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Tricolor Sesame-Cashew Dumplings and Sweet Chile–Lime Sauce

These beautiful dumplings appear like flowers on a large tray. They were originally an idea put together for a large party I catered in the summer for seven hundred people. The only problem with these dumplings is that they will disappear before a server can get more than five feet past the kitchen—guests devour them by the handful!

Wrappers

3 cups chopped coconut meat, divided

1/2 teaspoon sea salt, divided

1/4 cup each beet, carrot, and spinach juice

Filling

4 cups cashews, soaked 1–2 hours

1/4 cup nama shoyu

1/4 cup sesame oil

1/4 cup raw tahini

1 tablespoon lime juice

2 tablespoons chopped fresh ginger

Sauce

1/2 cup nama shoyu

2 tablespoons raw agave

2 tablespoons fresh lime juice

1 tablespoon sesame oil

Pinch dried chile flakes

Assembly

3 cups torn spinach

1-1/2 teaspoons sesame oil

3/4 teaspoon finely diced fresh ginger

Pinch sea salt

1/4 teaspoon chili powder

1/2 teaspoon sesame seeds

2 cups Sesame-Cashew Filling (see left)

1 cup finely diced carrot

1/2 cup finely diced scallions

1 cup finely diced celery

Chives

Wrappers Blend 1 cup coconut meat, a pinch salt, and beet juice in a Vita-Mix until very smooth. Spread mixture in a thin even layer over a Teflex sheet and dehydrate 3 hours. Repeat process separately with carrot and spinach juices. Trim edges and cut into 9 squares. Store in plastic wrap in the refrigerator until ready to use. Remove wrappers from refrigerator and allow them to come to room temperature prior to use.

Filling Process all ingredients in a food processor to a chunky consistency.

Sauce Combine all ingredients in a medium-size bowl and whisk until well combined.

Assembly Toss the spinach with the sesame oil, ginger, salt, chili powder, and sesame seeds. Allow to marinate 1 hour; or spread on Teflex sheet, cover with plastic wrap, and place in a dehydrator at 118 degrees F for 10–15 minutes. In a bowl, mix filling, carrot, scallions, and celery. Lay out dumpling wrappers on a workspace and place a small amount of spinach on each. Top with 1 tablespoon filling mixture. Pull up edges around filling to form a beggar’s purse and tie with a half chive. Serve with sauce. Yields 24

Empadinhas de Queijo: “Cheese” Empanadas

These are addictively tasty and surprisingly cheeselike. Although these are more like tartlets, their character is derived from empanadas. Try eating only one—and good luck with that!

Shells

2 cups pine nuts, soaked 1–2 hours

2 tablespoons nutritional yeast

1/2 teaspoon salt

1/2 cup water

Filling

1/2 cup coconut meat

2/3 cup cashews, soaked 1–2 hours

1/3 cup Irish moss

1/4 cup water

1 teaspoon sea salt

1 teaspoon nutritional yeast

1 tablespoon fresh lemon juice

1 tablespoon yellow pepper powder, optional

1/2 teaspoon dried oregano

Shells Pulse nuts in a food processor to break up. Add yeast, salt, and water; blend until smooth. Spread in small plastic-lined tart shells; dehydrate 24 hours.

Filling Blend all ingredients except dried oregano in a Vita-Mix until completely smooth. Pulse in dried oregano. Pour into tart crusts. Serves 4–6

Sushi and Nigiri: Inside-Out Elephant Roll with Chipotle Mayo, Banana-Banana with Umeboshi Wasabi Sauce, and Pickled Lotus Nigiri

Like dumplings, everyone seems to love sushi these days, even when the “rice” is made with jicama and the “mayo” is made from young coconut meat. I have taken liberty with the Japanese cuisine, infusing influences of Thailand and even Latin America. These variations on their own are ample as a quick cocktail starter before a dinner party.

Sushi “Rice”

6 cups peeled and roughly chopped jicama

1/2 cup pine nuts

2 teaspoons sea salt

3 tablespoons rice wine vinegar

3 tablespoons raw agave

“Mayo”

1/4 cup macadamia nuts, soaked 1–2 hours

1/2 small, dried chipotle chile, soaked 1–2 hours

1/4 cup soaking water from chipotle chile

1/4 cup cold-pressed extra-virgin olive oil

Sea salt