Cauliflower and Cheese Pie

Cauliflower and Cheese Pie

Crispy potato crust filled with a comforting mix of cauliflower, spinach, and warm melted cheese – Cauliflower and Cheese Pie is vegetarian comfort food at its finest. When I first went vegetarian at 13, I was given a copy of The Moosewood Cookbook by Mollie […]

Vegetable Pad Thai

Vegetable Pad Thai

Pad Thai is a favourite Thai take out dish that literally translates to “Thai stir-fry”. When you order it in a restaurant, it’s usually pretty heavy on the noodles, and we wanted to take the dish and do what we do best: make it healthier, […]

Gado Gado

Gado Gado

Gado Gado meaning ‘mix mix’ is an Indonesian salad topped with peanut sauce and and an egg. The
perfect quick lunch or dinner any night of the week.

I am an absolute sucker for a good hearty salad, and this Gado Gado is the kind of thing my salad dreams are made of. Don’t get me wrong, I also enjoy a nice bowl of delicate leafy greens, but there is something about a salad filled with protein and denser vegetables that really screams healthy meal to me.

Gado Gado translates to ‘mix-mix’ in Indonesian, and traditionally the dish is composed of a rich mixture of boiled or steamed vegetables and proteins such as tofu and eggs. The components vary by region, but the main highlight of the dish is brightly flavoured peanut sauce that the ingredients are tossed in – a beautiful blend of savoury, slightly sweet and slightly spicy.

And let’s just talk about this sauce for a minute because this sauce is EVERYTHING! Creamy, with a perfect blend of flavours: peanut, lime, heat and the right balance of sweetness and saltiness. This sauce is a winner, and you are going to want to put it on everything!

We love Gado Gado for either lunch or dinner, and it is an excellent way to use up leftover vegetables from the week – just add a boiled egg and tofu to whatever vegetables you have in your fridge and top with the sauce.

Don’t be intimidated by the list of ingredients – I like a lot of variety in my salads, so I love to throw as many vegetables in them as possible, but you truly can use whatever you want, or whatever you have on hand. As for the sauce, if you do any southeast Asian cooking at home, you probably have most of this on hand already, but if you don’t it’s just a matter of purchasing them and throwing them all in the blender. It may seem like a bit of investment for one salad, but trust me, you are going to make this one again!

Ingredients for Gado Gado:

For the salad:

    Purple cabbage
    Cucumber
    Tomato
    Green Apple
    Bean Sprouts
    Radish
    Extra Firm tofu
    Eggs
    Green onion

For the sauce:

    Coconut milk
    All natural peanut butter
    Garlic
    Birds eye chilli (the tiny red ones)
    Tamarind paste
    Maple syrup
    Lime juice
    Soy sauce
    Kejap Manis (Indonesian Sweet Soy Sauce)

Equipment:

    Blender
    Stove

How to Make Gado Gado:

Boil a medium pot of water for the eggs, and heat your oven to 400 F
Cube the tofu into half inch sized cubes and spread out on a baking tray. Bake for 15-20 minutes. The tofu will be crisper and denser when fully cooked.
When the water is boiling, place the eggs in one at a time using a spoon. Dip the eggs in and out of the water a couple of times so they can adjust to the boiling temperature without cracking. Boil the eggs for 6 minutes and remove from the boiling water. Rinse under cold water then set aside to cool.
Blend up the sauce ingredients until smooth
Divide the vegetables amongst plate, then top with tofu and a peeled egg. Drizzle sauce over the salads, and serve.

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raw gado gado salad
5 from 7 votes
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Gado Gado

an Indonesian salad of raw vegetables, tofu and boiled egg with a slightly sweet and spicy peanut dressing

Course Salad
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 420 kcal
Author Courtney

Ingredients

Salad

  • 14 oz Firm tofu
  • 4 large Eggs
  • 1 cup red cabbage, julienned
  • 1 Granny Smith Apple, sliced
  • 2 ripe tomatoes, quartered
  • 4 radishes, sliced
  • 1/2 cucumber, sliced
  • 2 cups beansprouts
  • 1 handful Fresh cilantro, chopped

Sauce

  • 1 clove garlic
  • 1/2 cup natural peanut butter
  • 2 Fresh red chili, seeds removed
  • 3 tbsp lime juice
  • 2 tsp fish sauce
  • 1 tbsp Soy sauce
  • 1 tbsp tamarind paste
  • 1/2 cup coconut milk
  • 2 tbsp Kejap Manis (Indonesian Soy Sauce)

Instructions

  1. Boil a medium pot of water for the eggs, and heat your oven to 400℉

  2. Cube the tofu into half inch sized cubes and spread out on a baking tray. Bake for 15-20 minutes. The tofu will be crisper and denser when fully cooked.
  3. When the water is boiling, place the eggs in one at a time using a spoon. Dip the eggs in and out of the water a couple of times so they can adjust to the boiling temperature without cracking. Boil the eggs for 6 minutes and remove from the boiling water. Rinse under cold water then set aside to cool.
  4. Blend up the sauce ingredients until smooth
  5. Divide the vegetables amongst plate, then top with tofu and a peeled egg. Drizzle sauce over the salads, and serve.
Black Bean Tostadas

Black Bean Tostadas

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Roasted Broccoli and White Bean Soup

Roasted Broccoli and White Bean Soup

If you haven’t noticed already, roasting vegetables is a big thing in our household! We just love how roasting brings the flavour of the vegetable to another dimension, and if you don’t already roast your broccoli when you make soup with it, you are going […]

Healthy Banana Coconut Muffins

Healthy Banana Coconut Muffins

Our daughter LOVES muffins, and we love making healthy muffins for her so that we can feel good about what she is snacking on.

These banana coconut muffins are made healthier by swapping out white sugar for real maple syrup and reducing the amount of sweetener by half, as well as swapping out the traditional vegetable oil or butter for a healthier fat – coconut oil. Because of the reduced amount of sweetener, these muffins are not nearly as sweet as traditional muffins, but they are full of banana coconut flavour with a hint of cocoa, and they make an amazing healthier snack for muffin lovers as they only contain 150 calories a piece. They are also taste approved by our resident muffin loving monster – she has nearly devoured the entire batch!.

How to Make Healthy Banana Coconut Muffins

We always have frozen bananas hanging around in our freezer and these muffins are a perfect way to use them. Simply thaw out the frozen bananas for an hour or so before you plan to make your muffins.

  1. Place all the dry ingredients into a large bowl and whisk them together until they are thoroughly combined.
  2. Remove the banana pulp from their skins and put them in a medium bowl. Whisk the banana until it is saucy and free of lumps.
  3. Add the remaining wet ingredients to the banana bowl and whisk until throughly mixed.
  4. Add the wet ingredients to the dry ingredient bowl and use a spoon to combine.
  5. Line (or grease) a standard muffin tin and divide the mixture amongst the muffin cups – each cup will be filled about 2/3 full.
  6. Bake and enjoy!

Tips for making Banana Coconut Muffins

  • If you don’t have frozen bananas on hand, you can use fresh – just make sure they are ripe and mash them really well with a fork until they become ‘saucy’
  • to make these even healthier, you could swap the coconut oil for applesauce – it will make for a denser texture in your muffin though
  • If you don’t already have a stash of frozen bananas, start one! When you have fresh bananas that fully ripen before you have a chance to eat them just toss them in the freezer to use in smoothies or these Banana Coconut Muffins 🙂

If you try this recipe, please comment and rate it below. For weekly updates on new posts sign up for our newsletter.

Heathier Muffins!  Banana and coconut with a hint of cocoa, these muffins are only 150 calories a piece
Heathier Muffins! Banana and coconut with a hint of cocoa, these muffins are only 150 calories a piece
healthy banana coconut muffins banana coconut muffins

Healthy Banana Coconut Muffins

Banana muffins made healthier!

Course Snack
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 150 kcal
Author Courtney

Ingredients

  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp cocoa powder
  • 3 large bananas (previously frozen and thawed)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup maple syrup
  • 1 large egg
  • 1/3 cup coconut oil

Instructions

  1. Preheat your oven to 375℉ ℉

  2. Place all dry ingredients in a large bowl.  Whisk thoroughly until the dry ingredients are thoroughly combined

  3. Remove the skin from the thawed bananas and place the pulp in a a medium sized bowl.  Whisk the banana until it is relatively smooth and free of chunks.

  4. Add the remaining wet ingredients to the bananas and whisk until the ingredients are combined

  5. Add the contents of the wet ingredients to the bowl of dry ingredients. Using a wooden spoon or spatula stir until the dry ingredients have been thoroughly mixed into the wet ingredients

  6. Line or grease a standard muffin tray.  Divide the mixture into the 12 cups.  Each cup should be filled about 2/3 full

  7. Bake for 20-25 mins, depending on your oven.  I always check my muffins at the 20 minute mark.

Savoury Steel Cut Oats with Chimichurri

Savoury Steel Cut Oats with Chimichurri

Savoury steel cut oats have become a staple in our house, and once we made this sauce, we wanted a way to incorporate it into a breakfast meal.  Topping our breakfast oats with it was a natural fit. If you haven’t had steel cut oats […]

Vegan Roasted Winter Vegetable Bowl with Chimichurri

Vegan Roasted Winter Vegetable Bowl with Chimichurri

There is nothing that says healthy cold weather comfort food more than a bowl of roasted vegetables, and this Roasted Winter Vegetable Bowl is the perfect dinner when its April and still cold outside. Plus, you can have it on the table in 30 minutes […]

Chimichurri Sauce

Chimichurri Sauce

Traditionally, chimichurri sauce is an uncooked sauce of fresh herbs, garlic, oil and red wine vinegar that is served with grilled meat, but you can use it to flavour anything. If you’ve never had it before, it’s an absolutely delicious blend of fresh minced herbs with a bit of tang.

How to Make Chimichurri Sauce

I’m not going to lie, there is a lot of mincing and chopping that goes into preparing chimichurri sauce, so be prepared for a bit of work – but believe me your efforts will be rewarded!

I like to gather all my ingredients first:
ingredients for chimichurri

And then the chopping begins! There is no need to pluck off the leafs from the stems of the parsley and cilantro – I just cut the bunch about halfway up from the bottom, discard the part that is all stems and then mince away. For the chilli, if you like things on the spicier side you can include the seeds (like I did), but if you like things milder remove the seeds before mincing, and make sure to wash your hands thoroughly after handling the pepper! I have learned the hard way that the oils from hot peppers stick to your skin and can burn if you touch places like your eyes or nose after handling them.

When the herbs are minced to the appropriate size they should look like this:
minced parsley in measuring cup

After you have chopped up the herbs, garlic, red chilli, and shallot you simply mix them together in a medium sized bowl. This recipe yields about a cup and a half of sauce. You can store it in an airtight container for a week or two in your fridge. One thing to note is that olive oil solidifies in the fridge – this is nothing to worry about, but you will want to remove the sauce from the fridge and allow it time to return to room temperature before you use. This sauce (like many others) also does well in the freezer. We like to take an empty ice cube tray and portion the sauce in the cubes of the tray and then freeze. After the sauce has frozen, you can remove the cubes from the tray and store in a freezer bag. Then you can just pull out a cube whenever you would like to use fresh chimichurri.

In upcoming posts this week, I am going to show you a couple different ways that we like to incorporate chimichurri sauce into our meals!

chimichurri sauce in a bowl
homemade chimichurri sauce with fresh minced parsley, cilantro, garlic and chilli

Chimichurri Sauce

a delicious blend of fresh herbs, garlic, and chili 

Course Side Dish
Prep Time 10 minutes
Total Time 10 minutes
Servings 24 tbsp
Calories 63 kcal
Author Courtney

Ingredients

  • 1/2 cup minced parsley
  • 1/2 cup minced cilantro
  • 1 shallot minced
  • 3 cloves garlic minced
  • 1 birds eye chili minced
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1.5 tsp salt

Instructions

  1. Mince the parsley until you have enough to make up 1/2 cup and do the same with the cilantro.  Add the minced herbs to a medium sized bowl.

  2. Mince the shallot and garlic cloves and add to the bowl.

  3. Slice the chilli in half lengthwise.   If you prefer a milder spice to the sauce, remove the seeds before mincing.   If you like it spicier, leave the seeds in.  Add the minced chilli to the bowl.

  4. Add the remaining ingredients to the bowl and whisk until thoroughly mixed.

Vietnamese Shrimp Salad

Vietnamese Shrimp Salad

We have been loving this recipe lately. Winter is still dragging on here although the daylight hours are getting longer and we are craving the fresh summer salads that remind us of warmer weather. If you are looking for a recipe that is fairly quick, […]