Vegan Black Bean Mole
Peace offering? Mental note: edit mass posts next time. I'm just posting this one here and in my personal journal. Sorry for causing some drama. I'll be more careful next time. Truce?
I won't lie, I totally stole the picture for this. It looks just like that, though, so what the heck. You get the idea.
3 cups vegetable broth (low sodium is a better idea, and tastes better. If you want to make your own, take 1/2 cup each of chopped celery, red bell pepper, onion, garlic, fresh rosemary, and carrots, and boil them for about 45 minutes, in about 6 cups of water. Strain, then cook the broth for an additional 20 or so minutes, until it reduces down to about 3 cups. salt and pepper to taste)
1.5 lbs tomatillos, husked and rinsed, canned if you must
1/2 yellow onion, quartered
2 medium shallots
2 cloves garlic
2 deseeded jalapenos, chopped
~1 cup destemmed cilantro
~1 cup destemmed parsley
1.5 cans of black beans
Rice (instant works, but I prefer medium-grain real rice)
Put the veggie broth in a decent sized pot, and drop in the onion, shallots, garlic, cilantro, and parsley in. get it boiling, and boil it for about 3 minutes. Reduce the heat to medium, and add the tomatillos, cooking them until they dull in color and start to soften. Should be 10 minutes. Strain the veggies from the sauce, reserving the sauce, and pop the veggies into a blender, adding the jalapenos and half a can of black beans. Blast until it's starting to get to be broken down, but still has a bit of chunk to it. Add 2 cups of the broth from the veggies, and pulse a few times until it's mixed and creamy. You want to keep a bit of chunk to it, for texture.
Start the rice, using the leftover juices from the mole with water to cook the rice. It'll give the rice a neat little undertone. While you're making the rice, Throw the whole can of black beans in a pot, and add in the black bean mole sauce. Cook until the beans are nice and warm, and serve over the rice.
Feel free to add in some steamed veggies to this, the sauce and rice are just a base.
I won't lie, I totally stole the picture for this. It looks just like that, though, so what the heck. You get the idea.
3 cups vegetable broth (low sodium is a better idea, and tastes better. If you want to make your own, take 1/2 cup each of chopped celery, red bell pepper, onion, garlic, fresh rosemary, and carrots, and boil them for about 45 minutes, in about 6 cups of water. Strain, then cook the broth for an additional 20 or so minutes, until it reduces down to about 3 cups. salt and pepper to taste)
1.5 lbs tomatillos, husked and rinsed, canned if you must
1/2 yellow onion, quartered
2 medium shallots
2 cloves garlic
2 deseeded jalapenos, chopped
~1 cup destemmed cilantro
~1 cup destemmed parsley
1.5 cans of black beans
Rice (instant works, but I prefer medium-grain real rice)
Put the veggie broth in a decent sized pot, and drop in the onion, shallots, garlic, cilantro, and parsley in. get it boiling, and boil it for about 3 minutes. Reduce the heat to medium, and add the tomatillos, cooking them until they dull in color and start to soften. Should be 10 minutes. Strain the veggies from the sauce, reserving the sauce, and pop the veggies into a blender, adding the jalapenos and half a can of black beans. Blast until it's starting to get to be broken down, but still has a bit of chunk to it. Add 2 cups of the broth from the veggies, and pulse a few times until it's mixed and creamy. You want to keep a bit of chunk to it, for texture.
Start the rice, using the leftover juices from the mole with water to cook the rice. It'll give the rice a neat little undertone. While you're making the rice, Throw the whole can of black beans in a pot, and add in the black bean mole sauce. Cook until the beans are nice and warm, and serve over the rice.
Feel free to add in some steamed veggies to this, the sauce and rice are just a base.