I’m so thrilled to be an “All-Star” Contributor to The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs, By: Leanne Campbell.
“Featuring your favorite chefs and cookbooks authors, The China Study All-Star Collection includes foods from Happy Herbivore chef Lindsay S. Nixon; Del Sroufe, author of the New York Timesbestseller Forks Over Knives Cookbook; Laura Theodore, host of PBS’ Jazzy Vegetarian; and pioneering researcher Dr. John McDougall, which all follow the nutrition standards set forth by The China Study.
Even better, with delectable dishes such as Dreena Burton’s Sneaky Chickpea Burgers, Heather Crosby’s Peppermint Chocolate Chunk Ice Cream, Christy Morgan’s Fiesta Quinoa Salad and Christina Ross’s Daikon Mushroom Fettuccine, this collection of recipes has you covered for any occasion or craving.
With an introduction from The China Study co-author Dr. T. Colin Campbell, The China Study All-Star Collection is the ultimate plant-based cookbook for healthful, savory eating.”
Here’s a recipe that I share in the book called “Veggie Un-Fried Jicama Rice”
Veggie Unfried Jicama Rice
Makes 6 servings
This dish is perfect for those warm summer lunches since you don’t even need to turn on the stove. The juicy jicama lends a crisp sweet taste, making it the perfect rice substitute, and when paired with ginger and tamari this Mexican vegetable takes on an Asian flair.
FOR THE “RICE”
1 large jicama
1/2 cup cashews
3 tablespoons agave
11/2 tablespoons coconut nectar
1 teaspoon sea salt
1 teaspoon black pepper
FOR THE VEGGIES
1/4 cup purple onion
1/4 cup purple cabbage
4 stems green onion
2 medium carrots
1 stalk celery
1/4 cup broccoli
1/4 cup portobello or shiitake mushrooms
FOR THE DRESSING
1 small ginger nugget
3 cloves garlic
1 orange, juiced
1/4 cup tamari
1 tablespoon agave
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper to taste
1 tablespoon flax seeds
- To make the “rice,” peel the jicama using a vegetable peeler and then roughly chop into cubes.
- Add all rice ingredients into your food processor and pulse until you achieve a rice texture. Be sure to not overprocess or your rice will turn to mush.
- Empty the rice into a large serving bowl and set aside.
- Dice all veggies evenly into small pieces and place in medium mixing bowl.
- Prep veggies for the dressing. Peel the ginger with a paring knife or vegetable peeler. Peel the garlic and remove the inner green stem. Juice the orange.
- Add all dressing ingredients except for the flax seeds to a blender and blend until smooth.
- Place all veggies into a large bowl and pour dressing over, mix well and serve.