Sweet Pepper Soup, Basil Manti and Hazelnut Yogurt by Matthew Kenney
1 cup cashews, soaked 1
Blend all ingredients until smooth. Before serving, warm in a dehydrator.
Blend all ingredients until very smooth.
Using and offset spatula spread the mixture thinly on dehydrator teflex sheets.
Dehydrate at 115 degrees for 3-4 hours, or until the surface is dry.
Carefully flip over and remove from teflex.
Wrappers should be pliable and completely dry.
On a flat surface, trim the edges and cut into 9 equal squares.
Toss Portobello mushrooms and onions with olive oil (just to coat), salt, and pepper.
Dehydrate 30-40 minutes.
Pulse in a food processor with cashews and thyme to chop into small pieces and set aside.
Blend all ingredients until smooth and creamy.
Place 1 teaspoons of manti filling in center of each wrapper. Moisten edges.
Gently fold four corners to meet in the center and lightly press.
Divide soup among 4 bowls and gently place 2 dumplings in each.
Garnish with chervil and spoon a generous amount of yogurt into soup.
Note: These wrappers can be prepared in advance and stored in the refrigerator for quite some time. I have found that they remain fresh for a couple of weeks (perhaps longer, but they never last that long without someone eating them first) and are easily used as a wrapper for anything when you would like to prepare a quick lunch or snack. They should be well sealed in plastic wrap and kept dry. Remove them from the refrigerator at least 20 minutes before handling, so that they become more pliable.