A few posts back I mentioned about lacking some creativity in the kitchen. Maybe not creativity more just lack of want/feeling suuuuper lazy. I guess that’s normal though right? Someones when you job revolves around food and creating it/making it, the last thing you want to do after an entire day of cooking and event happenings, is to spend a long time in the kitchen. Don’t get me wrong, sometimes I actually want to do that and that only, but other times not. Recently, as in the last few weeks, I have wanted to spend ALL my time in the kitchen. A lot has been going on as of late, business wise and life wise I guess and for me, cooking is (usually) like my meditation. I find it very therapeutic and I get such a buzz when creating dishes or trying out new flavour combinations. However, sometimes, even when feeling incredibly inspired, time is not always on my side. Sometimes I get in at 8, by the time I’ve faffed around for a good half an hour, cooking at that time isn’t always ideal, so I here ya.. to those who also get in later than a ‘normal’ time for dinner. With this in mind, I’ve started being super smart with dishes, choosing dishes that are insanely quick to put together and keep the sauce in the fridge for a few days, using in multiple ways.. or the same, whatever floats your boat!I’m keeping this post short n’ sweet, jumping straight into the recipe, cos guys, it’s too good not to share. Usually a Gado Gado sauce will be made with peanut butter, but I had just made a batch of almond butter and it seemed a shame not to incorporate it.. obvs. I’ve been thinking a lot about Bali recently, looking through old photos from my travels there and drawing inspiration from the fresh and vibrant meals I feasted on when I was there. I’ve got a super simple Balinese soup coming your way soon too, but for now, this dish can be whipped up in 15 minutes – I’m not even kidding! It’s got pretty much everything you need in one meal, protein, fats, fibre, carbohydrates, greeeeens.. o yes!
What you’ll need: Serves 4-6
3/4 – 1 cup almond butter
1 garlic clove – minced
2 tbsp soy/tamari sauce
1 lime juiced + dash of zest
2 tbsp coconut sugar (or pure maple syrup if you don’t have any)
1/3 cup coconut milk
Small knob ginger – minced/grated
Water – to thin, as much as needed
½ small head white cabbage – shredded
½ small head red cabbage – shredded
6-7 kale leaves – ribbed and chopped
2 medium sweet potatoes
4 carrots (purple ones look great!) – julienned or spiralized
2 courgettes – julienned or spiralized
2 shallots – thinly sliced
1 small handful coriander – chopped
Sprouts (any kind)
Salt + pepper
1 lime – juiced
Extra for serving, optional:
What to do:
1. First of all, make your sauce. Bar the water, put all of the ingredients into a blender, adding the water bit by bit until it reaches the desired consistency. The more water the thinner the sauce, again, the more almond butter, the thicker it will be. Season to taste and place to one side whilst you make the rest of the dish.
2. Now to wash and prepare the veggies. Slice the potatoes into wedges, julienne the carrots and courgette, shred the cabbage and kale.
3. Steam the vegetables, placing the sweet potatoes in first (around 6-8 minutes), followed by the carrots, courgette, cabbage and kale (around 2-3 minutes).
4. Once steamed, add to a bowl along with the shallots, coriander and sprouts. Season with salt and pepper and a dash of lime.
5. To serve, pour a dollop of the gado gado sauce onto a plate (be generous). Then lay the salad on top (neatly arrange if you’re feeling fancy, obvs). You could also mix this altogether if you’re feeling a bit lazy.
6. Top with any other garnishes, more sauce and enjoy!