So they never get to try anything - and their lunch snacks consist of carrot and celery sticks. You just have to feel a little guilty while spooning down mouthfuls of creamy risotto.
Now I've never consciously made anything vegan before, but I've been on a mochi craze ever since I ran across a perfectly pliable recipe. I've made matcha mochi and plain mochi, ate it alone and with strawberries, had it hot right out of the microwave (yes, you use the microwave) and cool from the fridge. This one, however, is best at room temperature. It is chewy and slightly soft, but with the perfect amount of bite. I made it for the two vegans Tuesday when they had a shoot, and we had it plain and cut into strips for a snack - perfect for vegans and non-vegans alike.
3/4 cup + 2 tablespoons Mochiko flour (sweet rice flour)
1/2 cup + 2 tablespoons granulated sugar
1/2 cup + 2 tablespoons hot water
1. Combine flour and sugar in a large, microwavable bowl
2. Add in water and mix until smooth (for softer mochi, add more water)
3. Microwave in increments of 40 to 60 seconds, depending on the strength of your microwave, stirring in-between increments.
4. When the mochi is elastic and slightly transparent, it is done. Let it cool to room temperature.
5. If filling it with something (diced strawberries, red bean paste, ice cream), lightly dust a cutting board with corn starch and roll out the dough to desired thickness. Cut out circles, fill, and fold under.