The Kind Diet Publisher: Rodale, Inc. © 2009 by Alicia Silverstone ISBN: 1605296449

Reprinted with permission from the publisher Rodale, Inc., Emmaus, PA 18098.
Available wherever books are sold.

Mochi Waffles Drizzled with Lemon-Walnut-Rice Syrup (p. 286)
Makes 4 or 5 waffles

These are delicious. Mochi waffles are fun and easy for everyday eating, but they're also great to offer guests. Serve with a bowl of steamed collards and some tempeh bacon or Smart Bacon, and you have a quick, fantastic brunch.

Directions

Toast the walnuts in a dry skillet over medium heat until just starting to turn golden and fragrant, about 5 minutes, stirring often. Transfer to a bowl to cool, and chop coarsely. Set aside. Preheat a waffle iron. Cut a package of mochi into 3 large pieces, widthwise. Slice each piece into long fingerlike pieces, about 1/4"-wide. Using 6 to 8 strips for each waffle, place the mochi strips on the hot, ungreased waffle iron and close the top. Cook until puffed and slightly crispy, but not too hard and dry, about 3 minutes, or until your waffle iron signals that it's done. Remove the waffle and place on a plate. Do not stack the waffles because they will stick together. Serve and eat waffles as soon as possible - they are best hot and crispy.

While the waffles cook, combine the rice syrup with 3 tablespoons of water, lemon juice, and toasted walnuts in a saucepan. Stir together over medium heat just until warmed. Pour over the waffles, and serve.