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Restaurant


100% plant-based cuisine

Food That Loves You Back

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Restaurant


100% plant-based cuisine

Food That Loves You Back

FOOD MADE WITH LOVE

Here at MOKSA, it`s all about enjoyment. Every product we develop first has to satisfy our own demanding criteria in terms of sustainability, freshness, and flavor. Our menus are freshly prepared with love and heart. Using seasonal produce from our permaculture garden is one of our most important principals.

Everybody loves food. However, certain types of food really love you back!

Food so fresh and created with the sole purpose of making you feel great, while tasting absolutely delicious–well, that`s exactly the kind of food that we specialize in making at MOKSA–the very finest, supremely healthy, mouth-watering, local plant-based cuisine that really does love you back!


Menu

All the prices are in Indonesian Rupiah (IDR), subject to 10% government tax and 5% service charge.
Prices may change anytime without prior notice.

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Recipe


Recipe You'll Love

Recipe


Recipe You'll Love

Recipe

Coconut Mushroom Soup

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Yield: serves 6

Soup Broth

  • 3-½ cup rich coconut milk (made from blended dried coconut and water, strained)
  • 1 1/3 tablespoons light miso
  • 1-tablespoon agave (as needed)
  • 2 teaspoons lime juice
  • 2-teaspoon tamari
  • 1-teaspoon shitake powder
  • ½ teaspoon Thai red curry paste, to taste
  • 1 clove garlic, minced
  • 1 green onion, sliced thin
  • 2-kaffir lime leaf, minced
  • Sea salt to taste

Vegetables

  • ½ cup white mushroom, quarter cut
  • ½ cup shitake mushroom, quarter cut, and massage with lime and tamari
  • ½ cup bean sprout
  • ½ cup cucumber, julienne
  • ¼ cup cilantro leaves, chopped

Cooking

  1. For the soup: Blend all ingredients until creamy
  2. Add vegetables to the broth and warm to body temperature

Asian Spring Pasta

Asian Spring Pasta

Yield: one serving

Ingredients:

  • 80 grams Zucchini linguini
  • 14 grams julienne red pepper
  • 50 grams broccoli floret
  • 18 grams sliced green asparagus, marinated with lime juice salt and pepper
  • 10 grams stemmed kale, massage with lime juice and sea salt
  • 17 grams marinated shitake with tamari, lime juice and chili flakes
  • 6 grams sliced cilantro
  • Pinch of chili flakes
  • 4 tbsp. Almond curry sauce
  • 10 grams coarsely chopped spiced cashew nut

Directions:

  1. Place all of ingredients in a small bowl except spiced cashew and chili flakes, add almond curry sauce and mix well
     
  2. Decorated dinner plate with almond curry sauce and place the pasta mixture on top, garnished with coarsely spiced cashew, chili flakes and cilantro

Almond Curry Sauce

Yield: 270 grams

Ingredients:

  • 1/3 cup liquid almond butter
  • 1 teaspoon minced garlic
  • ¼ cup thick almond butter
  • ½ teaspoon ginger
  • ½ cup green curry sauce
  • 1 tbsp+1tsp lime juice
  • 2-teaspoon tamari
  • 1 tsp minced coriander root
  • ½ teaspoon sea salt

Directions

  1. Place all of ingredients in a blender and blend until smooth, adjust the taste
     
  2. Keep in a sealed container at refrigerator for up to 3 days.

Cashew Cheese Yield: 2 cups (6 to 8 servings)

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Ingredients:

  • 2-cups cashews, soak for 2 hours, rinse and drain § 1 or more cup purified water
  • 1⁄4 teaspoon probiotic liquid or powder

Directions

  1. Blend the cashews, water, probiotic in a high-speed blender, adding more water if necessary to achieve a smooth, creamy texture
  2. Select a pint-size plastic basket and cloth, place it in a warm location for 8 to 12 hours
  3. After the cheese has fermented, it may be stored in a sealed glass container in the refrigerator for up to one week
  4. Season or sweeten as desired before using.

Notes:

Season with 2 1⁄2 tablespoons nutritional yeast, 1⁄4 teaspoon white pepper powder, 1 1⁄2 tablespoons light miso or sweeten with palm nectar/honey for dessert.