I had fun devising this weekend’s vegan brunch. It started earlier last week when I came upon a Pinterest image of a grilled veggie mole thing. I have tried mole before, but was remarkably unsuccessful. This recipe from My Favorite Things promised an easy mole and not only was it easier, it was FAR better than the first failed attempt.
This grilled veggie tostada w/ quick mole was a HIT. I brushed some Ezekiel tortillas w/ olive oil and baked them for 4 minutes a side, slathered them generously w/ the amazing mole, the grilled veggies, fresh avocado, cilantro and lime juice – HOLY MOLE YUM!
This alone would’ve been enough, but I had a mess of veggies that needed using. So, I went for it and made my super healthy, crunchy marinated salad slaw stuff that my husband, grandson and most people love.
Amounts of each are really up to the taste of the individual
fresh mushrooms sliced
red onion chopped finely
sunflower seeds (I found some yummy sprouted and dried ones that are very high in Omegas)
(get creative – if you like peppers, which I don’t, add them! you get the idea)
Again, amounts are really up to the individual’s taste
Red Wine Vinegar
Flaxseed Oil & Olive Oil (about half & half)
about 1 clove fresh garlic (crushed)
about 1 tsp. white miso paste
stevia to taste
onion powder to taste
Mix it all up very thoroughly and put in refrigerator for at least 2 hours. It gets better over night.