Down to Earth Cafe, Ubud – Bali

Down to Earth Café is one of the famous cafes in Ubud. It has a feeling of expansion over the years as there is a health shop downstairs, an ice cream and desert shop next to the health shop. Right after those, another shop where they sell bags, clothes and gifts. The restaurant itself is upstairs. Balcony is particularly nice especially if you have your mosquito repellent on.

Here’s what I had:
Seitan Kebab 75 000 Rp
Moroccan style seitan, baked on a skewer, served with crunchy salad with seeds, baked pumpkin with rosemary. It was supposed to be served with either brown rice or potato fries but I had some mushrooms, tomatoes and cucumber instead. You never get what’s written on the menu here. I must admit, seitan was dry and quite poor in taste department, too.

IMG_1731 (1024x699)Down to Earth Café
Jalan Goutama Selatan
Ubud – Bali
Ph: 0361 976546/7835545

The Garden Kafe at The Yoga Barn, Ubud – Bali

The Garden Kafe at The Yoga Barn is another great place to eat in Ubud. Although their menu is not completely vegan or vegetarian, there is a huge variety of delicious options. The Garden Kafe is part of The Yoga Barn which is the ultimate Mecca of yogis.

I have been to The Garden Kafe a few times so far however, what you see below was my first meal there.

Cashew Ginger Tofu 43 Rp
Tofu, greens sautéed in aromatic spices and it comes with red rice.

IMG_4094 (1024x765)Meg’s Big Bowl 53 Rp
Greens, veggies, roasted seeds, avocado, tofu and tempeh crunch

IMG_4098 (1024x852)Watermelon Hydrate 31 Rp
Watermelon, lime, mint

The Yoga Barn
Address: Jalan Raya Pengosekan Ubud, Ubud, Bali 80571, Indonesia
Website: www.theyogabarn.com
Phone:+62 361 971236
Hours: 6:00 am – 9:00 pm

Soma Kafe, Ubud-Bali (again)

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I loved Soma Kafe so much the first time, I had to go back there again. It’s not just great food with lots of vegan and vegetarian options that makes me want to go back but also the atmosphere. They have beanbag cushions on the floor. You sit there, do some work on your computer (connection is good) and talk to the owner, Johnny, who is incredibly friendly. Yesterday, for example, I asked where I could buy the same plates and bowls and he immediately drew me a map and introduced me to his daughter (she designs them and an Aussie guy makes them).

IMG_1709 (1024x768)This is Soma’s courtyard and those green thingies on the floor are young coconuts.

OK Peoples, here’s what we had yesterday:

Tower of Power 47 Rp
Stack of grilled jicama, mashed purple sweet potatoes, grilled pineapple, ginger mashed pumpkin topped with grilled onion and served with local greens with sprinkled sesame seeds on top.

IMG_2054 (1024x768)Ruby Moon 52 Rp
Sweet potato beetroot mash with steamed greens, grilled tempeh, shitake mushrooms and cashew cheese.

IMG_2062 (1024x768)Mango Madness 33 Rp
Luscious mango with coconut milk, cinnamon, cardamom, clove and nutmeg.

Carrot Pumpkin Cake 27 Rp
Milled heirloom rice flour, raisins and vanilla coconut cream. This beauty is gluten free.

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Atman Kafe, Ubud – Bali

Atman Kafe is located on Hanoman Street and is always busy. The décor is very earthy and their food is incredible. I must admit, I have had the most interesting dish of my life here. The one with jackfruit (below).

IMG_1705 (1024x663)Jukut Nangka

Jukut Nangka (pronounced joo-koot Nung-kaa) 52 Rp
Jukut Nangka is a local dish which is slow cooked young jackfruit with local spices and beans, served with red and white rice.

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Belly Juice 41 Rp
Aloe vera, apple, celery, carrot and turmeric.

Atman Kafe
Address: Jl. Hanoman no 38, Ubud, Bali 80571, Indonesia
Website: www.atmankafe.com
Phone:+62 361 8620505
Hours: 7:00 am – 10:30 pm

Alchemy, Ubud – Bali

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Food at Alchemy is raw, vegan and they have juice and smoothie bar, salad bar chocolatier and a health food store. Their famous clinic is located upstairs.

We popped in to Alchemy in the afternoon just to try their raw cakes. There were quite a few to choose from but we ended up having these two:

IMG_4047 (1024x765)Lemon Coconut Cake
Cashews, coconut, palm nectar, lime, salt, Irish moss, dates, coconut oil, vanilla, Kangen water (no idea, don’t ask)

IMG_4044 (1024x825)Banofee Pie
Banana, coconut, oats, palm sugar, xylitol, cashew, coconut oil, cacao butter, Irish moss, lacuma, vanilla, cinnamon, salt.

After we stuffed ourselves with these delicious and incredibly light cakes we made friends with Alchemy’s lovely staff around their jewellery section. I don’t know how it happened but they started modelling for us. I had to take my camera out :)

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Alchemy
Website: www.alchemybali.com
Address: Jalan Penestanan Klod, Ubud, Bali 80571, Indonesia
Phone: +62 (0)361 971 981

Clear Cafe Ubud – Bali

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When you step inside Clear Café, you might think you are in Manhattan at one of those upper class restaurants. The décor is somewhere between contemporary industrial and traditional Balinese with rusted beams and large tables made out of thick –I mean really thick –volcanic stone. The partition between the first room and the second one is made out of coins.

The style of food at Clear Café is international. It is not completely vegan but they have a few vegan dishes on their menu and they all have vo sign (vegan options) next to their names. One thing they don’t accept is credit card and they do not have wine. And you take your shoes off before you enter but that is a Balinese tradition anyway.

IMG_1699 (1024x768)I had Nasi Campur (as above) which is a traditional Indonesian dish. It is served with Balinese curry soup and homemade sambal. Here’s how their vegan version goes: tofu and tempeh sate with peanut dipping sauce, fried tofu, green beans, potato cake and curry soup. All of that for 40.000 Rp.

IMG_1701 (1024x718)As a side salad I had Ubud Thai (as above) which is local young papaya, red pepper and spiced peanuts with authentic Thai dressing. This is also 40.000 Rp.

Clear Café
Address: Jalan Hanoman No. 8, Padang Tegal Kaje, Ubud, Bali 80571, Indonesia
Website: www.clear-cafe-ubud.com
Ph: +62 361 889437
Hours: 8:00 am – 11:00 pm

Soma Cafe Ubud

VeganMofo Day 16 and I am in Ubud-Bali Peoples! I was too tired to blog about our first cafe on the day I arrived but don’t worry; I will go back there again. It’s around the corner anyway.

Soma Cafe is one of the organic cafes of Ubud where you can eat healthy foods and listen to live music in the evenings. The outside seeing is quite pretty with its open courtyard. There is a conference room where people from the same community get together for workshops etc.

The style of food here is Asian fusion with many vegetarian and vegan options. Here’s what we had:

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Grilled Vegetable sandwiches with cashew cheese although they are served more like a stack of vegetables on bread.

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Green Papaya Salad

Soma Cafe is located at Jalan Gautama and check out the shop upstairs.

Spring Salad with New Potatoes, Banana Chilli and Artichoke Hearts

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VeganMoFo Day 14
It’s spring time in Australia. I have already had a couple of hot days so far. So hot that I could sit outside under my umbrella in between packing and organising for my Bali trip. By the way, when this recipe is posted, I’ll be on my way.

I have tracked down three vegan places to eat in Ubud and I’m hoping to blog about them while I’m there. Until then, this is my last post from Australia!

Spring Salad with New Potatoes, Banana Chilli and Artichoke Hearts
Ingredients:

2 large potatoes, peeled and cubed
1 jar artichoke hearts, drained
5 banana chillies, deseeded and cut into chunks
½ red onion, chopped
Chopped fresh dill, as much as you like
3 tbsp extra virgin olive oil
Juice of ½ lemon
Salt and pepper

Method:
• Cook the potatoes and banana chillies in ActiFry.
• Meanwhile, whisk together extra virgin olive oil, lemon juice, salt and pepper. Set aside.
• Place cooked potatoes and banana chillies in a salad bowl with chopped onions and artichoke hearts.
• Add the dill. Drizzle the salad with that dressing you have just made. Stir well and serve.

Zingy Avocado Dip in Tomato Cups

IMG_1674 (1024x768)Zingy Avocado Dip in Tomato Cups

VeganMoFo Day 13
I spent all day in the kitchen the other day so that I have some recipes to post as part of VeganMoFo. I am rushing things at the moment because I’ll be leaving tomorrow for Ubud, Bali. If you find any errors in the recipes, please let me know.

Today, I have these tomato cups filled with a zingy avocado dip. If you don’t have fresh lemon, use lime juice instead but a whole lime, not just a half one. Less zing makes it zing-less, not zingy.

Zingy Avocado Dip in Tomato Cups
Ingredients:

2 small tomatoes
1 small ripe avocado, flesh scooped out
Juice of ½ lemon
½ red onion, chopped
1 small clove garlic, minced
Fresh chives
Salt and pepper

Method:
• Cut the tops of tomatoes and scoop out the seeds and membrane. Turn them upside down on a cookie rack.
• Meanwhile, blend the lemon juice with avocado in a small food processor. Transfer into a bowl.
• Add the onions, garlic, salt and pepper and mix well.
• Fill the tomatoes with the avocado dip. Garnish with fresh chives and enjoy!

Fried Zucchini with Garlic-Dill Dressing and Smokey Tomato Sauce

VeganMoFo Day 12
This recipe goes out to a dear friend of mine, Asuman, who loves her zucchini very much. May her kitchen be abundant in zucchini department :)

Please note that zucchini will shrink after being acti-fried.

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Fried Zucchini with Garlic-Dill Dressing and Smokey Tomato Sauce
Ingredients:
4 zucchini (gray variety), sliced
1 tbsp vegetable oil

For the Smokey Tomato Sauce:
½ tin chopped tomatoes
1 tbsp vegetable oil
1 tsp smoked paprika (heaped)
Salt and pepper

For the Garlic-Dill Dressing:
4 tbsp Tofutti Sour Supreme
A drizzle freshly squeezed lemon juice
1 clove garlic, minced
1 tbsp fresh dill, chopped

Method:
• Cook the zucchini in ActiFry for about 25 minutes. If you don’t have one, just deep fry them until golden brown.
• To make the Garlic-Dill Dressing: Mix Tofutti Sour Supreme and lemon juice. Add chopped dill and half of minced garlic, stir well.
• To make the Smokey Tomato Sauce: Heat the oil in a small pot then add the tomatoes, smoked paprika, salt and pepper. Stir and cook well. Once it’s done, remove from the heat and set aside.
• Arrange the zucchini on a plate and add a dollop of each of the dressing/sauce. Serve immediately.