Gado-Gado, Oriental Fruit Dessert, Coconut Water, Herbal Teas & Water

by Virginia Smith


2 Cups baby carrots, peeled and cut into bite size pieces)
1/2 green cabbage, diced 1” x 1”
3 medium sized russet potatoes, peeled & diced 1” x 1”
1 cube tofu browned cutlet, cut into 1” x 1/3” cubes.

Place vegetable in separate pots to cook. Only cook veggies for a short time for a more crispy texture. Stop cooking the cabbage while it is still bright green. The cut tofu can be placed in a 200 degree oven while you cook the veggies.

Peanut Sauce:
1/3 cup lime juice
1/3 cup soy sauce
1/3 cup brown sugar of your choice
1/4 tsp chili powder or to taste
1 can water (measure from coconut milk can)
1 cup peanut butter
1 13.5 oz can coconut milk or cream

Mix all ingredients except for the coconut milk in a fry pan on medium to high heat. Stir constantly till mixture is creamy and begins to thicken. Remove from heat and add coconut milk and incorporate till smooth. If need to warm up sauce, do not bring to a boil or it will separate.
Makes 5 cups, which will be more than you need for 4 servings

Cilantro, stemmed (not chopped)
Green onions (slice thinly lengthwise)
Cucumber (slice crosswise – with skin optional)

Serve: Place individual vegetables in triangular sections on plate with tofu pieces in the center.
Spread 1/2-3/4 cup of peanut sauce over veggies and tofu. Garnish by placing sliced cucumbers around of the veggies on plate, top with cilantro stems and green onion slices, and serve. Enjoy! Serves 4

Note: 1)  Can replace russet potatoes with unpeeled new potatoes, fingerlings, or small red potatoes.
2) If you warm up limes in microwave on High for 20 seconds, they will be juicier when they
are soft and warm.
3) If Gluten-intolerant, use Braggs amino or some other gluten-free soy sauce

Healthy Lifestyle Center, 4300 North River Rd., Rogue River – Cooking Class (Rogue River SDA Church)

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