I made this jicama recipe for some friends last weekend, although with fresh mint and ginger. It was my first time trying jicama, and we all really enjoyed it, so it will make its way into more healthy vegetable recipes in the future.
I love making raw healthy vegan recipes in the summer to keep myself - and the kitchen - cool. This week, I had some gorgeous fresh basil from the market so I had to go with that. I'm torn as to which flavor combo I like more.
Prep time: 15 minutes
Makes enough for 6 servings, although it depends on the size of the jicama
This transcription will have some mistakes because it is partially automated.
Hey guys, this is Heather from healthyveganrecipes.net. I don’t know where you guys are but where I am is getting pretty hot. It was supposed to be 34 today and 37 tomorrow, but luckily they have downgraded that to – I forgot what it is today, maybe 32 and 30 something tomorrow.
But now it’s 37 and the humidity is pretty bad. Anyway, enough talk about the weather, the reason I mentioned the heat is that when it gets hot like this it’s so much nicer to eat raw foods.
Not only do you not heat up your kitchen by having the stove or the oven on, but the raw food are more cooling to your body because they don’t have any heat in them. And also, I find that it used less dishes, because you don’t have pots, pans, and you can usually do anything in one bowl.
And today, I’m going to use my food processor but that’s another story. Anyway, less dishes, less effort expended, less heat added to your body. So, yes, raw food good. What I’m going to do today is to show you something I haven’t done in a while which is a root vegetable – I would love to spiralize it but jicama doesn’t spiralize very well.
So, what we’re going to do is grate it. And for those of you who have not seen a jicama before, this is what it looks like. You can usually find them in china town, but I was lucky enough to find one of this at my organic grocery store.
And, all you have to do is cut the big things off and then take the peel off. I find a knife works much better than a peeler, and it’s actually kind like a skin, if you get it started, you can just peel it right off. So, get the peel off and then grate this. I’m going to do that in my food processor, again, to save myself the energy expended in the heat.
Alright, that’s my jicama all grated. You can see insides; it’s like a white-beigey kind of color. If you taste kind of starchy, so what we’re going to do is marinate this in the most delicious sauce ever made.
I’m a little bit biased because what we’re going to do is put it in a mango sauce and I love mango. And Phil was just reminding me that to most of you, 37 degrees might be like cold but what I mean is 37 degree Celsius, which he tells me is 99 F.
So, put your jicama into a bowl and then we’re going to make the sauce. You can sprinkle some salt in here if you like to start getting the starches broken down, but we’ll put some salt in the sauce and that would do the same thing.
So, to start your sauce off, you are going to get as ripe a mango as you can find, cut it up and put it in to a food processor or a blender or hand blender. And then, get that pureed with either some water or some kind of vegan milk.
I’m probably going to use some rice milk that I have in the fridge because I need to use it up. And, just got enough so that it gets to a nice saucey consistency – it’s tough for me to tell you the exact measurement because there are different sizes of mangoes, but usually about a quarter cup of liquid.
Start small and add as you go. What I usually do actually is in my food processor, I blend up the mango and add water as it spinning. So there’s the consistency that I like. It could be a little bit thinner if you want, and what you’re going to do next is to add the seasonings, which are going to be some fresh basil or whatever type of herb that you like.
Fresh mint is awesome as well, or even just parsley or cilantro, they all go really nicely. And then, I’m going to put some green onion in here as well, I’m just going to rip that so it’ll blend up easier. Fresh basil smells so amazing, so now I have a beautiful green sauce for my jicama.
If you’re making this for someone who’s used to a heartier meal, or if you want to make it more filling, you can add some fat to this sauce. And, what would I recommend is tahini, which is sesame seed paste. If you just throw – I put something last time, I think I put in about 1 and ½ tablespoons of tahini and just blend that in here.
It will make a nice creamy sauce whereas this is because it’s just fruit based - it’s a little bit more frothy and just juicy. So I liked it like this, so all you need to do is add some salt in here, give it a taste and make sure it taste good – I already did but I’ll do it again.
Taste so fresh. The green onion and the basil together are just really-really nice. So, just make this in on to your jicama and then you’re going to get this marinate in the fridge for at least an hour. You want that jicama to soften and the starches to get a little bit broken down before you eat it.
What I like to serve this over is a nice bed of lettuce or some other type of green, or you can have it on its own – have some cucumber slices and with some kind of dip on the side. Just enjoy a beautiful, light, fresh, summer dinner.
If you want the recipe, you can head over to healthyveganrecipes.net and I hope you enjoy.
Other flavor ideas: