4 jicama vegan Recipes

jicama, peeled and julienned, navel oranges, peeled and cut into chunks, red bell pepper, cut into bite-size pieces, hothouse cucumber, diced, sweet yellow peppers, sliced, sweet orange peppers, sliced, radishes, thinly sliced, thai chile peppers, minced, jalapeno pepper, diced, cilantro, chopped, lemon, juiced, ground black pepper to taste

dried hibiscus flowers, water, olive oil, onion, thinly sliced, carrots, grated, grated jicama, sugar, ground oregano, dried thyme, salt, pepper, ripe plum tomatoes, cored and halved, white onion, chopped, garlic cloves, chipotle chiles in adobo, vegetable oil, bay leaves, salt, corn tortillas , 6 inch, vegan sour cream (optional), purple cabbage, shredded (optional), vegan cheese (optional)

red wine vinegar, honey (or other sweetener of choice), ground star anise, dijon mustard, chimayo red chili powder (i tried chipotle powder. new mexico chili powder will work.), salt, grapeseed oil (subbed for canola oil), romaine lettuce hearts (torn into small pieces), garden spring greens (or heirloom lettuce), baby turnips (sliced into matchstick-sized bits ) or 1/2 cup jicama (sliced into matchstick-sized bits ), toasted pepitas (hulled pumpkin seeds), fresh corn (roasted kernels were good in this salad!), fresh strawberries, sliced (or other fresh berry in season)