Our Veggie Kitchen

I really cant stand to watch Emeril Lagasse. He's a bit too enthusiastic and he engages his sycophant at just the right time, andthen Bam! It makes me want to jab a finger down my throat, or book a flight to Gitmo. He makes such good food though. When I have something in mind, I will often consult his site for ideas. And that's were I came across this. I actually didn't like the batch i made from his recipe, but after making some subtle changes, I came up with a definite winner.

It makes about a quart. I took half of it and simmered it with some cubed tofu for tacos or to pour over Spanish rice. The rest went into a bowl for a taco sauce. Most of this bowl went as a dip for corn chips though. Addicting for sure.



Black Bean Mole Sauce
1 tbs cumin seeds
1 tbs dried oregano
2 tbs sesame seeds
3 tbs chili powder
1 can black beans, drained
6 oz tomato paste
1 tbs vegan Worcestershire sauce
1 cup No-Chicken Broth
1 tbs Agave Nectar
1/4 cup chopped cilantro
1 lime, juiced
salt and pepper to taste

In a dry fry pan, over medium high heat, dry fry the sesame seeds, oregano and cumin seeds, stirring constantly to avoid burning. After a minute, add the chili powder. Continue to fry for another minute or two until the sesame seeds just begin to turn. Transfer to a spice grinder, or coffee grinder and grind thoroughly. Transfer to a blender, along with all other ingredients. Blend thoroughly.

Push the contents of the blender through a fine mesh strainer and into the pan. This step is optional, but creates a better consistency for the sauce. Bring to a boil and simmer for about 15 minutes.

8 Servings: 94 cal (2g fat, 16g carbs, 5g protein)