RAW JICAMA TACOS WITH SPICY CASHEW CHEESE

 

 

I think this has become one of my favorite raw meals for the moment!  My husband and I are taco fans and wow!  This dish is super refreshing and delicious.  This recipe was inspired by Gluten Free Cat. I saw this Raw Jicama Tacos with  Spicy Cashew Cheese recipe on Facebook and just fell in love with the idea.  Once I tasted it, I was sold.  It will be one of my go-to recipes, especially this summer.  Thank you Gluten Free Cat!

 

If you haven't tried jicama yet, I really encourage you to do so.  It's a refreshing and crisp and has a mild flavor that adapts to its surroundings.  It's a root vegetable native to Mexico and Central America and often is simply eaten peeled with a dash of salt, chili powder and some lime juice.  There are definitely many other ways to eat it and these raw tacos is one of them.  Check out these facts about jicama.

 

I also love this spicy cashew cheese recipe because there is no fermentation time. I hope you enjoy it as much as I did.

 

RAW JICAMA TACOS WITH SPICY CASHEW CHEESE

 

1 jicama, cut into round slices

Spicy Cashew Cheese - recipe below

Slice tomatoes

Micro greens

Baby spinach or your favorite leafy greens sliced thin

Gucacamole

 

 

Slice the jicama in thin round slices using your mandoline.  Soak them in lemon juice, if you have time, overnight.  Or, for at least 30 minute.  This will help soften the jicama if you cannot slice it thin enough and gives it flexibility.  Prepare all your other ingredients. 

 

 

SPICY CASHEW CHEESE

1 cup cashews soaked for at least 2 hours, drained and rinsed

1/4 cup chopped red bell pepper

2-3 slices of jalepeno pepper

1 clove of garlic

1/2 teaspoon sea salt

1/2 teaspoon turmeric

1/4 cup water - use a little more if needed

 

 

For the spicy cashew cheese, blend all the ingredients together in a high speed blender scrapping down the sides making sure that its all blended well smooth or to your desired consistency.  It is now ready to serve.  Makes about 1 cup.

 

To assemble the tacos place a few jicama shells together folded and fill with your ingredients and serve with limes.  The lime juice just adds that extra kick and zest.  And there you have it.

 

Bon appetite!

 

Join the discussion!

Do you have a favorite raw taco recipe?  We'd love to hear what it is. Please share in the comments below. Links are welcome!

 

 

RAW VEGAN VEGETABLE SUSHI ROLL

 

I  just love how these came out.  I posted my sushi rice salad last week HERE which was super delicious.  My life has been a bit crazy these past couple of weeks, but I finally was able to get this post up for you.  It may take a little practice to roll these babies, but the key is to keep everything tight and tucked in.  Now-a-days, there aren't set rules as to what you can put into a sushi roll so, be creative and use your favorite veggies.

 

 

Prepare your favorite vegetables cut into long strips.

 

The rice is made of Jicama that has been processed in a food processor.  But don't process it too much or it will become too mushy.  Then put the Jicama in a cheese cloth and squeeze out all the water.

 

 

RAW VEGAN VEGETABLE SUSHI ROLL

Start with the jicama rice as I noted above and drizzle in sushi rice vinegar, about 2-3 table spoons.  Taste as you pour it in, some people may not like the strong vinegar tasate. Then lay out the rice on a sheet of nori on top of your sushi rolling matt.  You can get these at most asian food store for cheap.   Lay a small amount of vegetables in the center.  Don't stuff it or you will not be able to roll it and it will not stay closed. 

 



 

 

Take the edge closeed to you along with the mat and tuck it over and under the vegetables.  Form it with your hands on top of the mat and slowly inch by inch pull the mat away from you and shape the roll with your hands as you keep pulling it out.  Let it sit for a few minutes as you roll all your rolls.  Then cut using a very sharp slightly wet knife.  And voila!

 

 

Super delicious and not too difficult.  Just give it a try and practice a few times.  You can also make this vegan and use your favorite rice.  Rolling with rice may be slightly easier as it is more sticky but both are very tasty.

 

Here are shots of the nori and seasoned rice vinegar I used.

 

 

 

Enjoy!!

 

Join the discussion!

Do you have a favorite Vegan or Raw Sushi Roll recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.





SUSHI RICE SALAD

 

 

 

You may have seen my raw sushi and vegan hand roll post yesterday on Instagram, which was very tasty by the way.  I didn't have quite enough time to take tutorial photos of the sushi rolling process, so unfortunately, I will have to do a post on that another time.  But, as I was rushing to pack our lunches this morning I said "Ah ha!"  Of course, I will use the left overs from last night to make a sushi rice salad.  Perfect.  You can do this with the acutal sushi rice as well to make it vegan.  Super easy and super yummy!  I love these simple Japanese inspired dishes that are healthy and full of flavor.

 

SUSHI RICE SALAD

 

To make the jicama rice, take 1 medium size jicama and peel the skin off, cut them into small cubes, and process them in the food processor until you have small rice like pieces.  Then put the jicama in a cheese cloth and squeeze all the liquid out of the jicama.  Put the jicama in a bowl and season it with 2-3 tablespoons of sushi rice vinegar and set aside.

 

Julienne cut your favorite vegetatables to top the rice salad and season with a mixture of wasabi and your favorite type of  "soy sauce".  Finally garnish with cut nori strips and sesame seeds if you have some.  Super simple.

 

Enjoy!

 

Sushi Rice Vinegar

 

 

 

 

I will be working on a post for these soon...

 

 

 

 

Join the discussion!

Do you have a favorite Sushi recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.