Gado Gado Recipe

From Dorothy McNett's Recipe Book.

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Gado Gado

From Dorothy McNett's recipes at Great for a spooky Halloween dinner party as this "salad" has it all! Veggies galore!

6 small potatoes, cut in half
1/2 head cauliflower, in flowerets
1/2 pound fresh green beans
1 zucchini, sliced into 1/2 inch slices
spinach leaves
small cucumber, sliced
1-2 hard cooked eggs, cut into quarters
bean sprouts
1/4 cup peanut butter
2 cloves garlic, minced
1/4 teaspoon red chili flakes
3/4 cup vegetable or chicken broth
1 tablespoon tamari or soy sauce
2 teaspoons raw sugar
1 tablespoon lemon juice, plus the zest
1 cup chopped peanuts or pumpkin seeds

Arrange potatoes, cauliflower, green beans and zucchini on a glass or ceramic plate with the largest ones towards the outside edge. Cover with a glass or ceramic plate or parchment paper, and cook in microwave on high 8 - 10 minutes or until done. Cool. Arrange spinach leaves on large serving platter, and then arrange the cooked and cooled vegetables on top of the leaves. Intersperse with cucumber slices and hard-cooked eggs. Top with sprouts. In batter bowl, combine the peanut butter, garlic, chili flakes, and broth. Microwave on high for 2 minutes. Whisk. Cook another 1-2 min., or until hot and starting to thicken into a sauce. Add tamari, sugar, and lemon juice and zest. To serve, sprinkle peanuts or pumpkinn seeds (or a combo of both!) over the vegetables. Serve with the warm sauce.

Recipe created 1994-08-22.

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