Creamy Raw Vegan Jicama Chik’n Caesar Salad

Creamy Raw Vegan Jicama Chik’n Caesar salad

Ok now THIS is a game changer.  Moist and slightly chewy strips of Jicama smothered in creamy, savory Caesar dressing so closely resemble the flavor and texture of the Caesar salad you may remember that you will be shocked.  Shocked and a little swept away.  This is so simple too!

This delight would not be Possible if not for Stefanie Weiss, a dear friend and inspriation, who introduced me to the method of transforming Jicama into tender, moist morsels.

Jicama Chik’n: 

Ingredients

  • 1 large Jicama Peeled and chopped into fry like chunks
  • 1-2 tablespoons aminos of choice (I used Coconut Aminos)

Directions:

Marinade the Jicama with the aminos over night then dehydrate on 105° for 10 hours or 110° for 8 hours

Jicama Chik”n
Caesar Salad:

Ingredients

  • 2 – 3 heads romaine lettuce
  • 1 large cucumber peeled and sliced
Raw vegan creamy Caesar
Raw Vegan Caesar Dressing

 

Ingredients

  • 1/2 cup raw cashews
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 tsp mustard powder or 1 teaspoons of raw stoneground mustard
  • 1/2 teaspoon garlic powder
  • 1 small garlic clove (you can add another if you like it super potent)
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons aminos of choice
  • 2 teaspoons capers
  • 1 teaspoon sweetener of choice (if needed)
  • 1/2 teaspoon fine grain sea salt and pepper, or to taste
  • 1/2 small zucchini chopped and added as needed for consistency

Directions

Add everything but the chopped zucchini to your blender.

Blend, adding chunks of zucchini until you get the right consistency.  I.e. Creamy and amazing.

Create your masterpiece! 

Arrange the cucumber slices atop a bed of Romaine, sprinkle the Jicama Chick’n on top and drown in creamy caesar.  May your taste buds be blessed with a dance of sheer joy and indulgence.

Raw Vegan Caesar Dressing

    Raw vegan creamy Caesar

Raw Vegan Caesar Dressing

 So you’ve given it all up. Parmesan cheese, creamy, rich and gooey dressings.

But then there’s this and when I say it’s creamy I really really mean it.

Drown  a few heads of Romain lettuce and some Raw Jicama Chick’n with this heaven and you’ll be whisked away!

 Ingredients

1/2 cup raw cashews

1/4 cup water

1 tablespoon lemon juice

1 tsp mustard powder or 1 teaspoons of raw stoneground mustard

1/2 teaspoon garlic powder

1 small garlic clove (you can add another if you like it super potent)

1 teaspoon apple cider vinegar

2 teaspoons aminos of choice

2 teaspoons capers

1 teaspoon sweetener of choice (if needed)

1/2 teaspoon fine grain sea salt and pepper, or to taste

1/2 small zucchini chopped and added as needed for consistency

Directions

Add everything but the chopped zucchini to your blender.

Blend, adding chunks of zucchini until you get the right consistency.  I.e. Creamy and amazing.

Spicy Raw Vegan Jackfruit Sliders with Creamy Coleslaw

Spicy Raw Vegan Jackfruit Sliders with Creamy Coleslaw
Portobello Slider Buns:

Ingredients:

  • 2 portobello mushrooms for each hungry mouth
  • a few dashes of aminos of choice (I used raw coconut)
  • a few dashes of liquid smoke (optional)
  • a few turns of fresh cracked pepper
  • a dusting of garlic powder

Directions:

Remove the stems, peel and douse each mushroom with the aminos, liquid smoke and spices.  Use a basting brush to work the mixture into the gills.

Place in the dehydrator (Click here for my choice of dehydrator) on 110° until tender but still dry on the outside.   In the meantime prepare the Jackfruit BBQ.

Portobello Slider Buns
Jackfruit BBQ

This recipe was heavily inspired by my dear friend Marina.  Here is a link to the original.  

Ingredients:

  • 5 dates
  • 1 mango, peeled and chopped
  • 1/2 tsp. thyme
  • 1 garlic clove, sliced
  • few slices of sweet onion (to taste) – optional
  • 8 grape tomatoes
  • 1 tablesoon of apple cider vinegar or a few squeezes of lemon.
  • handful of washed cilantro leaves
  • 1 – 1 1/2 teaspoons Smoked Paprika
  • a few dashes of liquid smoke
  • 3- 4 cups fresh jackfruit

Directions:

Blend all ingredients in a blender (I used a Vitamix) except the jackfuit until smooth.

Add the Jackfruit into the blender and pulse until roughly the consistency of Pulled pork.

Dehydrate along with the slider buns or until warm.

Creamy  raw vegan coleslaw:

Ingredients:

  • 1/2 small purple cabbage
  • 1/2 small green cabbage
  • 1 medium carrot
  • 1/2 medium red onion
  • Acid to taste/1-2 tablespoons (apple cider vinegar, coconut vinegar, lemon etc.)
  • Sweetener to taste/1-2 tablespoons (date syrup, maple syrup, agave, etc.)
  • Salt to taste/1-2 teaspoons
  • 1 cup or more Cashew Mayo (recipe below)

Directions:

Chop cabbage into manageable pieces and either shred or wet chop in the vitamix.  Click here for a video on this method.

Shred and slice the carrot and red onion (I also use the wet chop method for this).

Place the whole mixture into a nut milk bag, cheesecloth or other mesh bag, as pictured below, and squeeze all of the water out.  Alternately you can use a strainer.

Now make the Slaw!

Mix the slaw ingredients together in a large mixing bowl adjusting the Acid, Sweetener and Salt until you get the taste just right.

 

Putting it all together…

Place your slider bun, heft a massive scoop of Jackfruit BBQ, douse it in Slaw and top with the other lonely slider bun.

Grab a bath towel and dig in!

*Cashew Mayo: 

I double the batch so I have plenty as well as some left over for Raw Vegan BLTs 🙂

Ingredients:

  • 3/4 cup water
  • 1 cup raw cashews
  • 1 teaspoon Lemon juice
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon salt of choice
  • 1/2 small clove of garlic or 1/4 teaspoon garlic powder

Directions: 

Blend till smooth adding a little water if too thick.