Purple Cabbage Salad, Jenny Mustard inspired

For the last few days, I have been binge-watching Jenny Mustard’s incredible videos. If you haven’t stumble upon her, you need to do this right after you’re done with my recipe! Her recipes are amazing, she has great minimalism tips, and I just love her pictures and esthetics!

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This morning, I stumbled upon an amazing picture for a purple cabbage and noodles dish that I thought looked incredible. It was even more incredible because I had a head of cabbage sitting and waiting in my fridge. I based myself on her picture, and came up with my own version. Not only did this taste incredible, it was also delicious!

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Here is what you need:

Sauce:

  • 1/4 cup cashew nuts, raw
  • juice of 1 lemon
  • 2 tsp ground Dijon mustard
  • 1 tbsp soy or tamari sauce
  • 2 tbsp water

Salad:

  • 1/2 head of purple cabbage, finely chopped
  • 1/2 jicama, peeled and shredded
  • 2 purple sweet potatoes, cooked and chopped into small bites

Noodles:

  • 1 zucchini per person, peeled and spiralized
  • 1 tbsp sesame oil
  • sprinkle of salt
  • 1 block firm tofu, drained

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Here is what you do:

  1. In your blender, mix all the sauce ingredients until smooth. Set aside.
  2. In a large salad bowl, place the cabbage and the jicama. Pour half the sauce and mix well until everything is well coated. Set aside. The lemon juice will help the cabbage get tender and even more delicious!
  3. Place the spiralized zucchini, and add the sesame oil and salt. Give a good mix and set aside.
  4. Cut the tofu in small pieces. In a large pan, place a little bit of oil and set on medium heat. Cook the tofu until it gets slightly golden and crispy.
  5. To serve, place the cabbage salad in a large plate. Add some purple potato. With a fork, make small bundles of spiralized zucchini, and place a piece of tofu on top of each ‘nest’. Add some sauce on everything and enjoy!

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This is so good! The cabbage is tender, the jicama adds freshness, and the sauce is slightly spicy and so creamy. The sesame oil adds a great flavour that goes great with everything. Finally, the tofu, crispy on the outside and tender in the inside, is just amazing. I’ll stop raving about it, but it’s really great!

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Let me know if you give this a try, and go check Jenny Mustard out!

Easy Jicama Recipe (and life update)

The last few days have really been busy!

First, last week-end was my birthday! Woohoo! As some of you may know, my boyfriend and I share the same birthday. To celebrate, I got us tickets to go see The Piano Guys! Their show was amazing! We had such a great time!

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I tried to spot my arms somewhere in there, but I’m afraid they’re lost in the sea of arms!

During the week-end, we went back to Sushi Momo and ate at their new location. It was amazing! and I took better pictures! This is probably the best sushi I have ever eaten. So flavorful, imaginative and skillfully prepared!

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After that, I was just buried under paperwork and school work. During this time, my mom brought me an amazingly fresh and delicious jicama. I prepared it with the idea of making Bo Bi, a traditional Vietnamese roll. Well, I got lazy and ate it unrolled with rice: still amazingly good!

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Here is what you need:

  • 1 jicama, peeled and cut in julienne (small stips)
  • 5-6 carrots, peeled and shredded or cut in julienne
  • 2 tbs sesame oil
  • 4 tbs toasted sesame seeds (I used white, but both work)
  • 1 tsp soy sauce
  • salt and pepper to taste

Here is what you do:

  1. In a large sauce pan set on medium heat, warm up 1 tbs of sesame oil. Once this is hot, add the carrots and stir for a few minutes. Add the jicama and mix until the jicama is cooked. It changes color and becomes a little bit more translucent. It takes about 10 minutes.
  2. Stir in the soy sauce, and sesame seeds. Season to your taste.
  3. Remove from the heat and mix in the remaining sesame oil.
  4. Serve with warm rice, or roll in rice paper with some greens.
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Yay for birthday flowers!

This is a very simple and quick recipe, but it is full of flavour and has a great texture. The jicama stays very crunchy even after cooking which goes great with rice. Let me know if you try this out! Hurrah for busy days!

 

Easy Jicama Pasta

I really like jicama! It is great raw in salads: crunchy and fresh, it really adds a lot of texture to any salad. Guess what? It’s also great cooked!

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Paired up with asparagus and pasta, it creates a very easy and fresh recipe for spring, while still being filling and deliciously flavourful! Cooked jicama has a really nice peppery taste that greatly complements pastas.

Here is what you need:

  • 1/2 jicama, grated (about 1 cup)
  • 1 tomato, diced
  • 1 onion, minced
  • 1 clove of garlic, minced
  • 1 asparagus bunch, sliced bite size
  • 1 tsp fresh or dried rosemary
  • 1 tsp fresh or dried thyme
  • 1 tsp red chili flakes
  • 1 tbs soy sauce
  • Cooked pasta to serve

Here is what you do:

  1. In a large sauce pan, sauté the tomato until some juice comes out. Add the onion and garlic. Stir until fragrant.
  2. Add the asparagus and stir around until tender. Add the jicama and mix well.
  3. Add the spices and season to your taste. Add the pasta and give it a quick stir.

This is very simple, but so flavourful!

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The asparagus adds a lot of flavour, but the jicama really brings it to another level and is perfect with the herbs.

Let me know if you try this out!