Sweet potato crepe wrappers
This is a slightly sweet, slightly spiced wrapper that would work equally well for a blintz (with nut cheese, raisins, dates, and fruit) or a spring roll stuffed with savory veggies for dinner as in the photo. Each wrapper here has a different combo of kelp noodles, avocado, king trumpet mushroom, spiralized carrots, thinly sliced red cabbage, thinly sliced fennel, cilantro, and yellow tomato. Three wraps per person should make a satisfying dinner. On this plate is two large wraps, one appetizer-size wrap, and an appetizer-sized wrap I cut in half. I had to secure them with toothpicks because I overstuffed them!
½ cup ground flax meal
½ cup water
1 ½ cups sweet potatoes, peeled and diced small
½ cup orange juice
½ tsp cardamom
½ tsp coriander
1 tsp ground white pepper
1 tablespoon agave syrup (or maple syrup)
1 tablespoon olive oil
1 tablespoon nama shoyu
Add flax seed and water to the blender and let it sit about 15 minutes while you prep the rest of the ingredients. Then add everything else and puree. Spread into rounds about six to eight inches across on a teflex/paraflex sheet (smaller circles for appetizers, larger circles for entrees). Dehydrate for two hours at 105.
Invert dehydrator tray over mesh sheet and carefully, oh so slowly, probably with the help of a spatula, peel off the sheet. Dehydrate another 30 minutes or so – you want them to be soft and pliable. If they end up too stiff, mist with water from a spray bottle and cover with a dishtowel for a few minutes before stuffing them.