I’ve been so busy cooking that I’ve been neglecting my responsiblities of creating a reader friendly and aesthetically pleasing blog.

If you happen to have stumbled upon this site, please check back soon as I promise more delicous vegetarian recipes after I fine tune my look. LOTS. YUMMY. PROMISE.

But since you’re here already feel free to scratch, sniff, and let your mouth water. Go ahead, make a vanesscipe tonight. I promise the recipes are a lot more thought out than the state of this site right now - I haven’t even figured out how to keep this blog private while I putter around the kitchen and finesse the design.

Love, Vanessa

Admittedly this recipe looks like I took my entire spice rack and pantry and threw it together to make a sauce, but mole (rhymes with “ole!”) is great traditional Mexican vegetarian sauce with a lot of taste. It’s usually gets infiltrated with turkey or chicken in enchiladas, put you could bake your dirty vegan sneakers in it and feel pretty good about serving it your friends. I, however, recommend portabellas and squash, but whatever you like.
I topped my enchiladas with cheese, but will work great without.

Serves: 4
Time: 1.25 hours

Mole Sauce

1 yellow onion, chopped
3 cloves garlic, minced
1 Tbl oil
1/3 cup raisins
1 Tbl peanut butter
1 large bar (3.5 oz) bittersweet chocolate
1 can tomato paste
1 Tbl chile powder (please use good quality)
2 tsp garlic powder
2 tsp cumin
1 tsp red pepper flakes
1 tsp cinnamon
1 tsp oregano
1 tsp coriander
2 1/4 cups water
1 tsp salt

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