Friday, March 27, 2009
Recipe: Smoky Mole-Type Sauce for Roasted Vegetables
I love roasted vegetables. They're colorful, and they taste good. Roasted veggies are also versatile. I've folded them into risottos and used them as pizza toppings. And leftover roasted veggies make a great omelet filling for breakfast the next day.
Last night, I tossed chunks from 3 medium yams, 1 large red pepper, and 1 large sweet onion in extra virgin olive oil, dried thyme, and Old Bay Seasoning. I roasted the veggies in a 450-degree oven for about 25-30 minutes. I stirred them with a spatula after the first 10-15 minutes had elapsed to prevent them from sticking to the foil-lined baking sheet.
While the veggies were roasting, I made the following Southwestern Native American-inspired, smoky mole-type sauce, from the cookbook, Simple Suppers, by the Moosewood Collective.
1 15 ounce can of tomatoes
1 tablespoon canned chipotles in adobo sauce
1/2 cup of fresh cilantro, chopped
1 15 ounch can of butter beans or black beans, drained
Flatbread, such as tortillas, lavash, or pita, warmed (optional)
8 ounces of plain yogurt or sour cream (optional)
Puree the tomatoes, chipotles, and the cilantro in a blender until smooth and set aside. When the vegetables are done roasting, place them in a baking dish, stir in the tomato-chipotle puree and the black beans, and place the baking dish in a 450-degree oven for about 10 minutes. Serve the stew, topped with a dollop of sour cream or yogurt, in bowls, along with flatbread on the side.