For the wrappers
Make 2 batches of this wrapper recipe for 8 pillows.
5c peeled courgette (zucchini)
3T olive oil
2t Lime juice
1t ground coriander
1/4c flax meal*
â€¢Blend all ingredients in a high-speed blender until smooth.
â€¢Add flax meal and blend again until smooth.
â€¢Pour mixture onto a dehydrator sheet and spread evenly into a square. you can choose the size, but for the ones in the photo the mixture was spread 26cm x 26cm square.
â€¢Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.
â€¢Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides are dry to the touch but still pliable.
* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.
For the filling
5c white cabbage, shredded
6 spring onions (scallions)
2t ground coriander
1/4c cold pressed sesame oil
1T toasted sesame oil (optional)
2T tamari or nama shoyu
2t lime juice
2 cloves garlic, crushed/minced
2 red Thai chilies, deseeded and minced
3T tamarind paste* (optional)
1c fresh coriander, roughly chopped
* Soak 200g tamarind in 1/c water and break up with your hands. Strain the mixture through a sieve and youâ€™re left with tamarind paste. It should be roughly the consistency of watery yoghurt.
â€¢Combine all ingredients thoroughly in a bowl.
â€¢Cut each of the wrapper squares from the dehydrator trays, which should still be pliable, into 4 equal squares.
â€¢Start with one of those smaller squares in front of you so that one corner is close to you.
â€¢Place a good amount of the filling mixture into the centre of the square.
â€¢Fold up the corner that is closet to you into the centre, then fold up the left and right corners so that you form an envelope.
â€¢You will need to wet the edges as you go along so they stick in place.
â€¢Fold down the final corner, as if you were closing an envelope and use water to stick it down (you will find that youâ€™ll get better at this the more you do).
â€¢Place on a dehydrator mesh tray.
â€¢When all 8 are done, return to the dehydrator for a further 1 to 2 hours at 105 degrees F. Serve with dipping sauce.
â€¢Dehydrate any left-over cabbage mix until crispy; it makes a great addition to any salad.
For the dipping sauce
1 cucumber, peeled
1 mango, skin & stone removed
1t lime juice
1 spring onion, finely chopped
1 small handful fresh coriander
â€¢Blend all ingredients, except spring onions, until smooth.
â€¢Add most of the spring onion and all the coriander and pulse in.
â€¢Pour sauce into a small bowl and top with remaining spring onion.
Linnylooloo's ThoughtsBy linnylooloo
From therawchefblog.com! I wanted to save it and thought I might as well make it public and share. :)
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