Eat Your Fruit And Veggies Mole - cooking recipe

Ingredients

Mole Sauce
1 cup frozen dark sweet cherries
1 white onion, peeled and coarsely chopped
4 garlic cloves
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 cup vegetarian broth
1/4 cup natural-style peanut butter
1/4 cup sugar-free chocolate syrup
2 tablespoons whole wheat flour
2 -3 tablespoons chili powder, of choice
1 tablespoon sweet paprika
1 -2 tablespoon Splenda sugar substitute, to taste
1 -2 teaspoon salt, to taste
1 teaspoon dried oregano
1/2 - 1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
Tabasco sauce, a few dashes
1 cup vegetarian broth
Veggies (Adjust to what you have on hand)
1 tablespoon olive oil
1 red onion, chopped
3 bell peppers, chopped (I used red, green, and yellow.)
2 lbs potatoes, chopped (I used small purple potatoes)
3 zucchini, chopped
3 yellow squash, chopped
2 teaspoons balsamic vinegar
To Serve
cooked rice, to serve
chopped tomato, to top
cilantro, to top (optional)
crumbled feta cheese, to top (brings out even more flavor)

Preparation

In a blender, puree sauce ingredients (except last cup of broth).
Add last cup of broth and blend until combined.
In a large pot, heat olive oil over medium heat, add onion and bell peppers, saute until softened, about 5 minutes.
Stir in Mole sauce and potatoes, bring to a boil, turn down heat and simmer for 45 minutes.
Stir in zucchini, yellow squash and vinegar. Simmer until they are crisp tender, about 10 minutes. Adjust salt and Splenda to taste.
Serve over cooked rice and top with chopped tomatoes, cilantro, and feta cheese.