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until very smooth. Spread mixture in a thin even layer over a Teflex sheet and dehydrate 3 hours. Trim edges and cut into 9 squares. Store in plastic wrap in the refrigerator until ready to use. Remove wrappers from refrigerator and allow to come to room temperature prior to use.

Tofu with Cashews Filling Process all ingredients in a food processor until chunky consistency is achieved.

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

Assembly Toss the spinach with the sesame oil, sesame seeds, ginger, salt, and chili powder. Allow to marinate 1 hour; or spread on a Teflex sheet, cover with plastic wrap, and place in dehydrator at 118 degrees F for 10–15 minutes.

In a bowl, mix cashews, carrot, scallions, and celery. Lay out coconut wrappers on workspace and place a small amount of marinated spinach on top of each. Top with 1 tablespoon of the cashew mixture. Pull up edges around filling to form a half-circle dumpling. Serve with sauce.

Shiitake with Bamboo Shoots Filling Toss the mushrooms with sesame oil and dehydrate for 2 hours. Combine with remaining ingredients in a food processor just until combined.

Mustard Sauce Blend all ingredients well in a Vita-Mix.

Bok Choy with Lotus Root Filling Combine all ingredients and dehydrate 1 hour. Finely chop by hand.

Ginger Dressing Blend all ingredients well in a Vita-Mix.

Final Assembly Place a pool of each of the three sauces on plates. Top with their respective jiaozi. Garnish with chives. Serves 4–6

Cold Spicy Long-Life Noodles with Ginger Sauce

Chinese noodles symbolize a long life and good health, and therefore should be served very long. Peanuts are actually very rarely available raw, but we were able to find raw peanuts from our friends at rawfood.com that are now available and are excellent in dishes requiring an interesting textural note.

Noodles

2 large jicama, cut into long noodles with a spiralizer

1/2 cup roughly chopped wild raw peanuts

1/4 cup sliced scallions (cut into thin 1-inch slices)

1/2 cup mung bean sprouts

1 cup roughly chopped bok choy

Sauce

1/4 cup sesame oil

1/4 cup soy sauce

1/4 cup fresh lemon juice

1/4 cup tahini

2 tablespoons raw agave

2 tablespoons minced ginger

Noodles Mix all ingredients by hand.

Sauce Blend all ingredients well in a Vita-Mix.

Assembly Toss the noodles with the sauce several times until well coated and serve. Serves 4

Vietnamese Pho Broth with Tofu

Pho is the national soup of Vietnam, where it is universally loved. It is also very popular in the United States. There are many theories about its creation—it was invented in the early part of the twentieth century and was influenced by both French and Chinese traditions. Some even claim that its name came from feu, derived from the French word for fire, as in pot-au-feu, which the French colonialists introduced in Vietnam.

Broth

1/2 cup nama shoyu

2 tablespoons lemongrass juice

1/4 cup fresh lime juice

1/2 cup olive oil

2 cups celery juice

1/2 cup carrot juice

1/2 cup apple juice

Black pepper

1 teaspoon red pepper flakes

1/2 cup raw agave

1 tablespoon diced red onion

1/2 teaspoon star anise

1 chipotle chile, soaked

1 tablespoon miso

2 tablespoons chopped dulse

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 teaspoon sea salt

Assembly

1/2 cup very fine, long zucchini noodles

1/2 cup very thin coconut noodles

1/4 cup mung bean sprouts

2 tablespoons thinly sliced scallions (sliced on a diagonal)

1/4 cup very thinly sliced red bell pepper

1/4 cup chopped cashews

1 tablespoon black sesame seeds

1/4 cup cilantro leaves

Broth Blend all ingredients except dulse in a Vita-Mix, then place in a large container. Add dulse and dehydrate 6–8 hours; strain.

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 a lined pan (tofu should be about 1-1/2 inches thick) and cover with