Hey lovely friends, I have to admit, I have had some inspiration problems lately, I am not so sure why, but it’s been hard to think about new recipe ideas, I guess I am definitely in need of a trip where I can bulk up on some exotic recipe ideas and get inspired! 😉 Do you also have inspiration lows sometimes? What do you do in this case?
Well, one good thing is for sure that we have our fellow bloggers (and also our families and friends of course!) that inspire us each day with so many fantastic recipes . And this is the background for this recipe. I recently came across Mama Miyuki’s blog, Mama Miyuki Easy Pantsy, a rich collection full of Asian delicacies! And as you have maybe noticed, I definitely have an obsession with Asian food. As she is originally from Indonesia, I had to think right away about some of my favorite Indonesian dishes, of which Gado Gado is one of them. Cool name for a dish, right?
Gado Gado is a very typical Indonesian vegetable salad, topped with a delicious and fragrant peanut sauce. As this is a vegetarian dish too, it was perfect to cook it with my vegetarian friend who came over to do some work at my house. We originally planned to add some egg to it too (usually part of the original recipe), but our egg somehow “exploded” while cooking and well, it was not working out. So we present you with our vegan Superfood version of Gado Gado! Of course, I had to “superfoodize” the original recipe as always and our version contains some additional ingredients that you probably won’t find in the traditional Indonesian recipe, like the kale and the lentils.
This dish contains following Superfoods:
- Soy (tempeh)
For the Peanut sauce
- 2 tbsp canola oil
- 1 small onion, chopped
- 1 clove garlic, finely minced
- 1 lime, the fresh juice
- 4 tbsp soy sauce
- 1 cup roasted & salted peanuts (blend first in a food processor to obtain a peanut butter-like consistency – or use 1/2 – 3/4 cup peanut butter instead)
- 2 tbsp coconut palm sugar
- 1/2 cup water
For the vegetable salad (2 portions):
- 1 cup mung bean sprouts, blanched (this means, cooked in hot water for about 3 minutes, then rinsed with cold water)
- 1 cup green string beans, blanched too
- 1 cup cooked lentils (any kind, we used green ones)
- 2 cups kale, washed and cut into small pieces
- 1/2 cucumber, cut into pieces
- 1 carrot, cut into pieces
- 8 slices of tempeh (follow instructions on packaging on how to prepare – tempeh can be described as a “soy bean cake”, it’s very typical in Indonesia)
- To make the peanut sauce heat the canola oil in a pan, then add garlic and onion and sauté until fragrant
- Then add all the other ingredients by stirring consistently and carefully to mix everything well, you should get a thick and creamy sauce, if you would like it thinner, add more water
- Arrange the vegetables for the salad on a plate, top with some peanut sauce and serve warm!
And I have to thank my friend Molly for her most amazing food stylist skills! Wow, how beautifully she had arranged the veggies on the plate, absolutely stunning, I don’t think I would have been able to do it the same way. Well, we must be doing some more cooking project together! 😉
I wish you all a lovely weekend, hopefully with lots of sun and some healthy food! 😉 hugs, Sylvia