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AFC RED VELVET MOLE ANIMAL-FREE DAIRY ANIMAL-FREE MEATS DESSERT FAT-FREE CHEF PRIME CONTENT GRAVY/SAUCE MAINS SALADS & DRESSINGS

AFC RED VELVET MOLE – reduced fat

AFC RED VELVET MOLE – reduced fat

Dried cranberries, cherries and blueberries mixed with strawberry cashewgurt yogurt beverage, cocoa, beet powder, cinnamon, coriander and coffee. No added fat or sugar. Oops, almost forgot the chopped Kalamata olive and green chilies! Serve over plant meats or potato mash – sweet, white or seasoned!

Makes a little over 6 cups

4 c. water

2 c. BERRY CHERRY BLEND – dried cranberries, cherries & blueberries by TRAVERSE BAY FRUIT CO. (or use other dried berry mix)

1 t. salt

1 t. cinnamon

2 t. ground coriander

1/2 t. red cayenne pepper

2 t. agar agar powder

28 oz. bottle Probiotic Cashewmilk Yogurt Beverage, strawberry flavor – I used FORAGER brand

1/4 c. Minute Tapioca


1 T. organic beet root powder – I used ZEN PRINCIPLE brand

2 T. unsweetened cocoa powder – I used Hershey’s brand

1 T. liquid smoke

1 serving packet Starbucks instant coffee – approx. 1-1/2 t.

fresh grind black pepper – I used sev. twists of mill

salt to taste

1/2 c. sm. pitted Kalamata olives, drained and finely chopped

4 oz. can chopped green chilies


1- In large saucepan combine water, fruit and salt. Bring to boil, reduce heat and cook 20 minutes, or till berries puff up.

2- Add cinnamon, coriander and red cayenne pepper. Stir well and cook about 3 minutes.

3- Lightly sprinkle guar gum onto surface of berry water. Immediately using whisk, rapidly with short strokes whisk the powder into the top layer of the berry mix till dissolved and then go deeper. Cook about 5 minutes, stirring often.

4- Now add Probiotic Cashewmilk Yogurt Beverage, strawberry flavor, stirring well. Cook till very hot.

5- Sprinkle Minute Tapioca over surface of fruit mix, whisking swiftly in short strokes into top layer till all moistened. Then go deeper whisking throughout for about 1 minute.

  • If you notice any lumps, push them up against side of pan the the back of a spoon and pulverize till the granules separate. That sometimes happens if you push the tapioca too far down into the pan before you whisked it into the surface layer first. So be vigilant and quick about neutralizing those lumps.

6- Cook, uncovered, on low heat at a short boil for about 20 minutes. It will rise up in a creamy foam, so be sure to use a pan that has some head space to allow for it. Stay by the stove till it happens, so you can catch it if the heat’s too high or the pan’s too small.

7- Turn heat off.

8- Whisk beet root powder into mole till dissolved.

9- Whisk cocoa powder into mole till dissolved.

10- Whisk in liquid smoke, instant coffee and black pepper, salt to taste, then stir in chopped Kalamata olives and green chilies.

11- Let set 30 minutes or till cool enough to transfer to a covered container and refrigerate till cold and set. It will thicken more in the refrigerator.

12- While reheating to serve, salt and pepper to taste.




Pan-fry chick’n strips according to package instruction – I like a little char on mine – and cook in a little extra virgin olive oil if you have it. If not veg oil is fine. Pour as much sauce over the strips as you want, after they’re thoroughly cooked, then wait till very hot and the sauce evaporates somewhat. Heat extra sauce in separate pan for potato mash and extra covering on the strips.

I used a basic instant mashed potato – again according to package instruction or as you like it. In the water I added salt, pepper, turmeric, beet powder and liquid smoke – as much as you want. Turmeric has a strong taste, so go easy.

Top it all off with a fresh cilantro garnish and fresh grind black pepper.

There’s not much fat in the sauce, except for a small amount in the yogurt and olive. Rich, light and smooth.

Next stop the SALAD DRESSING AISLE:

Most sauces have many uses if you make enough of it. This is one of those versatile sauces. Restaurants take note. Think of what you can do with a gallon of AFC RED VELVET MOLE.

Per 1 c. AFC MOLE add:

2 T. or to taste, Balsamic vinegar

2 T. water or as you like it

2 T. or to taste, light brown sugar

onion and garlic powder to taste

salt and pepper to taste

Mix in bowl and serve over green salads.

• I used torn romaine lettuce, tomato, green pepper, radish. Spoon with dressing, then top with sliced almonds and chopped crystalized ginger.


My next variation was a gravy served over Beyond Beef Burgers:


Yeah, I think I’ll call this: THE BEYOND BUNLESS BURGER!

Before cooking the burgers, pan-fry some very thinly sliced onion in light sesame oil with salt and pepper till caramelized.

Per 1c. AFC MOLE add:

2 T. Balsamic vinegar

garlic and onion powder to taste

liquid smoke to taste

salt and pepper to taste

• Thaw the burger and pan-fry in a little light sesame seed oil on both sides till done to your liking. I like mine charred a little.

• Pour AFC MOLE over burger and heat some extra in a small pan or microwave. Cover and cook till very hot.

• Transfer to plate, top with onion, more sauce.

Top with chopped fresh cilantro and serve.

Balsamic vinegar goes very well with Mole plus with beef type plant meats. I don’t think I have to tell you how delicious this burger was. I drizzled about 2 t. extra virgin olive oil over the top just before serving.


BACK TO THE AFC RED VELVET MOLE SALAD DRESSING:

Q. What goes well with AFC Red Velvet Mole Salad Dressing?

A. WATERMELON!!!


WATERMELON SALAD INGREDIENTS:

fresh cut hearts of romaine

cubed watermelon – about 3/4 inch

cubed, peeled garden variety cucumber

sweet red pepper squares, 1/2 inch

green pepper squares, 1/2 inch

thinly sliced red onion quarter rings

Tofurkey Bologna strips


AFC RED VELVET MOLE SALAD DRESSING as described in this post

fresh grind black pepper

fresh cilantro leaves


  • Combine salad solids in bowl – toss and plate.
  • Spoon AFC Mole Dressing over all.
  • Top with fresh cilantro.
  • Sprinkle with black pepper. Eat.

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NEXT UP?

Let’s see what happens when we freeze the original AFC Red Velvet Mole.

Freeze till solid. When ready to use, set out on counter till it softens a little, making the scooping easier.

Scoop out and place in bowl.

Top with 1-2 T. DAIYA BLUE CHEEZE bottled dressing.

Top with light or dark bown sugar.

Eat.

  • Sweet, sour and savory all in one iced dessert. Nice. Different to be sure. Not many would try it. But why let the companies that sell you ice-cream tell you what flavors and textures and contents you should like?
  • I opened a door to further exploration on this one and I’m liking the possibilities.


AFC RED VELVET MOLE

I’m looking for the sublime in fat-free or reduced fat. I found it in a red velvet version of Mexican Mole. A sauce for many occasions. Over plant meats, veggies, even as a salad dressing and now a dessert. On a toasted English muffin? Yes, forget the margarine. Hot or cold.

For added nutrition we add beet root and cocoa powders.

Give it a try, you’ll be impressed. Follow the recipe for the best results! Okay? At least the first time. Don’t jump the gun and ruin it and blame the recipe. Okay? I know you have the discipline. No subs, except the dried berries. Don’t use fresh though – it was designed for dried berries only.

Now drool!! and keep scrolling!

Chef Davies-Tight™


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By Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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