No Orinary Hash-browns

No Ordinary Hash-browns
Vegan; Serves 2

Hash-browns tend to be a very southern dish. I'd never even heard of it till I had been living in San Antonio, TX for a while. Instead of potatoes, jicama takes the place. This dish has the same texture with a tiny bit of an extra crunch and less calories.....

Ingredients

2 cups of jicama, peeled and grated
1/2 onion, chopped
1 Tbs. oil or earth balance
1/4 teaspoon nutritional yeast
1/8 teaspoon black pepper
1/4 teaspoon vegan Parmesan cheese

In a large skillet, heat the oil over medium high heat. Add the onion and cook until translucent. Add the jicama, nutritional yeast, vegan Parmesan cheese, and pepper and cook until brown. Add as a side to mixed fruit and soy vanilla yogurt or some tofu scramble....

Not Your Traditional Waldorf Salad

Not Your Traditional Waldorf Salad
Vegan; Serves 6; 30 minutes or fewer

When my sister had asked me to find recipes for jicama, I knew the perfect recipe to try out. Using what Bruce and I like instead of what is called for in the true Waldorf Salad, this is a tasty light meal. Serve with some garlic bread, but better yet, use it in a sandwich and it's good eating.....

Salad:
1/4 cup broken pecan nuts
1/2 jicama, chopped into 1/2 inch pieces
2 bosc pears, cored and cut into 1/2 inch pieces
1 cup red grapes
1/2 a pound of spinach

Dressing:
1/2 cup vegan mayonnaise
1 Tablespoon lemon juice
1 teaspoon maple syrup
1 Tablespoon parsley

1. To Make Salad: Preheat oven to 350. Spread pecans on baking sheet and toast 8 to 10 minutes, or until fragrant. Set aside to cool.

2. Combine jicama, pears, grapes and toasted pecans in a large bowl.

3 To Make Dressing: Stir mayonnaise, lemon juice, maple syrup and parsley in a small bowl. Season with black pepper, if desired.

4. To Serve: Arrange a handful of spinach on each plate or bread and top with 1 cup of salad and other slice of bread, if making a sandwich.

Adapted from The Classic Waldorf Salad