Yuca Con Mojo
[Vegan]

For the Yuca:

1. First, prep the yuca. They are usually sold with a coating of wax and do not need to be washed. Slice the root into 2-inch rounds. Lay the piece flat-side-down, and use a sharp knife to trim off the brown skin and the 1/8-inch-thick cream-colored layer just under the skin. Running down the center of the yuca root is a tough, woody core, so cut the peeled piece in quarters and then remove the core. Repeat for the remaining yuca. Try to keep all the yuca pieces approximately the same size, about 1×2-inches, so they cook evenly. Once they are all prepped, place the pieces in a strainer and rinse them to remove any stray pieces of peel.
2. Place the yuca pieces in a large pot, and add enough water to cover them by about an inch. Add the salt and lemon juice, and stir. Cover pot, place over high heat, and bring to a boil. When boiling, lower heat to a simmer, and cook, stirring a few times, until the yuca is quite tender when pierced with a fork, 30 to 45 minutes (the time will depend on the size of the yuca pieces). The best way to tell if they are done is to taste a piece: it should have a soft, tender texture.

For the Mojo Sauce:

1. While the yuca is cooking, make the mojo sauce. In a mortar and pestle, mash the garlic well. Add 1/2 teaspoon of salt to the mortar and mash until it resembles a thick, chunky paste. Transfer the garlic to a medium bowl, add the remaining 1/2 teaspoon salt, olive oil, vinegar, and black pepper. Stir well to combine.
2. When the yuca is done, drain it, then return it to the pot. Pour the mojo sauce over the yuca, and toss well to combine.
3. Serve hot, and enjoy!