THE BLOG

RECIPE: Pre-Cinco de Mayo Mole Sauce Madness

03/17/2013 11:10 EDT | Updated 05/18/2013 05:12 EDT

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Mole was one of the recipes I featured on Global's The Morning Show, as seen here, along side some of my favourite chocolate products. See me demo this chocolate recipe & more at my May 12 "Choco-Raw" food workshop! Register HERE.

Cinco de Mayo is still a ways off, but I like to celebrate the culinary brilliance of Mexico weekly. One recipe that gets a tonne of play around my dining room table is mole sauce. Not only is this versatile topping the ideal companion to any fave protein (traditionally chicken, although I like it smothered on top of grilled tempeh and organic tofu), but it is also a superb side to any burrito, tortilla, quesadilla, or collard wrap. Heck, I have even mixed it up in a bowl with black beans, rice, cilantro and avocado to make a meal!

Mole Sauce


• 1/2 C cherry tomatoes


• 2 Tolive oil


• 2 T tahini


• 1 T pepitas


• 2 Tablespoon cacao powder


• 1 T fresh cilantro


• 1/2 t granulated garlic


• 1 Tablespoon agave


• 1 teaspoon cinnamon


• 1 teaspoon chile powder


• 1/4 teaspoon sea salt


• Juice of ½ lime


• 2 Tablespoon filtered water


Place all into blender. Blend. Devour.