Serves: 4
Total Calories: 440

ROTI
4 scallion
2 cloves garlic
2 stalks celery
2 cups sprouted wheat berries
1 cup ground flaxseed
1 cup roughly chopped red bell pepper
1/2 cup chopped red onion
1/4 teaspoon sea salt
FILLING
2 cloves garlic
1 medium sweet potato peeled and roughly chopped
1 orange peeled and sectioned
1/2 cup dried coconut
2 tablespoons grated ginger
1/2 teaspoon curry powder
1/8 teaspoon sea salt
3 scallion chopped
1 cup fresh peas or frozen and thawed

1. Place all of the roti ingredients in a food processor and mix until smooth.

2. Form the mixture into circles that are approximately 4 inches in diameter and 1/4 inch thick. Place the circles on Teflex dehydrator sheets and dehydrate at 105°F for 4 to 6 hours or until the crusts are firm, but pliable.

3. While the rotis are dehydrating, prepare the filling by placing all of the filling ingredients except the scallions and peas in a food processor and blending until smooth. Transfer to a large bowl and gently stir in the scallions and peas.

4.When the rotis are ready, add a scoop of the filling to the center of each crust, then fold them in half so they resemble tacos. With wet fingers, press the edges together to seal the filling inside.

5. Return the filled rotis to the dehydrator and dehydrate for an additional 4 hours, or until they are firm to the touch.

6. Serve as is, or pair with Mustard Sauce and/or Mango Salsa.

For a Change . . .
* Use diced cauliflower in addition to or instead of the peas.
* In addition to the scallions, add some chopped fresh cilantro.
* Substitute ground cinnamon for the curry powder for a sweeter taste.

Nutritional Facts:

Serves: 4
Total Calories: 440
Calories from Fat: 192

More Recipes from the The World Goes Raw Cookbook:
Mango Soup with Sweet Cashew Cream
"Conch" Fritters
Mango Salsa
Mustard Sauce
Spinach Salad with Jicama and Pineapple
Avocado, Mango, and Melon Salad
Caribbean Lime Dressing
Pomegranate Honey Vinaigrette
Sweet Potato Stew
"Whitefish" Melon
How To Filet and Marinate a Melon
Roti with Curried Pea and Sweet Potato Filling
Caribbean Spinach Bisque
Banana Mango Cream Pie
Mango Ice Pops
Coconut Ice Cream with Banana Crumble