IMG_9099.JPG
MoksaUbudRestaurant-AsianPasta.jpg
IMG_9099.JPG

Culinary


Culinary For The Soul

SCROLL DOWN

Culinary


Culinary For The Soul

Culinary for the Soul

We offer plant-based culinary class under the guidance of our executive chef, Chef Made Runatha.

In this course you will learn about how exciting plant-based cooking can be. We will help to arm you with the tools needed to live and eat a plant-based diet — from basic knife skills, to learning about how to convert or substitute recipes. You will also learn how to begin integrating more plant-based ingredients into your daily life, both inside and outside of your own kitchen.

Below is the run down of the culinary class;

  • Welcome drink
  • Fundamental knowledge and secrets of plant-based cuisine
  • Learn numerous recipes and experience dynamic hands-on preparation, including blending flavours and textures of key seasonal ingredients
  • Creating outstanding food presentations.
  • Recipe and hand-out
  • All the ingredients for the culinary class
  • Lunch

Scheduled every Wednesday and Friday for availability contact us at info@moksaubud.com.

Advanced culinary class available upon request.

 

Chef Made Runatha

Chef Made Runatha

Chef Made Runatha

With his vast knowledge in both European and Asian cuisine, combined with his years of experience in hotel restaurants in Bali and overseas, Madé found himself facing a brand new challenge: How to make healthy food taste great? 

Madé began researching everything he could from Macrobiotics to Ayurveda, he went on to study at Living Light Culinary Arts Institute, USA. Under the tutelage of Master Chef & Founder, Cherie Soria, known as the “Mother of Gourmet Raw Food Cuisine,” he later became the world’s first Indonesian certified Plant-based Cuisine Chef.

Combining his passion for learning with enormous creative talent, Madé has become one of the world’s top chefs dedicated to mastering the endless flavors, textures and techniques of plant-based, raw vegan, “living foods” cuisine, as well as an endless palette of exquisite cooked vegetarian dishes.

 
MoksaUbudRestaurant-AsianPasta.jpg

Recipe


Recipe You'll Love

Recipe


Recipe You'll Love

Recipe

Coconut Mushroom Soup

Moksa-3.jpg

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.