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Book Review: The Homesteader’s Kitchen by Robin Burnside (plus vegan recipes!)

Gado-Gado

From The Homesteader’s Kitchen: Recipes from Farm to Table by Robin Burnside

Gado-Gado is a traditional Indonesian peanut sauce that perfectly complements grilled meats and seafood, tempeh, tofu, steamed vegetables, and fluffy jasmine rice. This is one of those sauces that “blooms” with age and is even better when made the day before you plan to serve it. With the addition of a little rice wine vinegar, Gado-Gado becomes a wonderful dressing for pasta, grain, and chopped veggie salads, or as a dip for Asian Salad Rolls (see page 85 in The Homesteader’s Kitchen) or Veggie Sushi Rolls (see page 102 in The Homesteader’s Kitchen).

MAKES 3 CUPS

………………………………………………………………………………………………………………………………………

  • 1/4 cup minced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon coconut oil
  • 1 (14-ounce) can coconut milk
  • 1 cup unsalted creamy peanut butter
  • 1 tablespoon minced ginger
  • 2 tablespoons tamari
  • 1 tablespoon agave nectar or honey
  • 2 tablespoons lemon juice or rice vinegar
  • 1/2 teaspoon sea salt
  • 1/2 cup vegetable stock or water
  • Pinch or two of cayenne
  • 1/3 cup chopped cilantro

SautΓ© the shallots and garlic in the coconut oil until translucent and put into a blender jar. Add the coconut milk, peanut butter, ginger, tamari, agave nectar, lemon juice, salt, and vegetable stock, and blend until smooth and creamy. Pour the sauce into a double broiler, or place in a stainless steel bowl suspended over a pot of simmering water for 20-30 minutes to deepen the flavor, stirring often to keep from scorching. Remove from heat and stir in the cayenne and cilantro.

Up next: More highlights from The Homesteader’s Kitchen

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