Raw Knoedel with Pumpkin Goulash

Aside from living in Austria for two years, my son was born there, so the country holds a very special place in my heart. While this recipe breaks a lot from the tradition of the food (as do all of my ethnic dishes), it does take a great deal of influence and inspiration from the Austrian culture. Being a vegetarian while living in Austria I thrived on semmelknoedel, which are bread dumplings. With the raw diet bread is out... but that doesn't mean we can't reinvent the dumpling!

Knoedel:

1/2 a head of cauliflower
1 cup of brazil nuts
1/2 cup of coconut flour
2 tablespoons coconut butter
1 tablespoon olive oil
2 teaspoons nutritional yeast
1 teaspoon coriander
1 teaspoon maca powder
dash of white pepper
pink Himalayan salt to taste (be generous)
handful of fresh parsley 

Chop the cauliflower into medium-sized pieces. In a food processor add the cauliflower, brazil nuts, coconut flour, coconut butter, olive oil, nutritional yeast, coriander, white pepper, and salt. Blend until the mixture becomes dough-like. Add parsley to food processor and pulse a few times so that small bits of parsley are mixed into the dough. Portion the dough into desired dumpling sizes and roll into balls. Allow dumplings to sit on a paper towel or cloth for at least 15 minutes to absorb excess moisture.

Goulash:

1/2 a small pumpkin (roughly 2 to 2 1/2 cups)
1/2 a red bell pepper
1 small tomato or 1 cup of cherry tomatoes
1/4 cup red onion
2 tablespoons coconut aminos
2 tablespoons apple cider vinegar
1 teaspoon olive oil
2 tablespoons paprika
2 tablespoons cumin
2 teaspoons corriander
2 teaspoons chipotle pepper
pink Himalayan salt to taste (be generous)
additional water (if needed)
parsley (for garnish)
white truffle oil (for garnish)

Chop the pumpkin, bell pepper, onion and tomato into medium-sized pieces and place in a blender. Add the coconut aminos, apple cider vinegar, olive oil, paprika, cumin, coriander, chipotle pepper, and salt. Blend until completely smooth. If needed, a small bit of water may be added (remember a goulash should be thick). Pour goulash on to plates. Place dumplings on top of the goulash, and garnish with parsley sprigs and a drizzle of white truffle oil.