Mochi Squares Stuffed with Sesame Kale

Mix up your weeknight dinner repertoire with this fast and easy vegan recipe that stuffs pillow pockets of mochi (no, not the sweet type) with greens and mushrooms dressed in a bold glaze.

Mochi is generally found by the tofu, miso, and tempeh. Can’t find mochi? Serve the sesame-glazed vegetables atop a bed of quinoa.

1 tablespoon neutral oil, such as canola or grape seed
1 leek, thinly sliced and cleaned
12 shiitake mushrooms, stems removed, thinly sliced
1 tablespoon liquid aminos, such as Bragg’s
1 cup grated carrots
1 cup grated daikon
1 tablespoon mirin
1 1/2 tablespoons soy sauce
1/2 tablespoon rice wine vinegar
1/2 tablespoon toasted sesame oil
1 large bunch kale, sliced into ribbons
1 tablespoon toasted sesame seeds
12-1/2 ounce package garlic, onion, or seeded mochi, cut into 12 squares

1. Preheat the oven to 450°F.
2. Add olive oil to a large skillet set over medium heat. Sauté leek in olive oil until soft and translucent (about 3 minutes). Add shiitake mushrooms and continue cooking. Add liquid aminos to deglaze pan. Continue sautéing until mushrooms caramelize (8-10 minutes total). Add carrots, daikon, mirin, soy sauce, rice wine vinegar, and toasted sesame oil, and sauté until carrots are soft (4-5 minutes). Add kale and sauté 4 minutes, or until tender and wilted. Remove from heat and toss with sesame seeds. Season to taste with additional soy sauce and vinegar.
3. Place mochi squares on a parchment-lined baking sheet and bake until they puff up (follow directions on packaging). Remove from oven, slice open each puff horizontally, stuff with sautéed greens and serve.
Yield: Makes 12 squares; serves 2 to 3 as a main course.

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