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: 


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


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:


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



  • 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


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 Smoked Tomato Bisque

Rich and Colorful ~ Raw Vegan Smoked Tomato Bisque

This creation was one of those kinds that takes shape slowly, born of outside influences and developed into something rich and satisfying while being low in fat.

I’d say it began when my friend Stefanie Weiss posted a recipe for Raw Vegan Mushroom Taco Meat.  She recommended soaking sun dried tomatoes in fresh squeezed orange juice which imparts a sweet and sour acidic note that added well to the recipe.

Another inspiration came while shopping for store bought sun dried tomatoes as I hadn’t been able to replenish my supply of home made (Click here to learn how to make your own).  I came across a smoked variety, to which a friend who had accompanied me exclaimed that those were the only ones his wife will eat.

That is when the recipe took shape in an instant!  It would be Italian inspired with pine nuts, garlic and fresh cracked pepper.  It would be smoky, sweet and rich with all the right savory moves.  And it all began with a bomb…

I came up with the concept shortly after I became vegan and came across the concept of the water saute, which consequently led to low fat, then to the High Carb Low Fat way of eating, culminating in my current state of raw.   Why use just water or broth?  I mean why not add garlic, wine (if you so chose), spices, juices…. You get the picture.  So the flavor bomb was born and to this day it is my favorite way of preparing ingredients for a dish, especially when soaking is involved.

So I bring you my Smoked Tomato Bisque.  May is satisfy your soul 🙂

Serves one starving or two hungry vegans:

For the Flavor Bomb (prepare ahead):

  • 1/2 – 3/4 cup smoked sun dried tomatoes
  • 3-4 Medjool Dates
  • fresh squeezed orange juice to cover sun dried tomatoes
  • 1-2 Tablespoons Coconut Aminos
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • a few turns of cracked pepper

Add all of the ingredients into an appropriately sized container and cover with orange juice.  Let soak for at least 30 min though longer is better.

Be sure to chose ripe Heirloom Tomatoes for added depth of flavor.

Soup Ingredients:

  • 4 pints of cherry tomatoes
  • 1 large heirloom tomato
  • 1 stalk of celery cut into fourths
  • 1/4 cup of pine nuts
  • 1-3 scallions depending upon size
  • fresh basil to taste


Begin by adding 3 of the four pints of cherry tomatoes and the flavor bomb into a high speed blender such as a Vitamix, reserving the basil and the remaining pint of cherry tomatoes.

Blend on high until warm and creamy.

Add reserved pint of cherry tomatoes and basil, pulsing until chunky taking care not to over blend.  You want some texture.

Serve with Raw crackers or leaves of romaine.