Eating from the Garden

Gado Gado

Gado Gado PlateLayers of goodness: a layer of fresh spinach, followed by yellow rice, steamed and fresh veggies and tofu, topped with ginger, garlic, onions and peanut sauce

Serves 6

Main ingredients:
Fresh spinach
2 cups rice
1/2 tsp turmeric
2 small broccoli crowns
2 handfuls of fresh green beans
1/2 red cabbage
2 medium carrots
Bean sprouts
1/2 block of extra firm tofu
Fresh ginger
Green onion
Six cloves of fresh garlic
Unsweetened coconut
Lime

Peanut Sauce:
1 cup natural smooth peanut butter
1 Tbs fresh grated ginger
1 Tbs fresh minced garlic
4 Tbs cider vinegar
2 Tbs soy sauce
3 Tbs brown sugar
1 1/2 cups hot water
A dash or two of crushed chillies

Blend all ingredients together in a blender until smooth, adding extra water if its too thick.

Gado Gado Directions: Prepare the sauce then start the rice and chop all the veggies and final toppings. Steam the broccoli, carrots, and green beans then sauté the final toppings and arrange everything on individual plates.

Layers:
1. Bed of fresh spinach
2. Yellow rice (2 cups rice, 4 cups water and 1/2 tsp turmeric)
3. Assortment of veggies on top of the rice
– Broccoli cut into small spears and steamed
– Fresh green beans steamed
– Red cabbage finely shredded
– Carrots sliced thinly and steamed
– Bean Sprouts
4. Tofu cut into small cubes
5. Drizzle peanut sauce on top
6. Final toppings (in bowls on the table for each to add to their plate)
– 2 Tbs fresh ginger raw or sauteed for 1 minute
– 1 cup of minced onion
– 6 cloves of garlic, peeled, thinly sliced, and sauteed for a minute or less
– shredded unsweetened coconut as is or lightly toasted
– crushed chilies
– slices of lime

** From The New Moosewood Cookbook by Mollie Katzen

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