Cook with Us #17 – RAW+VEGAN Jicama Rice with Coconut Curry
The world of raw foods can be fairly simple and easy, since ripe and delicious fruits and veggies don’t need much preparation to make a tasty meal. But as a raw vegan you sometimes want something more special, without abandoning your intentions towards a healthy diet. That is how I came up with this coconut curry recipe. Looks pretty much like a normal rice dish, right?
Well, I can assure you that there is no cooked ingredient in there, it's all fresh and raw.
I recently tried jicama root as a healthy rice alternative for a sushi recipe and the texture was astonishingly similar to the real thing. I couldn’t just leave it there, but also wanted to create a more common rice dish, like an Indian spiced curry. So here we are!
For the rice and veggie base:
- 1 jicama root (approx. 20cm in diameter)
- 4 okra pods
- 1 cup oyster mushrooms
- 2 heads bok choi
- Peel the jicama root with a knife.
- Grate the jicama finely.
- Chop up the remaining ingredients.
For the coconut curry:
- 1 cup coconut meat (or 1 can coconut milk)
- 1 tbsp cashew butter
- 1 celery stalk
- Juice of 1/2 lemon
- 1 thumb ginger
- 2 garlic cloves
- 1 red onion
- 2 tsp turmeric powder
- 1 tsp cumin
- 1 tsp ground coriander
- Pinch of chili powder
- 1 tbsp parsley as topping
- Put everything in your blender, hit the button and watch the sauce quickly turn yellow.
Unfortunately my blender broke the other day and I had to use a spare one which is not so powerful. Therefore the coconut sauce I made has a little more texture than I wished for. So if your blender could also use some more speed you might want to opt for the ready-made coconut milk instead of the fresh meat, since it already has the desired smooth consistency for your curry sauce.
The jicama had such a great ricy texture und made an ideal base for the crunchy veggies, the soft oyster mushrooms and the creamy coconut sauce. The spices instantly reminded my of my visits at Indian restaurants, which unfortunately do not yet serve any innovative raw options - but we will get there. Mixed with veggies grown here in my current location of Malaysia this was a great Indian-Malay fusion.
Would you have guessed that raw dishes can be so simple and quick? I definitely enjoy experimenting with raw foods and the best part is that there is so much healthy stuff in there. I am already in love with this lifestyle, but if you are pretty new to this kind of diet, it is definitely worth to get creative yourself!
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Have a wonderful day and a fruitful journey ahead!
Yours, Anais
Nomadic adventuress since 2018 | Raw foodie | Health enthusiast | Minimalist | Freedom seeker | Passionate believer in a life full of bliss.
🍓Hungry for some more healthy nuggets? Check out my raw vegan posts:
- Carrot-Cashew Ice-Cream Cake with Papaya-Ginger Sauce
- TROPICAL TUESDAY: Ciku-Date Smoothie with Cinnamon
- Raw+Vegan Portobello Pizza with Almond Feta
- Jicama Sushi with Cashew-Turmeric Dip
🌟Explore your full potential, with my health and lifestyle posts:
- Why I got rid of my TV - How to make the most of your time!
- Bowel movement right after your morning coffee? Demasking a hidden constipation
- My 10 Days on Watermelons - How to Regenerate Your Body
- Travel Hack - How I Stay in Beautiful Homes Around the World FOR FREE
🗺 Time for some more adventures - follow me around the world:
Your curry sauce sounds divine, what a beautiful dish. Using jicama as you "rice" is a wonderful idea.
Thank you, I discovered jicama as rice alternative just recently and the texture is just so similar to the real thing! And this dish is just super easy to throw together 😉
Another great use of the jicama! I really like bok choy raw, as well. So fresh and crisp! Beautiful dish my friend! I don't know that I would have thought to go in that direction with raw food, so thank you for the inspiration!
Thank you so much, that means a lot to me!
Bok choi is so delicious, right? I could even much on it just on its own for dinner 😁
So happy that I could give you some rawspiration. ✨
It actuality looks like scrambled tofu at first glance. Truly amazing dish my Sweetie; you are quite the raw chef. I definitely have to give this Jicama try 🍒 🍌🍑🌿🍍🍓🍇
That is true 😁 But this is just because my blender broke and the spare one was a little too weak to make it as creamy as I wished for 🙈
Thank you, Lena, that means a lot to me ✨
Ohhhhhhhhhh, so that's why! Nevertheless, It looks good and I bet it was delicious too 😊
oh my gosh, I love your recipe @rawadventuress, so delightful. Thank you for sharing this full of goodness. Take care where ever you are : )
Thank you so much, Sheryl! My pleasure, I love to try new recipes - it is always pretty rewarding when they turn out so delicious 😁
I am in Kuala Lumpur right now, enjoying all the tropical fruits here ☀️
Wow! That does not even look raw. Love the idea of jicama as rice. Thanks for sharing and teaching me something new @rawadventuress.
Happy to hear that you also think so, since I totally aimed for the true ricy look 😁 My pleasure, I love to experiment with raw foods 💚
This is my kind of food. A genius recipe. I am inspired!
Thank you, Carolyn! Jicama is so versatile in the raw kitchen, a wonderful root - you should try it some time ☺️
This is my kind of
Food. A genius recipe.
I am inspired!
- carolynstahl
I'm a bot. I detect haiku.
Are you aware of @pennsif's Alternative Lifestyle Show on MSP Waves Radio? He did a fantastic Vegan Special a while back and is now looking for more people to come on the show and talk about veganism & health... The show airs live every Friday 10-12 UTC. Would you be interested? This is an invitation on behalf of @pennsif :-)
That sounds super exciting, I haven't heard about the radio show until now but I will take a look at it for sure! I am definitely interested in that, what would be required of me? I've never done any radio talk before 😉
If you listen to a bit of the show you'll get a better idea... It's a 2 hour show and he gets about 5 guests on each time, people who are into all kinds of 'alternative lifestyle' stuff like homesteading, vegan/vegetarian, tiny houses, permaculture, etc, and he just asks questions about what you're into and what you're doing on Steemit. He's a really wonderful interviewer, laid back and gives plenty time to answer without interrupting, and somehow create a nice relaxed atmosphere so you're not all pressured and tongue-tied. I would recommend it - for the experience, and to promote healthy eating and your blog! It's all done on Discord on MSP Waves Radio... feels like doing Skype without the video... you just push a button when you want to talk. All very straightforward and good fun actually!
I'll let @pennsif know you're interested and he will be in touch! :-)
This looks so fresh and fragrant! Nice job 😋
Thank you, Lisa! ☺️
First look, I thought it was rice. Then I remembered the CwU #17 theme so I realized it couldn't be rice. Had to take a second look!
I grew up in the Philppines where we eat jicama but never have I seen it prepared this way. It's something I would love to try.
The other ingredients are great as well ... the okra, the bok choy, the spices and coconut for the curry! Also love the addition of the oyster mushrooms.
Thanks for expanding the community's knowledge on raw food. Wonderful to say the least!
Hoping you're enjoying Malaysia!
Thank you so much for your comment! So how did you eat jicama back in the Philippines?
Jicama can be so versatile in the raw food kitchen, I love to play with its texture.
It is my pleasure, thank you for your kind words ☺️
We eat jicama as a snack, cut up in big chunks and eaten plain or with salt (😊 yes, with salt). We also use it for salads and in a popular Filipino dish called lumpia, the veggie version. It adds a nice crispy texture.
Thanks again for your wonderful entry @rawadventuress!
So you still eat it raw? I would have guessed you cook it in some way. Sounds delicious though, thank you for letting me know ☺️
We eat jicama both ways actually. When cut up in big pieces, we eat it raw. In salads, we use it in its raw state as well.
For lumpia (fresh or fried spring roll), we slice it julienne, then sauté it. It is then wrapped in a crepe-like wrapper. I found an example here in case you want to check it out.
I just remember that we pickle it too.
Hey, @zord189 (Cook with Us sponsor) lives in Malaysia. Thought I'd mention it in case you'd like to try to connect.
Take care!
The wrap thing sounds delicious, I will check that out, thank you!
Great idea, thanks for letting me know 😉
This dish looks amazing! Such beautiful colors and textures and flavors happening on that plate! I love all the spices and your use of jicama as rice is so creative. Thank you for sharing this dish!
Thank you, Steve! Jicama is a pretty cool root, at least to say ☺️