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Wrappers can be used to make crepes when filled with kream, fruit, and sauce; as the “tortilla” to make a burrito or wrap; and to make Korean pockets called mandu, filled with marinated vegetables. Wrappers even make fettuccine noodles when sliced into long strips.

If you don’t have a dehydrator, spread the batter onto a cookie sheet. Place the cookie sheet in a 140°F oven, with the oven door open about an inch or two. Dry for 3 to 5 hours, or until leathery but still pliable. This is hardly an eco-friendly way to dry, but hopefully the results will inspire you to invest in a dehydrator.

TOMATO WRAPPER

MAKES 4 WRAPPERS

A delicious red wrapper that has a fruit leather texture, but thinner and less sticky. Great to use to make vegetable hors d’oeuvre “pockets,” wraps, and rolls.

Make sure not to put in more than a tablespoon of agave syrup, or your wrapper will never dry solid but will stay sticky, because agave doesn’t dehydrate fully.

3½ cups seeded and chopped ripe tomato

1 tablespoon agave syrup

Place the tomato and agave in a high-speed blender and puree until smooth. The mixture will be a liquid. Carefully and evenly spread the mixture onto one lined 14-inch-square Excalibur Dehydrator tray. Dehydrate for 4 to 6 hours at 104°F, until completely dried. No need to flip the wrapper; just peel away the liner and use.

TAHINI ZUCCHINI ROLLS

MAKES 4 SERVINGS

Julienned zucchini strips are tossed in a creamy, delicious Lemon-Tahini Dressing and then rolled inside a wrapper made of either tomato or apple with fresh basil for bright flavor and color.

1 recipe Tomato Wrapper (page 173) or Apple Crepes (page 69)

1 cup julienned zucchini

1 recipe Lemon-Tahini Dressing (page 155), made with half the

amount of water

¼ cup fresh basil leaves

Cut the wrapper into four strips. Cut each strip in half so each strip is about 3½ by 7 inches. Set aside.

Toss the zucchini with the thick Lemon-Tahini Dressing. Set aside.

To make your rolls, place a wrapper on a flat surface, such as a cutting board, positioned so it is taller than wide. Place a couple of basil leaves near the bottom of your wrapper (the side nearest you), and then arrange about 2 tablespoons of zucchini horizontally on top of the basil. The leaves will help keep your wrappers from becoming moist from the wet filling. Roll upward to enclose the filling. Repeat to make a total of eight rolls.

Serve immediately.

WET BURRITO

MAKES 4 SERVINGS

This burrito is made using a crunchy cabbage leaf, which is shaped like a bowl to hold all the fillings. An iceberg lettuce leaf will work well, too. For a softer shell that will soak up some of the Red Enchilada Sauce, replace the cabbage with one recipe of Tomato Wrapper (page 173) or Apple Crepes (page 69).

4 large green or red cabbage leaves

1 recipe of your favorite Basic Cheeze (page 103)

1 recipe Pico de Gallo (page 85)

1 recipe Taco Nut Meat (page 146)

1 recipe Red Enchilada Sauce (page 84)

Place one cabbage leaf on each of four serving dishes. Fill with Basic Cheeze, and top with Pico de Gallo and Taco Nut Meat.

To serve, drizzle with a generous amount of Red Enchilada Sauce. Enjoy.

Will keep for 1 day in the fridge.

CHEEZE ENCHILADA WITH RANCHERO AND MOLE SAUCE

MAKES 4 SERVINGS

Enchiladas are traditionally made with corn tortillas that are rolled up with cheese inside, then topped with a red sauce and more cheese. In my recipe, a savory cheeze is wrapped inside a Tomato Wrapper or Apple Crepe, and topped with Red Enchilada Sauce and delicious, spicy Chocolate Mole Sauce.

2 recipes Tomato Wrapper (page 173) or Apple Crepes (page 69)

2 recipes Coconut Kefir Cheeze (page 106) or your favorite Basic Cheeze

(page 103)

1 recipe Red Enchilada Sauce (page 84)

1 recipe Chocolate Mole Sauce (page 177)

2 cups shredded iceberg lettuce

Take one wrapper and cover half of it with about 1/3 cup of cheeze. Then roll up and place the enchilada in a casserole pan. Continue until all