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

Chef behind the recipe
Food photographer and stylist Toos Vergote cooks accessible vegan recipes.
All ingredients
- Organix Worldmix: rice, mung beans and quinoa 540 g
- Organic hummus * 140 g
- Tom Kha spice paste 820 g
- Hearts of palm * 200 ml
- Cream (plant-based) 100 g
- spinach 100 g
- Organic fruit mix banana, mango and passion fruit flavour 1 stuks
- limoen 50 g
- pomegranate 1 el
- olive oil * 1 snuifjes
- black pepper * 1 snuifjes
- zout 500 g
Let's get started
Prepare the rice as indicated on the packet.
Mix the Thom Kha paste with the hummus and plant-based cream until combined. This will be our mixture.
Mix the fruit dessert with lime juice to make a dressing and set aside.
Heat olive oil in a pan and fry the hearts of palm until golden brown. Season with salt and pepper.
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.
Finish with young spinach, dressing and pomegranate seeds.