Wednesday, February 8, 2012 at 8:14PM
from "Appetite for Reduction" by Isa Chandra Moskowitz
I love love love this cookbook
. I have actually been *reading* it- rather than just flipping through and thinking "yeah looks good". "Appetite for Reduction" pretty much epitomises what I am loving about this new vegan life. The recipes are decadent but pure and light as a feather, some simple, some complicated. Tonight I flagged the 'Black Beans in Red Velvet Mole' recipe as not requiring anything not already present in my pantry- cooked it and ate it! My 18 year old son added some cooked quinoa to our plates when serving it up and it was a great addition, the chewy quinoa a nice contrast to the velvety beans and smooth mole.
Here's a precis of the recipe, as prepared by me (not quite the same as the original as I am incapable of following a recipe!)
spray of olive oil
1 large onion, diced
3 cloves garlic, chopped fine
1 star anise thingabob
a big shake of chili flakes
I was out of oregano so added a bit of basil
1 tsp cinnamon (I used more)
1/4 tsp allspice (wtf is 1/4 tsp?? I used more)
1 tsp smoked paprika (yeah I used more)
1 bottle of passata/tomato puree
1 veggie stock cube + 1 cup water
1/4 cup raisins (ummm.... I shook in a bunch, no idea how many)
crumbled up corn chips, a couple handfuls
a big glop of Aldi peanut butter
3 tbsp unsweetened cocoa powder (this is what makes mole mole- go ahead!)
a small glop of agave syrup
1 can of black beans
2 cans borlotti beans
saute onion, add garlic and herbs/spices. Saute together.
Add passata/tomatoes; water, sultanas, corn chips, stock cube, peanut butter. Simmer for a while. I added the agave nectar with the other ingredients- the original recipe says to add it right at the end. Didn't seem to matter.
Used my stab blender to mostly puree the mole. Then added
the 3 cans of drained, rinsed beans.
Isa Moskowitz suggests plantains or sweet potato as the side to serve with this! What a genius. Plantains would have been perfect but sliced sweet potato, steamed was also delicious, and hit the mark almost like plantains would have.
DELICIOUS! I love this cookbook!