Eat Your Fruit and Veggies Mole

Mole. The word itself conjures images of rich, dark, complex sauces, a testament to the patient artistry of Mexican cuisine. My grandmother, a proud Texan with a deep appreciation for Mexican food, would always attempt a mole from scratch every Christmas. It was an all-day affair, filled with the aroma of toasted chiles and spices, and always a little… unpredictable. Sometimes it was a triumph, sometimes a culinary learning experience. But even when it wasn’t perfect, it was always made with love, a dish that brought the family together, and that’s what always mattered the most. This recipe reminds me of her spirit: bold, a little experimental, and ultimately satisfying.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 8-10
• Yield: About 10 cups
• Dietary Type: Vegetarian (adaptable to Vegan)

Ingredients

For the Mole Sauce:

• 1 cup frozen dark sweet cherries
• 1 white onion, peeled and coarsely chopped
• 4 garlic cloves
• 1 (14 1/2 ounce) can diced tomatoes with green chilies
• 1 cup vegetarian broth
• 1/4 cup natural-style peanut butter (almond butter works too!)
• 1/4 cup sugar-free chocolate syrup
• 2 tablespoons whole wheat flour
• 2-3 tablespoons chili powder, of choice
• 1 tablespoon sweet paprika
• 1-2 tablespoons Splenda sugar substitute, to taste (or your preferred sweetener)
• 1-2 teaspoons salt, to taste
• 1 teaspoon dried oregano
• 1/2 – 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
• A few dashes of Tabasco sauce
• 1 cup vegetarian broth (reserved for later)

For the Veggies:

• 1 tablespoon olive oil
• 1 red onion, chopped
• 3 bell peppers, chopped (I recommend a mix of red, green, and yellow for color)
• 2 lbs potatoes, chopped (small purple potatoes are a great choice)
• 3 zucchini, chopped
• 3 yellow squash, chopped
• 2 teaspoons balsamic vinegar

To Serve:

• Cooked rice, to serve
• Chopped tomato, to top
• Cilantro, to top (optional)
• Crumbled feta cheese, to top (optional, but adds a delicious tang)

Equipment Needed

• Blender
• Large pot or Dutch oven
• Measuring cups and spoons
• Cutting board
• Knife

Instructions

1. First, prepare the mole sauce. In a blender, combine the frozen dark sweet cherries, white onion, garlic cloves, diced tomatoes with green chilies, 1 cup of vegetarian broth, peanut butter, sugar-free chocolate syrup, whole wheat flour, chili powder, sweet paprika, Splenda sugar substitute, salt, dried oregano, ground cinnamon, ground allspice, ground coriander, ground black pepper, ground cloves, and Tabasco sauce.
2. Puree all the ingredients until smooth.
3. Add the remaining 1 cup of vegetarian broth to the blender and blend again until everything is well combined. This will thin out the sauce slightly.
4. Now, let’s prepare the vegetables. In a large pot or Dutch oven, heat the olive oil over medium heat.
5. Add the chopped red onion and bell peppers to the pot. Sauté them until they begin to soften, about 5 minutes. Stir occasionally to prevent burning.
6. Pour the mole sauce into the pot with the sautéed vegetables.
7. Add the chopped potatoes to the pot.
8. Bring the mixture to a boil, then reduce the heat to low.
9. Simmer for 45 minutes, or until the potatoes are almost tender. Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
10. Add the chopped zucchini and yellow squash to the pot.
11. Stir in the balsamic vinegar.
12. Continue to simmer for another 10 minutes, or until the zucchini and yellow squash are crisp-tender.
13. Taste the mole and adjust the salt and Splenda (or other sweetener) to your liking. The balance of flavors is key, so don’t be afraid to experiment!
14. Serve hot over cooked rice.
15. Top with chopped tomatoes, cilantro (if using), and crumbled feta cheese (if using).

Expert Tips & Tricks

• For a smoother mole sauce, you can strain it through a fine-mesh sieve after blending. This will remove any small pieces of onion or garlic that didn’t fully break down.
• If your mole sauce is too thick, add a little more vegetarian broth to thin it out. If it’s too thin, simmer it for a few more minutes to reduce the liquid.
• Don’t be afraid to adjust the amount of chili powder and Tabasco sauce to control the heat level of your mole.
• For a richer flavor, toast the dry spices (oregano, cinnamon, allspice, coriander, black pepper, and cloves) in a dry pan over medium heat for a few minutes before adding them to the blender. Be careful not to burn them!
• If you prefer a spicier mole, add a chopped jalapeño or serrano pepper to the blender along with the other sauce ingredients.

Serving & Storage Suggestions

This Eat Your Fruit and Veggies Mole is best served hot over a bed of fluffy rice. The vibrant colors of the vegetables, combined with the rich, dark mole sauce, make for a visually appealing dish. Garnish with fresh chopped tomatoes, cilantro, and a sprinkle of crumbled feta cheese for added flavor and texture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the mole in a pot over medium heat, stirring occasionally. You can also reheat it in the microwave.

For longer storage, you can freeze the mole in an airtight container for up to 2 months. Thaw it in the refrigerator overnight before reheating. The texture of the vegetables may change slightly after freezing, but the flavor will still be delicious.

Nutritional Information

Please note that the following information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	249 kcal	12%
Total Fat	7g	10%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	542mg	23%
Total Carbohydrate	44g	15%
Dietary Fiber	8g	32%
Sugars	13g	26%
Protein	8g	16%

Variations & Substitutions

• Vegan: To make this recipe vegan, simply omit the feta cheese topping or substitute it with a plant-based alternative.
• Gluten-Free: This recipe is naturally gluten-free, as it uses whole wheat flour only as a thickening agent. You can substitute it with a gluten-free flour blend or cornstarch if desired.
• Protein Boost: Add cooked black beans, chickpeas, or lentils to the mole for extra protein and fiber.
• Seasonal Vegetables: Feel free to adapt the vegetables to what’s in season. Butternut squash, sweet potatoes, and Brussels sprouts would be delicious in the fall and winter.
• Spicy Mole: Add a chopped chipotle pepper in adobo sauce to the blender for a smoky, spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I use different types of fruit in the mole sauce?

A: Absolutely! While this recipe calls for frozen dark sweet cherries, you can experiment with other fruits like cranberries, raisins, or even dried apricots. They’ll all add a unique sweetness and complexity to the sauce.

Q: I don’t have Splenda. What can I use instead?

A: You can use any sugar substitute you prefer, or even regular sugar, honey, or maple syrup. Start with a smaller amount and adjust to taste.

Q: Can I make this recipe in a slow cooker?

A: Yes, this recipe is easily adaptable to a slow cooker. Sauté the onions and peppers as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender. Add the zucchini and yellow squash during the last hour of cooking.

Q: Can I use chicken or pork in this recipe?

A: Yes, feel free to add cooked chicken or pork to the mole along with the vegetables. This will turn it into a hearty and satisfying main course.

Q: How do I know when the mole is ready?

A: The mole is ready when the potatoes are tender and the zucchini and yellow squash are crisp-tender. The sauce should be thick enough to coat the vegetables. Taste and adjust the seasonings as needed.

Final Thoughts

This Eat Your Fruit and Veggies Mole is more than just a recipe; it’s an invitation to explore the rich and diverse flavors of Mexican cuisine in a healthy and creative way. Don’t be intimidated by the long list of ingredients – each one plays a vital role in creating the complex and satisfying taste of this dish. So gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I encourage you to try this recipe and share your feedback with me. And for a truly authentic experience, pair it with a refreshing agua fresca or a crisp Mexican beer. ¡Buen provecho!