sharing raw, vegan recipes and advice
The lemon makes the dish pop wonderful flavors in your mouth. Very, very delicious!
MISO BROTH
1 tablespoon yellow miso
½ carrot, shredded
1 cup warm water
¼ cup diced scallions
1 dried seaweed, broke into tiny pieces
½ lemon
DAIKON DUMPLING
½ daikon radish, cleaned
sea salt
ASIAN MUSHROOM FILLING
4 cup mushrooms, finely chopped
½ cup rice wine vinegar, (not a raw ingredient)
¼ cup agave nectar
¼ cup Nama Shoyu
2 tablespoon extra-virgin olive oil
Miso Broth
Put miso, scallions, carrot and seaweed in a bowl with the warm water. Stir to dissolve the miso. Set aside.
Daikon Dumpling
Use a mandolin to slice daikon in paper thin rounds (1/8-inch or less). Sprinkle rounds with sea salt and let set for an hour to soften. Under running water, rinse thoroughly to remove salt.
Asian Mushroom Filling
Put ingredients in quart bag and shake until coated well.
Assemble
Add one teaspoon of the Asian to the center of rinsed daikon round. Fold over and pinch the ends to close.
Place dumpling into a small bowl, add 1/2 cup of miso broth. Squeeze lemon on top. Serve immediately.
I miss dumplings eversince I went raw... Thank you for this beautiful recipe.
I couldn't get the daikons to fold in half without breaking after I soaked them... What did I do wrong?
looks great, how many people would you say this recipe serves?
Delicious! Really very wonderful! I also ended up adding a bit of some leftover Cheese with Spring Onions (http://goneraw.com/recipes/1619-Cheese-with-Spring-Onions) help the daikon wrapper stick together. This was much quicker to make than it looked, too.
Thanks guy!
dinner tomarrow!!! and maybe all week!!! wow!
mmmm... thats all im sayin about this one :)
Awesome idea!
This is really quite lovely - I am looking forward to making this! justbeautiful: The favorites list automatically shows the top-rated recipes, so surely this one will make it there soon enough!
WOWZEE this shoudl be put in the favorite recipes list
that looks SOOOOOOOOOOOOOOO good! Thx!