Serves 6 – 8
Ingredients
- 2 medium-sized jicama, peeled
- 3 green onions, thinly sliced
- 1/2 cup coconut bacon (we recommend Live's version)
- Sharp "cheddar cheese" (recipe below)
- Cashew sour cream (recipe below)
- Apple celeriac slaw (recipe below)
- Crispy shallots (recipe below)
- 1 cup micro greens (garnish)
- Edible flowers (optional)
Sharp Cashew "Cheddar Cheese"
- 1 1/2 cups soaked sunflower seeds (soaked for a minimum of 2 hrs, preferably overnight)
- 3/4 cup red peppers, roughly chopped
- 1 clove garlic
- 2 heaping tbsp nutritional yeast
- 1/4 cup lemon juice
- 1/2 tsp mustard
- 1-2 soaked sundried tomatoes
- 1 tsp white onion
- 1 tbsp apple cider vinegar
- 1/2 tsp coconut sugar
- 1/8 tsp grey sea salt
- 1/8 tsp turmeric
- Pinch cayenne
- Water, as needed
Cashew Sour Cream
- 1 1/2 cups soaked cashews
- 3/4 cup lemon juice
- 4 tbsp apple cider vinegar
- 1/2 cup water
- 1 tsp salt
- 1 tsp pepper (optional)
Apple Celeriac Slaw
- 1 celery root, peeled
- 1 medium carrot, peeled
- 2 apples
- 1/4 cup parsley
- 1/2 lemon
- Grey sea salt
Crispy Shallots
- 12 shallots, peeled and thinly sliced
- Olive oil
- Grey sea salt
Method
Sharp Cashew "Cheddar Cheese"
In a food processor, pulse the garlic and onions with a bit of lemon juice. Add the sundried tomatoes and mix into a paste. Add the remaining ingredients and pulse until smooth, adding a little water if needed. Yields approx. 1 1/2 cups. Leftovers keep for a week in the refrigerator or they're freezer-friendly too.
Cashew Sour Cream
Blend all the ingredients together in a blender at high speed until smooth. Yields approx. 2 cups. Leftovers keep for a week in the refrigerator or you can also freeze them.
Apple Celeriac Slaw
Shred the celery root, carrot and apples. Add the chopped parsley. Toss the mixture with a little bit of lemon juice. The lemon juice keeps the apples and celery root from browning. Add a pinch or two of grey salt, to taste.
Crispy Shallots
Lightly drizzle olive oil on the shallots until glossy. Do not over oil. Add a pinch of salt. Lay on Teflex sheets and dehydrate at 109 F for 8 to 12 hours, until dry. These last a long time and can be a great garnish for all kinds of dishes.
Pierogies
Thinly slice the jicama using a mandolin or knife (you can also cut the jicama into smaller pieces if it's too large). Lay the jicama slices flat and add 1-2 tsp of "cheddar cheese" to the center of each. Fold the slices over into half moons. If the slices are too small to fold, you can place the cheese in the middle of the slice and place another slice of jicama on top.
Serve
Place 1 cup of the apple slaw in the center or corner of the plate. Lay 6 to 8 pierogies on the plate, overlapping them a little. Drizzle with cashew sour cream. Sprinkle green onions and coconut bacon on top. Add micro greens for garnish.
