Two of Mexico’s greatest culinary exports, mole and tacos, come together in a festival of flavour and texture. Tempeh provides a plant-based meaty taco filling. Beer is an unconventional mole ingredient, but along with chocolate, it makes a nice bittersweet companion for the chilies. If Mexican-style cheeses are not available, you can use crumbled feta or dollops of sour cream.
A common ingredient in Mexican and Southwestern US cuisine, ancho chili peppers are the dried version of ripe poblano peppers. They lend dishes a sweet, mild heat. You can find these wrinkled peppers at most grocers.
Per serving:
In heavy-duty dry skillet, toast chili peppers over medium-high heat until darkened, flipping once, about 1 minute per side. Place chilies in bowl, cover with warm water, and soak for 30 minutes. Take chilies out of bowl and slice off stems.
In blender container, place drained chili peppers, 1/4 cup (60 mL) soaking water, tomatoes, beer, garlic, almonds, sesame seeds, raisins, oregano, salt, cinnamon, and allspice and blend until smooth.
Place sauce in saucepan and bring to a gentle simmer. Stir in chocolate until melted. Add tempeh and heat over low for 10 minutes, stirring frequently.
To assemble tacos, place tempeh mole on tortillas and top with avocado, onion, cheese, and cilantro. Squirt on lime juice.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.