Rojak, by Diane

 

This was the side dish of our Indonesian lunch, and so so good! Rojak is one of my most favorite Indonesian and Malaysian dishes. It is a really unique combo of jicama, green mango, pineapple, and cucumber (this version had apple too) in a really flavorful sauce that is sweet and savory. The crunch of the veggies with the sweet savory sauce and peanut top is really addictive and extra refreshing in the summertime! I had no idea it was so easy to make, so this will be on repeat all summer as a light meal or fun snack! Recipe from my friend's Indonesian Street Food cookbook!

Ingredients:

1 medium jicama, peeled and cubed

1 medium green apple, peeled and cubed

1 green mango, peeled and cubed

3/4 pineapple, peeled and cubed

2 kirby cucumbers, chopped into bite size pieces

1 tbsp dried shrimp paste

3 tbsp sweet soy sauce

1.5 tbsp tamarind paste

1 fresh fresno chili

3 tbsp palm sugar (or sub dark brown)

1/2 cup skinned roasted ground peanuts

Directions:

1. Add all the fruits and veggies to a bowl and toss. Set aside. 

2. Start to make the sauce by placing the shrimp paste in a square of foil, folding inward to make a smaller square. Flatten the square with the palm of your hand. Roast this packet directly over gas flame for 1.5 minutes on each side until the paste begins to smoke and takes on a slightly burnt flavor. Open the packet and let cool.

3. Add soy sauce-sugar, plus the cooled shrimp paste, into a bowl and whisk until mixed.

4. Combine the sauce and fruits, top with peanuts and serve cold. Don't wait longer than 20 minutes to serve or else it becomes less crunchy!

Spicy Jicama Salad, by Diane

 

This recipe is part 3/4 of my vegan lunch buffet experience (along with Rosemary Chili Roasted Cauliflower, Garlic Roasted Cabbage Steaks, and Carrot Ginger Coconut Soup with Roasted Portobello Topping). This recipe hands down was the best and most surprising addiction I made. It is like nothing I have ever tasted, and the combination of flavors works incredibly well to satisfy every single taste. This dish is nutty (tahini), tart (lemon), salty (sea salt), sweet (dates), minty (obvious), and spicy (red chili flakes), and the crunch factor is off the charts!! I ate so much of this on Sunday when I was cooking by accident that as as result there will not be enough left for all of my lunches this week!!

A note on my substitution, I went for jicama instead of celery because I still kept the crunch but got rid of the taste of celery, which is too strong for me in large quantities. I'm sure it would taste just as good as celery. Jicama, in case you haven't used it, is a super crunchy and thirst-quenching root that is often referred to as a Jamaican potato due to it's versatility in the Caribbean. It pairs so well with the other ingredients and I am glad I made the switch!!

Recipe from: http://www.wholefoodsmarket.com/recipe/spicy-celery-salad?utm_source=email&utm_medium=&utm_term=&utm_content=&utm_campaign=2014_03_19_Recipes

Ingredients:

4 large pitted dates (about 2 ounces)
1/4 cup lemon juice
2 tablespoons lemon zest
2 tablespoons tahini
3/4 teaspoon crushed red chile flakes
1/4 teaspoon fine sea salt (optional)
1/2 bunch celery (about 8 stalks), with any inner leaves, thinly sliced on the bias
1/2 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint
1/4 cup whole almonds, toasted and roughly chopped  

Directions:

 

1. Put dates in a heatproof bowl or cup, add 1/2 cup boiling water and set aside to let soak for 10 minutes. Transfer dates and soaking liquid to a blender. 

2. Add lemon juice and zest, tahini, chile flakes and salt, and blend until smooth. Transfer to a large bowl and toss with celery, parsley and mint. Sprinkle with almonds and serve immediately.