Let's talk about food. More specifically, vegan food. You're probably already aware of the benefits that vegan food brings to the well-being of our planet. And while this topic interests us a lot , today we're here to talk about something else. Or rather, to cook. We'll start with a family recipe from our wonderful intern Yasmin for an authentic, homemade Mexican mole poblano in its vegan version. Then the Plantarse team will show us how to make their fresh spring rolls. Also vegan, of course. Shall we begin?

Yasmin's mole

Home Sweet Home

Whenever I'm asked what my favorite Mexican dish is, I always say "Mole Poblano." Its sweet and sour flavor, creamy texture, and comforting aroma make me feel at home. It's a dish I've made many times with my mother and enjoyed as a family. Whoever coined the phrase "where one eats, two eat" undoubtedly had Mole Poblano in mind. It's a dish enjoyed at weddings, quinceañeras, and vacations. It's easily adaptable to the needs of the person preparing it, both in its preparation and presentation. That's why it's worth sharing this recipe with you.

Once upon a time, there was a prayer

Legend has it that mole poblano was created in the 16th century in Puebla, Mexico . The story begins when the archbishop makes an unexpected visit to the Convent of Santa Rosa de Puebla de Los Ángeles. When the nuns find out, they panic because they have nothing prepared. They decide to pray to an angel, and the angel responds with divine inspiration. The nuns then begin combining everything: different spices, chilies, bread, chocolate, and more. The archbishop is impressed, and from this great achievement, Mexico's national dish is born.

Mole for everyone

Since mole is made with 20 ingredients and the recipe is passed down from family to family (and even neighbor to neighbor), there are countless versions. There are six "official" moles: Poblano, Chichilo , Manchamante, Verde, Amarillo, and Negro. Although the ingredients vary, the way it's served is usually the same: with Mexican rice and tortillas. It also goes well with tamales, enchiladas, chilaquiles, fried tacos, and other dishes.

A little bit of everything

The mole I'm going to present to you is inspired by Doña Ángela 's recipe on her YouTube channel, "De Mi Rancho a Tu Cocina." I've also incorporated some ingredients that my mother and grandmother use, but with vegan substitutes. The recipe can be followed exactly or you can make adjustments as you make it. Remember that mole contains many ingredients, so any changes are welcome . Customize the mole to your liking, enjoy the process, and who knows, maybe one day you'll also have a recipe that you can pass on to your family or neighbors. And now, let's cook!

Instructions for mole sauce

Part 1

• Clean and remove the seeds from the chiles: black, ancho, and guajillo. Once removed, make sure the chiles are flattened and let them air dry or dry with a cloth.
• In a medium saucepan, add 3 cups of vegetable broth. Let it simmer at a low temperature. This pot will help us soak and soften each ingredient we add.
• Prepare a pan with olive oil over medium-low heat. This is where we'll toast or fry our ingredients.

Part 2

• Once the chiles are dry, add them to the pan. Let them toast for about 10-20 seconds and then add them to the pot. Don't leave them in the pan too long. This can give them a bitter taste.
• Using the same oil from the pan, add a garlic clove, the slice of ginger, and your onion. Fry them until golden brown. Then add them to the main pot.
• Lightly fry the green tomato, the red tomato, and the serrano pepper and add them to the pot.

Part 3

• Add the crackers and the bread roll to the pan. I recommend splitting the bread roll in half. Toast them and add both ingredients to the mixture.
• If you find you're short on oil, add a little more. Then place a tortilla on top of the pan and let it fry. Once toasted, add it to the mixture.
• Take the Ibarra chocolate bar and add it to the pot. This ingredient doesn't need to be fried. It just dissolves in the pot.

Part 4

• Grab another pot with its lid. Add the sesame seeds here. No oil is needed. Let the sesame seeds toast at a low temperature. Once they begin to pop and turn golden, place them in the mortar . Grind them and add them to the mixture.
• Toast the almonds and peanuts in the original pan. Let them toast for 10-12 seconds. Set them aside, draining off any excess oil. Add them to the molcajete and grind everything. Once ground, add them to the main pot.
• Remove the pan from the heat and add the peppercorns, allspice, and cloves. Let them fry for 10 seconds. Don't let them cook for too long, as they can develop a bitter taste. Once they're fried, remove the excess oil and let the spices dry. Then grind them in the mortar and add everything to the mixture.

Part 5

• Toast a cinnamon stick in the pan. Once toasted, set it aside for later. Don't add it to the mixture.
• Place the mixture in the blender. Add two cups of vegetable broth or water. Blend for 2-3 minutes until the mixture has a puree consistency.
• If the mixture is too thick, strain it through a sieve. If you prefer a thicker mixture, skip this step.

Part 6

• Once you've blended the mole, use a medium-depth sauté pan and add oil. Add the mole and let it cook over medium heat.
• Add the cinnamon stick, salt, and sugar. Continue stirring for 30 minutes to prevent it from sticking to the bottom of the pan.
• Once the mole has thickened, taste it. If you find it needs more, add a little more vegetable broth, more salt, or more sugar. If not, your mole is ready to serve!

Instructions for potato tacos

Part 7

• Boil your Yukon gold potatoes for 15-20 minutes. Then let them cool.
• Mash them until they become a puree and add salt.
• Fill half of the tortilla with a spoonful of mashed potatoes. Fold it over and fry until both sides are golden brown.

Part 8

• Remove any excess oil.
• Add the mole on top of the taco.
• Serve alongside your favorite vegan side dish!

Grades

• Once mixed, it's normal if you see some accumulated oil. If this happens, simply blend the mixture in the mixer for a minute or two until the oil is fully incorporated.
• If you want your mole to be spicier, add a yellow chili.
• If you don't have a molcajete, you can use an electric coffee grinder or a spice grinder.

Ingredients

For the sauce:

• (4) Black Chile (Black Pasilla Chile Pods)
• (4) Pasilla-Ancho Chile (Chile Pods)
• (4) Guajillo Chile (Chili Pods)
• (½) Vegan bun (made with water), made a couple of days ago
• (2) Tablespoons of peanuts
• (2) Tablespoons of almonds
• (4) Tablespoons of sesame seeds
• (2) Tablespoons of sugar Zulka
• (2) Teaspoons of salt
• (½) Teaspoon of peppercorns
• (½) Teaspoon allspice
• (¼) Teaspoon of cloves
• (1) Tortilla Mission
• (1) Garlic clove
• (½) Onion (½)
• Green tomato (½)
• Tomato (½)
• Serrano Chile
• (1) Slice of ginger
• (12) Ritz Crackers
• (1) Ibarra Chocolate
• (3) Cups of organic vegetable broth Imagine
• (16) Ounces of olive oil (or 45 cl)
• (1) cinnamon stick

For the potato tacos:

• Yukon Gold Potato
• Salt
• Tortillas

Extra:

• Molcajete Stone

🍓🌸🌈

Now let's see how Plantarse 's vegan fresh spring rolls are made.

Plantarse's Vegan Spring Rolls

Some of you may have already tried the Vietnamese spring rolls on our menu , and we're guessing you like them as much as we do. We've decided to make a more fun and colorful version of the traditional spring roll by adding everything from fruit to edible flowers to the recipe.

Ingredients:

• Rice paper to make the rolls
• Vegetables (any raw, crunchy vegetables work well, be creative). We added: green, red, and yellow bell peppers, zucchini, celery, spring onion, and thinly sliced ​​red cabbage.
• Rice noodles: noodles to give more flavor and texture
• Decor: Choose fruit, flowers, or whatever comes to mind (always edible) to decorate and give the roll a different touch. We chose figs, strawberries, blackberries, mango, raspberries, and flowers.

Step by step:

1. It's very important to properly mix all ingredients. Prepare, wash, and cut your vegetables and fruits.
2. Cook rice noodles, usually by boiling water, turning off the heat and letting the noodles soak in the water for a few minutes is enough.
3. In a bowl large enough to fit the rice paper without having to fold it, add about 2 inches of hot water. We always add a few drops of tamari sauce and a squeeze of lime to give the rice paper more flavor.
4. Soak the rice paper in the hot water and wait a couple of minutes until it softens. Remove it carefully (it's very fragile).
5. Place the rice paper on a smooth surface so it doesn't stick together and choose the filling ingredients.
6. Use the ingredients you want to be visible through the cling film in the first layer, such as strawberries. Next, place the vegetable strips on top of the strawberries, followed by the rice noodles.
7. Roll your roll. Tip: Wet the tips of your fingers with a little water so they don't stick to your fingers.

And voilà! Serve with soy sauce and enjoy.