A jicama is a tuber and it’s the same basic colour as a potato, but that’s where the similarities end. Where potatoes have thin skin and starchy flesh, jicamas have thick, fibrous skin and lighter, juicier flesh, closer in texture to an apple.
I developed this recipe as part of a school snack program to highlight red fruits and vegetables. As with other vegetables, the key to using beets is masking the flavour. Pomegranate juice accomplishes that goal.
A pretty potent combination of onion and garlic, but it makes a great lunch or light dinner.
Tofu chorizo pairs nicely with beans and peppers in a stir-fry, but also makes a delicious filling for tacos or burritos.
The dressing combines fresh strawberries, olive oil, and balsamic vinegar. It sounds unusual but it is really good.
I was trying to replicate the dal soup at my local Indian restaurant. I didn’t quite get there, but this soup is still pretty good.
