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GREEN PUMPKIN-SEED MOLE

MAKES A LITTLE OVER 2 CUPS

TIME: 20 MINUTES

A thick diplike sauce made from pumpkin seeds, herbs, tomatillos and peppers, this mole will turn any Mexican type of meal into a revolutionary uprising. Canned tomatillos makes this thick sauce a snap to prepare; the only cooking required is the toasting of the pumpkin seeds (also called pepitas). It’s wonderful with rice and beans, and especially delish with Corn Pudding (page 15).

1 cup hulled raw pumpkin seeds

4 whole black peppercorns

1 cup lightly packed fresh cilantro

1 cup lightly packed fresh parsley

1 (7- to 8-ounce) can tomatillos

1 serrano chile, stemmed, seeded, coarsely chopped

2 scallions, white part discarded, chopped coarsely

2 lettuce leaves (such as romaine or green leaf), torn into pieces

2 cloves garlic, chopped coarsely

¼ cup olive oil

➣ Tomatillos are readily available in the “ethnic” section of most supermarkets. If you can’t find them, you can use salsa verde; just check that the ingredients list contains nothing more than tomatillos, garlic, and cilantro.

HEAT A large skillet over medium-low heat. Toast the pumpkin seeds, turning occasionally, for 3 to 4 minutes. Transfer the seeds to a food processor or blender (a food processor works better). Add the peppercorns and pulse into a coarse powder.

Add everything else save the olive oil and grind into a thick paste. Add the olive oil and blend for about 30 seconds. Scrape down the sides of the processor to incorporate all the ingredients. Add salt to taste (it may not even be necessary).

CHILE-CHOCOLATE MOLE

MAKES 3 CUPS

TIME: 30 MINUTES

Not authentic by any means, this spin-off of traditional mole poblano takes a few modern shortcuts to whip up a thick, rich sauce with a complex blend of hot, sweet, bitter, and nutty flavors. Highly versatile, this mole can be used for any number of Mexican specialties, such as enchiladas, tamales, tostadas, and so on. The simplest way to enjoy it as a hearty entrée is to simmer vegetables and other foods on the stove-top, as in Vegetables or Seitan in Mole Sauce (page 185).

Spice mixture: ⅓ cup sliced almonds

⅓ cup crushed tortilla chips

2 tablespoons sesame seeds

1 teaspoon aniseeds

3-4 teaspoons chile powder, preferably a mix of ground ancho and chipotle

1¼ teaspoons ground cinnamon

1 teaspoon dried marjoram

½ teaspoon ground cumin

¼ teaspoon ground allspice

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 butter

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 cumin, 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, sauté the garlic in oil. When the garlic starts to sizzle, add the onion and cook, stirring occasionally, for 5 minutes. Meanwhile, combine the peanut butter and a few tablespoons of hot vegetable broth in a bowl, stirring until the peanut butter is emulsified and easy to pour.

Pour remaining vegetable broth, peanut butter 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,