Guest Post: Sopes con Mole Poblano by Amber
Cooking Tool of the Month – Dehydrator
Hey folks! I'm still waiting for my dehydrator to arrive. It's taking longer than I expected. As soon as it arrives I will be experimenting and bringing you some delicious dessert recipes. I'm thinking lavender ice cream sandwich cookies? We'll see what happens! Today we have another delicious guest post from Amber Shea Crawley. If you haven't picked up her book Practically Raw it's time to get on it!
Sopes (pronounced "SOH-pehs") are Mexican corn cakes that can be topped with just about anything you please. I crown mine with a luxurious lava-flow of mole poblano, a complex tomato-chile-chocolate sauce. For another pop of color, serve the sopes over a bed of spinach leaves and/or top them with thin, creamy slices of avocado.
Sopes con Mole
From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012. Used by permission.
For the sopes:
2 cups fresh or thawed frozen corn kernels
1 cup cashews, soaked for 2 to 4 hours and drained
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon lime juice
3/4 cup ground flaxseed
For the mole sauce:
1 cup sundried tomatoes, soaked for 30 minutes and drained
1/2 clove garlic, peeled
1 small jalapeño or Serrano pepper, stemmed and seeded (optional)
2 tablespoons chili powder
2 tablespoons cacao powder
2 tablespoons almond butter
2 teaspoons olive oil
2 teaspoons lime juice
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
3/4 cup filtered water
To make the sopes, combine the corn, cashews, cumin, salt, and lime juice in a food processor and process until smooth. Add the flax and blend until incorporated.
Make it Raw: Drop the batter in 8 portions onto two Teflex-lined dehydrator trays (4 portions per tray). Use a spoon to spread each portion into a circle about 1 inch thick. Press the spoon into the center of each to create a slight depression. Dehydrate for 2 to 4 hours, until dry on the surface, then flip the sopes over onto a mesh-lined tray. Dehydrate for 4 to 6 more hours, until dry and firm.
Make it Baked: Preheat the oven to 350°F and grease a baking sheet with coconut oil. Drop the batter in 8 portions onto the baking sheet. Use a spoon to spread each portion into a circle about 1 inch thick. Press the spoon into the center of each to create a slight depression. Bake for 10 minutes, until dry on top, then remove from the oven and carefully flip over with a spatula. Bake for about 10 more minutes, until dry and lightly browned. Remove from the oven and let cool completely.
To make the mole sauce, combine all ingredients in a high-speed blender and blend until smooth. To serve, spoon mole sauce generously on top of each sope.
Yield: 8 servings
Per serving: 256 calories, 16.8g fat (2g sat), 23.8g carbs, 7g fiber, 8.6g protein
Cashews: macadamia nuts
Lime juice: lemon juice
Cacao powder: unsweetened cocoa powder or carob powder
Almond butter: peanut butter
Spoon cooked black beans, pinto beans, or vegan refried beans onto the sopes before topping with the mole sauce.
Amber Shea Crawley is a linguist, chef, and author specializing in healthful vegan and raw food. Known for her flexible recipes and friendly voice, she was classically trained in the art of gourmet living cuisine at the world-renowned Matthew Kenney Academy, graduating in 2010 as a certified raw and vegan chef. In 2011, she earned her Nutrition Educator certification at the Living Light Culinary Arts Institute. Her first cookbook, Practically Raw: Flexible Raw Recipes Anyone Can Make is 100% vegan and debuted in March 2012. Amber blogs at AlmostVeganChef.com and can be found on Facebook and Twitter.
Dehydrator Recipes this Month:
Buffalo Cauliflower by Sherene
Raw Corn Chips by Michele
Buckwheaties Cereal by Marissa
Kale Chips by Alyssa