Celebrate World Vegan Day on November 1st with Ravneet Gill’s Plant-Based Recipes – Plenish, the award-winning, organic plant-based drinks brand are working with Ravneet Gill, Le Cordon Bleu chef, author, and presenter, to make plant-based eating simple and delicious. Using organic and seasonal ingredients, these two new vegan mouth-watering recipes are filled with flavour and natural goodness.
With 1 in 3 Britons drinking plant-based milk (Mintel 2021), their popularity has grown exponentially. Plenish and Raveneet want to show just how easy it is to incorporate their great taste and natural and quality milk into delicious vegan cooking.
Ravneet, Brand Ambassador for Plenish says,“Plenish milk is guaranteed goodness, when creating the breakfast rice pudding and chickpea pancake recipes, I found myself returning back to them again and again. Not only does the milk work well in my fridge as my go-to but also a great ingredient in recipe development. What I love the most is that there are only 3 ingredients in the milk, no oils, no gums, and no flavourings, meaning you know exactly what you are using.”
As Ravneet demonstrates with her recipes, Plenish’s extensive range of alternative milk beautifully complements both savoury and sweet dishes and is the ideal way to create nourishing yet healthy plant-based meals.
As the UK’s first carbon-negative drinks brand to be certified by the UN Climate Neutral Now initiative, Plenish’s mission is to inspire consumers to make a positive change for themselves as well as a healthier world.
Ravneet Gill’s Chilla Spiced Chickpea Pancakes with Plenish Coconut Milk
Ingredients (4 people)
Pancake:
150 Besan, chickpea flour
200ml Plenish Coconut Milk
2btsp Neutral oil
1 Red onion, chopped
100g Tomato, chopped
10g Coriander, chopped
1/4 tsp Ajwain
1/2 tsp Turmeric
1/4 tsp Red chilli powder
1/2 tsp Salt
1 tsp White pepper
Coriander, mint, and peanut chutney:
10g Roasted peanuts
100g Fresh coriander
12g Fresh mint
2 Garlic cloves
1 Green chilli
3 tbsp Plant-based yoghurt
100ml Water
2tbsp Lemon juice
1 tsp Chaat masala
1/4 tsp White pepper
1 tsp Salt
Pancake Method:
In a bowl combine all the dry ingredients
In a separate bowl combine the Plenish coconut milk and the oil
In another bowl mix the chopped coriander, tomato, and red onion
Add the wet mix to the dry mix bowl and stir with a whisk
Add in the chopped fresh ingredients and mix well
Leave to sit for 30mins – 1 hour at room temperature
Heat a small 6-inch frying pan with a little oil. Heat on medium
Add a ladle of the mixture to the pan, and cook gently until bubbles appear on top
Flip the pancake and cook gently
Chutney Method:
Blitz everything together
To serve:
Serve with the chutney, a dollop of plant-based yoghurt and chopped tomatoes.
Ravneet Gill’s Rice Pudding & Roasted Peaches with Plenish Almond Milk
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
Peaches:
2 Large peaches
10g Honey
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
Roasted Peaches Method:
Preheat the oven to 170 degrees fan/190 oven
Cut the peaches in half and place cut-side down into a baking dish
Drizzle the honey all over the peaches
Bake for 15-20 minutes until the peaches have caramelised
Remove from the oven and allow to rest for 15 minutes before removing the skins
To Serve:
Spoon the rice pudding into bowls, top with an extra drizzle of cold Plenish almond milk, roasted nuts and half a peach
Poppy Watt