Eat Your Fruit & Veggies Mole
Created by Engrossed on May 12, 2013
- Servings: 9
- Prep Time: 30m
- Cook Time: 60m
- Recipe #9547
Ingredients
- MOLE SAUCE
- 1 cup dark sweet (7.9 ounces) frozen cherries
- 1 (8 ounce) white onion (peeled and coarsely chopped)
- 4 garlic cloves
- 1 can (14 1/2 ounce) diced tomatoes (with green chilies)
- 1 cup vegetable broth
- 1/4 cup peanut butter (natural-style)
- 1/4 cup sugar-free chocolate syrup
- 2 tablespoons whole wheat flour
- 2 to 3 tablespoons chili powder, of choice
- 1 tablespoon sweet paprika
- 1 to 2 tablespoons Splenda granular (sugar substitute, to taste)
- 1 to 2 teaspoons salt, to taste
- 1 teaspoon dried oregano
- 1/2 to 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cloves
- Tabasco sauce, a few dashes
- 1 cup vegetable broth
- Veggies (Adjust to what you have on hand)
- 1 tablespoon olive oil
- 1 (8 ounce) red onion, chopped
- 3 whole chopped (1 1/4 pounds) bell peppers (I used red, green, and yellow.)
- 2 pounds potatoes, chopped (I used small purple potatoes)
- 3 whole (1 1/2 pounds) zucchini, chopped
- 3 yellow (6 pounds) squash, chopped
- 2 teaspoons balsamic vinegar
How to Make
-
Step 1: In a blender, puree sauce ingredients (except last cup of broth).
-
Step 2: Add last cup of broth and blend until combined.
-
Step 3: In a large pot, heat olive oil over medium heat, add onion and bell peppers, saute until softened, about 5 minutes.
-
Step 4: Stir in Mole sauce and potatoes, bring to a boil, turn down heat and simmer for 45 minutes.
-
Step 5: Stir in zucchini, yellow squash and vinegar. Simmer until they are crisp tender, about 10 minutes. Adjust salt and Splenda to taste.
-
Step 6: Serve over cooked rice and top with chopped tomatoes, cilantro, and feta cheese.