Raw Vegan Koftas with Minted 'Yoghurt' Dressing

A flavour-packed raw version of the kofta from Dish's summer issue made entirely from nuts, seeds, buckwheat and a clever use of spices. Note you will need a food dehydrator for this recipe.

INGREDIENTS

1 cup walnuts
½ cup sunflower seeds
¼ cup soaked and sprouted buckwheat* (alternatively, simply soak in ample water for a few hours, then rinse and drain very well before use)
½ cup organic, sundried tomatoes (no added oil or spices)
2 Medjool dates, pitted
zest of half a lemon
2 teaspoons miso paste, darker the better
2 teaspoons nama shoyu (raw soy sauce, or use tamari)
2 cloves garlic, minced
2 teaspoons coriander powder
1½ teaspoons rosemary, dried
1 heaped tablespoon fresh thyme leaves
1 teaspoon cumin powder
¼ teaspoon coarse sea salt
¼ teaspoon freshly ground black pepper
To serve: Fermented red cabbage/beets, pistachio and fresh herbs
Whitloaf/radicchio leaves, to serve in

Raw Minted Cashew 'Yoghurt'
½ cup cashews
5 tablespoons water
Juice of half a lemon
1 teaspoon apple cider vinegar
2 pinches coarse sea salt
6 fresh mint leaves

METHOD

Two to four hours before you are ready to start making the kofta, soak the walnuts, sunflower seeds, sundried tomatoes and dates in water to soften them.

If you haven’t the time to properly soak and sprout buckwheat (this can be a three day process), then prepare them the same way you would the nuts and seeds, however, soaking and sprouting will give a much softer texture.

After the soaking time is over, rinse and drain nuts, seeds, dates and buckwheat. Place in a food processor. Only add half the sundried tomatoes at this point – blending the rest in last gives a great texture.

Add all other ingredients and blend till well combined, almost like a paste. Add the rest of the sun-dried tomatoes for a final blend.

Roll into small little logs, about a tablespoon of mixture each. Insert bamboo skewers if you have them.

Place on a dehydrator teflex sheet and dehydrate for two hours at a slightly higher temp (60˚F) then turn down to 45˚C for another six hours.

Serve each kofta inside a whitloaf leaf, with the raw minted cashew yoghurt (see recipe below) and a little of the cabbage/beet ferment, crushed pistachios and fresh herbs. Makes 12.

Raw Minted Cashew 'Yoghurt'
I use the term ‘yoghurt’ very loosely here, only because it tastes similar. This recipe hasn’t been cultured as true yoghurt has, but does have a lovely, light, minty taste and soft texture. A great basic dressing.

Soak the cashews in ample water for a few hours (2-5 hours), then drain and rinse.

Add cashews and all other ingredients (including those 5 tablespoons of water) to a blender, and whiz until creamy. Serve with koftas and keep in the fridge. Makes about ¾ of a cup.