Photography and Recipe by Ndoema
I absolutely love all things Indonesian. Lately, I’ve been feeling a tad nostalgic for this gorgeous land and its wonderful people so I got busy in the kitchen and conjured the flavors of Bali with a healthy raw vegan twist.
Many signature Indonesian dishes come with a generous serving of flavorful bumbu kacang (peanut sauce) which was also a staple in my African family kitchen growing up. Through rich peanut sauce made my taste buds sing as a child, my liver was never a big fan of the cooked version and retaliated with crippling migraines. Since then, I’ve learned that there is a world between raw and cooked fats so now I can have my peanut sauce and eat it too (and so can you)!
Cucumber pasta is a fave as you well know (all veggie-based pasta really) and unlike its zucchini counterpart, it’s quite lighter with super high-water-content so it combines particularly well with a rich and hearty sauce.
As everything else in The Global Girl’s kitchen, this delicious dish is totally raw, vegan, wheat and gluten free.