Adapted from the excellent Veganomicon, mostly to cut down on ingredients and time.
Toast in a hot skillet-
– 1/2 cup almonds
– 1/3 cup green pumpkin seeds
– 2 tbsp sesame seeds
Grind the toasted mix to a powder.
– 4 tsp ancho chile powder
– 1 tsp cinnamon powder
– 1 tsp ground cumin
– 1 tsp oregano
Stir the mixture into 2 cups of warm vegetable stock in a saucepan.
Then add 1 can (15 oz) diced tomatoes and a chopped chipotle pepper.
Bring to a boil and simmer for five minutes.
Puree in a blender. (Hand blenders are mini-Gods.)
Add 3 oz baking chocolate, salt to taste.
Stir for about three minutes, until the chocolate is well mixed.
Serve with enchiladas, dirty rice, corn chips and everything else.
We served it with the Skillet pie with greens n beans from the same book. I'd post the recipe, but that might not be legal. 🙂 Its basically a greens n beans mixture with a cornbread topping.