Vegan Cinco de Mayo Brunch Featuring Easy Mole
I love all the vegan foodie porn out there on Pinterest and FoodGawker and of course, the recipes on sites like this one! Found this one that claimed a quick and easy mole (the traditional Mexican spicy chocolate sauce that is kinda like brown crack) . . . have you ever tried to make mole? Well, I have and gave up and found that it is much easier to visit my local Mexican chef, Jose, who now makes Mole every Friday night just for me. This grilled veggie tostada w/ quick mole recipe from My Favorite Things delivered on the promise of a quick and easy, and it was delicious! Sorry Jose, I’ll be making my own mole for a while!
I brushed some Ezekiel tortillas w/ olive oil and baked them for 4 minutes a side, slathered them generously w/ the amazing mole, the grilled veggies, fresh avocado, cilantro and lime juice – HOLY MOLE YUM!
This alone would be been enough, but I usually have a mess of veggies that needed using by the end of the week. So, I like to make my super healthy, crunchy marinated salad slaw stuff that my husband, grandson and most people love.
Amounts of each are really up to the taste of the individual
fresh mushrooms sliced
red onion chopped finely
sunflower seeds (I found some yummy sprouted and dried ones that are very high in Omega’s)
(get creative – if you like peppers, which I don’t, add them! you get the idea)
Again, amounts are really up to the individual’s taste
Red Wine Vinegar
Flaxseed Oil & Olive Oil (about half & half)
about 1 clove fresh garlic (crushed)
about 1 tsp. white miso paste
stevia to taste
onion powder to taste
Mix it all up very thoroughly and put in refrigerator for at least 2 hours. It gets better over night.