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