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1/2 cup water

1/4 teaspoon sea salt

Black Tofu

1 cup cashews, soaked 1–2 hours

1/2 cup fresh young Thai coconut meat

1/2 cup raw carrageenan

1/4 cup water

1/4 cup ground black sesame paste

1/4 teaspoon sea salt

Mushrooms

1 cup enoki mushrooms

2 tablespoons sesame oil

1 teaspoon nama shoyu

Pinch sea salt

Salad

1 cup black trumpet mushrooms

1 tablespoon white miso

1 teaspoon minced fresh ginger

1 tablespoon sesame oil

1 tablespoon lemon juice

1 tablespoon raw agave

Asparagus

1 small bunch asparagus

2 tablespoons olive oil

Pinch salt

Broth

1 cup water

1/2 cup nama shoyu

2 tablespoons dried dulse

1 tablespoon wakame

1/4 cup miso paste

White tofu Line the bottom and sides of a small pan or square container with plastic wrap. Drain cashews. Blend all ingredients in a Vita-Mix until completely smooth. Pour into lined pan, then cover with plastic wrap. (Tofu should be about 1-1/2 inches thick.) Refrigerate about 2 hours until firm. When ready to serve, remove tofu from container by lifting plastic wrap out of pan and gently transferring tofu to a cutting board. Cut tofu into 2-inch squares with a butter knife. Repeat this same procedure for black tofu.

Mushrooms Combine all ingredients and allow mushrooms to marinate for at least 1 hour.

Salad Toss mushrooms with remaining ingredients; spread on Teflex sheets and dehydrate 20–30 minutes.

Asparagus Cut white asparagus into 1-inch lengths on a bias and toss just to coat with olive oil and season with salt; dehydrate 45 minutes.

Broth Combine all ingredients. Place in a dehydrator for 90 minutes. Strain and reserve.

Assembly On a large, preferably high-rimmed plate, set two pieces of tofu, one of each color (the plates can alternate which have two of each). Garnish the white tofu with salad; garnish the black tofu with mushrooms. Pour enough broth into each bowl to come up to 1/4 of the tofu’s height and place a few asparagus spears inside the broth. Serves 4

Black Sesame and White Coconut Dumplings with Creamy Miso Sauce

These dumplings are perhaps the most stunning dish I have ever served—they are ultra simple and elegant, like a black-tie affair, but the concept is undeniably charming and sophisticated. Fortunately, they taste even better than they look and have became an instant classic of mine.

Black Sesame Dumplings

2 cups young coconut meat

1/3 cup black sesame tahini

1/4 teaspoon salt

White Coconut Dumplings

2 cups young coconut meat

1/4 teaspoon salt

Filling

4 cups cashews, soaked 1–2 hours

4 tablespoons sesame oil

2 teaspoons salt

4 tablespoons nama shoyu

4 tablespoons minced scallions

4 tablespoons minced fresh ginger

Miso Sauce

1/2 cup cashews, soaked 1–2 hours

1/3 cup tahini

1/4 cup white miso

1/4 cup nama shoyu

1/4 cup packed dulse

1/4 cup raw agave

1/4 cup ginger juice

Garnish

Chives

2 tablespoons chopped scallions

1/4 cup black sesame tahini

Black Sesame Dumplings Blend ingredients in a Vita-Mix until smooth. Spread very thin on dehydrator Teflex sheets and dehydrate 3–4 hours. Remove from Teflex and invert onto a cutting board. Trim edges evenly. Cut into 9 squares. Repeat this same procedure for the white coconut dumplings.

Filling In a food processor, pulse the cashews until coarsely minced. In a separate bowl, combine cashews with remaining ingredients.

Miso Sauce Blend all ingredients in Vita-Mix until smooth.

Assembly To prepare the wrappers, brush one side of the white wrapper with water and lay a black wrapper across it diagonally so that there are 8 points. Brush with water and place 1 tablespoon filling in the center. Pull the outsides together so that the dumplings bunch together like a sack. Tie a chive around each to secure.

On each plate, pour 3 tablespoons sauce in the center and spread gently with a spoon, being careful not to let sauce go to the edges of the plate. Place 2 dumplings on each plate, and drop just a few drops of black sesame tahini on the plate. Yields 16

“Paul Smith” Basil and Young Spinach-Striped Flan with White