Lemongrass Jicama
(click on image to enlarge)
Serves 2
i took my old lemongrass tofu recipe and modified it to make it raw. It worked great. This dish is quite spicy, which i like, but you may want to modify the chili flake and the serrano chile to tame the spicy a bit. I didn’t de-seed the serrano before blending, if you remove the seed it should turn down the volume on the spice.
You may need to play with the quantities of the sunflower seeds and the water. I originally had it as 1/3-1/2 cup sunflower seeds and 1/3-1/2 cup water. Neither are exact measurements, i added as i went to achieve the consistency i desired.
Ingredients
- 3 stalks of lemongrass
- 1½ tablespoons nama shoyu
- 1 serrano chile
- 1 teaspoon chili flake
- 1 teaspoon turmeric
- 1 teaspoon agave nectar
- 1 teaspoon sea salt
- 3 green onions
- 2 cloves garlic
- 1 teaspoon basil oil
- ½ cup sunflower seeds
- ½ cup water
- 1 jicama
Preparation
blend all the above ingredients. cut jicama into small cubes and either place on parchment paper and put in oven at approx 100 degress to slightly dehydrate, or use a dehydrator. I dont have a dehydrator so i used my oven. top the jicama with the lemongrass mixture, some chopped basil and some ground peanuts or other nut of your choice. Enjoy!
Comments
DivineMissEm writes: (October 17, 2007)
This looks frickin awesome! I love me some Thai food and I donīt have a dehydrator either so this will work a charm.
Marichiesa writes: (October 17, 2007)
Killa! Gracias. ;v)
Renoir writes: (October 17, 2007)
I miss tofu :( This looks like a really good substitute. Does the jicama get soft in the dehydrator/oven or is it still crispy?
chaddb writes: (October 17, 2007)
its still a little crispy, but does soften a bit when you pull some moisture out of it
zhanna8 writes: (November 12, 2007)
YAAMMM – ANOTHER GREAT CREATION ~thanks!
carrie6292 writes: (March 06, 2008)
this looks great – i’m always looking for things to make with lemongrass! Thanks!
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