Filling
3 tbs. peanut oil
1 yellow onion, diced
1 small carrot, diced
1/2 pound greens, such as collar, kale, spinach or chard, chopped finely and steamed until tender
1 15 oz. can black, pinto, or white beans, rinsed and drained
1-1/2 cups Chile-Chocolate Mole, plus additional for serving
Corn Bread Crust
1 cup soy or rice milk
1 tsp. apple cider vinegar or lime juice
3 tbs. canola or peanut oil
1 cup whole wheat pastry flour
1/2 cup cornmeal
1 tbs. sugar
1-1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
sesame seeds (optional)
Preheat the oven to 400F.
Heat the grapeseed oil in a heavy cast-iron skillet over medium heat,
then add the onion and saute for 5 minutes. Add the carrot and continue
to cook until the onion is tender and starts to turn golden, another 5
to 6 minutes.
Transfer to a large bowl and combine with the steamed greens, beans, and 1 cup of the mole sauce. Stir to coat everything with the sauce; if the mixture looks a little dry, add up to 1/2 cup more mole sauce. Place the mixture back in the skillet and smooth out the top. You should have a little over 1/2 inch of space between the veggies and the rim of the skillet; it it's filled to the top, remove a little, since the crust will require the extra room.
Prepare the crust
Combine the soy milk and vinegar in a measuring
cup. Place the oil in a large bowl, beat in the soy milk mixture, and
sift in flour, cornmeal, sugar, baking powder, baking soda, and salt.
Mix until just moistened (don't overmix).
Pour over the vegetables in your skillet and smooth to cover. Sprinkle on some sesame seeds, if desired, and bake for 30 to 35 minutes, until the crust is done and golden. Allow the pie to cool for 10 minutes (or until the filling stops bubbling), slice, and serve with extra mole sauce.