Ubud Buddha Bowl with Peanut Sauce
Chef Steven Ferneding
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Serves: 4
Serves: 4
What you'll need:
1 cup of quinoa (red, white or black)
2 cups of water
1 tablespoon of coconut oil
1 small bunch of broccoli (broken in to bite size pieces)
1 cup of red cabbage (sliced thin)
1 package of firm SilkenTofu (cut into cubes)
alternative protein options: fish, chicken, pork, beef
Equipment needed:
1 large pot
1 medium sauté pan
1 cutting board
Garnishes - to be distributed in even portions to all bowls
3 tablespoons of cilantro (minced)
1 lime (quartered)
1/2 cup roasted unsalted peanuts
1 cup Mung bean spouts
Let's cook!
1. Quinoa:
bring 2 cups of water to a boil
add quinoa + stir once + cover + let cook for 15 minutes
once the liquid has evaporated fluff with fork + add a couple sprinkles of salt
2. While quinoa is cooking make peanut sauce (see recipe below)
3. Heat coconut oil in a sauce pan over medium to high heat
add protein + cook until desired doneness (5 minutes tofu, 10-15 for other protein)
4. While protein is cooking fill a large pot with 1" of water + bring to a boil
5. Add vegetables to boiling pot + cover for 3 minutes
add broccoli
steam for 5 minutes, remove broccoli + add cabbage
steam for 2 minutes it's soft but crunchy
To Plate:
1. Add quinoa to bottom of bowl + add protein + vegetable into bowl + pour peanut sauce on
vegetables/protein + top with bean sprouts, cilantro, lime juice + peanuts
Peanut Sauce Recipe
Prep time: 2 minutes
Blending time: 3 minutes
Total Time: 5 minutes
Makes 2 cups
What you will need:
1/2 cup chunky peanut butter
1 can of coconut milk
1/2 cup of honey
1 1/4 cup of fresh lime juice
1/4 cup of soy sauce
Pinch of garlic powder
Equipment needed:
1 blender
1 - set of measuring spoons
Lets's Cook
1. Using a blender combine all ingredients + blend on high for 3 minutes
2. Pour into serving jar + set aside until ready to use
3. Warm slightly before serving
Note: Will last in the fridge for up to 1 week
Full Moon Cabbage Wraps
Chef Steven Ferneding
Prep Time: 10 Minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
What you will need:
1 Tablespoon of coconut oil
1 block of Tofu or 1 pound of other ground meat
1/2 Tablespoon of ginger
2 cloves of garlic
1/2 small onion
1/2 red cabbage (sliced very thin)
1 red bell pepper (chopped small)
2 large mushrooms (chopped very small)
1/2 of a bunch of green onions (sliced thin
1/4 teaspoon of red or green chiles
1 green cabbage (wash and remove leaves to make cups)
3 Tablespoon of soy sauce
8 Tablespoons of Hoisin sauce
1 Tablespoon of rice vinegar
Trading Dishes
Optional: 1 Tablespoon of Sriracha (to make spicy)
Salt and Pepper to taste
Garnishes:
1/2 cup Dry Roasted peanuts crushed (optional)
Cilantro (chopped)
Soy Sauce
Sriracha
Equipment needed:
1 wok
1 wooden spoon or rubber spatula
Let's cook!
1. Heat oil in wok over high heat
2. Add tofu or meat until lightly brown (5 minutes for tofu, 10 minutes for meat)
3. While protein is cooking, combine in a small bowl stir to combine soy sauce +
hoisin + rice vinegar + if using Sriracha
4. Once protein is cooked add ginger + garlic + onions + bowl of sauces + stir all
together + cook 5 minutes
5. Add cabbage + mushrooms + bell pepper + cook until cabbage is soft, about 10
minutes
6. Add green onions + chilies
7. Stir to combine + remove from heat
To assemble: Spoon lettuce wrap mixture into cabbage cups, garnish with peanuts,
cilantro, soy sauce, Sriracha
Bombay Yogurt Fruit Parfait
Topped with Toasted Coconut
Prep time: 5 Minutes
Assembly time: 1 Minute
Total time: 6 Minutes
1/2 cup granola
2 Tablespoons of honey
1 tablespoon of fresh mint (minced)
1/2 cup shredded coconut
1 cup fat-free yogurt or your favorite variety
1 cup of fresh fruit (blackberries, blueberries, raspberries, strawberries (sliced), apples (diced),
bananas (sliced), peaches (diced), pineapple (diced)
You'll Need:
2 bowls, parfait glasses, or mason jars
1 spoon
To Plate
1. Spoon yogurt into the bottom of each bowl.
+ Add fruit.
+ Add granola.
+ Add honey.
+ Add coconut shavings.
+ Top with mint.
2. Enjoy!
