Jicama Breakfast Hash A light, tasty option for breakfast served with a fried or scrambled egg. Ingredients: 1 cup jicama, peeled and shredded ¼ cup onion 2 tsp. fresh parsley, chopped 1 large egg Sprinkle of ground paprika (for garnish) Salt and pepper 1 tsp. olive oil (for cooking) Directions: * Peel the jicama and chop into fine shreds * Peel and chop the onion * Heat oil in a large skillet over medium heat * Increase the heat to high and add the chopped jicama, onion, and a pinch of salt * Sautee the hash until browned and tender (about 6 min.) * Transfer to a plate and garnish with parsley * Crack the egg into the hot skillet and cook sunny-side up or over-easy to your desired level of doneness * Place the egg on top of the hash and add salt, pepper, and paprika to taste Raw Vegan Spring Rolls A light, refreshing snack, side, or hors d'oeuvre. Ingredients: 1 package spring roll wrappers (rice paper) 1 cup thinly sliced red cabbage 1 cup julienned jicama 1/2 cup mint leaves 12 rice paper spring-roll wrappers 1 16-ounce block firm tofu, pressed and cut into 3x1-inch strips Directions: * Thinly slice enough red cabbage off of a whole head until you have enough thin shreds to make 1 cup * Peel and julienne 1 jicama or enough for 1 cup of thin “sticks” * Press the tofu between paper towels, rotating a few times until the block is relatively dry; cut into 3x1 inch strips * Fill a 12-inch pie plate with hot water and place a cutting board or large clean surface nearby (to assembly the spring rolls) * Soften the spring-roll wrappers one at a time in the hot water (10 seconds or less, they’ll turn slightly translucent when they’re ready) * Lift the wrapper out of the water and allow any excess to drip back into the pan * Place the wrapper flat on the cutting board for assembly * Fill the bottom third of the wrapper with a few mint-leaves, 1-2 strips of tofu, and 1-2 tbsp. each of the jicama and cabbage * Roll the wrapper like a tight burrito (the rice paper rolls will stick to themselves) * Repeat softening the wrappers and assembling the rolls until all ingredients are used * Serve with ponzu, tamari, or peanut-dipping sauce Jicama Slaw A crunchy, refreshing accompaniment you can eat on its own or add to sandwiches and wraps. Ingredients: 3 tbsp. lime juice ½ tsp. red chili flakes ½ tsp. chili powder 6 tbsp. rice wine vinegar 1 tsp. sugar 6 tbsp. extra-virgin olive oil 1 tsp. salt 1 tsp. pepper 1 ½ cups jicama 1 cup carrots 1 cup napa cabbage ½ cup red onion 1 cup cucumber ½ cup red bell pepper 1 tbsp. cilantro, chopped Directions: * Peel and julienne the jicama and carrots and place in a large mixing bowl * Julienne the cucumber and red bell pepper, thinly slice the onion, and slice the cabbage into shreds; add to the large bowl and then toss until all veggies are well blended * In a small mixing bowl, combine lime juice, chili flakes, rice wine vinegar, sugar, salt, pepper, and extra-virgin olive oil and whisk together * Add dressing to vegetables and let it sit for 15 minutes, stirring a few times to ensure all the veggies are dressed Jicama Fried “Rice” Enjoy this grain-free dish as a side or top with eggs, chicken, beef, pork, tofu, or tempeh. Ingredients: 1 tbsp. coconut oil 1 large jicama (about 2 ½ cups shredded) 1 small onion diced 1 small yellow bell pepper diced 1 (4-oz) bag of frozen mixed veggies (with corn, peas, carrots, etc) 1 tsp. coconut aminos acids (or tamari) ½ tsp. salt ½ tsp. black pepper Directions: * Dice the onion and yellow pepper and set aside * Peel and chop the jicama into rough chunks * Transfer the jicama chunks into a food processor and process until it’s a fine rice texture * Heat a large skillet to medium-high heat and add the coconut oil, diced onions, and jicama rice * Cook for about 5 minutes, stirring occasionally to make sure the water cooks out of the jicama * Add the diced yellow pepper and 4 ounce bag of mixed veggies; cook for 3-4 minutes, stirring occasionally * Add the coconut aminos (or tamari), salt, and pepper * Cook for 2-3 more minutes and serve hot Jicama Tortillas Use in place of flour or corn tortillas to add a healthy, crisp taste to tacos and enchiladas. Ingredients: 1 large jicama Directions: * Trim the ends of the jicama with a knife and use a vegetable peeler to peel the skin * Cut the jicama in half crosswise, then use a very sharp knife or mandoline to cut paper-thin slices * Use immediately or store in an airtight container in the refrigerator for up to one week Orange-Jicama Salsa Enjoy this tart and sweet salsa with chips or on tacos and fajitas. Ingredients: 2 medium oranges, peeled and chopped 1 cup jicama, chopped ½ tomatillo ½ cup red onion 4 tbsp. fresh cilantro, chopped 2 tbsp. fresh lime juice 1 tsp. honey ½ tsp. salt 2 tbsp. jalapeños, chopped Directions: * Peel and chop the oranges and place in a medium-sized mixing bowl * Peel and chop 1 jicama (enough to make 1 cup chopped) and add to the bowl * Remove the tomatillo husk and chop the tomatillo, then add to the bowl * Peel the outer layer off of the onion and finely chop until you have ½ cup * Add the remaining ingredients and mix together * Chill before serving