatoes and all veggies (raw or cooked).  Or, if you really need a rich fix, just eat it with a spoon, or crackers....

Roasted Pepper Creamy Tahini

1 Red, Yellow and Orange Bell Pepper

2 Scallions (Green Onions)

4 Tablespoons Vegenaise

2 Tablespoon Tahini

2-4 Cloves Fresh Garlic

Juice of 3 Meyer Lemons

Sea Salt & Black Pepper

Handful of Parsley and/or Cilantro

Drizzle of Olive Oil

1 Small Dried Anaheim Chili, stem and seeds removed (optional)

Begin by roasting peppers in 425 degree F oven on a baking sheet for 15 minutes or until skins blister (turning once, halfway through cooking time.  Remove peppers with tongs and transfer to glass bowl.  Cover with saran wrap and allow to cool for about 15 minutes.  Remove skins and seeds from peppers as best you can.  It's okay if you can't remove all of it.

Add to food processor with all remaining ingredients and blend until smooth, scraping down sides as needed.  Serve immediately or refrigerate in a glass jar for up to 1 week.

Potato Tomato Cilantro Soup

3 Russet Potatoes

1 Small Sweet Yellow Onion

1 Small Can Chopped Tomatoes

1 Small Can Chopped Fire Roasted Green Chilis

6 vegan Chicken Bouillon Cubes, Massel Brand

1 bunch Cilantro

8 Cups Water

Dash of Olive Oil

Salt & Pepper (to taste)

Tortilla Chips (for garnish)

Begin by chopping onion and potatoes into 1-inch cubes.  Saute in a large pot in a little olive oil just until onions become translucent.  Add all remaining incredients (EXCEPT CILANTRO) and simmer over low-medium heat until potatoes are tender.  Lastly rough chop and add all cilantro.  Remove from heat and serve immediately.  Cool unused portion and refrigerate for up to 1 week.

Photo Courtesy of Jamie

Red, Red Wine....

Oh Sweet Red Wine, let me profess my love for you.  I am a self-proclaimed Red Wine Whore.  I have no shame about this fact whatsoever.  When I turned 23 and moved to San Francisco, I decided I was going to become a wine drinker.  I figured, okay, this is what you do when you grow up.  I never looked back.  

Cabernet is by far my fave, but I also enjoy Merlot, Pinot, Shiraz and Zin.  Someday, I dream of owning my own vineyard.  In Napa.  In Italy.  

If you ever want to give me a gift, just give me a bottle (or three) and I will be satisfied.  This blog post is for all you wine lovers out there.  May your life be blessed and your lips kissed by the sweet bliss of red, red wine....

Happy Holidays!!

Cheesy Garlic Tofu Spinach Nest

Cheesy.  Low Calorie.  Vegan.  Gluten-Free.  Low Carb.  Satiating.  Beautiful.  Best of all, easy and cheap.  Does it get any better?  Impress your guests with this fabulous dish.

Cheesy Garlic Tofu Spinach Nest

12 Cups Baby Spinach (washed and dried)

1 Pound Extra Firm Tofu

Coconut or Olive Oil (or BOTH for added flavor)

6 Cloves Fresh Garlic (thinly sliced)

1/2 Cup Nutrirional Yeast

Sea Salt and Black Pepper

If you have a Wok, now would be a great time to bust it out.  If not, any old large saute pan should suffice.  Chop tofu into 1 inch cubes and sprinkle with salt and pepper and half of nutritional yeast and toss to coat evenly.  Set aside.  Thinly slice garlic, set aside.  

Heat a dash of oil in Wok or pan and add all spinach.  Cook just until wilted.  Drain any liquid and sprinkle with salt and pepper.  Remove and plate in a pile "nest".  

Using same pan, add another dash of oil and heat.  Add all tofu, stirring and tossing gently.  When golden, add another pinch of yeast and thinly sliced garlic.  Cook until garlic turns golden.  Place tofu mixture a top spinach nest and sprinkle with remaining yeast.  Serve immediately.  Makes about 4 servings.

Lentil Quinoa Garbanzo Stew

Lentils.  Quinoa.  Garbanzo Beans.  The stuff dreams are made of.  At least when you are me and trying to lose the 10 pounds I gained since I started baking sourdough bread!  So this time, hold the bread, but give me three bowls of this magnificent low-fat, low-carb, high-protein, gluten-free GOODNESS!

The recipe is very easy and so soul-satisfying.  It is rich without being heavy.  It is filling without being fattening.  Make a pot and you will see exactly why this may be my favorite stew this holiday season.  The recipe could not be simpler with no sauteing, no oil and no chopping involved.  Here is the scoop...

Lentil Quinoa Garbanzo Stew

1 Cup Lentils (any color you like)

1/2 Cup Quinoa (any color you like)

1 Sixteen Ounce Can Garbanzo Beans (or 1 1/2 cups of pre-cooked, easy to make your own from dried)

8 Cups Vegetable Broth

1 Onion (any color you like)

Sea Salt & Black Pepper (to taste)

Curly Parsley (for garnish)

Rinse lentils and add to large pot with vegetable broth.  Cook on high heat until boiling and reduce heat to low simmer.  Simmer covered for 15 minutes.  

Meanwhile, rinse Quinoa and set aside.  Open lid, stir lentils gently and ADD ENTIRE onion to stew (yup, no need to peel or chop it - the skin adds flavor).  Next add Quinoa and Garbanzo Beans and simmer covered for another 15 minutes.  Remove onion and discard (it has done it's job).  Voila!  Garnish with Sea Salt, Black Pepper and Parsley if desired.  Serve immediately or allow to cool before storing in refrigerator for up to 1 week.  Makes about 2 Quarts.