2 peeled and sliced ripe plantains
1 not very ripe, peeled and sliced banana
3/4 C garbanzos (soaked overnight then cooked)
2 stalks finely chopped celery
1 small red onion, finely minced
1 tsp. salt
1 T. coriander seeds, freshly, roughly ground
1 tsp. black pepper
Combine all ingredients in bowl and mix. Whip it all to hell in a food processor until like peanut butter. Leave some texture. Don’t whip to the point of non-distinct matter. Refrigerate in big bowl for one hour. Form ping-pong ball sized dumplings from chilled batter and place on greased cookie sheet or wax paper.
5 Ancho (or pasilla) peppers
¾ C pepitas (shelled pumpkin seeds)
¼ C sesame seeds
1C Earth Balance margarine
1 Pint Sapporo Reserve
1C finely chopped or pureed raisins or currants
½ C shaved or grated dark chocolate OR 1/4 cocoa powder plus 2T sugar
1-2 chipotles soaked over night, then minced
¼ C minced or crushed garlic
Grind anchos, pepitas and sesame seeds each separately in your coffee bean or spice grinder. Combine bowl and set aside.
In large, deep frying pan melt margarine on medium heat and add ground ingredients. Sautee´ for about ten minutes, then add Sapporo, currants and chocolate. Don’t stop stirring until you are sure all of the chocolate has melted or it will settle to the bottom of the pan and burn and you will feel like a damned fool.
Add remaining ingredients and water enough to create marinara-like consistency. Stir well and turn heat down to low. Rub some margarine onto your hands and place dumplings carefully into mole´ with space in between each one. Make a second layer if there is enough mole´ to cover tops and each have their own space. Cover and simmer on low for one hour. Check occasionally and jiggle lightly underneath with Teflon spatula to guard against stickage. Yes, I know, stickage is not a real word.