My most favorite dinner recipe that I’ve picked up on my modelling trip to Bali: high protein, gluten-free and vegetarian gado gado! Perfect for a meat-free monday.
Modelling in Bali
[dropcap]A[/dropcap] while ago I flew to Bali for two weeks with a great team. We were there for a photoshoot and fashion show.
Bali is really pretty with it’s beautiful beaches, good waves for surfing and a flourishing nightlife. I so much enjoyed my stay there and had a lot fun, so here’s a little personal Bali-share:
I’m the girl on the right in the upper right and under left picture 😉
One of the best things that Bali has to offer is of course the food! In Bali you can get very healthy food, something I find very important bcause of obvious reasons, but also because for my work as a model; healthy food contributes to a fit body and is the best beauty treatment you can think of. If don’t feed your body well enough, this manifests itself in, for example, a dull skin, acne and dark circles under your eyes. So, you can imagine I regularly came back from the local markets with fresh coconut and organic fruits and vegetables!
Vegan in Bali
Eating out in Bali is a great pleasure for the vegan. Against expectations, actually, because I thought that there would be a lot of meat on the menu’s in the restaurants. It struck me all the way along that almost everywhere I would eat out, there was a great tempeh (fermented soy) dish on the menu. The Balinese seem to apply tempeh a lot in their dishes. I believe I ordered the same tempeh dish every other day, which my company found very amusing, apparently (which I do understand :)!
Tempeh is a pretty central product in the Balinese kitchen, in contrast to the Dutch kitchen. Which was great, because in the last ten years I’ve become more aware of whatI eat. During that decade, tempeh even become one of my favorite treats: with a slight embarrassment I must admit that I sometimes indulge on raw tempeh as a snack. My love for tempeh does not end with its application and taste however; tempeh offers much more!
This includes balancing your hormones, which is a great property of tempeh: a disturbed hormone balance can cause acne and weight gain. You understand: for me as a model tempeh is obviously a very fine product! Did you know that eating tempeh regularly helps you to get through menopause easier (tell mom!) and alleviates PMS symptoms? Of course you need to use tempeh from organic soybeans.
Tempeh for a strong body
My motto is “strong is the new skinny” and I therefore workout quite intensively. After a nice outdoor bootcamp (great for sexy buttocks and abs!) it is important to consume protein. A protein rich meal that is vegan can sometimes be a little hard to be creative on. For me tempeh is the ideal source to add to my meal because tempeh is besides a plant-based high protein source, also very ‘clean’ (i.e. without unnatural, processed additives like sugar and E-numbers).
Enough about the benefits of tempeh: on to the recipe! As you see in the picture below, I used eggs in this dish, but you can also make this dish vegan by keeping the eggs out.
Gado gado can be eaten vegetarian, but by simply leaving out the eggs, you’ll have yourself a vegan meal.
So many powerful ingredients in one dish!
Coriander; a keeper, because it’s powerful properties keep out acne!
Coconut milk contains very healthy fatty acids and is beneficial to your beauty. Who needs cosmetics anyway? 😉
Following a gluten-free diet? This gado gado recipe fits perfectly into your diet!
Vegetarian, clean, gluten-free Gado Gado
Yields: 2 servings
Cooking time: 22 minutes
Prep time: 60 minutes
Kitchen aid: 2 frying pans, sauce pan, cutting board.
- 1/2 bok choy shrub (paksoi), diced into large cubes and leaves sliced into strips
- small broccoli, cut into florets
- 2 scallions, chopped
- 0.5 C/50 gr bean sprouts
- 1 red pepper, minced, seeds removed
- 1 garlic clove, minced
- 1 eschalot, minced
- ginger, thumb-tip size, chopped
- 1 tsp curcuma
- 1 shrub coriander, chopped
- 0.3 C/80 ml coconut milk
- 2 tbs Horizon or Monki natural nutbutter
- 2 boiled eggs (5 min), sliced in half
- 1/2 package tempeh (or as much as you like), cubed and marinated in water and soy sauce (1:1) for an hour
- 1.7 C/150 gr gluten-free buckwheat/soba noodles
- 2 tbs Aman Prana extra virgin organic coconut oil
- 2 tbs organic, gluten-free Tamari soy sauce (Terrasana)
- 4 tbs dessicated coconut
- 0.34 C/60 gr unsalted unroasted cashew nuts
- glass of water
- Boil the noodles as directed on the packaging.
- Meanwhile, heat the coconut oil in a frying pan and fry the ginger, garlic, red pepper and escalots.
- Add the broccoli and bok choy (excluding the leafs) and stir-fry for 6 minutes on medium heat.
- Add the rest of the veggies, curcuma and a little water and stir-fry for 2 more minutes on medium heat.
- In another pan, bake the tempeh in coconut oil until golden brown.
- In a saucepan, heat the coconutmilk, almond butter and curcuma. Stir until they blend well.
Your Gado Gado is ready now! I find it most tasty to blend all the ingredients together with the eggs put on top. Finish your recipe off by topping it with cashewnuts and shredded coconut.