Jicama Recipes
I personally think that this mimicks the texture of tuna better than any other recipe. I love it so much that it’s my tuna replacement even when I’m not eating raw. Really, the only part of this that’s my own idea is grating the jicama, the rest is up to you. I like it on its own or on a slice of manna bread.
this is super refreshing and pretty. no appliances—completely unplugged.
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.
Sweet, crispy jicama & fruity cucumber make this “salad” totally refreshing and simple!
Okay, so I mean who doesn’t love tabouli??!! So I got to thinking one day while I had a jicama in the fridge just lovingly sitting there waiting to be used, that maybe, just maybe, it’d work well in replacement of bulgur. Well, my friends, it’d didn’t just work, it friggin’ kicked some serious a$$!! So this was “raw-ized” via a standard recipe, with a lil hemp seed action just for the heck of it! Enjoy!!