Like yesterday, today included a lot of prep work for dishes later this week, but we did complete one particularly gorgeous project! First, though, we took our garlic bread out of the dehydrator.
It smelled heavenly. We cut our loaves into semi-thin slices.
The sliced bread, as well as our depanned tart shells, went back into the dehydrator to dry further.
I can’t wait to fill these savory mini tarts!
Our coconut wrapper sheets were also done dehydrating.
Remember last week’s kimchee? Now fully fermented, we included it in a crunchy-creamy-salty cashew-tahini-tamari filling.
Cutting the wrappers into perfect squares was essential.
Once all were filled and folded up, some sesame-ginger foam completed the dish.
I present to you: raw kimchee-cashew dumplings!
I made some coconut wrapper confetti to create a little party on my plate. These were so impressive-looking, I could hardly believe I’d made them.
They’re also yet another example of a dish I thought I wouldn’t be crazy about (I’d flipped right past similar recipes in Everyday Raw and Entertaining in the Raw numerous times before), but ended up adoring. I even loved my spicy kimchee in this filling.
Everyone else’s dumplings were beautiful as well, so much so that we took our first-ever group pic. Our class rocks!