A popular Mexican sauce made of spice and chocolate. We enjoy it over enchiladas, chicken, and burritos. I some times make a double batch as this freezes very well.
*Please do not leave out the chocolate as it is what makes this mole sauce.*
Can be made vegetarian by using vegetable broth in place of chicken broth.
A quick and easy caramelized onion topping that my family likes to put on everything from veggies to meat. They have even put these yummy onions on sandwiches. **Smokehouse pepper by McCormick is a must**
We like to change the taste of this by using different types greens (we have supped spinach and mustard greens both in the past). The taste also changes with the type of meatballs you use. My family’s favorite is Italian flavored meatballs.
We serve with French bread and fresh fruit for dessert.
Found on http://blog.fatfreevegan.com/2009/09/chipotle-barbecued-tofu.html
and put here for safe keeping.
The photo showed it served over some whole-wheat couscous that was flavored with saffron and an asortment of fresh herbs, and minced pimento pepper. (updated 12/19/10--cut the tofu from 28 ounces to 14ounces)