Gado Gado (serves 6)

·         2 C Rice

·         ½ tsp turmeric

·         6 Eggs, hardboiled

·         ½ lb spinach

·         ½ head of cabbage

·         ½ lb carrots

·         3 apples

·         3 oranges

·         Green beans (optional, lightly steamed)

·         Broccoli (optional, cut small and steamed)

·         2 C Peanut Sauce (see below)

Cook 2 c rice in 3 c simmering water with turmeric. Add a little extra water toward the end of the cooking, if needed.

Prepare Peanut Sauce (see below) and hard-boil the eggs.

Shred the cabbage and the carrots. Slice the eggs and oranges into discs, and the apples into wedges.

On a large serving platter, place fresh spinach on the bottom. Spoon yellow rice on top of this. Add cabbage and carrots. Place the eggs in the middle, and the apples and oranges around the edges. Serve with Peanut Sauce on the side.

Peanut Sauce

·         1 C creamy peanut butter

·         1 Tbsp grated ginger

·         1 Tbsp garlic

·         3 Tbsp brown sugar

·         1 ½ C hot water

·         4 Tbsp cider vinegar

·         2 Tbsp soy sauce

·         1 tsp salt

·         Crushed red pepper to taste

Put everything in a blender and puree until smooth. If it’s too thick, add a little extra water.

Transfer to a serving bowl and adjust seasonings to taste. Serve at any temperature, drizzled over Gado Gado. Makes about 2 cups.

Source: Moosewood Cookbook