Looking for hoisin and mole sauce recipes!

[Olive]

Hi all!

In the raw restaurant thread, someone mentioned raw enchiladas with mole! Anyone have a mole recipe?

Also, a local restaurant has a raw hoisin sauce that is out of this world, but they won't share the recipe . . . any ideas?

Thanks!

Olive

[Tanja_swe]

Maybe you could take a cooked hoisin sauce and make it into a raw recipe?

I found this one on the internet... after the recipe I'll write down my thoughts about how to go about and do a raw version...

Hoisin Sauce
Makes 3/4 Cup
Because it can be difficult to find kosher Hoisin sauce, 1 have managed to get a hold of a homemade version. The recipe is in two parts. The azuki beans must first be cooked and pureed into a paste, then the sauce made. Properly stored in a well sealed jar in the refrigerator, this sauce will keep for months.

Unsweetened Red Bean Paste 1 Cup dried azuki red beans (found in health food stores) 4 cups water


Directions
1. Sort the beans and discard those that are broken and discolored. Rinse the beans and place them in a saucepan. Add the water and bring to a boil. Turn down the heat and simmer for 1 half hours, or until the beans are very soft and the liquid has been absorbed.
2. Put the metal blade into the bowl of a food processor and pour in the cooked beans. Process into a fine paste. The beans can also be mashed by hand. This puree is now ready to use in sauces or sweetened for desserts. Transfer to a clean jar with a lid and store in the refrigerator up to a week or freeze for a month. Sauce

2 tablespoons corn oil
2 garlic cloves, minced
4 dried hot chili peppers
half Cup Unsweetened Red Bean Paste
1 teaspoon kosher salt
half Cup sugar
2 tablespoons soy sauce
3 tablespoons distilled white vinegar
3 tablespoons water

Directions
1. In a small saucepan, heat the oil and add the garlic and peppers. Stir and cook over medium heat for 2 minutes, or until the flavors are released and the garlic browns slightly. Be careful not to burn the garlic.
2. Remove and discard the peppers. Add the bean paste. Stir until blended, then add the remaining ingredients, continuing to stir until blended. Simmer over very low heat for 20 to 30 minutes, or until the sauce thickens slightly.
3. Pour the sauce into a food processor and blend until smooth, or mash by hand into a smooth paste. Pour into a clean jar with an airtight lid. Cover and store in the refrigerator to use as needed.

2 tablespoons corn oil ---> substitute for olive oil instead?
2 garlic cloves, minced
4 dried hot chili peppers
half Cup Unsweetened Red Bean Paste --> can azuki beans be sprouted? or maybe sprout some other beans? sprouted chick peas and sundried tomatoes might do the trick?
1 teaspoon kosher salt
half Cup sugar --> mixture of honey and or dates?
2 tablespoons soy sauce --> raw soy sauce or braggs?
3 tablespoons distilled white vinegar --> lemon juice?
3 tablespoons water

And instead of cooking it just mix everything in a food processor or blender until smooth. If you want to it might be good with a few sundried tomatoes to make it richer and thicker.

I don't know if this will work but it might be worth a shot?

~~~~~~~~~~~~~~~~~~~~~~
edited to add:
I just found out on this page http://www.indoindians.com/sprout.htm that azuki beans can be sprouted!

[Sweet lips]

Olive,

Here is a recipe from Alex the raw guru for Hoisin Sauce and Moo Shu something with rice ( I did the rice and we loved it)

4 tbs. raw soy sauce
2 tbs. almond or cahsew butter
2 tsp. apple cider vinegar or lemon juice
1 tbs. honey or agave nectar or 1 date
1 clove minced garlic
2 tsp. cold pressed sesame seed oil
1/4 tsp. cayenne pepper or 1/2 tsp. fresh hot pepper

Combine all together til smooth. Let marinate in the fridge for a few hours before ready to


6 portobello mushrooms (cut into thin strips)
1 garlic cloves, minced
1/2 tsp. grated ginger
2 cups shredded napa or green cabbage
1 red bell pepper, cut into short thin strips
1 cup fresh bean sprouts
2 large green onions, cut into short thin strips
1 carrot (julienned)
1/2 cup and 2 tbs. Raw Hoisin Sauce (recipe above)

Mix together and let marinate until soft (about 6 hrs) Then layout the veggies onto teflex sheets and put them into the dehydrator till warm and soft. The flavor concentrates when you dehydrate it. These veggies go great in wraps or on top of parsnip rice.

Rice
4 parsnips
3 tbs. pine nuts
2 tbs. lemon juice
2 tsp. raw soy sauce
1 tbs. lemon juice
1 tbs. olive oil
1 date (soaked in water till soft)
1/2 tsp. sea salt

Process in the food processor till rice like. Enjoy!

[Olive]

Thanks y'all for the recipes! I'll have to experiment with them!

[Sharon in Colorado]

half Cup Unsweetened Red Bean Paste --> can azuki beans be sprouted? or maybe sprout some other beans? sprouted chick peas and sundried tomatoes might do the trick?

Makes me wonder if they used red miso, unpasteurized maybe but not really raw.

[corky]

Can't wait to try these, thanks!