Part 102 (1/2)

Mole base: 3 tablespoons peanut oil

4 garlic cloves, chopped

1 small onion, diced

2 cups hot vegetable broth, kept warm on the stove top

2 tablespoons creamy, all-natural peanut b.u.t.ter

1 (15-ounce) can diced tomatoes

3 ounces chopped semisweet vegan baking chocolate (60 percent cacao is best)

PREPARE spice mixture: Place the almonds, tortilla chip crumbs, sesame seeds, and aniseeds in a heavy-bottomed pot. Stir constantly to toast over medium heat for about 2 minutes, being careful not to let it burn. Remove from the heat and allow to cool slightly. Place the toasted ingredients in a food processor, add the chile powder, cinnamon, marjoram, allspice, and c.u.min, and pulse until the mixture is as finely ground as possible.

An immersion blender is your friend for this recipe, in particular if it has a mini food processor cup attachment. It makes grinding up the spice mixture ridiculously easy.

Prepare the mole base: In the same pot over medium heat, saute the garlic in oil. When the garlic starts to sizzle, add the onion and cook, stirring occasionally, for 5 minutes. Meanwhile, combine the peanut b.u.t.ter and a few tablespoons of hot vegetable broth in a bowl, stirring until the peanut b.u.t.ter is emulsified and easy to pour.

Pour remaining vegetable broth, peanut b.u.t.ter mixture, spice mixture and diced tomatoes into the pot and stir to combine. Bring to a boil, lower the heat slightly to medium-low, and simmer for 8 to 10 minutes until sauce has slightly reduced.

Remove from the heat, puree until smooth, and return to stove over medium-low heat. Add the chopped chocolate, stirring constantly until melted and completely incorporated, at least 3 minutes.

Note: when using mole in cooked dishes, it's recommended to thin it a little with vegetable broth. If using as a dip or condiment there's no need .

Some ideas for using this mole: Prepare Potato and Kale Enchiladas (page 162), subst.i.tuting the mole for the enchilada sauce. Thin the mole with cup of vegetable broth before using.

Drizzle onto tostadas, nachos, and tacos. Tuck into black bean burritos.

Serve the mole (warmed, thinned slightly with vegetable broth) over fresh steamed winter squash, green beans, or asparagus.

Mole makes an interesting dip alongside salsas and guacamole with tortilla chips (don't thin the mole with broth).

MUSHROOM GRAVY.

MAKES ABOUT 4 CUPS.

TIME: 30 MINUTES.

We don't need to tell you what to do with it, do we? Smother it on absolutely everything!

2 cups vegetable broth

cup flour (use cup for a thicker gravy)