Are you missing Bali or in need of some new food inspiration? Read on! One of the things that has a huge impact on how our day is going and our overall wellbeing is... FOOD. Food makes us HAPPY! How about you? Here in Bali we're spoiled with the best restaurants, health food cafes and juice bars. One of our all-time favorite go-to spots since day one is KYND Community in Seminyak. Famous for her spreading kindness good vibes, pink walls, Instagrammable smoothie bowls and mouthwatering plant-based dishes. From early morning till late in the evening this place is packed. Now that they've closed their doors due to the Corona outbreak they're doing take-away and home delivery with Peacezza. SO GOOD.
Since we're all home now and in need of that Bali goodness, we are sharing 3 x Bali inspired vegan recipes on the blog from one of our favorite cookbooks: KYND's plant-based cookbook. It's filled with 100 secret recipes and simple brekkies, lunch, snacks and dinner meals to make at home. Check out the KYND COOKBOOKhere.
This is basically Bali memories on a plate! You can't go more Bali style than baking banana pancakes in the morning. There isn't a local warung in Bali where you can't find a Balinese pancake with 'pisang'.And if you've ever stayed in a homestay this is probably what you got for breakfast. KYND's vegan version is one to drool over. So let's get baking!
- 2 tablespoons vegan butter
- 1,5 cups all-purpose flower
- 2 cups soy milk or any plant-based milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2,5 tablespoons white or brown sugar
- Coconut oil or extra vegan butter
- 2 bananas, sliced
- Strawberries, sliced
- Shredded coconut
Ingredients Caramel Sauce
- 1 cup coconut cream
- 3/4 cup brown sugar
- a pinch of salt
- 1 teaspoon vanilla extract (optional)
Mix all ingredients together in a small pot or pan on medium-high heat, stir consistently. Once you see bubbles reduce the heat. Let it simmer for about 5 minutes.
Melt the 2 tablespoons of vegan butter and mix it with the flour, plant-based milk, baking powder, vanilla extract and sugar in a bowl. if it's too thick add some extra plant-based milk. Hear your fry-pan with the coconut oil or butter. Pour approx a half cup of the mixture into the pan and swirl around. Slice the bananas long ways and place onto the pancake while cooking. Wait for the bubbles and then flip over.
Serve with the fresh strawberries, caramel sauce and shredded coconut.
If you're a nasi campur lover like us, there's nothing that makes you happier than adding a fresh 'djagung' on your plate. These Balinese corn fritters are so incredibly tasteful! Make these at home for your in-between snack attack or if you're serving rice for dinner.
- 4 cups of corn kernels, frozen (defrost first) or fresh
- 2 big chillies
- 1/2 cup coconut cream
- 5 small shallots or 1 large
- 3 cloves garlic
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon veggie stock powder or mushroom stock
- 2 cups flour
- 1 1/4 cup water
- 2 kaffir limes, chopped tiny (optional)
- 1 tablespoon celery leaves (optional)
Place the corn into a blender or food processor and pulse four tines. Don't continuously blend and smoothen, but keep the kernels big. Put into a large mixing bowl. Blend the big chilly, coconut cream, shallots, garlic, coriander powder, sugar and vegetable stock until it forms a paste. Add the paste, flour and water to the mixing bowl and mix all together.
Heat oil in your frypan on medium-high heat until hot. Use a desert spoon to scoop out a heaped spoon of mixture and shape into a fritter (not more than 1 cm thick) so the fritter will cook well on the inside. Once you see the fritters starting to brown, flip it over until both sides are golden brown and crunchy. Take them out and cool on paper to absorb all the excess oil.
If you're looking for a wholesome Balinese curry for a cozy day. This recipe is a must-cook. It's heartwarming and takes you mentally straight into a tropical day on the island.
- 150gr firm tofu
- 2 tablespoons coconut oil
- 2 tablespoons Balinese curry Paste
- 2 tablespoons Balinese chilly sauce
- 2 cups veggie broth
- 1 cup coconut cream
- 3 cups cooked vegan noodles of your choice (wheat or rice)
- 1 cup bok choy, chopped
- 1/2 cup bean sprouts
- 2 tablespoons fried shallots
- A handful of coriander
Cook the noodles first according instructions on the package and set aside. Heat the cooking oil and fry the tofu until golden brown. Transfer to paper towel and cut into hin strips and set aside. Heat your coconut oil in a saucepan on medium-high heat and add the curry paste and Balinese chilly sauce. Cook for one minute. Add in the veggie broth and coconut cream. Bring to the boil, then add in the bok choy and any other vegetables you desire. When your veggies are soft, take from heat.
Serve in a bowl and garnish with bean sprouts, the tofu strips, fried shallots and coriander.
Enjoy cooking friends! Show us if you made these at home by tagging us @welikebali and @kyndcommunity in your Instagram stories. We'd love to see how you're stepping up your Balinese cooking skills at home. Selamat makan!
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