Moo Shu Vegetables with Scallion Pancakes

Serves 4

Pancakes
4 cups zucchini or young coconut meat, roughly chopped
6 scallions, roughly chopped
1 tbsp powdered psyllium husk
1 tbsp olive oil
dash of sea salt

Filling
2 cups shredded broccoli slaw, napa cabbage, or bok choy
1 cup shredded mushrooms
2 tbsp almonds, soaked overnight and finely chopped
2 tbsp powdered chinese 5-spice


Marinade
1 cup raw soy sauce (nama shoyu, wheat-free tamari, or coconut aminos)
1 cup raw sesame oil
2 tbsp fresh ginger
1 tbsp fresh garlic

Combine all pancake ingredients except psyllium husk in a food processor and blend until creamy, scraping the sides as necessary. Add the psyllium husk powder, pulse for 10 seconds, and quickly spread the mixture evenly and thickly onto a dehydrator sheet. Dehydrate at 110˚F for 4-6 hours or until firm, flipping them after the top is dry.

Process all marinade ingredients in a blender until smooth. In a small bowl, thoroughly mix the marinade with the filling and dehydrate in the bowl at 110˚F for 2-3 hours or until soft.

Cut pancakes into squares, generously fill with vegetables, and roll while tucking the left and right ends. Serve immediately.