Listen to the podcast here:
If you’re thinking about adopting a plant-based diet – or you just want to try it out – it’s much easier than you think!
We visited Keeley at the fantastic new Plates London, a plant-based restaurant in Shoreditch and our bellies were rumbling! Head chef, Kirk, has put together three delicious recipes you can make at home, entirely from plants!
Winter Purple Salad
- 1/4 Radicchio
- 1 raw red beetroot ~ Slice thin
- 1 cooked red beetroot ~ cut into 4 quarters
- 4 beetroot stems
- 3 blackberries
- 1 orange ~ half segmented
- 1 tbsp agave / honey
- 1 tsp pumpkin seeds ~ toasted
- 4 pieces of red lettuce
- 1 tsp coconut oil
Wrap the beetroots in tin foil with olive oil, salt and thyme and bake at 180 for 1 hour, until tender. In a non stick frying pan add the coconut oil, then caramelise the radicchio on both sides. Once caramelised, squeeze over the juice of half an orange and the agave / honey, cook until the radicchio is glazed, and sticky, then lightly season.
In the centre of the plate open up the radicchio so the leaves are open. Then start to build, add the orange segments and roasted beetroots building it on top of the radicchio and in-between the leaves. Add the lettuce leaves, and nicely arrange the 5 halves of blackberries in and around the radicchio.
Lightly dress the beetroot discs and stems with the pickling liquor and salt, place on top. Sprinkle the toasted pumpkin seeds and olive oil to finish.
Preserved elderberry tea
- 350g Preserved wild elderberries
- 250g Water
- 1 tablespoon agave / honey
- Juice of half a lime
- 1 basil stalk
- 1 mint stalk
In a medium sized pan add all the ingredients and bring up to the boil, simmer for 2 hours, leave to steep overnight. The next day pick out the herb stalks, bring up to the boil, pour into a cup and garnish with pieces of basil and mint leaves.
Nettle soup with green chilli and garlic
- 2 tbsp coconut oil
- 1 large onion ~ finely sliced
- 1 large potato ~finely sliced
- 5 cloves garlic
- 1 leek – finely sliced
- 1/2 green chilli – sliced
- 1 large bag of spinach
- 4 handfuls of foraged nettles*
- 2 litres veg stock
- 1 small handful of basil
- Salt and pepper
*Use gloves when picking and washing the nettles. Cut the leaves off the stems with scissors to prepare.
In a large pan sweat the onion and garlic in coconut oil for 10 minutes on a medium heat with the lid on. Then add the finely sliced leek and chilli and cook for a further 10 mins.
Then add finely sliced potato and stock boil until the potatoes are soft, then add nettles, spinach and basil and blitz until smooth, pass through a fine sieve.
‘Plant-based diets and things you can prepare at home’ reaches the library on 10th March 2019