I worked at dinner again tonight.
I was intrigued by a BLT recipe by David Klein that I had seen, and I wanted to try that. Then I needed some sides. I had been wondering what all the hullabaloo about jicama fries was all about, and so I had bought a jicama (it was about the size of a baking potato), and then I made a corn salad to accompany it all.
I decided at the last minute that the fries should be cheez fries, and that the corn salad should have cheez, so I made up a batch of my cashew cheddar cheez.
1 lg lettuce leaf per pattie
1 C Brazil nuts, soaked and drained
1/2 C sun-dried tomatoes, soaked and drained
- In a food processor, process sun-dried tomatoes and Brazil nuts, adding water as needed to make a fine pate.
- Form 3 patties
- Spread a little mayonnaise on each leaf.
- Place each pattie on a lettuce leaf (I used red leaf lettuce).
- Top with tomato slices, and sliced onion
- To eat, fold the leaf around the pattie and use hands to eat.
This was my first experience eating a “lettuce sandwich”. I have steadfastly avoided doing so, and now, I know that, for me, I have been correct in avoiding them (just too messy – not my style). The next time I make this (soon), I will use it as a thick spread on the sunflower sesame bread, as opposed to a pattie, which would ooze out, and top it with onions, tomatoes, and sprouts.
2 C corn, sliced from cob
1 C tomatoes, chopped
1/4 C onion
1/2 C bell pepper
Chili powder to taste
- In the food processor, process tomatoes, onion, and bell pepper to a chunky consistency.
- In a large bowl, combine all ingredients and mix thoroughly.
I drizzled a little cashew cheddar cheez over this salad on the plate, and mixed it in as I ate.
1 lg jicama, peeled and cut into fry-like strips
1 T olive oil
1/2 t sea salt
1 T chili seasoning
- Place jicama strips in a large bowl. Add olive oil and mix well to thoroughly coat jicama strips.
- Sprinkle in salt and chili seasoning and mix to coat jicama strips.
I found the jicama too oily, so I put it in the dehydrator for about 1/2 hr.
I served this with a glob of cheddar cheez on the plate, and dipped the fries in the cheez as I ate them. This was my first experience with jicama, and I found it quite sweet, almost like an Asian pear. The fries did not taste like fries to me, but my room-mate and I agreed that they were tasty.