- 4 cups young coconut meat, chopped
- ½ teaspoon sea salt
- ¼ cup carrot, beet, or spinach juice
- 4 cups cashews, soaked 1–2 hours
- 6 tablespoons nama shoyu
- 6 tablespoons sesame oil
- ¼ cup raw tahini
- 2 tablespoons finely chopped fresh ginger
- 1 quart carrots, finely diced in food processor
- 1 quart celery, finely diced in food processor
- ½ cup minced scallions
- Sea salt and pepper to taste
- 4 cups spinach, torn by hand
- 2 tablespoons sesame oil
- 1 tablespoon finely chopped fresh ginger
- ½ teaspoon sea salt
- 1 teaspoon chili powder
- To Make the Coconut Wrappers:
- Blend coconut meat and salt in Vita-Mix until very smooth. Add vegetable juice to color the wrappers as desired, or divide the mixture into 3 smaller batches and prepare different colors by using different juices.
- Spread mixture in a thin, even layer over a Teflex sheet and dehydrate for 4–5 hours. Trim the outer edges of each sheet by about 1/4–1/2 inch; cut each sheet into 9 even squares. Wrap in plastic and store in refrigerator. Remove wrappers from refrigerator and bring to room temperature prior to use.
- To Make the Cashew Filling:
- Process cashews, nama shoyu, sesame oil, tahini, and ginger in food processor until chunky consistency is achieved. Mix carrots, celery, and scallions with cashew nut meat together in a large bowl and adjust seasoning to taste.
- To Make the Marinated Spinach:
- Toss spinach with the sesame oil, ginger, salt, and chili powder. Let sit 10–15 minutes at room temperature to wilt.
- For Assembly :
- Lay Coconut Wrappers out on a cool workspace. Dab very lightly with water. Place a small amount of Marinated Spinach on each. Top with 1 tablespoon of the Cashew Filling. Pull edges up around filling to form a half-circle dumpling. Serve with Sweet Chili–Lime Sauce .