Once a month we get together for a whole food plant based pot luck with a lovely group of friends. The friendships, conversation and food is fabulous. We always get introduced to some new recipe and get to try some new foods as well. My friend Lorna introduced us to lentil tacos using jicama tortillas! I had seen some jicama tortillas on line but had yet to find them in any store locally. Lorna made her own using a mandolin slicer. Brilliant! I have since made them myself and they are very easy to make and so delicious!
The jicama tortillas are smaller than a regular corn tortilla which makes them perfect for appetizers or for a pot luck/buffet. They are crisp yet flexible enough to bend around the filling and can be eaten out of hand just like a regular taco.
You will have to have a mandolin to cut the jicama thin enough for a tortilla – I doubt that you can get the same result with a sharp knife. The trick is to find a jicama small enough to fit on your mandolin slicer. This one was slightly larger than I needed but by the time it was peeled it was the perfect size. I have had my mandolin slicer for over 20 years and it still works great.
I have had this mandolin slicer for about 20 years or more! I got it from one of those demonstrations at the California State Fair and although I don’t use it often when I need something sliced thin it does the perfect job!
One jicama made plenty of tortillas. If I was serving them to a group I would use two jicamas.
Experiment with your mandolin to find the right thickness. You want them to be flexible enough to bend around the filling.The jicama tortillas stayed fresh in the fridge for about 4 days.
Use your favorite taco filling. We happen to love this one for Chili Lentils for Tacos that we have been using since before we even transitioned to a whole food plant based diet. Its perfect for tacos, taco salad, nachos and as a topping for baked potatoes.
For the Pea Guacamole I used the recipe from Forks Over Knives. Instead of the hot sauce called for in the recipe I used red pepper flakes and it was perfect. It was good as a topping on baked potatoes too! If you want a cheezy sauce I suggest using Donna’s Vegan Cheeze Sauce – it’s our favorite vegan cheeze topping.
This is something fun to share at your next whole food pot luck!
Every time I think I am back on track with posting on the blog something happens to derail the process. Our granddaughter got sick with Roseola and I was helping to take care of her everyday for about 10 days. She just got over that and contracted a horrible cold virus that the rest of us also got. She believes in sharing! Finally we are all on the mend and looking forward to some warm Spring days and some hiking adventures.
Hubby Tom and I recently celebrated our 38th wedding anniversary! How on earth has 38 years passed so quickly? The good thing is we are still madly in love with one another. I am delighted that he retired early and that we have the time, energy and good health to enjoy retirement and of course spending time with our precious family. That is what is the most important thing in our lives – our family.
A Little Nutmeg Nugget: When I started this blog in January of 2010 I followed what I understood to be a healthy version of the standard American diet, ironically also known as the “SAD” diet. As interest in my own health and how it was affected by the food I ate evolved, I transitioned to a whole food plant based diet also known as “WFPB” diet. I have wrestled with the fact that this blog still contains all those posts and recipes from the SAD way of eating I have left behind. I no longer advocate for anyone to eat that way. At this time I am leaving those recipes and posts here. It is a record of my journey and how I came to follow a WFPB way of eating. It is my hope that those who still come here for those old recipes will be curious about what I am doing now. Perhaps they will dip their toes across the line as I did and try some plant based recipes and learn more about the health benefits.
Please feel free to leave me a comment or ask a question.
HAVE YOU TRIED JICAMA TORTILLAS?
HOW MANY YEARS HAVE YOU BEEN MARRIED?