Mole Skillet Pie with Greens

                                    from Veganomicon

I'm pretty damn certain that the chile-chocolate mole sauce from Veganomicon is my absolute favorite recipe from the book. I had pondered this after first making it. But this second time around, I realized that I am 100% smitten.

There is just something goddamn sexy about that mole recipe. No matter WHAT you put it on, it turns the dish from Bugs Bunny to Jessica Rabbit, it's THAT kind of sauce. (I just realized that Jessica Rabbit isn't ACTUALLY a rabbit. God, I clearly haven't seen that movie in forever. But you get my point.)

Needless to say, I was also very found of this skillet pie as well, given that it's pretty much just a vehicle for eating mole sauce. Granted, the veggies and stuff are a nice touch, and the biscuit-topping was unusual but damn tasty. But it's kind of like when I order French fries and then load up on the ketchup so much so that I can barely taste the fries--essentially, the veggies and biscuits are just an excuse to eat mole.

Any which way though: this recipe isn't too terribly complicated, and it's a nice warming recipe for these upcoming blustery winter months.

INGREDIENTS:

The Mole Sauce:*

• 1/3 c. sliced almonds


• 1/3 c. tortilla chips


• 2 T. sesame seeds


• 1 t. anise


• 2 t. chili powder


• 1 1/4 t. cinnamon


• 1 t. marjoram


• 1/2 t. cumin


• 1/4 t. allspice


• 3 T. peanut oil (or other mild oil)


• 4 cloves garlic


• 1 small onion


• 2 c. veg broth


• 2 T. peanut butter


• 15 oz. tomatoes


• 3 oz. semisweet chocolate

(*Note: This makes a quantity in excess of the amount called for in the Mole Skillet Pie recipe. Just so you're aware. You'll have leftover sauce.)


The Skillet Pie:

• 3 T. peanut oil (or other mild oil)


• 1 yellow onion


• 1 small carrot


• 1/2 lb. kale


• 2 c. black beans


• 1 c. almond or soy milk


• 1 t. apple cider vinegar


• 3 T. peanut oil (or other mild oil)


• 1 c. whole wheat pastry flour (or whole wheat flour works as well)


• 1/2 c. cornmeal


• 1 T. sugar


• 1-1/4 t. baking powder


• 1/4 t. baking soda


• 1/4 t. salt

DIRECTIONS

For the Mole Sauce:

Prepare spice mixture. Place almonds, aniseeds, tortilla chips, and sesame seeds in a pot and stir to toast for 2 min. Remove from heat. Place in food processor with spices and pulse until finely ground.

Saute garlic in oil. Once it's sizzling, add onions and cook - 5 min. Combine PB and a few T of hot veg broth, stirring until PB is emulsified and easy to pour.

Pour remaining veg broth, PB mixture, spice mixture, and diced tomatoes into a pot. Boil. Lower heat and simmer 8-10 min, until reduced. Remove from heat, puree, and return to stove. Add chocolate until melted and incorporated. (Lindy Loo Note: I think the "returning mole to stove" step is kind of unnecessary myself, unless you're not planning on eating it for hours. You can just as easily simmer until reduced, toss in your chocolate until it's melted, remove from the heat and puree, and then serve.)

For the Skillet Pie:

Filling: Heat peanut oil. Add onion and saute 5 minutes. Add carrot and cook until onion is tender and golden - 5-6 minutes. Transfer to a large bowl and combine with steamed greans, beans, and 1 cup mole. Stir to coat everything with sauce. Place mixture back in skillet (or a casserole dish) and smooth out over top.

Crust: Combine milk and vinegar in measuring cup. Place oil in a large bowl, beat in milk mixture and sift in flour, cornmeal sugar, baking powder, baking soda, and salt. Mix until moistened. Pour over vegetables and smooth to cover. Bake 30-35 minutes.

(Posted at Calorie Count--the mole recipe as well, originally from Veganomicon)