Black Bean Mole with Roasted Squash and Lemony Walnut Cream
I wanted to create a special recipe that is both easy and elegant for holidays and special occasions. After several failures, I came up with this decadent, colorful dish to wow your family and friends. Inspired by Mexican mole, it is completely vegan without even any additional salt. It features autumn fruits and vegetables and two kinds of nuts, in addition to Yumbini of course! You will notice more ingredients than usual but, believe me, it is well worth it. If you are looking for a Christmas theme, try arranging on a platter in a tree shape! This dish is very rich so serve it with something light: a green salad, fruit, bread, or a brothy soup.
Servings: 3
Ingredients
- 1 lb Winter Squash Delicata, butternut, honeynut, acorn
- 1 Tbsp Olive oil
- 1 3.5 oz pkg Yumbini Smoky Chipotle Black Beans and Rice
- ¼ tsp Cinnamon, ground
- 1 Tbsp Raisins, chopped or dried cranberries or mango
- 1 Tbsp Peanut Butter salted
- ¾ cup Water
- 1 cup Walnuts halves and pieces
- ½ cup Water
- 1 Tbsp Lemon Juice
- ¼ tsp Lemon Peel
- 2 Tbsp Pomegranate Arils about 1/3 small pomegranate
- 1 Tbsp Cilantro Leaves fresh, can substitute parsley, or green onion
Instructions
- Preheat oven to 450℉.
- Microwave squash 1-2 minutes to soften so it is easier to cut.
- Trim ends and any hard or blemished parts, but no need to peel.
- Cut squash lengthwise, remove seeds and cut into 3/4 inch pieces. You should have about 2 cups. Spread in a shallow rectangular baking pan.
- Drizzle with olive oil, then mix with your hands until all the squash pieces are coated with oil.
- Roast in the oven at 450℉ for 20 minutes. You want the squash to be browned on the edges but still slightly firm.
- While the squash is roasting, prepare the cilantro and pomegranate.
- Pick off the cilantro leaves and discard the stems. Aim for 1 Tbsp packed (or more if you like cilantro!).
- Cut open the pomegranate and separate the arils. You need about 2 tablespoons for this dish; save the extra for snacking.
- Next, prepare the Yumbini. In a bowl, combine Yumbini Smoky Chipotle Black Beans and Rice, cinnamon, raisins, peanut butter and ¾ cup of water. Microwave or heat on the stove until boiling. Allow to sit 3 minutes.
- While the Yumbini mixture is cooking and cooling, make the walnut cream. Combine the walnuts, ½ cup water, lemon juice and lemon peel in a blender or food processor. (Note, no need to grate the lemon peel, just shave off a piece with a knife before you squeeze the lemon; try to use only the yellow part.) Blend all ingredients until very smooth. It will take a while. If the cream is too thick, add 1-2 Tbsp water. You want it to be very thick, but still pourable.
- Stir the Yumbini mixture until thoroughly mixed and there is no free liquid. Spread on a large platter. It should be about 1/2" thick.
- Distribute the roasted squash on top of the Yumbini and drizzle liberally with walnut cream. (If you want to get fancy with the walnut cream, put it in a zip lock bag, snip off one corner with scissors, and squeeze the cream out in ribbons.) Garnish with pomegranate arils and cilantro. Serve warm or at room temperature. (Note: the cilantro goes limp pretty quickly so add it just before serving.)Serves 3-4. This dish is very rich so serve it with something light: a green salad, fruit, bread, or a brothy soup.
