Living Rawesome Day #287 Black Sesame and White Coconut Dumplings with Creamy Miso Sauce pg. 60 entertaining in the raw
May 6, 2010
I really didn’t even want to write this blog. I am so upset about this meal. I went to wrap the coconut wrappers around the filling, and they all tore!!! The black wrappers were a bit different in texture but I figured they would work. Well, I tried several of them and had NO LUCK!!
I am guessing that it’s because of the sesame seeds in the wrappers. I should’ve bought black sesame tahini online. So for those of you making these, I suggest getting the tahini and NOT making your own, or else they could look like this….
They all tore and I just got frustrated. The white ones were even ruined because I put the black on the outside and the filling on them and they all just tore when I tried to take off the filling. OH what a disaster:(
Well, all the recipes I do don’t turn out perfect, but I was hoping this one would work. At least I have the filling and miso sauce to eat.
Filling Ingredients
cashews
sesame oil
salt
nama shoyu (I used Liquid Aminos)
scallions
fresh ginger
Cashews were placed in a food processor and then placed in a bowl with other ingredients.
Miso Sauce Ingredients
cashews
tahini
white miso
nama shoyu
dulse
raw agave
ginger juice
All ingredients were blended in a Vita-mix.
*This was a bit too salty for me. I like less salt. I rarely ever add salt to my food, unless I am making a recipe that calls for it. The mixture of miso, dulse and bragg’s liquid aminos is too salty! I think that if I made it again, I would leave out dulse and use less bragg’s. But I love the ginger and tahini mixture!
I will attempt to make this recipe again. ONLY IF I HAVE black sesame tahini!
Better luck next time:)
“The essence of being human is that one does not seek perfection.”~George Orwell