Serves 4 / Slices of roasted jicama, a crunchy white root vegetable usually eaten raw, make a sublime match for this luscious, protein-packed dip.

1/2 pound jicama, peeled and cut into 1/4-inch slices
1/2 cup wine (red or white, depending on the color desired)
1/2 cup water
1/8 teaspoon sea salt
3-5 whole cloves
2 teaspoons olive oil
1/2 teaspoon freshly ground pink peppercorns
1/4 teaspoon fine sea salt

Tofu Basil Dip (makes 1/2 cup)
1 large clove garlic
1 green onion
6 fresh basil leaves
4 ounces medium or soft tofu
1 tablespoon olive oil
1 teaspoon umeboshi vinegar

1. Place jicama in a 1 1/2-quart pot. Add wine, water, sea salt, and cloves. Cover and cook over high heat until all liquid is gone, about 15 minutes. Discard cloves.
2. Preheat oven to 400°. In a bowl large enough to hold all the jicama, mix oil, pepper, and salt. Toss jicama into oil mixture, making sure all edges are coated. Lay jicama slices in a single layer on a baking sheet or shallow roasting pan; place on bottom oven rack. Roast until all edges are well-sealed, turning once or twice, about 15 minutes.
3. Meanwhile, make Tofu-Basil Dip: Mince garlic, green onion, and basil in a food processor. Add tofu, oil, and umeboshi. Blend well.
4. Serve jicama sticks with dip.

Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing Company, 2006) and founder of the School of Natural Cookery in Boulder, Colorado (

PER SERVING: 94 cal, 62% fat cal, 7g fat, 1g sat fat, 0mg chol, 3g protein, 7g carb, 3g fiber, 482mg sodium