Chili el mole

Happy new year, Naked Vegan Lunchers!  I hope your holiday season was as delightful and full of ridiculous amounts of grub as mine was.  I am very fortunate to be part of several families who are all so accommodating and wonderful about the whole vegan thing.  We did Christmas dinner at home on Christmas Eve with my family and it was a fully vegan affair; with not so much as a peep of disapproval from our omnivorous guests (but, like, who is going to complain when I’m serving them Chocolate Pecan Pie with Coco Whip?).  Christmas Day was another great meal that left us popping the buttons on our pants, oh, and then another one on Boxing Day…

It’s now freezing cold up here in Canada, and for today, with snow squalls and minus reallyfuckingcold temperatures, chili was just the ticket.  I had leftover red wine in the fridge from serving guests at Christmas, and I don’t drink booze so I wanted to find a way to cook with it.  This chili el mole came to mind, with all the complex, toasty flavours you’d expect from a mole without the laborious, 25+ ingredient prep.

I’d recommend serving it with a wedge of the Pumpkin Corn Bread from Isa Chandra Moskowitz’s new book, The Superfun Times Vegan Holiday Cookbook: Entertaining for Absolutely Every Occasion.  I got it for Christmas and have been pawing through it at every occasion since.


Chili el mole

Serves 4-6 people

1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 chipotles, deseeded and finely minced
2 small zucchinis, diced
1 cup cremini mushrooms, diced
2 tbsp tomato paste
3 tbsp chili seasoning
1 tbsp cinnamon
1 tbsp cumin
1 cup water
1/2 cup red wine
2 cans red kidney beans, drained and rinsed
1 can lentils, drained and rinsed
1 large (28 oz.) can stewed tomatoes
salt to taste
1/3 cup semi-sweet chocolate chips
A handful of crushed tortilla chips, as garnish (optional)

In a large, heavy pot, heat the oil over medium-high heat, to which you will add the onions and saute until pearly and translucent. Add the garlic and chipotles and saute for a minute longer. Add the zucchinis and mushrooms, and cook until they’ve sweat out liquid and have softened. Add the tomato paste, chili seasoning, cinnamon, cumin, water, red wine and salt to taste. Stir until incorporated. Add the kidney beans, lentils, stewed tomatoes. Stir everything together, bring to a boil over high heat, then reduce heat and let simmer for 30-45 minutes. Remove from heat and add the chocolate chips, letting them melt and then stirring to incorporate. Taste for salt, top with optional crushed tortilla chips, and dig in.

Chocolate Donuts

Donuts!  I have both a donut pan and a mini donut pan and recently was itching to find a recipe to satisfy my craving (since vegan donuts are a stupidly hard thing to come by).  I was out for a bit on Saturday and when I came back, Trevor had made these.  Uh-huh.  Now, some might argue that baked donuts is an oxymoron of sorts, and that it’s more like a cake with a hole in the middle.  Fine, whatever, but what a mighty fine holey cake it is.  And it tastes like donut, not cake, but perhaps that’s the hole tricking me.  Who knows?  Anyway, donuts!

The recipe is from Tahini Too over here and is definitely worth you taking the time to make.

– Crystal

Raspberry Truffle Brownies

More baked goods, I promise that’s not all we eat, but rather all I seem to photograph these days!  These are too awesome not to share.  Not only are they fudgy-wudgy and melt-in-your-mouth, they are made with whole wheat flour so they have fibre AND they have less sugar than your average brownie AND no oil.  But you really won’t know by taste.  Recipe can be found on the PPK.

I didn’t have straight up frozen raspberries but rather a berry blend, and I used that to no ill effects.

Served here with my favourite ice cream, the chocolate peanut butter swirl flavour of the So Delicious coconut milk based line.

Creamy Hot Cocoa

During this time of year, there is nothing that I crave more than proper hot cocoa with marshmallows.  When I’m not drinking my typical Starbucks tall soy half-sweet no-whip peppermint hot cocoa, I like to whip this one up.  I found the recipe years ago on VegWeb, but I can’t find it on there anymore, so here it is.  All the better topped with Dandies vegan marshmallows.

Hot Cocoa
Makes 2 servings

4 tbsp sugar
3 tbsp cocoa powder
1/2 tsp cinnamon
2 1/3 cup non-dairy milk (soy, rice, almond, etc.)
optional 1/2 tsp vanilla

Mix dry ingredients in a medium sauce pan until fully incorporated with no lumps of cocoa.  Add in your non-dairy milk, turn heat to medium-high, and use a small whisk to stir until it is creamy, frothy and hot.  No need to boil.  If adding vanilla, stir in after removed from the heat, before you serve in mugs.  Top with marshmallows and a candy cane if you’ve got ’em.

– Crystal

Bailey’s Sundae

Crystal made two batches of “Baileys” to help us get into the holiday spirit. One batch (pictured below) was for me and has about a cup of Jameson’s Whiskey in it. The other batch was alcohol free. They’re both delicious, so you can pretty much decide for yourself on that one. 
After being in the fridge for a day or two we noticed it thickened up and took on the consistency of a thick cream or mousse. So yeah, obviously then we made sundaes and watched Home Alone. 
If yours has thickened in the fridge like ours did, you can return it to its intended consistency by letting it sit at room temperature for about 20 minutes before serving. 
  • 1 can coconut milk
  • 2 tbs brown sugar
  • 2 tbs chocolate syrup
  • 2 tsp vanilla extract
  • 3/4 cup whiskey (or to taste!) I suggest Jameson’s.

(if making this alcohol-free, substitute the whiskey with 1/2 cup of water)


Peanut Butter and Chocolate Cake

Sorry for the delay!  Between a busier-than-usual schedule for both of us, and me having a lovely bout of seasonal blues, it’s been hard to muster up the motivation to update ye olde blog.  But we certainly haven’t stopped making food in the meantime!

It was my baby brother’s 21st birthday last week, and to mark the event I made him a cake.  It was chocolate, with a peanut butter buttercream filling and topped with chocolate buttercream.  It was awesome.  The peanut butter and chocolate buttercream recipes were from Vegan Cupcakes Take Over the World – if you don’t have it, buy it.  Along with lots of pairs of stretchy waist pants.

The recipe for the cake is originally from VegWeb.

Super Moist Chocolate Cake

    1 1/2 cups all-purpose flour
    1 cup white or brown sugar
    3 tablespoons sifted good quality cocoa
    1 teaspoon baking soda
    1/2 teaspoon salt, optional
    5 tablespoons canola oil
    1 tablespoon white vinegar
    1 teaspoon vanilla extract
    1 cup cold water


1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.

2. Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren’t any more lumps and pour into an ungreased 9×9 baking pan, 2 inches deep.

3. Bake for about 30 minutes, test with a fork.

Makes: 1 – 9″ x 9″ cake, Preparation time: 15 minutes, Cooking time: 30 minutes

This was the first time I attempted to write a message on a cake…squiggly!

– Crystal