At our last pop up (which was vegan), I did a vegan waffle dish with a pumpkin seed mole. I did this mostly because last week, we had done a full vegan wedding and the waffles were a request of the bride and groom.  The only thing they had asked me was to make some of it savory with some sort of mole and something sweet.  They had given me the waffle recipe, which everyone loved, from vegan chef and cook book author Isa Chandra Moskowitz. For the pop up, I decide to do our Tres frijoles (3 beans), sweet peppers, green onion, avocado and a pumpkin seed mole. Lots of folks loved the mole and ask for the recipe, I used the same recipe for the wedding and it was a hit.  So I have decided to share the mole recipe. It does not just have to be used as vegan. I would suggest a little chicken and waffles for our carnivore friends, whom I know will love this Smokey and spicy (as you’d like) sauce.

Ingredients List: (I usually eyeball everything)

1 whole chili (serrano, jalapeno or whatever you like)

1 whole large onion

1 whole large sweet pepper (yellow or orange)

1 whole large Tomato (yellow, preferably)

1 cup mixed half each of Papaya & Pineapple juice

Splash of vinegar (white or apple cider)

2 teaspoons agave nectar or honey

1 c roasted pumpkin seed

Salt to taste

To make:

Roast your pumpkin seeds in an oven at 400 degrees for about 15 to 20 mins.

Smoke the first four ingredients for up to 2 hours. If you don’t have a smoker  look up this-http://www.ehow.com/how_5698943_smoke-wood-oven.html

Put everything into a food processor or blender and blend well. Make days ahead, it’s best a few days after you make it as most sauces are.

Play around with it and make it your own!

Photos © Kat Schleicher/Ellagraph Studios (www.ellagraph.com)

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Restaurant Supported Agriculture
Braise RSA was created to make local, peak of season produce easily accessible to area restaurants. By working with area farms and restaurants in a cooperative effort, the RSA addresses the obstacles that have prohibited restaurants from using local products, namely the time and cost associated with sourcing locally. The RSA also allows farmers to be fairly compensated for their hard work, while keeping their farms’ identity intact.

For more info and a list of the involved farms and food establishments involved check out the site- http://www.braiselocalfood.com/RSA.html