Honoring my husband's family heritage-Cabbage Rolls

A Polish tradition at Easter, and Christmas too!  Cabbage rolls were so wonderful, warm and well, greasy, but delish!  So today thinking of that great warm family, full of tradition, I have made an incredibly yummo raw version.  All I can say is WOW.  Better than I thought they could be!  Serve some raw kraut on the side, sprinkled with caraway.  These are for you Grandpa!

Filling:
1 C grated carrots
1/3 C grated daikon
1/4 C grated celery
1/4 C ground soaked walnuts
1/2 t smoked paprika
1/4 t onion pwder
sea salt
black pepper
2 t lemon juice
2 t olive oil
1/2 dried marjoram

Mix together, taste for seasoning.

4 cabbage leaves, wilted in lemon juice and salt brine

Tomato Sauce

1/2 C sundried tomatoes
3 small dates
2 t lemon j
1/2 t onion powder
1 t marjoram
1 1/2 t Hungarian paprika
soaking water from dates and tomatoes

-blend sauce ingredients to desired consistency,
stir in 1/4 c soaked sultanas along with salt & black pepper, to taste.

Roll filling in cabbage leaves, top with tomato sauce and dehydrate ~ 2hrs to warm.

If your in the mood, go ahead and gild the lily:

Pine Nut Sour Cream

3/4 c pine nuts, soaked
2 T water
1 T lemon j
2 t cider vinegar
1 t white miso
salt to taste

Blend in a high speed blender till creamy.

For dessert: Mounds of Coconut

3 T coconut butter

3 T coconut oil

Soften in a warm double boiler

add:

3 T honey

1 t yacon syrup

1 T chopped carob chips

1 T chopped cacao nibs

1/4 t almond extract

pinch salt

Mix into this syrupy mixture:

1 C grated dried coconut

1 C grated fresh coconut

form into mounds, and roll in finely minced cacao nibs (pulse in food processor)

Sweetener of choice can be substituted for honey-coconut crystals, sucant, agave-whatever you enjoy!  Dry sweeteners will require a few spoons full of water for the right sticky quality.