Napa and Spinach Rolls with Lemon-Ginger Sauce

Makes 4 rolls

1/2 cup whole raw cashews

4 large napa leaves

8 cups packed baby spinach leaves

2 teaspoons shoyu or tamari

1 teaspoon agave nectar

1/2 medium lemon, juiced

1 tablespoon lemon zest

1 medium garlic clove, finely minced

Dash cayenne pepper

Dash sea salt

1/4 cup water

Additional lemon zest for garnish 

2 tablespoons black sesame seeds

Place cashews in a glass dish and cover with cold water; let soak for 30 minutes. Drain and rinse cashews, and pat dry. 

While cashews are soaking, in a large bamboo or stainless steel steamer, or in a large pot with 1/2 inch water, lightly steam napa until pliable (about 3 minutes). Remove from heat, rinse immediately in cold water, drain, and pat dry. Steam spinach leaves for 1 minute, or until just wilted. Rinse in cold water, drain, and pat dry. Sprinkle with shoyu or tamari, agave, and sesame seeds; mix gently, and let stand.

In a small food processor, combine soaked, drained and rinsed cashews with lemon juice, lemon zest, garlic, cayenne pepper, sea salt, and 1/4 cup water. Process until creamy, adding more water as needed.

To assemble rolls, place one napa leaf on a flat surface. Pile 1/4 of the spinach in the bottom third of napa leaf. Spoon 1/4 of the sauce over the spinach mixture. Fold bottom edge of napa leaf up, and roll tightly shut, folding in sides. Place roll, seam side down, on a platter. Repeat with remaining leaves.

Garnish with additional lemon zest, black sesame seeds, and a sprinkle of cayenne pepper, if desired, and serve.