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    You are in: Home / Recipes / Eat Your Fruit and Veggies Mole Recipe
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    Eat Your Fruit and Veggies Mole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Engrossed's Note:

    Created for RSC#12. Mmm, complex flavors, healthy, tasty, good. While I made this Vegetarian, you can make this with pork or chicken if you want. Mix and match any veggies you have on hand and clean out the pantry while you're at it. I think beans, corn and olives would go nicely in this as well. I chopped my veggies large and chunky. This would probably work great in a crock pot also.

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    Units: US | Metric

    Mole Sauce

    Veggies (Adjust to what you have on hand)

    • 1 tablespoon olive oil
    • 1 red onion, chopped
    • 3 bell peppers, chopped (I used red, green, and yellow.)
    • 2 lbs potatoes, chopped (I used small purple potatoes)
    • 3 zucchini, chopped
    • 3 yellow squash, chopped
    • 2 teaspoons balsamic vinegar

    To Serve


    1. 1
      In a blender, puree sauce ingredients (except last cup of broth).
    2. 2
      Add last cup of broth and blend until combined.
    3. 3
      In a large pot, heat olive oil over medium heat, add onion and bell peppers, saute until softened, about 5 minutes.
    4. 4
      Stir in Mole sauce and potatoes, bring to a boil, turn down heat and simmer for 45 minutes.
    5. 5
      Stir in zucchini, yellow squash and vinegar. Simmer until they are crisp tender, about 10 minutes. Adjust salt and Splenda to taste.
    6. 6
      Serve over cooked rice and top with chopped tomatoes, cilantro, and feta cheese.

    Ratings & Reviews:

    • on June 29, 2009


      Very surprising. This lighter then most mole’s and leans it’s self very well to the vegetarian diet. Like a lot of stews and soups this is better the next day after all the flavors had mellowed and blended. I used carrots in place of potatoes. Cut the recipe in half, which made 6 serving for us. Very unique and very yummy. Thanks for the post.

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    • on August 24, 2008


      Wow, this was sensational! It had a great combination of flavors, with the spices being very balanced. I halved the salt, cinnamon and allspice for our tastes. I took your suggestion and used corn and beans (pinto) in this and the veggies I had on hand, subbing those and carrots for the squashes. I also took your suggestion to make this in the crock pot, which worked fine, though I did get a little burning on the sides of the crock pot. It took me close to 2 hours to prep everything and get them into the crock pot. I served this with a choice of brown rice or corn tortillas, both went well. Though the cilantro and feta were good as toppings, I thought they overpowered the mole. The unadulterated flavor is just wonderful, and I wanted to be able to really taste it well. Nonfat sour cream seemed to be the best topping, complimenting the flavors nicely, without overpowering it. We thought this would be great with chicken too. Serving size is spot on. This is my favorite of the 11 RSC recipes I made, you have my vote as the winner!

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    • on August 23, 2008


      A very nice mole, and a solid use of the RSC contest ingredients. I didn't follow the recipe exactly but I don't think I much impacted the result: I made the sauce separate from the vegetables, which simplified timing of the meal. I used fresh tomatoes and chile, which was probably a little less liquid than intended. I used chicken rather than vegetable broth. This mole is fairly mild on the hotness scale, I would add more chile or perhaps some chipotle for depth next time.

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    Nutritional Facts for Eat Your Fruit and Veggies Mole

    Serving Size: 1 (363 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 248.5
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 541.9 mg
    Total Carbohydrate 43.9 g
    Dietary Fiber 7.8 g
    Sugars 13.2 g
    Protein 8.2 g

    The following items or measurements are not included:

    vegetarian broth

    sugar-free chocolate syrup

    vegetarian broth

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