Raw Food Wednesday 2/13
The pierogi are a work-in-progress, but still turned out very well. I want to play around with the cabbage/nut/flax ratio a little bit before posting numbers.
The "dough" is soaked sunflower, macadamia, napa cabbage (the inner white parts), dill seeds (from our garden), olive oil, sea salt, pepper and ground flax seed. Processed in the vita-mix with about a 1/2 cup of water, it was put in the dehydrator for about 3 1/2 hours at 105F, flipped and assembled with the filling inside, and dehydrated for another 2 hours.
There were two fillings -- a lightly dehydrated combo of napa cabbage, shiitake mushroom, shallot, dill seed, olive oil, nama shoyu and pepper, as well as a straight cashew cheese version.
The batteries ran out while trying to get a shot of the borscht, just pretend it looked a lot like this one ;)