Journal by Taline - Hippie Lane
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by Taline
24 May 2017

Me and my family recently flew to Bali for a holiday, some work and a wedding of close friends. It was my second time in Bali and I was lucky enough to have a month of fun on the island. I revisited all my favourite places, ate heaps, got sick twice (oops) and saw the most beautiful waterfalls ever.

The best part about the trip was the eating (obvs). I visited some faves from my last visit and also a whole heap of new cafes / restaurants. I had the pleasure of working with some amazing health food cafes, helped with menu development for a few cafes on the island and jammed with the guys at Nalu bowls, learning to make my favourite – their “Uluwatu” Smoothie Bowl at the Uluwatu location.

I met amazing people, including heaps of beautiful locals, watched some epic sunsets and had a lot of bed rest and time to reflect. All in all, a mind-shifting trip that forced me to slow down and has sorta changed me – for the better.

I am really excited to share my favourite eats, that generously includes a recipe share from each establishment just for you guys!

I hope you get to try these DELISH eats at your next visit to Bali, and if Bali is not on the cards, hope you enjoy making these recipes at home.

  1. THE SLOW – CANGGU

www.theslow.id

The sort of place that stops you in your tracks – beautifully designed, thoughtful with every detail and with a beautiful vibe, The Slow is boutique accomodation with style, with all day dining just 500m from Batu Bolong Beach. Stunning interiors with fabulous food, this one is not to be missed.

I had the pleasure of meeting the chef and manage who took me around and offered us the most beautiful spread of food. Shannon, the chef consultant kindly offered their AMAZING poke bowl (but vegan)  recipe to share with you.

RECIPE

Buckwheat & Pumpkin Noodles, Sea Vegetables, Pickle Cucumbers & Japanese dressing aka VEGAN POKE BOWL

50g    Buckwheat Noodle (cooked & dressed in sesame oil)

30g    Pumpkin Sliced On The Turning Slicer

30g    Green Mango Julienne

30g    Cucumber Sliced On The Turning Slicer

10g    Sliced Spring Onions

20g    Shitake Mushrooms, Soak In Lemon And Soy Dressing

5g     Ginger Julienne

20g    Edamame

20g    Rocket

½      Pcs Avocado Wedges

20g    Kombu Julienne

20g    Wakame

30g    Pickled Cucumber

80 g   Silken tofu (coated in seed garnish)

Pickled Cucumber

1 Kg Cucumber, Unpeeled Sliced In Rounds 1cm Thick

8 Pcs Green Jalapeno Chili, Sliced .5 Rounds, Remove Seeds

½ Cup Coriander Stalk

2 Garlic, Clove, Bruised

1/4 Cup Sea Salt

Ice

Pickling Liquid

3/4 Cup White Sugar

1 Cup Japanese Rice Wine

1 Teaspoon Sesame Oil

1/4 Cup Light Soy Sauce

  • Slice Cucumber And Chili In Rounds, Remove Core And Cut Green Chili In Rounds
    Place Prepared Vegetables In A Large Bowl, Sprinkle With Salt And Ice Mix Well To Combine. Cover Bowl And Refrigerate 1 Hour
  • Combine Sugar And Vinegar In A Heavy-Based Pot. Stir Over Medium Heat Until Sugar Dissolves. Simmer, Without Stirring, Until Reduced And Slightly Syrupy. Set Aside To Cool.
    Pour The Cooled Syrup Over Salted Cucumbers And Chili. Add Sesame, Soy And Followed By The Sweet Vinegar, And Mix Store In An Airtight Container In The Refrigerator For 1 Days To Allow Flavors To Develop Before Using.

Seed Garnish

½ Cup Sesame Seeds

1 Tsp Tonkarashi Spice

½ Tsp Wakame Powder

silken tofu block

  • Toast seeds until light golden, add spice & wakame powder.
  • Coat tofu in seeds.

Japanese Dressing

20g   Mustard English

2g    Dried Chili

2g    Cracked Black Pepper

170g  Soy sauce

150ml Sunflower Oil

20ml  Sesame Oil

250ml Apple Cider Vinegar

150 G Coconut Nectar

1 Red Onion, Fine Diced And Washed In Ice Water

  • Mix all ingredients together.

To finish

  • Place all ingredients into the bowl, adding pickled cucumber & Japanese dressing.
  • Finish with silken tofu coated in seed garnish.

2. PELOTON SUPERSHOP – CANGGU

www.pelotonsupershop.com

A new kid on the block, Peloton supershop is all things delicious for vegan / vegetarian foodies. A massive menu of all the cafe favourites, these guys are serious about their flavours and on point with their plating. We ate here more than a few times and enjoyed every mouthful! Loved their plant based burgers the best.

Maddison, co-owner of this awesome spot, has offered you guys their scrambled tofu recipes which from part of their delish THE MARATHON breakfast.

 

RECIPE
Scrambled Tofu

4 Pcs Tofu
1/2 Teaspoon Tumeric Powder
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Tablespoon Organic Soy Sauce or Braggs
2 Pcs Garlic Clove
1/2 Tablespoon Sesame Oil

3. ALCHEMY BALI – UBUD

Home

A serious healthie hang out, Alchemy is a firm favourite for many of the yogis and health seeking peeps around Ubud. I nibbled through their raw treats on my last visit and loved every single one that I tried. The beautiful team at Alchemy have offered you a bestseller recipe, their Banoffee Pie, which was seriously mouthwatering. Can’t wait to make this one myself 🙂

RECIPE

4. NALU BOWLS – SEMINYAK | CANGGU | ULUWATU

http://www.nalubowls.com

Smoothie bowl lovers around the world have heard, tasted or viewed the pretty and colourful coconut shell smoothie bowls that is ‘Nalu Bowls. With pics blasted all over insta, with the cutest little palm tree illustrated smoothie shacks dotted around this sunny island, it’d be hard to miss a visit!

I’m a smoothie-bowl-for-breakfast kinda gal so it didn’t take long for me to find my way around their menu on my last visit. The kids already had their faves and my two babes couldn’t wait to revisit this gem to have their morning fix.

The Uluwatu Bowl is my favourite so I was stoked to take a sneak peek at how the guys at the Uluwatu shop make this vibrant dragonfruit bowl. Extra stoked to have been given their exclusive recipe for you guys to try at home! YAS – the ultimate smoothie party awaits!

RECIPE

The Uluwatu Bowl

1 large frozen banana, chopped

¾ cup frozen papaya, chopped

½ frozen dragonfruit, chopped (approx. 1-1/2 cups)

1 cup frozen raspberries

45ml apple juice

Topping:

1/2 mango, sliced

1 small banana, sliced

1 tbsp blueberries

2 strawberries, sliced

1 tsp chia seeds

1/4 cup coconut, flaked

1/2 cup granola of your choice

  • Blend all frozen fruit ingredients in a high speed blender till smooth. You will need a blender stick to help get  smooth consistency.
  • Top with mango, strawberries, banana, chia seeds, blueberries, coconut and granola. Serve immediately!

5. SEA CIRCUS – SEMINYAK

http://www.seacircus-bali.com/

A fun all day eatery, this popular seminyak spot is as colourful and friendly as it gets. With a beautiful shop that gets all the fun insta uploads, they serve a wide and diverse menu that attracts locals and tourists alike. I worked with the crew here on this visit to help with their smoothie presentation. It was so fun matching their colourful theme with equally colouful and vibrant smoothie toppings – such a fun day working with some super special people.

The Jackfruit Tacos are really popular here, so I couldn’t resist when the gals offered the recipe for you.

RECIPE

Jackfruit Tacos

 Pulled Jackfruit

  • 1 Tbsp coconut oil
  • 1 small onion, finely sliced
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tbsp tamari
  • 1 can of Jackfruit drained and rinsed well or 500gm of Boiled Young Jackfruit
  • ½ Cup of Vegan BBQ Sauce
  • ½ – 1 cup water

Cashew Cream

  • ½ cup raw cashews, soaked and rinsed well
  • 2-3 tbsp cup water
  • ¼ tsp salt
  • 1 tsp apple cider vinegar
  • ½ -1 lime juiced, to taste

Toppings

  • Corn or Flour Tortillas
  • Shredded Purple Cabbage
  • Diced Tomato
  • Coriander to garnish
  1. Saute coconut oil, onion & garlic in a pan until the onion becomes transparent. Add in your Jackfruit, Spices & BBQ sauce.
  2. Cook on low heat for 10minutes or until the Jackfruit absorbs most of the sauce. Avoid cooking for too long as it will dry up the jackfruit.
  3. For Cashew Cream blend all ingredients in a high speed blender.
  4. Build your taco. Tortilla, Pulled Jackfruit, Shredded Cabbage, Diced Tomatoes, Cashew Cream and Garnish w. Coriander.

6. GLOW, COMO SHAMBHALA – UBUD

http://www.comoshambhala.com/cuisine

One of the best spots in Bali for a health detox and delicious next level healthy eats, the Como Shambhala is all things luxury, beauty and rejuvenation. I love everything about this accomodation, including their AMAZING restaurant, Glow.

I was so excited to hear that they have just released their first cookbook, The Pleasures of Eating Well: Nourishing Favourites From The COMO Shambhala Kitchen. With a mix of raw and cooked food, the food here is second to none. All about nourishment and nutrition, each and every meal is designed and prepared with your health in mind. Clean and delicious, the menu has something for everyone. Their gluten free bread is best I’ve ever tried! – just saying 😉

They shared with me recipes from there beautiful cookbook. Here is their lentil and sweet potato curry, which was totally delicious.

RECIPE

Moroccan Spiced Vegetable and Tempeh Curry with Quinoa, Preserved Lemon and Almonds

Curry

½ small pumpkin, cut into 8 WEDGES, 2cm/ ¾ inch thick

2 parsnips, peeled and cut, core removed

4 baby carrots, peeled

12 baby beans, halved

15 vine-ripened tomatoes

5cm/ 2inch piece fresh turmeric, peeled and sliced (or 1 tsp ground turmeric)

4 cloves garlic, sliced

3 long green chillies, seeded and chopped

3 small red chillies, seeded and chopped

2 ½ tbsp olive oil

2brown onions, finely diced

4cm/ 1 ½ inch pice ginger, peeled and finely chopped

Salt, to taste

1 ½ tbsp moroccan spice mix

85g/3oz (1/4 cup) maple syrup

½ piece preserved lemon, seeds removed and chopped

300ml (1 ¼ cups) Vegetable Stock

240g/ 8 ½ oz Tempeh, cut into 12 cubes

1 roasted capsicum, cut into 1 1/2 cm strips

2 tbsp orange juice

1 tbsp lemon juice

Quinoa with preserved lemon and almonds

40g/ 1 ½ oz ( ¼ cup) raisins soaked in a cup of earl grey tea

1 tsp olive oil

1tsp morrocan spice mix

640g/ 1lb 7oz (4cups) cooked quinoa

40g/ 1 ½ oz ( ¼ cup) dreid figs, diced

8 spring onions, thinly sliced

35g/ 1 ½ oz ( ¼ cup) hazelnuts, roasted, peeled and roughly chopped

20g/ ¾ oz ( ¼ cup) flaked almonds, roasted

40g/ 1½ oz ( ¼ cup) pine nuts, roasted

2 tbsp chopped preserves lemon

To serve

40g/ 1 ½ oz ( ¼ cup) green olives, pitted and cut julienne  (alternatively, other firm green olives can be used)

4g/ 1/8 oz ( ¼ cup) coriander leaves

20g/ ¾ oz ( ¼ cup) flat-leaf parsley

For the vegetable and tempeh curry, preheat the oven to 160°C/ 320°F. Cook the pumpkin, parsnips, carrots and beans separately in boiling salted water until just tender. Drain, refresh and set aside. Core the tomatoes and place them in a roasting pan. Roast in the oven for about 45 minutes, or until very soft. Cool slightly, then peel.

Put the turmeric, sliced garlic and chopped chillies in a blender with 1 tablespoon of olive oil and mix into a smooth paste.

Heat the remaining olive oil in a large saucepan over a low to medium heat. When hot, add the onions, ginger and turmeric paste and season to taste with salt. Cook, stirring frequently. Over a low heat for about 20 to 30 minutes, or until golden brown. Add the spice mix and cook, stirring for 3 minutes, or until fragrant. Stir in the honey, preserved lemon and roast tomatoes and simmer over a low to medium heat for 15 to 20 minutes, or until the sauce has reduced and thickened. Pass the sauce through a mouli grater and return to a clean saucepan.

Add a little vegetable stock to the curry sauce if it is too thick. Bring to a simmer and add the tempeh. Cook for 5 minutes to allow the flavours to absorb. Next, add the blanched vegetables and roasted pepper, simmering for 3 to 4 minutes. Season with the orange and lemon juice, adjusting as necessary.

For the quinoa with preserved lemons and almonds, drain the soaked raisins. Heat the olive oil in a non-stick frying pan. When hot, add the spice mix and cook, stirring for 10 seconds, then add the quinoa and remaining ingredients and sauté, stirring frequently over a medium heat until warmed through and the mixture is dry. Season to taste with salt. Cover and keep warm.

To serve, spoon the vegetable and tempeh curry into 4 bowls. Garnish with green olives, coriander leaves and parsley and serve the sautéed quinoa with preserved lemons and almonds separately in rice bowls.

ENJOY!

Lots of love,

T x