INGREDIENTS

Vegan kimchi (chinese leaf, daikon, carrot, spring onion, apple, green chilli, soy sauce, ginger, chilli powder, garlic, salt), short grain brown rice, pak choi, purple sprouting broccoli, peas, red chilli, spring onions, miso (water, organic soy beans, oranic rice, salt, yeast, koji culture), sesame oil, soy sauce

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 586kcal; Protein 31.8g; Fat 10.5g; Saturated Fat 1.2g; Total Carbs 95.2g; Fibre 25.5g; Salt 2.5g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

1. Take out a saucepan and a large wok or frying pan.
   
   
2. Slice the base off the pak choi and pull apart the leaves with your hands. Slice half the spring onions into 4cm logs and finely slice the other half. Dice the kimchi and finely slice the red chilli.
   
   
3. Bring a pan of lightly salted water to the boil in your saucepan, add the part-cooked brown rice and cook until tender, around 3-5 minutes. Drain and set aside.
   
   
4. Place your large wok or frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the thicker spring onion logs, broccoli and pak choi and cook for around 5 minutes or until lightly charred and tender.  
   
   
5. Stir through the cooked rice, kimchi, miso dressing and peas and cook until the peas are cooked through, around 1-2 minutes. 
   
   
6. Divide the the rice and vegetables between serving bowls, then scatter over the remaining half of finely sliced spring onions and the sliced red chilli. Enjoy!

Super Green Spring Risotto With Spinach & Basil Pesto, Peas, Courgettes, Mint & Toasted Hazelnuts

INGREDIENTS

Pearl barley, onion, garlic, white wine, lemon, hazelnuts, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), spinach, basil, nutritional yeast, peas, courgette, mint

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 504kcal; Protein 16.8g; Fat 82.6g; Saturated Fat 1g; Total Carbs 82.6g; Fibre 19.8g; Salt 0.2g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

1. Take out a frying pan and a saucepan. Thinly slice or peel the courgette into ribbons lengthways. Pick and finely chop the mint leaves. 
   
   
2. Empty the risotto into your saucepan, place over a medium heat and warm through until piping hot, around 5-8 minutes. Add a splash of water as you cook if it reduces too much or starts to stick. Stir through half the mint, a squeeze of lemon and a drizzle of extra virgin olive oil (optional) during the final minute of cooking. Season well with salt and pepper.
   
   
3. Place your frying pan over a medium heat, then add the hazelnuts and dry fry (without oil) until golden, around 2-3 minutes. Remove, set aside and lightly crush or chop. When the risotto is almost ready, add a drizzle of oil to your frying pan and fry the courgette ribbons until lightly charred. Be careful not to overcook them, you want them to retain some bite to add texture to the dish. Season to taste with salt and pepper.
   
   
4. Divide the risotto between serving bowls, then top with the charred courgettes, a scattering of toasted hazelnuts, the remaining mint and another squeeze of fresh lemon. Season to taste with salt and pepper and enjoy!

Imam Bayildi With Smokey Tomato, Apricot Harissa, Almond Tarator & Quinoa Tabbouleh

INGREDIENTS

Aubergine, diced onion, plum tomatoes, garlic, cumin, paprika, coriander, tomato puree, sea salt, quinoa, lemon, parsley, almonds, water, tahini (sesame), apricot harissa (sunflower oil, rehydrated paprika and cayenne peppers, raisins, dried apricots, capers, garlic, balsamic vinegar of modena, salt, mixed spices, rice flour, rose petals, ras el hanout (ginger, turmeric, cumin, cardamom, clove, cinnamon, nutmeg), citric acid)

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 526kcal; Protein 19.1g; Fat 16.1g; Saturated Fat 1.3g; Total Carbs 86.5g; Fibre 27.8g; Salt 0.75g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

1. NB: this is one of very few Planthood recipes that takes a little longer than 15 minutes to cook, but the final result is worth it! If you are really short on time you can fry the aubergine, but roasting results in a better flavour and texture.
   
   
2. Preheat your oven to 200°C / 180°C fan, boil your kettle, then take out a roasting tray and a saucepan.
   
   
3. Peel the half of the skin off the aubergine lengthways, so you are left with a zebra pattern. Place inside your roasting tray, drizzle with olive oil, season well with salt and pepper and roast for 20 minutes or until starting to soften. Drain off any excess moisture released by the aubergines, then make a lengthwise incision into them, as if opening a baguette, leaving 2 cm at either end and being careful not pierce through the bottom of the aubergines. Stuff the aubergines with a little tomato sauce, place them back into your roasting tray stuffed side up, then pour the rest of tomato mixture to the bottom of the dish. Roast for a further 15 minutes. 
   
   
4. Pour boiling water from your kettle into a saucepan, place over a medium heat and add the quinoa. Cook until tender, but al dente around 8-10 minutes. Meanwhile finely chop half of the parsley. Once the quinoa is cooked, drain, place it into a small bowl, stir through the chopped parsley, a squeeze of lemon, a drizzle of extra virgin olive oil (optional) and season to taste with salt and pepper. This is your quinoa tabbouleh.
   
   
5. Divide the stuffed aubergines between serving plates, scatter over the remaining parsley and drizzle with almond tarator. Serve alongside the quinoa tabbouleh and enjoy!