Gado Gado Vegetable Salad With Peanut Sauce

Ingredients

2 carrots, finely sliced 2 medium potatoes, sliced 1 cup cabbage, shredded 2 cup bean sprouts 1 tbsp oil 1 cup tofu, cut in 1 inch cubes 1 cup cucumber, sliced 2 medium tomatoes, sliced 1 scallion SAUCE 1 tbsp oil 1 garlic clove, up to 2 crushed 1 small onion, grated 1 green chili, finely chopped or- chili 1/2 cup peanut butter, crunchy 1 tsp lemon juice, or vinegar 1/2 cup coconut, creamed, melted in water salt

Advertisements

Preparation
 
Steam or parboil the carrots & potato slices for 5 minutes. Then cook
the cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the
vegetables and leave them to cool. If using tofu, heat 1 Tbsp oil in
wok or pan & cook it for 3-5 minutes, turning from time to time until
it is golden all over. Now arrange the steamed vegetables in layers
on fat platter, potatoes, then bean sprouts, carrots & cucumber. Put
the tomatoes and tofu on top. For the sauce, heat the oil in a wok or
large pan. Stir fry the garlic, onion, and chili for 2-3 minutes. Add
the peanut butter, lemon juice or vinegar and coconut milk and simmer
for 2-3 minutes. The sauce should be thick but pourable so add more
lemon juice/coconut milk if necessary. To serve, pour the hot sauce
over the vegetables and garnish with scallion, onion slices.

 

 
Servings:
4

 

Galloping Horses Vegetarian Version
Using a blender or mortar & pestle, blend the garlic, cilantro roots, sake & peppercorns into a paste. Add the vegetable oil to a skillet over medium heat. Add the paste & stir fry until the aroma is released, a few seconds. Add the shiitake & stir fry until cooked. (Upload by user)

Garden Gazpacho
Chill vegetables. Extract juice from tomatoes. Blend 1 1/2 cups tomato juice, all of pulp and miso until smooth. Extract juice from carrots and reserve 2 cups juice. Extract juice from lemon and reserve all of juice. Extract juice from celery and reserve 1/2 cup ju (Upload by user)

Garden Pasta Sauce Vegan
A simple package of frozen vegetables makes this one of our favorite and most interesting pasta sauces. This recipe makes a lot and you ll be glad. * Broccoli, cauliflower and carrots or whatever you prefer. In a large nonstick saucepan over medium heat. Add onions and garlic. C (Upload by user)

Garlic Chickpea Dip
Blend the chickpeas till well pureed. Squeeze the garlic cloves from their skins & add to the chickpeas. Put in the oil, lemon juice & tahini. Blend again. Add pepper & parsley & mix well. Put the mixture into an oiled mould & chill for 2 hours. Turn it onto (Upload by user)

Garlic Broth
Wrap garlic & bay leaf in a cheesecloth. Place with all other ingredients in a soup pot. Cover & bring to a boil. Loweer heat & simmer for 25 minutes. Remove from heat & let cool slightly. Remove garlic & bay leaf. Puree the broth & vegetables in a blender. S (Upload by user)

Garlic Buttered Nuts
Loosen and remove the almond skins by pouring boiling water over them and refreshing in cold water. Rub the brown skins off the peanuts. Melt the butter and oil with the garlic in a heavy frying pan and toss the nuts in it over a moderate heat for 3 to 5 minutes or until they ar (Upload by user)

Garlic Soup Veg Times
Bring water to a boil. Add vegetables, garlic & spices. Cook over medium heat for 20 to 30 minutes. Puree & serve. "Vegetarian Times Cookbook"     strongServings:6/strong   (Upload by user)

Garlic Soup Vegan
This recipe is called garlic soup because it has so much garlic in it but it is actually a very hearty soup with a very sweet garlic flavor. It is well worth the time it takes to peel the garlic but you must use fresh garlic do not replace with dried minced. Place 2 cups of the (Upload by user)

Garlicky Soba Noodles
Cook noodles al dente, Strain, return to pot. Add soup packed and the remaining ingredients to nooles. Stir together Serves 2 SHARING IS CARING this recipe comes from A CELEBRATION OF WELLNESS.     strongServings:2/strong   (Upload by user)

Gazpacho Trappler
Combine all ingredients and puree if desired. Chill for 2 hours. From: [email protected] (Donna Trappler). rfvc Digest V94 Issue No168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV.     strongServings (Upload by user)
TAG: trappler, ,

Gazpacho Soup Vegan
Combine all ingredients; mix well. Adjust seasonings. Serve chilled Recipe By : Vegetarian Times Amanda Cushman 7/94 Issue From: Conni Marais (X3648) On Fri, Aug     strongServings:6/strong   (Upload by user)

Gazpacho Soup 2
Comine all ingredients and chill for at least 1 hour before serving. Healthy Recipes/Eden Foods/MM by DEEANNE     strongServings:5/strong   (Upload by user)

Gazpacho Soup
Combine all ingredients and chill for at least 1 hour before serving. Great with cornbread! Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen Mintzias>     strongServings:5/strong   (Upload by user)

Georgia Caviar
Soak peas in 2 quarts of water overnight. Drain peas and place in large saucepan. Add enough water to cover peas. Bring to boil; reduce to simmer and cook 40 minutes over medium flame. Drain. Pour Italian dressing over peas; cool. Combine next six ingredients and add to peas; to (Upload by user)
TAG: caviar, georgia, ,

Ginger Broccoli Soup
Melt ghee over medium low heat & add onion. Cook till it begins to brown, stirring occasionally. Meanwhile heat stock, water, ginger in pot for 5 to 6 minutes, do not let boil. Add onion, cayenne, lemon juice & broccoli. Cook over medium heat for 7 minutes, stir occasion (Upload by user)
TAG: broccoli, ginger, ,

Gazpacho Salad Mold With Avocado Lime Mayonna
In a heavy saucepan over medium heat, combine tomato juice with ground red pepper, salt, black pepper and sugar (if using). Add agar flakes. Cook and stir mixture until agar is completely dissolved. Remove from heat and let cool 15 minutes. Stir in chopped onions, celery or cucu (Upload by user)
TAG: avocado, mixture, ,