Toos Plant Based Food
Chef behind the recipe

Food photographer and stylist Toos Vergote cooks accessible vegan recipes.

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.

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