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2 teaspoons curry powder, or to taste

1 teaspoon sea salt

Raita

1/4 cup coconut water

1/4 cup coconut meat

1 semi-ripe banana

3 tablespoons tamarind paste (from pulp)

1/2 teaspoon ground ginger

1 tablespoon fresh lime juice

Pinch sea salt

Garnish

Curry powder

Fresh mint leaves

“Rice” Pulse all ingredients in a food processor until ricelike consistency is achieved.

Coconut Sauce Blend all ingredients in a Vita-Mix until smooth.

Vegetables Toss each vegetable separately with olive oil and season with salt and pepper. Dehydrate the sweet peas for 30 minutes, tomatoes for 1 hour, and shiitake and asparagus for 90 minutes.

Curry Sauce Blend all ingredients in a Vita-Mix until smooth.

Raita Blend coconut water and meat together. Chop banana into small dice and toss with tamarind paste. Add remaining ingredients together and mix gently.

Assembly Combine vegetables with 2/3 of the curry sauce. Combine rice with coconut sauce. In a ring mold, form rice in center of plate. Top with raita. Arrange vegetables around rice and garnish with additional sauce, curry powder, and mint leaves. Serves 4–6

White Raisin Shiitake Dosas, Cilantro Cream, and Ginger-Tomato Chutney

The first time I had a dosa, at Hampton Chutney in Soho, I wondered where they had been all these years. Dosas are so much fun to eat—and full of exotic tastes. I have always wondered why they aren’t more popular. I use this variation whenever I have the opportunity. They are definitely far better when served directly from the dehydrator, still slightly warm, as they tend to be a bit chewy otherwise.

Dosas

1-1/2 cups flax meal

1 cup chopped yellow squash

1/2 cup chopped coconut meat

1 tablespoon fresh lemon juice

2 cups water

2 tablespoons raw agave

1/2 teaspoon salt

1 teaspoon cumin

Filling

1/2 cup golden raisins

1/2 cup warm water

1/4 cup ginger juice

2 cups sliced shiitake mushrooms

1 teaspoon minced ginger

1/4 cup olive oil

Salt and pepper

1/4 cup chopped almonds

Chutney

2 cups sun-dried tomatoes, reconstituted

1/2 shallot, chopped

2 Roma tomatoes, diced

2 tablespoons fresh lemon juice

1/4 cup olive oil

3 tablespoons raw agave

1 tablespoon salt

1 teaspoon chili pepper flakes

1/4 cup ginger juice

Cream

1-1/2 cups cashews, soaked 1–2 hours

1/2 cup coconut meat

1/2 cup water

1/4 cup lemon juice

1/2 teaspoon salt

1/4 cup cilantro

Garnish

1/4 cup chopped almonds

Cilantro leaves

Dosas Blend all ingredients in a Vita-Mix until smooth. Spread thinly into 6- to 7-inch rounds on dehydrator Teflex sheets. Dehydrate 5–6 hours until dry but very pliable.

Filling Soak raisins in the water with ginger juice. Toss shiitake with minced ginger, olive oil, salt, and pepper, and dehydrate 1 hour. Drain raisins and combine with shiitake and almonds.

Chutney Pulse-chop sun-dried tomatoes and shallot in a food processor. Place mixture in bowl with Roma tomatoes. Blend remaining ingredients in Vita-Mix until smooth; add to bowl. Stir until well combined.

Cream Blend all ingredients except cilantro in Vita-Mix until smooth and creamy. Add cilantro and blend for a few moments until cilantro is well incorporated. Serve or store in refrigerator 3–4 days.

Assembly Fill dosas with raisin-shiitake mixture and gently fold closed. Place one dosa on each plate, top with chutney, and drizzle with cream. Garnish with nuts and cilantro. Serves 4–6

Creamy Mango Pudding, Cardamom Kulfi, and Crispy Lime Macaroon

Kulfi is an Indian-style ice cream that is richer and creamier than regular ice cream, due to the lack of air that is whipped into traditional ice cream to make it lighter. The milk, traditionally from buffalo, is reduced by at least 50 percent before being incorporated into the recipe. Of course, in our raw version, we simply made a creamier nut-milk base with similar results.

Pudding

2 cups coconut meat

2 cups chopped mango

1 cup water

1/2 cup raw agave

1 cup cashews, soaked 1–2 hours

1 tablespoon vanilla extract

1 tablespoon salt

2 tablespoons coconut oil

1/2 teaspoon cinnamon