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Winter Vegetable Mole

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ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 
Party of 1? Ain't no shame in the solo eating game!
Don't make cooking for yourself a chore - celebrate time with me, myself and I and bring some international eats to your kitchen. 
This vegetarian Whole30 compliant mole is savory, spicy, and sounds way more difficult than it really is. Consider it a labor of love. Pop on a seasonal rom-com (any fans of "Love Actually" here?) and let the scent of the simmering sauce fill your house while you cozy up on the couch.
Enjoy the flavors of an authentic Mexican dish while knowing you're keeping it clean, too. Buen provecho!
Serves 1
*use organic ingredients whenever possible*
1/2 tablespoon guajillo chilis
1/2 tablespoon garlic
1 tablespoon onion
1.5 tablespoons chicken stock
1/4 teaspoon oregano
1/4 tablespoon currants
a pinch of cloves
1/2 teaspoon star anise
1/2 teaspoon cinnamon
1/2 tablespoon dates
1/2 tablespoon pepitas
1/2 teaspoon cocoa powder
1/2 tablespoon orange juice
1/2 tablespoon almonds
1/2 cup butternut squash
1/2 cup potatoes
1 small handful of greens
Toast the spices and almonds by using two separate frying pans - put all spices in one and almonds in another, both over low heat and saute until the almonds are just starting to brown. Keep your eye on the pan as the almonds will toast quickly. Remove from heat. Set aside in a separate bowl.
Back in one frying pan, drizzle a small amount of cooking fat and saute the onion for 2 minutes. Once translucent, add the garlic, spices, almonds, dates and currants. Fry together, stirring, until garlic is fragrant. Remove from heat and pour in blender. Add orange juice, chicken stock, and blend to combine.
Pour mole sauce in a small pot over low heat and let simmer for 2 hours. Stir, occasionally, to prevent burning. 
Chop the potato and butternut squash into small, 1 inch chunks. In a frying pan with cooking fat over medium-low heat, cook until vegetables are soft. 
Add greens to a bowl, top with vegetables, pour sauce over it all and top with pepitas. Enjoy!
 

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