Jicama Satay Appetizers from The 40-year-Old Vegan
- 2-3 bulbs jicama, raw and peeled
- ½ c. smooth quality creamy peanut butter
- 3 T Tamari or soy sauce
- 2 T. rice wine vinegar
- 2 T. agave nectar
- ½ t. freshly grated ginger
- ½ T. sesame chili oil
- ¼ c. warm water (or more depending on your desired consistency)
- Juice of one lime
- Package of bamboo skewers (optional)
- ¼ c. Chopped dry roasted peanuts
- ¼ c. Fresh cilantro
- 1 T. Black sesame seeds
- 1 small Red bell pepper, small dice
- Cut jicama into planks ½-inch x 4 inches (thick enough to put a skewer through, if you are using skewers). If you do not use skewers, you can just serve as a finger food. If you are using skewers, carefully twist skewers into the shorter side of the plank, inserting enough to be able to hold the plank. Be careful to push is through the center and keep the plank intact. You should get about 6-8 planks per jicama.
- Mix all remaining ingredients in saucepan on low to medium heat (enough to warm, but not boil) until fully incorporated and warmed. Remove from heat and add the juice of a lime.
- Drizzle sauce on a plate and place jicama skewers on top. Drizzle additional sauce on top of jicama and top with peanuts, cilantro, sesame seeds and bell pepper. Serve immediately.