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sunset magazine came yesterday so this morning with my raw breaky i sat down and perused it here was a neat set of recipes suprizingly simple to raw up…nice light dindin and not to labor intensive…disclaimer: the wasabi and three green dimsum are not raw! they where floating around my freezer and in case hubby didnt care for the raw ones…well you know! GRIN
1 large daikon radish, halved and shaved
1 large long thin cucumber, cut into one inch rounds and cored
½ package of sea tangle brand sea vegitable, rinsed then chopped in chopper
½ cup
green peas, chopped in chopper
1 1/2 inch long peice of ginger
1 small section of garlic
apple cider vinegar to taste
1½ cup mixed mushrooms like
shitake and crimini or oyster, blended
2 green onions, minced with green part
½ cup cauliflour, chopped in chopper
½ cup pine nuts, as
above
1 small carrot, as above
¼ hot red pepper, as above
1 teaspoon chia ground and soaked
season to taste with namashoyu or
salt
dipping sauses your choice
there are three fillings and 5 different ways to serve some i ate before the pic and have ideas for many more so ill stick to whats in pic
filling one: sea vegetable and peas( can use edemame if you arent opposed to nonraw) process, sea vegitable(or kelp noodle) with small clove garlic and small peice of ginger, splash of apple cider vinegar. it should be a fine chop
filling 2:blend mushrooms(i used a mix of shitake and crimini its what was in the fridge)small peice of ginger and green onions and salt to taste a little oil helps make it creamy.
filling 3: process pine nuts, cauliflour, small carrot, hot red pepper and small peice of garlic then mix with some minced green onion, soaked ground chia and a splash of namashoyu
filling 3a: cucumber and mung bean sprouts with a tiny bit of avo so they will stick to the diakon wrapper!
YOU ARE READY TO FILL THE DIM SUM
Wrapper 1: shave diacon radish as thin as possible (i use my carrot pealer after i halve the radish) salt lightly and let them release their liquid before using them..i pat them dry before filling
wrapper 2: no pic i ate them;) slice and core sections of a thin cucumber( leave on the skin) or zuccini i made them about an inch tall then stuff them with any of the above fillings…these where my fav thats why there are none to share! oh well…;)
dipping sauses i used are nama shoyu with agave and acv and some juice ginger, garlic and hot pepper blended in olive oil and wasabi, can use miso broth as well
