Jicama, pronounced ‘hicama’, is a sweet root vegetable with the consistency similar to raw potato or pear and most commonly eaten raw.
Half-moon shaped bites of rich cashew cheese in a delicate jicama shell.
For the cashew cheese filling:
¼ cup fresh lemon juice
¼ cup soy sauce (Bragg’s or Tamari)
¼ red pepper
2-3 cloves garlic, peeled and crushed
1½ cup raw cashews, macadamia nuts, pine nuts, or a combination
For the pierogie shell:
1 jicama, peeled an sliced* very thinly into rounds
In a food processor, combine all of the filling ingredients and blend until the resulting cashew cheese is
uniform and smooth. Using a spoon, place a small dollop of the cheese in the centre of one of the jicama
slices. Fold the jicama in half, creating a half-moon shape. The edges of the jicama should stick together
and create a seal. Repeat until all the jicama and cheese are used.
* I use a mandoline slicer to shave the jicama thinly enough to fold in half. If not using the mandoline, I
slice as thinly as possible with a sharp knife and simply use the slices as a ‘chip’ and the filling as ‘dip’.
Source: RawVolution, by Matt Amsden
Raw Jicama Fries
1 large jicama, cut into fry-like pieces
1 Tbsp olive oil
1 Tbsp paprika
1 Tbsp onion powder
1 tsp chili powder
Celtic sea salt, to taste
Toss all ingredients together in a large bowl until fries are covered.
Enjoy with friends at a BBQ!
Source: Renegade Health blog, Kevin & Ann-Marie Gianni