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.