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3 stalks of lemongrass
1½ tablespoon nama shoyu
1 serrano chile
1 teaspoon chili flake
1 teaspoon turmeric
1 teaspoon agave nectar
1 teaspoon sea salt
3 green onions
2 clove garlic
1 teaspoon basil oil
½ cup sunflower seeds
½ cup water
blend all the above ingredients. cut jicama into small cubes and either place on parchment paper and put in oven at approx 100 degress to slightly dehydrate, or use a dehydrator. I dont have a dehydrator so i used my oven. top the jicama with the lemongrass mixture, some chopped basil and some ground peanuts or other nut of your choice. Enjoy!
Chaddb's ThoughtsBy chaddb
i took my old lemongrass tofu recipe and modified it to make it raw. It worked great. This dish is quite spicy, which i like, but you may want to modify the chili flake and the serrano chile to tame the spicy a bit. I didn’t de-seed the serrano before blending, if you remove the seed it should turn down the volume on the spice.
You may need to play with the quantities of the sunflower seeds and the water. I originally had it as 1/3-1/2 cup sunflower seeds and 1/3-1/2 cup water. Neither are exact measurements, i added as i went to achieve the consistency i desired.
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