Ani's Raw Food Essentials (61 page)

 

For my raw vegan versions of dumplings, I like to use my Spinach or Tomato Wrappers for the pocket, and fill them with vegetables and cheezes. Another easier and fresher way to make wrappers is to thinly slice beets, zucchini, daikon radish, or turnip, and to then sandwich cheeze between two layers of the vegetables. If the circular slice is large enough, as with daikon, it can be folded to form a stuffed semicircle. The nice thing about these dumplings is that you don't have to wait for them to cook; they're ready to eat right away. They are wheat and gluten free, and super delicious!

My “rice” is made by mixing together small bits of pine nuts with turnips, and is used in the same way as cooked rice inside Japanese-inspired nori rolls and risotto. I sprout my quinoa and wild rice and use it to make delicious tabbouleh and wild rice recipes.

MAKES 4 SERVINGS

Traditionally, to make dumplings, a shredded vegetable filling is enclosed in a circular wrapper that's folded over the filling. It's easy to make, but making your filling, then stuffing all your wrappers, can take a bit of time. This is a fun thing to do with friends and kids, as extra sets of hands will speed up your process.

Place all the filling ingredients in a mixing bowl and toss to mix well. Squeeze out all excess liquid completely before using. Make sure the filling is drained well, otherwise your wrapper will get soggy quickly.

 

Place a wrapper square in the palm of your hand, shiny side up. (The side that dehydrated against the Paraflexx liner needs to be facing upward.) Scoop 1 tablespoon of filling into the center of your wrapper, and fold and seal a pocket in the shape of a triangle. Then fold so that the two far edges of the triangle meet, and pinch together. See Mandu Making, page 238.

Serve with Soy Vinegar Dipping Sauce (page 239).

KIMCHI SUBSTITUTE:
If you don't have kimchi on hand, use ½ cup of shredded napa cabbage tossed with ½ teaspoon of Nama Shoyu or Bragg Liquid Aminos, a pinch of cayenne (to taste), 1 teaspoon of minced garlic, and 1 teaspoon of grated ginger. Set aside to marinate and soften for at least 5 minutes before using. Be sure to squeeze out all excess liquid before using.

MAKES ½ CUP

A sauce to serve with your
mandu
, made with salty Nama Shoyu and tart vinegar, sesame, and fresh green onion. I like to use toasted sesame oil for a more authentic Korean flavor, but raw works, too. If you have a gluten allergy, substitute Bragg Amino Acid for the Nama Shoyu.

¼ cup Nama Shoyu
2 tablespoons apple cider vinegar
1 tablespoon agave syrup
2 tablespoons toasted sesame oil
1 teaspoon sesame seeds, raw or toasted
1 tablespoon chopped green onion

In a mixing bowl, mix together the Nama Shoyu, vinegar, agave syrup, and sesame oil. Add the sesame seeds and green onions and serve with your
mandu
.

 

Will keep for 3 days in the fridge. Without the green onions, the sauce will keep for 1 week in the fridge.

MAKES 4 SERVINGS

The easiest way I've found to make ravioli is to slice a beet of any color as thinly as possible. Then, use two slices to sandwich your favorite cheeze.

Chioggia beets, called the “Bull's-Eye Beet,” have bright fuchsia and white rings that look impressive when sliced. You can also use turnip or zucchini if beets are not available.