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.

Broccoli and Baby Corn Salad

Vegan MoFo Day 11
This is such an easy, lifesaver kind of salad. I make it all the time and it’s such a good side dish you can serve with pretty much everything. Enjoy Peoples!

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Broccoli and Baby Corn Salad
Ingredients:
1 large broccoli, broken into its florets
5 baby corn, cut into 4 (lengthways)
A handful flat-leaf parsley, chopped
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Salt and pepper

Method:
• Steam the broccoli florets and baby corn together until al dente. Drain and set aside to cool. Once cool, add the parsley.
• Whisk together the olive oil, balsamic vinegar, salt and pepper.
• Drizzle the dressing over the vegetables. Mix well without breaking the peace between ingredients and serve.

Fusilli (Rotini) Pasta with Eggplant (Aubergine) and Corn

VeganMoFo Day 10
Deep-fried eggplant (aubergine) adds so much flavour, honestly, you don’t need to add anything else to this pasta dish. I once tried and used this in lasagna too and it turned out really well.
To be fair here, the idea came from an English vegan I had met years ago. She actually made this and brought some over for me to try. I think she was conducting cooking classes at school at some stage and what she taught at the time was all vegan. Anyways, this is what I remember from her dish. Enjoy!

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Fusilli (Rotini) Pasta with Eggplant (Aubergine) and Corn
Ingredients:

250 gram dried fusilli
1 small eggplant, cut into small cubes and deep-fried
½ cup frozen corn kernels, cooked
3 large ripe tomatoes, peeled and chopped
3 cloves garlic, peeled and minced
Kalamata olives, pitted
A handful flat-leaf parsley, chopped
1 tbsp vegetable oil
Salt and pepper

Method:
• Cook the pasta according to packet instructions. Drain well.
• Heat the oil in a pot and add chopped tomatoes and minced garlic. Once the tomatoes are cooked, add the corn, olives, and deep-fried eggplant. Season with salt and pepper.
• Mix the pasta with the sauce.
• Garnish with parsley and serve warm.

Udon Noodles with Shiitake Mushrooms and Chilli

This recipe makes such an easy lunch. It is for 1 person. If you need to cook for more than 1 person, double or triple the measurements except for the chilli sauce. The one I used certainly has a punch. I would add that gradually.

Please note that the noodle bowl in this photo is a present from a friend of mine; Phyllis.

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Udon Noodles with Shiitake Mushrooms and Chilli
Ingredients:
90 gr organic udon noodles
100 gr fresh shiitake mushrooms, sliced
1 spring onion (scallion), sliced
1 tsp Tamari
1 tsp vegan hot chilli sauce
1 tsp sweet chilli sauce
1 clove garlic, minced
1 tbsp vegetable oil

Method:
• Cook the noodles in boiled water for 11 minutes. Drain.
• Heat a wok until very hot, add the vegetable oil and swirl to coat. Add the mushrooms and stir-fry for 5 minutes. Add the spring onions, chilli sauces, minced garlic and tamari. Stir-fry for another 3 minutes and lastly add cooked noodles. Give it a good stir and serve warm.

Turkish Pastrami Flavoured Cannellini Bean Stew

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OK guys, here’s the story I promised when I posted my husband’s favourite dish: I have had the idea of using the ultimate fenugreek paste in a dish for a very long time. The paste is actually used on the outside of Turkish pastrami. To be honest, it is the best part of it because rest is just cured meat, uncooked!

One of the major uses of this cured meat covered in fenugreek paste is in a dried bean dish –white bean, cannellini bean. Everyone makes it at home, every street corner lokanta in Turkey (local eateries where home style food is served) has it, and it’s an incredibly popular, crowd pleaser kind of dish. As a side-note: you can get the fenugreek paste separately from the area where my Dad comes from (Northern Turkey) and people actually have it for breakfast, like a spread on a piece of fresh bread! They come in a container like a tub of hummus or something.

All of this got me thinking; since the flavour actually comes from the fenugreek paste, not the meat, there might be a chance of using it in other dishes, create the same taste without the dead animal part. To cut a long story short, because my husband doesn’t like beans I first experimented with VegiDeli Gourmet Chicken Pieces –I knew he’d like the flavour of fenugreek. Surely no problems there but getting it right took some time. When I didn’t have those chicken pieces, I used Lamyong Soy Nuggets instead. The result was excellent! With this post, though, I am back to the original dish. By the way, this is VeganMoFo Day 7 :)

Turkish Pastrami Flavoured Cannellini Bean Stew
Ingredients:

1 tin cannellini beans, rinsed and drained
1 small brown onion, chopped
1 banana chilli, deseed and sliced
1 spring onion green onion or scallion, chopped
Juice of ½ lemon, freshly squeezed
Rice to serve

For the fenugreek paste:
2 heaped tsp hot chilli paste
2 tsp ground fenugreek
2 tsp garlic powder
½ tsp ground chilli (hot)
1,5 tsp ground sweet paprika
1 tsp ground cumin (heaped as you cannot go wrong with cumin)
Juice of ½ lemon, freshly squeezed
3 tbsp vegetable oil
1 cup water
1 tsp salt

Method:
• Mix together the spices (fenugreek, chilli, paprika, garlic powder and cumin) with oil and hot chilli paste in a bowl. Mix well and set aside.
• Heat the oil in a pot and add the onions and banana chilli slices with some salt. Fry them until they are fully cooked. Add the fenugreek paste with the water, making sure that it dissolves well. Add the beans and add more water if necessary. Once it is boiled, turn the heat down and simmer until the sauce thickens.
• Drizzle with freshly squeezed lemon juice just before you remove it from the heat. Stir well and garnish with spring onions. Serve with rice.