Baked Mochi Stuffed with Cashew Cheese and Tomatoes: Detox Recipe 3 of 21

May 3, 2011

Welcome to 21 Days of Detoxing! Whether you are one of our amazingly motivated participants or just interested in eating clean, whole, real food – boy do I have some recipes for you! From now ’til May 21st I’ll be featuring a delicious detox-friendly recipe each day. (And if you want to join in and get the whole detox manual, cookbook and access to our online forum, it’s ok to start a few days late – click here and sign up!)

Now we’re gettin’ crazy. That’s right. Mochi is like, the 7th level of Whole Foods Heaven. No not the Mochi ice cream treats at Trader Joes, I don’t know why they call it that. Real mochi is made from brown rice! But don’t be scared. This stuff is really interesting, easy and inexpensive. (Find it in the refrigerator case, btw.)

Baked Mochi Stuffed with Cashew Cheese and Tomatoes
Serves 4-6
1 Package of Mochi
1 cup of cashews
1 small/medium clove of garlic
1 Tbl. lemon juice
1/2 tsp salt
1/4 cup water
10 cherry tomatoes

Preheat oven to 450.

1. Cut mochi into 1″ squares and bake for 8-10 minutes.
2. In the meantime, make the cashew cheese by combining the cashews, garlic and salt in a food processor and puree until coarsely ground. Add the water and lemon juice and puree again until mixed well. This should be the texture of ricotta cheese.
2. Slice cherry tomatoes in half.
3. When mochi is done baking, allow to cool enough to touch and then take a paring knife and make a small slice in the middle to create an opening for the stuffing.
4. Spoon in about 1tsp of cashew cheese and drizzle inside with a little tamari. Add the tomato and serve. These are best if served immediately but can sit for up to a half hour.

This recipe is from my friend and talented chef Laura, at

**See all the 21 Days of Detox recipes so far by clicking here.**

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