Ravioli wrappers after dehydrating
The wrappers are thin and pliable. We cut the wrappers into squares.
Ravioli wrappers cut into squares
Next, we made the kimchee filling. This comprised of cashews, nama shoyu, sesame oil, tahini, agave and pre-made kimchee.
Kimchee filling
The filling was then placed onto the wrapper and the moisture from the filling enabled the wrapper to stick when folded.
Step-by-step folding kimchee dumplings
Lastly, the sesame ginger foam was prepared using ginger juice, sesame oil, agave and lecithin. This mixture was whipped with a stick blender and only the foam was used as condiment.
Kimchee dumplings with sesame ginger foam
After a filling snack, we then started on Tacos with refried beans, guacamole and sour cream. For the tortillas we processed zucchini, red capsicum, flax meal, lime juice, chilli powder, garlic, salt and cumin. This mixture was spread out on paraflex sheets and placed in the dehydrator.
Tortillas ready to be dehydrated
Next, the spicy "beans" were mixed. This mixture included sunflower seeds, sun-dried tomatoes, dark miso, cumin, chilli powder, coriander, olive oil, dates, garlic powder, spring onions and fresh coriander.
Spicy "beans" mix
After processing, the spicy "bean" mix was placed on paraflex sheets and placed in the dehydrator.
Spicy "beans" ready for dehydrating
We will continue this recipe tomorrow ....
No comments:
Post a Comment