Kimberly,
You may or may not know that I’m not the biggest fan of the string bean. I’ve learned to tolerate them over the years since they seem to be the veggie of choice at sit-down wedding dinners and afternoon funeral luncheons. And now that I’m trying to make vegetables the focus of my meals, I’m forcing myself to try veggies in new and interesting ways that I might otherwise take a pass on.
I came across a website that intrigued me. It is called pickuplimes.com and the woman who runs the site is a Canadian currently living in the Netherlands. She is also a dietitian which gives her some additional credibility in my book. And what sucked me in were the Ultra Fudgy Sea Salt Caramel Brownies. I haven’t made them but, dang, do they look good.
Anyway, I came across a recipe for Gado Gado. I know less than nothing about Indonesian food but it just sounded so tasty and she mentioned that she eats it about once a week. Heck, if a vegan says they want to eat the same thing over and over again week after week, it has to be pretty special. So, I figured I would try it.
Hot damn, it is tasty. I’ve made it twice now. The first time I used vegetable textured protein – looked like ground beef. It was good but Tony didn’t like the texture – go figure. The second time I used Tofurky roasted “chicken” and it was even better. Apparently, there are lots of varieties of gado-gado based on region. I haven’t tried any other variety but if the rest are anything like this, it is definitely worth experimenting. I thought you would like this because of the green beans. I like it despite the green beans. I served it over brown jasmine rice but I’m sure it would be tasty over udon or rice noodles as well.
The recipe is Vegan Gado Gado with Sun-dried Tomatoes. I hope you enjoy it.
Carolyn
carbloversgovegan.com 