Mole—rhymes with “guacamole”—wears its Aztec roots with pride. This vegan mole bowl revels in a deep, thick, mysterious sauce, which livens up what’s otherwise a simple of rice, beans, and vegetables.
There is, however, not a simple way to make mole. This recipe, adapted from a recipe by Margaret Shakespeare*, is close. If you get all the ingredients out ahead of time…
….you can pretty easily get your mole on while everything else cooks.
That, by the way, shows the chocolate before it melts. The chocolate is what gives mole its color and hard to pin down flavor.
(Click this link for the mole sauce on its own.)
As stated, this is a vegan mole bowl, relying on my old favorite cauliflower. (I’m not sure where I’d be without that vegetable.) If you don’t have a cauliflower, zucchini will roast up nicely, though in about half the time. If you have fresh corn, spectacular. And the mole will complement chicken, steak, or a robust seafood like scallops, shrimp, or cod—in other words, a fairly sturdy fish, though more bland is better. Salmon is out. Fresh tuna…you’re on your own.
Meanwhile, I turn once again to the awesome rice/quinoa mix put together by Seeds of Change, which we buy in 6-packs at Costco and that I go through about as often as I do cauliflower. You could also, of course, use your own cooked brown rice, quinoa, or your own blend of pretty much any grain you like.
Have fun with your toppings. I had a mango on hand and opted for sliced avocado so the mole could star. But if you don’t mind a crowded flavor party, throw a little guacamole on there and the two great Mexican creations can duke it out. Just be sure to have some fresh crunchy Romaine—possibly mixed up with a little green cabbage. Enjoy.