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By Root 200 0

served them with. In the time I worked there, I often tried preparing gnocchi at home, but they were never the same. It takes a very light touch and a lot of practice to make a proper gnocchi, and the creation of this dish certainly held up to the challenge I expected.

Gnocchi

2 cups chopped jicama, processed in food processor and strained

1 cup cashews, soaked 1–2 hours

3/4 teaspoon sea salt

1/2 teaspoon nutritional yeast

1/3 cup fresh lemon juice

Black pepper

1/4 cup cashew flour

1/2 cup chopped arugula

Sauce

1 cup cashews, soaked 1–2 hours

1 cup diced red bell pepper, dehydrated 12 hours

1/4 cup coconut meat

1/4 fresh red bell pepper, chopped

1/2 cup olive oil

2 teaspoons salt

Black pepper

2 teaspoons fresh lemon juice

1 pinch cayenne pepper

Asparagus

1/2 bunch asparagus

Olive oil

Salt

Black pepper

“Parmesan”

Gnocchi Mix first 6 ingredients in a large bowl. Blend in batches in a Vita-Mix until very smooth. Place mixture in large bowl and stir in cashew flour and arugula by hand. Shape into gnocchi and gently roll on dehydrator screens to create gnocchi pattern. Place in dehydrator for 2–3 hours or until crust forms around outside. Serve immediately or warm in dehydrator until ready to serve.

Sauce Blend all ingredients in Vita-Mix until smooth. Warm in dehydrator until ready to serve.

Asparagus Cut the asparagus on a bias into 1-1/2-inch lengths. Toss with olive oil, salt, and pepper. Dehydrate on Teflex sheets for 30–40 minutes.

Assembly Coat the bottom of the plate with sauce. Place gnocchi on sauce, and garnish with asparagus and “Parmesan.” Serves 4–6

Orange-Pineapple Flan and Lime Syrup

This Caribbean-influenced dish brings together the classic flavor combination of two sweet ingredients, orange and pineapple, which are offset by the tangy lime syrup. Any citrus and tropical fruit combinations would work well as a substitute in this dish. For example, grapefruit and mango would be a very good choice.

Flan

1-1/2 cups coconut meat

1-1/4 cups chopped pineapple

1/3 cup orange juice

1/2 cup raw agave

2/3 cup coconut oil

Salt

Syrup

1 cup raw agave

1/4 cup plus 2 tablespoons fresh lime juice

1 teaspoon lime zest

1/4 teaspoon vanilla extract

Flan Blend all ingredients in a Vita-Mix until smooth. Pour into plastic-lined ramekins. Refrigerate overnight or freeze 1–2 hours prior to serving. When ready to serve, use an offset spatula to carefully remove flan onto a serving plate.

Syrup Whisk all ingredients until well combined.

Assembly Spoon lime syrup over and around flan and serve. Serves 4–6

Salpicao Salad with Pineapple Carpaccio and “Fried” Jicama

I will readily admit that I was a skeptic when I heard about a staff member’s goal of preparing this dish—it sounds quite delicious, but I was curious about the “fried” jicama and the flavor combinations. It worked quite well and goes well beyond a typical salad preparation in terms of its color and variety of tastes and textures. It is a dish that I imagine enjoying with a cool glass of white wine on a South American beach.

Dressing

1-1/2 cups cashews, soaked 1–2 hours

3/4 cup olive oil

1/4 cup coconut meat

1/4 cup water

1 teaspoon salt

1/2 teaspoon cumin

2 teaspoons fresh lemon juice

2 tablespoons raw agave

Vegetables

2 cups thinly sliced shiitake mushrooms

Olive oil

Salt and pepper

2 tablespoons fresh lime juice

3/4 cup green olives, pitted and chopped

1 cup corn

4 cups julienned carrots

3/4 cup raisins, soaked 20 minutes

1/4 cup thinly chopped parsley

Jicama

4 cups julienned jicama

Olive oil

1/2 teaspoon salt

1 tablespoon nutritional yeast

1/3 cup flax meal

Garnish

12 pineapple slices (1/8 inch thick)

Parsley sprigs

Dressing Blend all ingredients in a Vita-Mix until smooth.

Vegetables Toss shiitake mushrooms with olive oil, salt, and pepper. Dehydrate on Teflex sheets for 30 minutes. Combine with lime juice and let it sit for 10 minutes. Mix with remaining ingredients.

Jicama Squeeze jicama of liquid. Toss with olive oil and mix with remaining ingredients. Place