Tag Archives: vinaigrette

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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Fruity Roasted Fennel Salad

After a fun-filled weekend, I’m back. Yes, it may be Monday, but I have a recipe that is über colorful and really, just makes me smile when I look at it. Before I get to that, let me tell you about some of the new and cool things that I experienced the past couple of days. Warning: this post has lots o’ drool-worthy pictures, so get a napkin ready. ;)

DTLA // Mohawk Bend

Friday was awesome because the weather was beautiful and I finally got to get lunch with Lindsay of Happy Herbivore. It was great chatting about her Light & Fit book coming out later this year (which as some of you know, I took food photos for) and us working together on her next book. We ate at Mohawk Bend, where I had the Hearts of Palm Sliders and we shared the vegan S’mores dessert, yum!

My Tote!

There was crafting to be done, on Saturday! I was invited by the radical Joni, to attend Crafty Commune at her sister’s new boutique in Long Beach. What was awesome about this event is that Kristen (the owner of Fox & Moon Clothing) provided handmade totes and things to decorate them with, afterward she put them in her shop to sell and when they do 100% of the proceeds are going to a local charity.

Chef Dave // Coffee // Maddy Mac // Molly describing the Gelato

After that, I made a mad dash for West LA to have an extremely tasty dinner and dessert with my friend Kedar. We met up at the new Maddy’s on Pico, with a fully vegan menu from Chef Dave Anderson (of Madeleine Bistro). I got to meet him and Molly, who were both extremely nice and helpful, plus enjoy the Big Maddy Mac (a fancier, vegan Big Mac) and a sampler plate of ALL OF THE GELATO FLAVORS. That’s 11 flavors of vegan gelato, people. They haven’t had their grand opening yet, but I seriously recommend heading over there.

Of course, Sunday was Father’s day which started off with a Bloody Mary for my dad. I told you it was a tradition! We spent the day outside, doing random yard work, cooking, but mostly relaxing. I checked up on my super-late-in-the-season seedlings, and so far I have some corn stalks, some watermelon seedlings, dill, plus some others that I’m hoping will sprout soon. :)

Now, it’s Monday, and there is work to be done! So, I have for you an easy and refreshing recipe that is great for a weeknight dinner, or even a lunch prepared the night before. This salad has fresh fruits, balsamic roasted fennel, peppery arugula and a strawberry citrus vinaigrette. Tantalizing, no?

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Filed under Dining Out, Gardening, Healthy Recipes, Savory Recipes, Sweet Recipes

Roasted Brussels Sprouts with Raisin Vinaigrette

I hope that everyone has had a terrific weekend! I won’t lie, mine was a little crazy, but in a good way. I think. ;) First, my friend Michelle and I did a Tour de Gluttony starting at Healthy Junk in Anaheim and then went down to San Diego for Balboa Park December Nights. We didn’t eat at December Nights, but did go into the Science Center and the Natural History Museum, where we proceeded to get a little goofy. Below is my impression of a whale skeleton, that yoga sure is paying off!

We (both being vegan) were in luck, because right down the street from us was Evolution Fast Food. I haven’t really been to any vegan restaurants in San Diego so I was very excited for this. I ended up getting the Mushroom Swiss Burger which was good, and some chick’n strips (which I asked for as buffalo but was given original). I enjoyed the strips with a chipotle dip, but was not done yet. We had walked quite a bit and I needed to end this meal the right way- with dessert, naturally. We shared some peppermint soft serve, and I’m telling you, this stuff was incredible. I would contemplate making the 2-hour trip down to SD just for that soft serve; it’s that good.

 

Saturday was filled with running errands and going to a cowboy bar. Have you ever been to a place like this? It’s actually pretty fun; even if you’re terrible at line dancing (ME). Now, it’s Monday and time to get to work! I have a big project that I’m working on for someone, that I’m incredibly excited about. That being said, I’ve kind of put my cookbook on hold for now. But, this is great for you because the recipe that I’m sharing was going to be in it!

What great timing, right?! It’s the holidays, where there is no shortage of sides for family meals, and this recipe is perfect for that. What we have here is a combination of buttery walnuts, roasted Brussels sprouts, toasted coconut and a sweet raisin vinaigrette. Just scoop the roasted veggies onto your plate and drizzle a little sauce on top. It has great colors, and is as easy to make as it is to serve.

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Filed under Healthy Recipes, Holidays, Savory Recipes

Teriyaki Seitan with Grilled Pineapple

I actually made my own seitan!! And wow, it is much easier than I could have ever imagined. I used a recipe from Delectable Planet for reference and for the spices in the seitan I used garlic powder and coriander. After I boiled it I left it in a teriyaki marinade for an hour or so and then grilled it slightly for 2 minutes on each side. Served with grilled pineapple spears and grilled cauliflower.

Grilled Seitan

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