What is The Vegan(ish) Experiment?

Our family (me, my husband D, and our four-year-old Molly) started 2009 with a mostly-vegan, macrobiotic-inspired diet (although I have to admit, the strict macro rules have pretty much gone out the window). I have seen a marked improvement in my chronic migraines, and I'm enjoying proving that we can make amazing, mouth-watering, memorable food without animal products. For a more in-depth intro, click here.

I stopped updating this blog quite awhile back, when life got in the way. I'm still keeping a mostly vegan kitchen, though, and loving it. Have fun browsing my recipes!

Thursday, February 5, 2009

Day 36: Quinoa Tacos with Tangy Jicama Slaw

It's been a few days since I've posted, but I haven't stopped cooking. I wasn't planning to blog about the stew I made Sunday - it was from The Self-Healing Cookbook, so for copyright reasons I do not want to post it here. But I decided, at the last possible second, that I will give you a picture so that you can see how tasty it was. I only had about a half-serving left in the fridge, so this pic is taken in an oh-so-lovely Ziploc storage container:

Hearty Autumn Stew
This stew contains carrot, cabbage (my addition, because I didn't have any daikon radish), onion, celery, parsnip, butternut squash, kombu, tempeh, and peas. I also added a little leftover brown rice. It was hearty, warming, and a perfect dish for our family to munch on this week - we've all had colds, and this felt like a vegan version of chicken stew. Definitely worth buying this cookbook!

Have you ever had jicama? Its Anglicized pronunciation is HIC-uh-muh, and it is the root of a native Mexican plant. Jicama is like a turnip in texture - crunchy and a little starchy - but has a little bit of a sweet tang to it, like a mild green apple. It's such a great, surprising salad ingredient. It soaks up dressing, too, so jicama salads taste even better the next day.

Last night, having tired of leftover stew for 3 nights, we made Quinoa Tacos with Tangy Jicama Slaw. The filling for the quinoa tacos is an old favorite from allrecipes, and the jicama recipe was inspired by one from Rachael Ray, but has been changed so much that I think I can call it my own now.

Here are the pictures:

Quinoa Tacos with Tangy Jicama Slaw
And the slaw recipe:

Tangy Jicama Slaw

1/3 c. olive oil
1/4 c. lime juice
1 T. cumin (less if you aren't an insane cumin fan like I am)
1/4 t. garlic powder

1 medium-sized jicama, roughly juilenned
1/4 head cabbage, shredded
2 carrots, grated into ribbons with a vegetable peeler
1/4 c. cilantro, chopped
3-4 green onions, chopped

salt & pepper to taste

Combine first four ingredients in a small bowl or measuring cup.
Combine jicama, cabbage, carrots, cilantro, and onions in a large bowl.
Pour dressing over salad and toss well. Season with salt and pepper.

Eat as salad, or as a taco topping.

Mmm... after thinking about that jicama salad, I think I'll have to go have some leftovers!

Migraine update: have not had one for ... NINE DAYS. !!!


  1. Yay no migraine!!!

    Your pictures are really nice, by the way. Colorful and so yummy looking. I wouldn't have known the stew was leftovers in a ziploc if you hadn't told on yourself.

  2. Call Me Cate - ha, thanks! I guess I shouldn't ever tell on myself...

  3. I'm hungry and can't wait to have some more for dinner tonight! Good Stuff!

  4. Nine days - brilliant - still keeping fingers crossed. Your stew has decided what I'm having for dinner tonight - have to miss out the squash though. There's none in the house and it's cold outside. Wimp!


I love it when people come back and tell me how the recipes turned out - please consider doing so! Thanks!


blogger templates