Meatless Monday Mole
Makes about 2 cups
1 tablespoon extra virgin olive oil
1/2 cup chopped yellow onion
2 medium garlic cloves, minced
2 tomatoes, peeled
1 ancho chile, reconstituted, stemmed and seeded
1 pasilla chile, reconstituted, stemmed and seeded
1 ounce bittersweet chocolate
1 teaspoon sunflower seed butter
2 saltine crackers
1 cup chicken broth
Heat the oil in a medium saucepan over medium heat. Add the onion and saute until soft about 5 minutes. Add the garlic and cook until just fragrant. Add the remaining ingredients and simmer for 5 minutes.
Transfer the sauce to a blender and puree. Add salt to taste. Serve warm.
Meatless Monday Mole Enchiladas
12 whole wheat tortillas
2 cups black beans
1 1/4 cup grated Monterey Jack cheese
1 cup fresh baby spinach
1 avocado, halved, pitted and cut into small dice
½ cup sour cream
Preheat the oven to 400º F. Layer some mole sauce on the bottom of a 9 by 13-inch baking pan. Divide the black beans, 1 cup cheese, and spinach among the tortillas. Roll up and place seam side down in pan. Pour remaining mole on top. Sprinkle the rest of the cheese on top. Bake until the cheese is melted and slightly golden. Serve with chopped avocado and a sour cream on top.
Whole Wheat Tortillas
1 3/4 cups whole wheat pastry flour or spelt flour
1 cup all-purpose flour, plus some for rolling the tortillas
5 tablespoons vegetable shortening
¾ teaspoon kosher salt
approximately ¾ cup very warm water
Combine the flours in a large bowl. Measure in the shortening and use your fingers to incoporate it into the flours completely. Pour about 2/3 cup of the water over the dry ingredients and mix it in with a fork. Add more water until all the dry ingredients are moistened. Scrape the dough onto a clean, floured surface and knead gently until smooth.
Divide the dough into 12 equally sized pieces. Roll into balls and set them on a baking sheet. Cover with plastic wrap or a clean towel. Let the dough rest for at least 30 minutes.
Heat an ungreased cast iron pan over medium to medium high heat.
Roll out a ball of dough on a lightly floured surface evenly to a 7-inch circle.
Cook the tortilla in a cast iron pan. Flip after 30 to 45 seconds and fip. Cook approximately 30 to 45 seconds more. Remove and wrap in a heavy towel to keep them warm.
9 x 13 baking pan
electric skillet with lid (if this is not available, I can bring)
Small handheld propane torch (also if not available, I can bring)
Spatula, preferably long fish spatula
Prep bowls for ingredients
Plate for serving
Cast iron skillet
Premade tortilla dough
Dry measuring cups
Dry measuring spoons