I wanted to try to use chocolate in savory dishes instead of sweet. Today I have two lunches that include savory chocolate.
In the first meal I used a cocoa chili rub on top of homemade bread. It had a subtle taste. I also made beet hummus for the first time. I am not sure if I will make it again. It tasted alright but I could not get over the color. I am accustomed to hummus not being red. But the fresh vegetables with dip for lunch was refreshing so I need to revisit this idea.
Left Side: Breadstick with Cocoa Chili Rub, broccoli, celery, snow peas, radish
Top Right: Beet hummus with beet garnish
Bottom Right: Grapefruit
I made a chocolate mole sauce and served it with rice, cheese, and cooked frozen vegetables. The garnish is carrots cut into heart shapes.
Left Side: Basmati rice with cheddar, vegetables (green beans, rainbow carrots, and red pepper), and a mole sauce to taste (see recipe below).
Top Right: Kiwi
Bottom Right: Snow peas
Mole Sauce (adapted from a Cooking Light recipe for Cheesy Rice and Bean Strata)
2 tsp olive oil
1 cup minced onion
1 tsp chili powder
1 tsp dried oregano
1 (25 ounce) jar marinara sauce
2 tbs unsweetened cocoa
Heat oil in a large saucepan over medium-high heat. Add onion, chili powder, and oregano. Saute 2 minutes. Add marinara sauce; cook over low heat for 30 minutes; stirring occasionally. Remove from heat; stir in cocoa.
Store remaining sauce in an airtight container in a refrigerator for up to 1 week or freeze for up to 3 months Serve with any Mexican meal.