Vegannosaurus Rex

Although my attempt at making raw cauliflower korma the other night was quite deflating, i was redeemed the next night with a new creation. Lemongrass Jicama. I’ve had a lemongrass tofu recipe in my arsenal for over a year, and i took myself to task last night to attempt a raw version.

First step was to replace the tofu. I chose to cut jicama into small cubes and slightly dehydrate it in the oven.

Unfortunately i didnt track the time necessary to prepare the jicama. Basically, cut the jicama into cubes, place on parchment paper on a cookie sheet and put in the oven at about 100 degrees. I believe i left them in the over for about 20-30 minutes. The consistency is a personal preference ultimately.

For the lemongrass blend the following:

• 3 stalks of lemongrass (use only the ‘meat’ from the bottom 2-3 inches)
• 1.5 tblsp nama shoyu
• 1 serrano chile
• 1/2 tsp chili flake
• 1 tsp turmeric
• 1 tsp agave nectar
• 1/2 tsp sea salt
• 3 green onions
• 1 shallot
• 2 cloves garlic
• 1/4 tsp basil oil
• 1/3 – 1/2 cup sunflower seeds
• 1/3 – 1/2 cup of water

put the jicama in a bowl, top with lemongrass mixture, top with a little chopped basil and some chopped peanuts. Enjoy. I was extremely pleased with how this turned out. Warning, its a little spicy, so if that isn’t your cup of tea you may want to cut the chili flake, or cut the serrano chile in half. I didnt gut the serrano chile prior to adding it to the mixture, so you may want to do that as well to cut the heat somewhat.