Plenish joins Wild by Tart to celebrate the finest plant based ingredients for Veganuary.
This January, award winning plant-based drinks brand Plenish is collaborating with renowned London restaurant, Wild by Tart.
For two weeks, Plenish’s Veganuary residency with Wild By Tart featured a unique plant-based dessert by Plenish ambassador, Le Cordon Bleu chef and former Wild By Tart pastry chef, Ravneet Gill.
With a focus on seasonal, sustainable produce, this special offering is the perfect way to celebrate Veganuary and kick-off the new year.
Wild By Tart and Plenish share a mutual love for only the finest natural ingredients, using nutritious produce and never any additives. Plenish’s pure and simple values align perfectly with Wild By Tart’s mantra of sourcing simple local produce, many of which are grown at co-founders Jemima and Lucy’s farms in Somerset and Northumberland. Building on this mutual passion for simple yet delicious cooking, Ravneet’s famous Rice Pudding recipe using Plenish’s silky Almond Milk will be available on the restaurant’s A La Carte dessert menu.
For those looking for an extended plant-based adventure, guests are invited to explore other moreish vegan delights listed on Wild By Tart’s menu – perfect for sharing with groups of friends and loved ones.
With 1 in 4 Britons now favouring a vegan diet, the collaboration is an exciting addition to the superior tasting offering that Wild By Tart is renowned for. The unique dessert showcases the beauty of natural and nourishing plant-based dishes, and the multitude of ways that Plenish’s alternative milks can be used at home. Whether already a vegan connoisseur or embarking on a plant-based journey for the first time this Veganuary, this partnership is here to inspire everyone to eat both consciously and deliciously.
Rice Pudding with Hibiscus and Red Wine Poached Pears
Ingredients (4 people)
20g Plant based spread
140g Pudding rice
1 Vanilla pod
2 tbsp panela or coconut sugar
800ml Plenish Almond Milk
Pinch of maldon salt
Hibiscus and Red Wine Poached Pears
750g Red Wine
10g Dried Hibiscus
1 vanilla bean
4 pears (peeled)
Rice Pudding Method:
Preheat the oven to 110 degrees fan/ 130 oven
In a cast iron pot or heavy based saucepan, heat the plant-based spread until it’s bubbling
Stir in the pudding rice and toast for a few minutes