The “vegan” Recipe
Mochi Crusted Aloun Farms Kabocha, Black Current Tapenade, Spicy Thai Chili
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Kabocha
Preheat the oven to 400°F (200°C). Cut the kabocha squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for about 30-40 minutes until it is tender. Once cooked, scoop out the flesh and set aside.
- 2
Make the Mochi Crust
In a mixing bowl, combine mochi flour and water to create a smooth batter. Add a pinch of salt if desired. Stir until fully combined.
- 3
Combine Black Currant Tapenade
In a food processor, combine black currants, olive oil, garlic, lemon juice, and red chili flakes. Blend until smooth. Taste and adjust seasoning with salt as needed.
- 4
Assemble the Dish
Spread the kabocha squash flesh on a plate. Pour the black currant tapenade over the squash. Pour the mochi batter on top of the tapenade, spreading it evenly.
- 5
Bake the Dish
Place the assembled dish back in the oven and bake for an additional 15-20 minutes, or until the mochi crust is golden and crispy.
- 6
Serve
Remove from the oven and let it cool for a few minutes. Garnish with fresh Thai chili to taste and serve warm.
