Raw Walnut Kofta With Cashew Yogurt
[Vegan]

To Make the Kofta:

1. A few hours before you are ready to start making the kofta (2-4 hours), soak the walnuts, sunflower seeds, sun-dried tomatoes, and dates in water to soften them.
2. 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.
3. After the soaking time is over, rinse and drain nuts, seeds, dates, and buckwheat. Place in a food processor. Only add half the sun-dried tomatoes at this point – blending the rest in last gives a great texture.
4. Add all other ingredients and blend until well-combined, almost like a paste.
5. Add the remainder sun-dried tomatoes for a final blend.
6. Roll into small little logs, about a tablespoon of mixture each. Insert bamboo skewers if you have them.
7. Place on a dehydrator sheet and dehydrate for two hours at a slightly higher temp (135°F) then turn down to 115°F for another six hours.
8. Serve each kofta inside a radicchio leaf, with the raw minted cashew yogurt and cabbage/beet ferment, crushed pistachios, and fresh herbs.

To Make the Yogurt:

1. Soak the cashews in ample water for a few hours (2-5 hours), then drain and rinse.
2. Add cashews and all other ingredients (including those 5 tablespoons of water) to a blender, pulse until creamy.
3. Serve with koftas and keep in the refrigerator.