Plenish joins Wild by Tart to celebrate Veganuary

Plenish joins Wild by Tart to Celebrate Veganuary

The January experience will offer naturally delicious plant-based dishes including an exclusive dessert from Plenish ambassador and chef Ravneet Gill

Plenish joins Wild by Tart to celebrate the finest plant-based ingredients for Veganuary.

January 2023, 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)

Rice Pudding:

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

230g Sugar

10g Dried Hibiscus

1 vanilla bean

4 pears (peeled)

To Serve:

Roasted pistachios

Roasted almonds

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

Add in the vanilla pod, sugar and salt and stir

Pour in the Plenish almond milk and stir well

Bring this to a gentle simmer and stir frequently

When the rice is evenly floating through the milk put a lid on and place it into the oven

Bake this for 15 minutes or until the rice is cooked

Remove from the oven, stir well

Hibiscus and Red Wine Pached Pears Method:

Cut the vanilla bean lengthways and scrape the seeds into a medium saucepan, along with the pod

Add remaining ingredients and heat until sugar has dissolved

Lower the pears into the liquid and cook on a medium heat for about 20-25 minutes, covered

Cooking time may vary depending on the size and ripeness of the pears

Cook until pears are tender all the way through, testing by poking with a knife

Remove pears from the hot liquid and onto a flat tray, then place in the fridge to stop them from cooking further

Once the fruit has cooled, cut it into quarters, and carefully remove the core

Place back in the cooled poaching liquid

Can be kept in the fridge for up to 3 days

To Serve:

Spoon the rice pudding into bowls, and top with an extra drizzle of cold Plenish almond milk, roasted nuts and half a pear.

Poppy Watt

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