This is a multicultural post, I guess! And who knows – maybe Mexican and Japanese will be the next ethnic fusion cuisine fad.
Okay, so I didn’t actually eat my nachos and mochi together…
If y’all recall my camping post, I had about one-third of a log of Cheddar Teese to use up. It was great in the chili bake and tofu scramble, but I wanted to make something quintessentially “cheesy” with the remainder. I’m also a true Southwestern gal, meaning that my first thought was…NACHOS! And who am I to doubt my gut?
I laid out some Trader Joe’s blue corn chips on a baking tray, plopped on some vegetarian refried beans, and finally – the most exciting part – whipped out the grater and brought on the Teese! Here it is pre-baked:
I popped it in the oven at 325 F for a bit before broiling it for the last couple minutes. I wasn’t sure how well the Teese would melt at those temperatures, but I was pretty happy with the results! I finished it with a little shredded lettuce, guac, and a boatload of salsa.
Then I dug in!
As you can see, the Teese melted pretty freaking well, and it tasted awesome right outta the oven.
Moving on to the mochi! For anyone not in the loop (I wasn’t until recently), mochi is Japanese rice that’s ground into a thick paste and molded into little cakes. When baked, they puff up into little pastries! I bought my mochi at Whole Foods : the brand is Grainaissance, and I chose the Raisin & Cinnamon flavor.
I was skeptical about their puff potential when, after 8 minutes, they still looked pretty flat; but a couple minutes later, upon beholding their inflation. I was squealing with excitement, as my dad, who was working in his office down the hall, could easily confirm.
They’re not very sweet on their own (the ingredients are just brown rice, cinnamon, raisins, and salt), so I took the package’s advice and stuffed ’em!
I subbed Tofutti for the regular cream cheese and agave for the honey called for, and, well, pecans are already vegan! These little love packets were amazing! Because I stuffed them fresh from the oven, the “cream cheese” and agave got all oozy on the inside, and the flavors combined perfectly. I definitely think the mochi would have been a little plain without the filling. Speaking of the mochi, my dad and I were surprised at how chewy it was! The outside was crisp, but the bulk of it was just…ridiculously chewy.
That’s all I got, but I’ll leave you with a photo of one of the four mochi that came out just a tad bit deformed. It’s Quasi Mochi, the hunchcake of Notre Japan!
Why am I so weird?