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1
To Make the Coconut Wrappers:
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2
Blend coconut meat and salt in Vita-Mix until very smooth.
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3
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.
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4
Spread mixture in a thin, even layer over a Teflex sheet and dehydrate for 45 hours.
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5
Trim the outer edges of each sheet by about 1/41/2 inch; cut each sheet into 9 even squares.
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6
Wrap in plastic and store in refrigerator.
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7
Remove wrappers from refrigerator and bring to room temperature prior to use.
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8
To Make the Cashew Filling:
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9
Process cashews, nama shoyu, sesame oil, tahini, and ginger in food processor until chunky consistency is achieved.
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10
Mix carrots, celery, and scallions with cashew nut meat together in a large bowl and adjust seasoning to taste.
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11
To Make the Marinated Spinach:
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12
Toss spinach with the sesame oil, ginger, salt, and chili powder.
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13
Let sit 1015 minutes at room temperature to wilt.
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14
For Assembly :
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15
Lay Coconut Wrappers out on a cool workspace.
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16
Dab very lightly with water.
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17
Place a small amount of Marinated Spinach on each.
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18
Top with 1 tablespoon of the Cashew Filling.
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19
Pull edges up around filling to form a half-circle dumpling.
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20
Serve with Sweet ChiliLime Sauce (see Notes).
