The Black Teapot

February 1, 2011

Jicama Salad

Filed under: Salads, Vegetables, Vegetarian — blackteapot @ 3:08 am

The jicama has a sweet turnip taste to it, and is amazing in salads. It is crisp, and goes well with the apple. Jicama can be found at most grocery stores now, and is best stored in a cooler area such as a pantry, where it will last about a month. Do not store them in the refrigerator, as the colder temperature will damage it.

Prep Time: 15 minutes
Serves: 6

  • 2 cups julienned jicama
  • 1 cup julienned granny smith apple
  • 1 cup julienned cucumber
  • 1 cup julienned carrot
  • 2 green onions, julienned
  • 1 large lemon, juiced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup chopped cilantro
  • 1/2 tsp sea salt
  • 1/2 tsp fresh cracked black pepper

In a large bowl, whisk together lemon juice, olive oil, salt, and pepper. Add in remaining ingredients, and toss well. Refrigerate until serving.

April 10, 2010

Vegetarian Wontons

Filed under: Soups and Chowders, Vegetarian — blackteapot @ 9:32 pm

  • 30 wonton wrappers
  • 1/4 cup shredded carrot
  • 1/2 cup shredded cabbage
  • 1/4 cup chopped bean sprouts
  • 3 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1/4 cup mashed tofu
  • 1/4 cup chopped baby corn
  • 4oz water chestnuts, finely chopped
  • 1 green onions, minced
  • 4 shiitake mushrooms, minced
  • 2 tsp minced ginger
  • 1 tsp fresh ground pepper
  • 2 tbsp minced rep pepper
  • 1 tbsp minced cilantro
  • 1 egg
  • vegetable oil

In a hot pan add oil and heat. Add carrot, cabbage, sprouts, garlic, corn, red pepper, mushrooms, and ginger. Sauté on high for about two minutes, stirring constantly, until vegetables are slightly softened. Add black pepper and soy. Remove from heat, and allow to cool slightly. Stir in tofu, cilantro, green onions, water chestnut, and egg. 1 tbsp flour can be substituted for egg to help bind filling.

Brush wonton wrappers with water, filling with about 2 tsp filling, and seal edges. Fold wrapper in half, then fold corners together to form won-ton.

This can either be deep fried, or boiled in vegetable stock until they float for a soup.

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