Jicama Hashbrowns & Calabacitas
Calabacitas is a squash stew made in Mexico that is typically served as a side dish. This is my version. I usually add beans to make it a complete meal. This is a healthy vegan dish that I hope you'll try out. I made the Jicama hashbrowns as a low cal, low carb alternative to regular ones. Jicama is amazing when cooking it as though it were a potato. One thing to keep in mind when cooking with Jicama, it'll never get soft like a potato. Once its cooked, it still retains a crunch but the taste is amazing. Jicama is almost like sweet potato but a little more subtle. Hope you try it out, Jicama has less than half the calories of potatoes.
Calabacitas Ingredients:
2 cups Squash (Zucchini or any type you like)
1 Onion
1.5 cups Corn
2 cloves of Garlic
1 de-seeded Jalapeno
2 cups of Beans (Pinto or Black)
1/2 cup of Diced Tomatoes
a handful of Chopped Cilantro
1 teaspoon of Coconut Oil
1/2 tablespoon of Mexican Oregano
1 teaspoon of Cumin
Salt and Pepper to taste
Makes 4+ servings.
Jicama Hashbrowns Ingredients:
4 cups of Shredded Jicama (1 cup per person)
1 tablespoon of Coconut Oil
Salt and Pepper to taste
Makes 4 servings.
Optional Toppings:
Avocado
Cilantro
a dash of Nutritional Yeast
Calabacitas is a squash stew made in Mexico that is typically served as a side dish. This is my version. I usually add beans to make it a complete meal. This is a healthy vegan dish that I hope you'll try out. I made the Jicama hashbrowns as a low cal, low carb alternative to regular ones. Jicama is amazing when cooking it as though it were a potato. One thing to keep in mind when cooking with Jicama, it'll never get soft like a potato. Once its cooked, it still retains a crunch but the taste is amazing. Jicama is almost like sweet potato but a little more subtle. Hope you try it out, Jicama has less than half the calories of potatoes.
Calabacitas Ingredients:
2 cups Squash (Zucchini or any type you like)
1 Onion
1.5 cups Corn
2 cloves of Garlic
1 de-seeded Jalapeno
2 cups of Beans (Pinto or Black)
1/2 cup of Diced Tomatoes
a handful of Chopped Cilantro
1 teaspoon of Coconut Oil
1/2 tablespoon of Mexican Oregano
1 teaspoon of Cumin
Salt and Pepper to taste
Makes 4+ servings.
Jicama Hashbrowns Ingredients:
4 cups of Shredded Jicama (1 cup per person)
1 tablespoon of Coconut Oil
Salt and Pepper to taste
Makes 4 servings.
Optional Toppings:
Avocado
Cilantro
a dash of Nutritional Yeast
Directions for Calabacitas:
Take a frying pan, add the oil over medium heat and start by cooking the onions, squash and garlic together til the onion is tender.
Add the corn, beans, tomatoes, jalapeno and spices. Simmer the mixture over low to medium heat til the mixture is cooked through.
Top with fresh chopped cilantro.
Serve with hashbrowns, avocado, cilantro and a pinch of nutritional yeast.
Directions for Hashbrowns:
Peel the Jicama. Use a box grater or a food processor to get 4 cups of shredded Jicama. Use a towel and squeeze out the excess water.
Take a frying pan and add the oil. Cook and stir the Jicama til it starts to brown up all over. It'll take about 5min. Add salt and pepper to taste.
Keep in mind that it will not look golden brown like potatoes but it will brown up a little, be careful not to burn your hashbrowns.
Take a frying pan, add the oil over medium heat and start by cooking the onions, squash and garlic together til the onion is tender.
Add the corn, beans, tomatoes, jalapeno and spices. Simmer the mixture over low to medium heat til the mixture is cooked through.
Top with fresh chopped cilantro.
Serve with hashbrowns, avocado, cilantro and a pinch of nutritional yeast.
Directions for Hashbrowns:
Peel the Jicama. Use a box grater or a food processor to get 4 cups of shredded Jicama. Use a towel and squeeze out the excess water.
Take a frying pan and add the oil. Cook and stir the Jicama til it starts to brown up all over. It'll take about 5min. Add salt and pepper to taste.
Keep in mind that it will not look golden brown like potatoes but it will brown up a little, be careful not to burn your hashbrowns.
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