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is sure to stimulate some conversation. They will never come out looking the same way twice. Sometimes they look almost like lava flowing out of a volcano. If you wish for civilized-looking pizzettas, you can shape them using a paring knife or small cookie cutter once they cool a bit. It is possible to make the tomato sauce and still complete the recipe within 30 minutes, although your favorite pasta sauce will do in a pinch.

SERVES 4 TO 6

1 (12.5-ounce) package mochi, thawed

½ cup Homemade Tomato Sauce (page 101) or store-bought pasta sauce

¼ cup grated vegan mozzarella

½ cup diced, seeded bell pepper (go for yellow, red, and orange if available)

Crushed red pepper flakes (optional)

1. Preheat the oven to 450°F and oil a baking sheet well. If you are making the Homemade Tomato Sauce, see page 101 for instructions and prepare it now. Cut the mochi twice crosswise and three times lengthwise to yield twelve pieces. Place on the prepared baking sheet as far apart as possible, bake for 8 minutes, and remove from the oven.

2. Using the back of a spoon, press down the mochi, forming as much of an even surface as possible. It’s okay if they are a little Picasso-esque, they will taste just as good. Place a small amount of sauce on each piece of mochi, top with the grated cheese and diced bell pepper. Bake for 5 minutes. Top with crushed red pepper flakes, if desired. continues

Tips and Tricks

Grainassance makes several mochi flavors, typically in the frozen section of your local health food store. Use the savory varieties for this recipe. If you like the mochi but wish for a thinner crust, you can cut the block in half, reserving half for a later use. Cut the other half once crosswise and twice lengthwise to create six small squares. Take those squares and slice the thickness in half, resulting in twelve pieces that are half as thick.

Variations

• Replace the tomato sauce with Pesto (page 246) and top with a little arugula, diced tomatoes, and diced kalamata olives.

• Instead of creating a pizzetta, you can top the mochi with vegan cream cheese and jam for a sweeter, still hearty, snack.

• For a dessert version, try topping with dark chocolate chips and serving with the Strawberry-Rhubarb Sauce (page 61).

If You Have More Time

Replace the mozzarella with macadamia or cashew cheese (page 291) and add salt to taste. You could also try replacing the tomato sauce with Pesto (page 246).

You can also use one of the cheese sauces from the Cheesy Broccoli recipe (page 232) or the Nacho Cheese Sauce (page 242).

HOMEMADE TOMATO SAUCE

You, too, will be saying, “that’s amore” with this quick and easy tomato sauce. It’s especially good during the summer, when tomatoes and fresh herbs are abundant. If you have more time, let this simmer over low heat and cook longer, for maximum flavor. We list the tomato paste as optional for those wishing to minimize packaged goods. It definitely enhances the flavor of the dish as well as thickens the sauce.

MAKES APPROXIMATELY 1 QUART

2 tablespoons olive oil

1½ cups chopped yellow onion

4 large garlic cloves, pressed or minced

4 cups chopped tomatoes

1 6-ounce can tomato paste (optional)

3 tablespoons minced fresh basil

1 tablespoon minced fresh Italian parsley

1 teaspoon dried oregano

½ teaspoon dried thyme

1 tablespoon balsamic vinegar

1 teaspoon agave nectar or Sucanat

Sea salt and black pepper

Crushed red pepper (optional)

1. Place the olive oil in a medium-size pot over medium-high heat. Add the onions and garlic, and cook for 2 minutes, stirring frequently.

2. Add the tomatoes and lower the heat to medium. Cook for 5 minutes, stirring occasionally.

3. Lower the heat to low, add the remaining ingredients, and cook for 10 more minutes, stirring occasionally.

Variations

• Additional herbs, such as 1 teaspoon of minced rosemary, 2 teaspoons of marjoram, or 1 teaspoon of fennel seeds, can create a deeper flavor.

• For a heartier sauce, add ½ pound of crumbled extra-firm tofu when adding remaining ingredients.

• For