Terry Walters

To purchase a copy of the book:

Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes

Terry's website:

www.terrywalters.net

Events:

Friday, February 18
Noon-1:00 p.m.
The Chicago French Market
131 North Clinton Street
Chicago
(312) 575-0306

Saturday, February 19
11 a.m. - 1:30 p.m.
The Chopping Block
Merchandise Mart Plaza
Ste. 107
Chicago
(312) 664-6360


Mochi is made from pressed sweet brown rice and comes in a variety of flavors, including cinnamon raisin, plain and even chocolate (which is difficult to find but worth the effort!). Keep mochi in your refrigerator to use when you don't have time to prepare whole grains or as a nutritious alternative to bread. Mochi makes a great pocket for leftovers, chopped dried fruits and nuts and, of course, sautéed greens and vegetables.

Simple Stuffed Mochi with Bitter Greens


Ingredients:
12 fresh shiitake mushrooms
1 leek, sliced widthwise
1 Tablespoon extra virgin olive oil
1 Tablespoon Braggs Liquid Aminos or more as needed
1 cup grated carrots
1 cup grated daikon
1 Tablespoon mirin
1 large bunch lacinato kale, chopped into bite-size pieces
1 Tablespoon toasted sesame seeds
1 12.5-ounce package garlic or onion mochi, cut into 12 squares

Directions:
Preheat oven to 350F. Prepare shiitake mushrooms by removing and discarding stems and slicing caps thinly. Set aside. Heat large skillet to medium and sauté leek in olive oil until soft (about 3 minutes). Add shiitakes and continue sautéing. Add water or liquid aminos 1 Tablespoon at a time to deglaze pan. Continue sautéing until mushrooms caramelize (8-10 minutes total). Add carrots, daikon and mirin and sauté until carrots are soft (4–5 minutes). Fold in kale and sauté 4 minutes or until tender. Remove from heat, toss with sesame seeds and set aside.

Place mochi squares on a parchment-lined baking sheet and bake until they puff (follow directions on package). Remove from oven, slice open each puff, stuff with sautéed greens and serve.

Makes 12 stuffed mochi squares


Simple Stuffed Mochi with Bitter Greens MOCHI IS MADE FROM PRESSED SWEET BROWN RICE and comes in a variety of flavors, including cinnamon raisin, plain and even chocolate (which is difficult to find but worth the effort!). Keep mochi in your refrigerator to use when you don't have time to prepare whole grains or as a nutritious alternative to bread. Mochi makes a great pocket for leftovers, chopped dried fruits and nuts and, of course, sautéed greens and vegetables, as I've done here.

12 fresh shiitake mushrooms 1 leek, sliced widthwise 1 tablespoon extra virgin olive oil 1 tablespoon Braggs Liquid Aminos or more as needed 1 cup grated carrots 1 cup grated daikon 1 tablespoon mirin 1 large bunch lacinato kale, chopped into bite-size pieces 1 tablespoon toasted sesame seeds 1 12.5-ounce package garlic or onion mochi, cut into 12 squares

Preheat oven to 350°F.

Prepare shiitake mushrooms by removing and discarding stems and slicing caps thinly. Set aside.

Heat large skillet to medium and sauté leek in olive oil until soft (about 3 minutes). Add shiitakes and continue sautéing. Add water or liquid aminos 1 tablespoon at a time to deglaze pan. Continue sautéing until mushrooms caramelize (8–10 minutes total). Add carrots, daikon and mirin and sauté until carrots are soft (4–5 minutes). Fold in kale and sauté 4 minutes or until tender. Remove from heat, toss with sesame seeds and set aside.

Place mochi squares on a parchment-lined baking sheet and bake until they puff (follow directions on package). Remove from oven, slice open each puff, stuff with sautéed greens and serve.

MAKES 12 stuffed mochi squares