ingredients

gado gado sauce:
1/4-1/2 cup water
2 tbsp sesame oil
1/3 cup almond butter 1 tsp cayenne pepper 2 tbsp maple syrup juice of 1 lime
1/4 cup tamari
1-2 tsp grated ginger

Bowl:
(pot or rice cooker) soak black rice 3 hours prior. 1 cup black rice
2 cups water
1/4 cup kaffir lime leaves

Veg:
(Steamer)
1 potato cubed steam 4-5 minutes
5 leaves Napa caabbage cut across into chunks steam 3 minutes 1 head broccoli steam 3 minutes
1 carrot peeled into ribbons 2 m
1 bunch green beans tops removed 3 minutes
2 hand fulls bean sprouts minutes toss at end
hand full of cilantro / thai basil add on top

Chickpea Egg:
Chickpea Egg Mixture:
1 cups chickpea flour
1 cup unsweetened almond milk or water 1/4 tsp baking powder
1 tbsp nutritional yeast
1/4 tsp smoked paprika
A few grounds of fresh cracked pepper
1 tsp tsp kala namak (black salt)

instructions 

In a bowl combine all the chickpea egg ingredients and whisk well until there are no lumps or blend. Adding a few tablespoons of water to thin out if needed. Your looking for a pancake batter consistency.

Pour egg mixture evenly into the pan or muffin pans.

Bake in the oven for 20 minutes or until the egg mixture sets and begins to crack at the top. Let cool.

GadoGado