Tag Archives: roasted

Jicama, Avocado and Radish Salad with Lime Vinaigrette

I’m so happy to have Rika from vegan miam on the blog, here today! It’s not her first rodeo, and I’m so glad that she has joined us again. This jicama salad looks like the perfect segway into Spring from Winter and is insanely refreshing. After taking a look at this beautiful dish, make sure to check out the awesome food and travel photos over on her site! :)

Jicama, Avocado and Radish Salad with Lime Vinaigrette

Bonjour my lovely Vegan Yack Attack readers!!! First off, a massive thanks to beautiful Jackie from Vegan Yack Attack for inviting me to be today’s guest blogger. Her amazing vegan food blog makes me (aka culinary adventurer) crave her food more, and subsequently eat more of it whilst traveling. In January of 2013, I wrote my first guest post for her blog about vegan & raw eats in Phuket, Thailand. So this is my second guest post for Vegan Yack Attack!

For those of you who don’t know me or my blog, let me give you a quick explanation of who I am. I’m Rika, I run a vegan food and travel blog vegan miam, with my photographer and partner Doni, covering vegan food, products, recipes, air travel and eateries around the world. In late 2011, I initially started my blog to share our experiences as vegan travelers but quickly found that our experiences abroad motivated us to craft dishes inspired by our travels. There is nothing more rewarding than bringing food back, both figuratively and literally, from our travels. While traveling, Doni and I love to craft local dishes using locally sourced ingredients but we also enjoy bringing concepts and dishes back from our travels to veganize at home. Please check out our travel schedule to see our current location.

Jicama, Avocado and Radish Salad with Lime Vinaigrette

Prior to heading down South to Mexico City (DF), the lovely people at Frieda’s Inc. sent me a few of their January specialty items including dried bird’s-eye chili. Just in time to get me in the mood for DF, they included a massive Jicama – and Jicama reminds me of all the fresh, bright, raw vegetable dishes we loved on our first trip to DF two years ago. We love Jicama raw, thinly sliced or julienned in salads and slaws or atop a taco.

Jicama (pronounced ‘hee-ka-ma’) is a popular root vegetable in Mexico and eaten as a raw snack with chili and lime (con chile y limón). According to Frieda’s Inc., Jicama can be substituted for fresh water chestnuts. Underneath the fibrous exterior, Jicama is wonderfully crunchy and juicy. While mild in actual flavor – it is earthy with a faint sweetness – Jicama absorbs dressings especially well, making it a great component for salads.

Jicama, Avocado and Radish Salad with Lime VinaigretteSelection + Storage:
Look for firm, smooth, roots. The skin often has a scarred or scabby appearance, but does not affect flavor. Do not refrigerate Jicama before using. Whole, uncut Jicama should be stored like a potato – in a cool, dry, dark place. Once cut, wrap in plastic and refrigerate up to 1 week. Learn more about Jicama here.

Explore this brilliant delicacy in a healthy way with this Jicama, Avocado and Radish Salad with Lime Vinaigrette. This recipe incorporates julienned Jicama, earthy and peppery sliced radishes, creamy diced avocado, chopped cilantro and of course, the roasted and ground dried Bird’s-eye chili. Top it off with a tangy lime vinaigrette. Simply serve the salad atop taco or eat on its own!

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Filed under Healthy Recipes, Savory Recipes

Quinoa Cauliflower Bowl with Almond Sriracha Sauce

Straight up, Richa from Vegan Richa is one of my favorite vegan bloggers. She is insanely talented as you can see by her beautiful photos and her creative recipes, and I’m pretty sure that she enjoys spicy food as much as I do (Hello Sriracha!). In short, I am super thankful for her being able to guest blog for you all to see; and if you don’t go over to her site you are seriously missing out!

Thank you for having me over for the guest post today, Jackie!

Ok, so its January. and everyone seems to be talking about cleanses, eating healthy and what not. And I am like, let me just stop some of that sugar craving that I picked up over the holidays and I am good to go. I think it is a bit easier for me and most Indians in general because we are more addicted to salt and spice! Savory food hell yes.

Any which way, I digress. When people ask me or hubbs about what we eat, most times they auto-complete the answer to Salads. This is quite odd, because I eat hearty salad meals probably less than once in a month and hubbs probably once a week at work. That is quite infrequent, no? Raw leafy greens is something I rarely enjoy in huge quantities. They just do not agree with my tummy. So this is what I do with them and the way I love them. This delicious bowl of roasted cauliflower (croutons!), grains or lentils(protein!) and lightly cooked greens is my idea of a salad.:) Oh yes, did I forget to mention Sriracha almond coconut sauce (Spice!).

All healthy, light and delicious.


2014 is also going to be the year of the cauliflower. Some fantastic cauliflower creations from my blog include
this tall Lentil Cauliflower burger of awesomeness
this whole roasted Cauliflower in makhani gravy
this Cauliflower Crust  - Deconstructed Gobi Paratha
and this Cauliflower Broccoli Masala Pie with Potato Black eyed pea crust 

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Filed under Healthy Recipes, Savory Recipes

Cool Ranch Roasted Chickpeas

Starting today, I’ll be having some FANTASTIC guest bloggers on Vegan Yack Attack for the month of January and a couple in February! First up, I have Amanda from Pickles & Honey. Amanda’s blog is filled with delicious-looking recipes, beautiful photos and I can’t forget to mention her adorable dogs (Honey & Barley). Though I haven’t met her in person, she just seems like the sweetest chick ever and she is oh-so-talented. Make sure to check her out!

Cool Ranch Roasted Chickpeas // picklesnhoney.com

I’m so happy to be guest posting for Jackie! I began reading Vegan Yack Attack shortly after I started my own blog two years ago and I’ve been a big fan of Jackie’s beautiful and delicious, yet totally approachable recipes ever since. I also appreciate a good sense of humor and Jackie’s got that too!

Cool Ranch Roasted Chickpeas // picklesnhoney.com

The recipe I’m sharing today began as a sort of happy kitchen accident a couple of summers ago, when I decided I would finally take advantage of our porch and attempt to grow my own little herb garden. I am notoriously bad at growing plants indoors (hence the sad, wilting basil sitting on my windowsill right now), but I had a stroke of luck that summer and ended up with more parsley, chives, and mint – so much mint – than I knew what to do with.

Cool Ranch Roasted Chickpeas // picklesnhoney.com

Sidenote: If you’re looking to build your gardening confidence, grow mint. Seriously, even if you forget to water it for weeks at a time (guilty!), it will not die. Also, mojitos.

Cool Ranch Roasted Chickpeas // picklesnhoney.com

Mint aside, I tossed the parsley and chives, along with garlic, onion, and the ever-present nutritional yeast into my food processor with some chickpeas to make what is still one of my most favorite recipes ever: Cool Ranch Hummus. Do you remember those Cool Ranch Doritos? Scary ingredients, no nutritional value, but highly addictive. Instead of hummus this time, I went with roasted chickpeas.

Cool Ranch Roasted Chickpeas // picklesnhoney.com

Crispy, crunchy, and so much more satisfying than Doritos.

Cool Ranch Roasted Chickpeas // picklesnhoney.com

The flavors in this roasted chickpea recipe magically combine to create a much healthier, but equally crave-worthy version of those chips. I probably ate half of them while they were still cooling on the baking sheet, and then I made another batch that same week.

Cool Ranch Roasted Chickpeas // picklesnhoney.com

Chickpeas are the best!

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Filed under Healthy Recipes, Savory Recipes

Stuffed Seitan Roast

With Thanksgiving looming around the corner, I have a serious centerpiece to offer you. Now, this was inspired by the Great Isa’s Seitan Roast, but is really only the same in that it’s stuffed, seitan and a roast. This roast, right here, is filled with quinoa and roasted vegetables, plus herbs that really give it that “stuffing” flavor.

Honestly, the recipe for that came from a happy accident a week or so ago. When I had some lady friends over for dinner, same night that I served the Smoky Pumpkin Bisque, I made roasted veggies atop savory quinoa as a dish and one of my friends said that it tasted like stuffing. Hmm.. I ate a few bites more, yup, it certainly did! That was when I thought to mix that all up and stuff it into a moist Seitan Roast.

Now, you can split the stuffing so that there is some as a side for your gluten-free friends, which would also make it easier for you to roll up the roast. Of course, I like to make things slightly harder for myself so I packed that baby full with all of it! Plus, I saved the remainder of the roll in the freezer so that I can thaw and bake it next week, when I go out to the desert for Thanksgiving.

Serve this roast with Roasted Brussels Sprouts, Bulgur Wheat Fruit Salad, Squash Au Gratin, and maybe some Smoky Sweet Potato Soup! I don’t know about you, but that sounds like a completely drool-worthy Thanksgiving meal. :)

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Filed under Healthy Recipes, Holidays, Savory Recipes