I have bought jicama several times and ended up not knowing WHAT the heck to do with it.  I’ll usually end up adding it to a salad or slicing it into strips and eating it with some homemade hummus.

A few weeks ago I went to a tasting at Gumbos. The dish that stood head and shoulders over every other contained spicy jicama slaw.  I’ve been dreaming of ways to replicate it and vegan-ize it since then.

Success!  Ingredients include:

Jicama, Tahini, Sriracha, Green Onion, Cilantro (optional) and LIME (quite a bit)

Of course, no measurements this time but the ingredients were the toughest part to figure out for me. I challenge you to throw them together and see how they work.  This went well with my black bean, sweet potato, and avocado tacos.

I also made some surprisingly good  horchata as well.  More on that recipe to come.

Have a great week!

Teddy

This weekend was another one of our almost monthly food blogger potlucks in Austin.  We chose a hatch chile theme.  What interesting hatch chile creations presented themselves?
Below are some of my favs (well the ones I could snap pictures of before they were all scooped up)

Hatch tempura sushi with cucumber, avocado and a mango chili sauce. YUM!

MORE hatch sushi- roasted Hatch chilies, cilantro, avocado, garlic tempeh, and shoyu lime for dipping. NOM

Hatch BROWNIES!  I was lucky enough to take some of these home too

There were also chocolate hatch truffles, queso, even ice cream with a hatch reduction to drizzle on top!  As per usual I ate far too much but in a really good way. I know there were at least 486749 other dishes that I’m forgetting to mention.  This potluck I didn’t take as many pictures and I was intently focused on EATING.  I’m sticking with that decision, it was a good one.  Next time I’ll be sure to steal more photos for those of you who weren’t able to make it.

Now it’s time to my nose back to the grind and keep on workin!

Teddy

PS- I didn’t take picture of my own dish either (whoops). I made my cucumber avocado gazpacho and blended in some roasted hatch peppers.  Not too bad if I do say so myself.