I’m excited to check in with everyone out there to see how you are doing on your 30-day Plant-Based Challenge. With it also being National Salad month, I can’t think of a better time or the “perfect month” to start your 30-day Plant-Based Challenge! I hope you have been following my Facebook page because I’ve been sharing as many wonderful plant-based recipe ideas as I can. It’s important and fun to try as many flavorful recipes and meal ideas as you can. I promise, if you follow my posts, you will never get bored or hungry!
When I recently attended a plant-based cooking class in Washington, I discovered a wonderful cookbook by Chef Del called Better Than Vegan. It’s a wonderful collection of 101 Low-fat, Plant-Based Recipes that helped Del lose over 200 pounds! It is definitely a recipe book for your collection. The recipes are made with simple ingredients that will “expand your repertoire of healthy, hearty, delicious dishes.”
A favorite, fun veggie I simply adore is Jicama; so when I saw that Del had created a wonderfully, simple clean-tasting Jicama Slaw with Creamy Poppy Seed Dressing, I was all over it. The flavor is refreshing, the jicama is crunchy, and the dressing adds the perfect finishing touch with just a hint of sweetness. I doubled the recipe to use for a later dressing on a green salad! It is absolutely delicious.
The Jicama Slaw is something that will definitely be a go-to salad for me because it’s quick and simple to put together as well as versatile. My son has already tried it as a filling for a hummus sandwich on whole-grain bread and loved it! And I tried it for lunch today in a pita pocket with hummus, diced sweet onions and fresh tomatoes and spinach. On Sunday, I took it to a potluck meeting, and it was a hit with the group – I had requests to share the recipe so here you go!
JICAMA SLAW WITH CREAMY POPPY SEED DRESSING
Serves 6 to 8 Prep Time: 15 minutes; chill for 20 to 30 minutes
- 2 tablespoons agave
- 2 tablespoons rice wine vinegar
- 1 tablespoon poppy seeds
- ½ tablespoon Dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- ¾ cup firm silken tofu (about ½ of a 12-ounce package)
- 6 cups grated jicama
- 1 medium carrot, grated
- 6 green onions, thinly sliced
To make the dressing, combine the agave nectar, rice wine vinegar, poppy seeds, Dijon mustard, onion powder, salt, and silken tofu in a food processor or a blender,