Toos Plant Based Food
Chef behind the recipe

Food photographer and stylist Toos Vergote cooks accessible vegan recipes.

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Rice with palm hearts, Tom Kha puree and salad of young spinach

schedule45 minutes
restaurant_menuAsian | Main course | Vegan | Vegetarian

Go for an original and light rice dish. Ideal as a vegan main dish.

Toos Plant Based Food
Chef behind the recipe

Food photographer and stylist Toos Vergote cooks accessible vegan recipes.

Web site link icon

All ingredients

‒ 4 persons +
  • Organix Worldmix: rice, mung beans and quinoa 500 g
  • Organic hummus * 540 g
  • Tom Kha spice paste 140 g
  • Hearts of palm * 820 g
  • Cream (plant-based) 200 ml
  • spinach 100 g
  • Organic fruit mix banana, mango and passion fruit flavour 100 g
  • lime 1 stuks
  • pomegranate 50 g
  • olive oil * 1 el
  • black pepper * 1 snuifjes
  • zout 1 snuifjes
* available at Oxfam-Wereldwinkels

Let's get started

  1. Prepare the rice as indicated on the packet.

     

     

     

  2. Mix the Thom Kha paste with the hummus and plant-based cream until combined. This will be our mixture.

  3. Mix the fruit dessert with lime juice to make a dressing and set aside.

  4. Heat olive oil in a pan and fry the hearts of palm until golden brown. Season with salt and pepper.

  5. Once the rice is ready, dress the plates. Using the mixture, make a half-moon on each plate, fill a ring with rice and top with the hearts of palm.

  6. Finish with young spinach, dressing and pomegranate seeds.

Oxfam ingredients

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