Huitlacoche-polenta roulades with chocolate mole and carrot-habanero sauce from The Artful Vegan: Fresh Flavors from the Millennium Restaurant (page 162) by Eric Tucker and Bruce Enloe and Amy Pearce

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute apple cider vinegar for sherry vinegar, and corn grits for polenta. Recipe specifies using the book's "Braised kale," p. 148. Tofu must be frozen, then thawed.

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