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Zaru Somen with Sweet Dashi

Serves 2

Sweet Dashi

1 cup water

1 cup Nama Shoyu, or less for a less salty taste

2 tablespoons dried dulse

1 tablespoon dried wakame

1/4 cup brown rice vinegar

2 tablespoons raw agave nectar

1 tablespoon lime juice

To make the Sweet Dashi: In a blender, blend water, Nama Shoyu, dulse, and wakame until smooth. Strain through a fine mesh sieve into a medium-size bowl and whisk in remaining ingredients. Store in refrigerator until ready to serve. (Note that this will make more than 2 servings, but it’s good to have for more dishes later.)

Somen

3/4 cup young Thai coconut meat

To make the Somen: To open a young Thai coconut, lay it on its side, securing it so it won’t roll. Hold a cleaver high over the coconut and bring it down sharply near the top (pointed side) of the coconut, cutting through the shell. Drain the coconut water and reserve for later use. Finish cutting off the top to get to the meat.

Use the back of a spoon to pry the meat from the sides of the coconut and trim any shell residue with a paring knife. Lay the pieces of coconut flat on a cutting board and slice strips to make the noodles. Slice coconut meat into very thin, uniform “noodles.”

NOTE: Coconut meat will range from very soft and thin to thicker and firmer. Only the firmer meat will make good noodles, so it’s good to get some extra coconuts; but you can save the softer meat for other uses, and it will keep well in the freezer. One young coconut will yield from 1/2 to 3/4 cup coconut meat.

Garnish

1/4 teaspoon black sesame seeds

1/4 teaspoon Sachimi chile spice, or other chile spice

1 tablespoon finely sliced scallions

How to Plate: When ready to serve, pour 1/4 cup Sweet Dashi in the bottom of two small serving bowls. Place equal amounts of Somen in each serving bowl with Sweet Dashi. Top each with a sprinkle of sesame seeds, Sachimi, and scallions. Serve immediately.

Sushi and Nigiri

Serves 2

Sushi “Rice”

4 cups jicama, peeled and roughly chopped

2 teaspoons sea salt

2 tablespoons rice wine vinegar

1-1/2 tablespoons raw agave nectar

To make the Sushi “Rice”: Process jicama in a food processor until rice-like consistency is achieved; do not overprocess. Dry mixture between paper towels or strain through a cheesecloth to remove excess moisture.

In a medium bowl, whisk together the salt, vinegar, and nectar. Add jicama rice and toss until well-combined. Sprinkle mixture over a dehydrator screen and dehydrate 1 to 2 hours to remove excess moisture.

Chipotle Mayonnaise

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

1/2 small dried chipotle chili, soaked 1 to 2 hours

2 tablespoons soaking water from chipotle chile, more if needed

1/4 cup cold-pressed extra virgin olive oil

Sea salt to taste

To make the Chipotle Mayonnaise: Blend all ingredients in a high-speed blender until very smooth. Store in the refrigerator until ready to use.

Elephant Roll

1/2 portobello mushroom, stemmed and sliced about 1/2 inch thick

1-1/2 teaspoons Nama Shoyu

1 tablespoon cold-pressed sesame oil

1 sheet untoasted nori

1/2 cup Sushi “Rice” (recipe above)

2 tablespoons Chipotle Mayonnaise (recipe above)

1/4 cup torn baby spinach

1/4 red bell pepper, sliced into strips

1 whole scallion

To make the Elephant Roll: In a medium bowl, toss the mushroom slices with Nama Shoyu and sesame oil. Spread marinated slices on dehydrator screens and dehydrate 40 minutes, or place in a warm area for 1 to 2 hours, or until soft.

Lay the nori sheet, shiny-side down, on a bamboo mat. Spread Sushi “Rice” over three-fourths of the nori, leaving about 2 inches at the top end of the nori sheet uncovered.

In the middle of the rice, horizontally spread the Chipotle Mayonnaise, top with torn spinach, bell pepper slices, whole scallion, and marinated mushrooms. Roll sushi tightly and wet end of nori to ensure it holds securely.

Transfer to a cutting board; cut off the ends with a very sharp or serrated knife,