Today is the last day of my veggie recipe challenge. 50 days of incredible recipes, using a different veggie every single day! I can’t believe I made it. This is the first time I’ve done something like this, and even though it was tough some days to keep it going I know I’ll do another challenge like this again. In honor of finishing, today I decided to try to do a dessert recipe (which can be tough using vegetables!) so it was perfect that I picked up some lotus root at the nearby Asian market the other day. This crunchy, starchy veggie is perfect for a sweet recipe, and looks pretty and unique too!
Lotus root has a mildly sweet flavor with a crunchy texture, making it great for a dessert or a lot of other recipes. It’s fantastic stir-fried. Lotus root has a visually appealing pattern of air pockets which are visible when it is sliced. It’s a good source of fiber, and also contains a lot of Vitamin C. If this is your first time trying it, I think you’ll enjoy it!
Maple-Agave Lotus Root and
Sticky Rice
- 1/2 medium lotus root, peeled and sliced
- 2 Tbs maple syrup
- 2 Tbs agave nectar, plus extra for drizzling
For the sticky rice:
- 1 cup sushi rice
- 1-1/2 cups water
- 1/2 can coconut milk
- 1/4 cup sugar
- 1/4 tsp salt
Combine the rice and water in a saucepan. Bring to a boil; cover and reduce heat to low.
Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, combine coconut milk, sugar and salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture and cover, allowing to cool for 20 minutes.
While the rice cools, combine lotus root slices, maple syrup and agave in a saucepan, adding enough water to cover. Bring to a boil then lower heat, simmering for 20 minutes.
To serve, arrange lotus root slices over sticky rice, drizzling agave nectar over the top.
This delicious and lovely dessert is perfect for a unique presentation at the end of an Asian-themed meal! I hope you enjoy. Let me know how you liked the veggie recipe challenge and weigh in your votes for the best recipes in the comments for a roundup recipe of favorites!
In case you missed the last 49 days, here are all the veggie recipes:
- Day 1: Guacamole-Stuffed Mini Sweet Peppers
- Day 2: Garlic Herb Rutabaga Fries
- Day 3: Roasted Brussels Sprouts with Apples and Walnuts
- Day 4: Indian-Spiced Tofu Scramble with Collards
- Day 5: Agave-Roasted Root Vegetables
- Day 6: Quinoa-Stuffed Acorn Squash
- Day 7: Tuscan Stuffed Mushrooms
- Day 8: Spicy Sauteed Kale Sprouts
- Day 9: “Raw” Peanut Noodles
- Day 10: Braised Broccolini with a Smoked Paprika Wine Sauce
- Day 11: Fennel Salad with Lime Vinaigrette
- Day 12: Three Shades of Red Salad
- Day 13: Valentine’s Day Heart-Shaped Beet Patties
- Day 14: Roasted Asparagus with Lemon Garlic “Cream” Sauce
- Day 15: Belgian Endive with Smoked “Gouda” and Walnuts
- Day 16: Vegan Leek Filo Turnovers
- Day 17: Romaine Salad with Raspberries and Pecans
- Day 18: Vegan Stuffed Tomatoes
- Day 19: Tabbouli Salad with Quinoa
- Day 20: Mashed Herb and Garlic Sunchokes
- Day 21: Jicama, Mandarin and Avocado Salad
- Day 22: Purple Carrot Purée with Avocado Salad
- Day 23: Stuffed Artichokes
- Day 24: Eggplant Mini Pizzas
- Day 25: Warm Lentil Salad with Red Onions and Apricots
- Day 26: Thai Kale Salad
- Day 27: Japanese Cucumber Salad over Wasabi Watermelon
- Day 28: Roasted Cauliflower with Kalamata Olives, Raisins and Pine Nuts
- Day 29: Vegan Spinach Lasagna
- Day 30: Radicchio Salad with Walnuts and Citrus-Mustard Vinaigrette
- Day 31: Vegan Deviled Eggs
- Day 32: Arugula Pesto
- Day 33: White Bean and “Tuna” Antipasto Salad
- Day 34: Maple Chili Parsnips
- Day 35: Raw Zucchini Hummus with Ginger and Lime
- Day 36: Smoky-Spicy Black Bean Dip
- Day 37: Spaghetti Squash with Red Wine Mushrooms and Pearl Onions
- Day 38: Gluten-Free Vegan Jalapeño Cheddar Cornbread Muffins
- Day 39: Vegan One-Pot Creamy Garlic Pasta
- Day 40: Pineapple Cilantro Mojito
- Day 41: Baked Green Bean Fries with Spicy Aioli
- Day 42: Roasted Indian-Spiced Turnips with Raisins and Cilantro
- Day 43: Easy Daikon Salad
- Day 44: Irish Watercress Soup
- Day 45: Snow Pea Salad with Miso-Sesame Dressing
- Day 46: Creamy Jalapeño Corn Dip with Quinoa
- Day 47: Asian Fusion Burritos
- Day 48: Water Chestnut and Pineapple Lettuce Wraps
- Day 49: Curried Split Pea Stew with Swiss Chard
Printable Version:
- ½ medium lotus root, peeled and sliced
- 2 Tbs maple syrup
- 2 Tbs agave nectar, plus extra for drizzling
- For the sticky rice:
- 1 cup sushi rice
- 1-1/2 cups water
- ½ can coconut milk
- ¼ cup sugar
- ¼ tsp salt
- Combine the rice and water in a saucepan. Bring to a boil; cover and reduce heat to low.
- Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, combine coconut milk, sugar and salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture and cover, allowing to cool for 20 minutes.
- While the rice cools, combine lotus root slices, maple syrup and agave in a saucepan, adding enough water to cover. Bring to a boil then lower heat, simmering for 20 minutes.
- To serve, arrange lotus root slices over sticky rice, drizzling agave nectar over the top.