Living Rawesome Day #192 Wrappers and Tofu pg. 230 entertaining in the raw
February 2, 2010
I made the wrappers and tofu today. We will not be able to eat it tonight, because it is too late. Tomorrow, I am planning on making the vegetable filling. It has been a very busy day, but I wanted to get these 2 recipes done. I really am living to try this beautiful meal. I am hoping I can make it as picture perfect as the book.
Wrappers Ingredients
2 cups flax meal
2 cups chopped yellow squash
1 cup coconut meat
2 T fresh lemon juice
4 cups water
1/4 cup agave
1 t sea salt
1 t ground coriander
1 t ground cumin
2 scallions, thinly sliced diagonally
Blend all ingredients except scallions in a Vita-mix until smooth; stir in scallions. Spread thinly into 6-7 inch rounds on dehydrator Tefelx sheets. Dehydrate for 5-6 hours until dry but pliable.
Tofu Ingredients
1 cup cashews
1/2 cup fresh young Thai coconut meat
1/2 cup raw carageenan
1/4 cup water
1/4 t sea salt
1 1/2 t ancho chile powder
1/4 t cayenne
1/4 cup cilantro
Line bottom and sides of a small pan or square container with plastic wrap. Blend all ingredients except cilantro in Vita-mix until completely smooth; stir in cilantro Pour into lined pan (tofu should be about 1 1/2 inches thick), cover with plastic wrap. Refrigerate about 2 hours,transfer onto a cutting board and cut into 2 inch pieces.
We all love Asian food, so I am guessing this will be one of our favorites.
Spring rolls, so named because they are typically eaten during Chinese festivals in the spring, are normally filled with crispy vegetables and sometimes cabbage or mushrooms. They are not always vegetartian, but quite often are-Matthew Kenney