As part of January’s monthly NPD session, we enjoyed a 4-course tasting session courtesy of The Hungry Guy.  This month his menu concentrated on Veganuary, and alternative ingredients that can be enjoyed as part of a plant-based diet.
30 Plants in a Week
Our NPD chef, Steve took inspiration from Dr Tim Spector and his theory around eating 30 plants in a week and the benefits it can have on gut health.
The project gathered microbiome samples from 10,000 trialists and it showed that enjoying 30 plants a week helped improve the trialists gut microbiome.
30 Plant Salad
The first dish on the menu was a 30 plant salad, which showcased how easy and undaunting 30 plants in a week can be. It combined a delicious selection of seeds, pulses, wholegrains, herbs, spices, vegetables, pulses and dried fruits.
The salad consisted of a white bean hummus, a variety of leaves and vegetables, topped with a mustard and dill dressing.
White Bean Humous Recipe
- 200g (½ Tin) Cannellini Beans, drained
- 200g (½ Tin) Butter Beans, drained
- 0.5 Lemon, juiced
- 1 tsp garlic puree
- 3 Tbsp Tahini
- 1 Tbsp Cold Water
- ¼ Tsp Cumin
- 4 Tbsp Extra Virgin Olive Oil
- Pinch of Smart Salt®
Let’s Give it a Go!
- Blend the drained beans, garlic, tahini, salt, cumin, lemon juice until smooth
- Add the oil slowly as you continue to blend
- Add the water to adjust the consistency and produce a smooth houmous
- Adjust the seasoning to taste with salt, cumin and lemon
Mustard & Dill Dressing Recipe
- 1 Tsp English Mustard
- ½ Lemon, juice
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Maple Syrup
- 1 Tsp Dried Dill
- 60-100g Extra Virgin Olive Oil
- Pinch Salt
Let’s Give it a Go!
- Blend all ingredients, apart from the dill – add the oil gradually until you reach the desired thickness
- Mix through the dill
- Season to taste with salt
30 Plant Vegan Salad
- Selection of Microgreens (Pea, Sunflower, Rocket, Nasturtium, Purple Radish, Borage Leaf, Kohlrabi, Mustard Leaves)
- 0.5 Head Broccoli, florets
- 200g Beetroot, boiled and diced
- Handful Pomegranate Seeds
- Selection of Seeds (Sunflower, Pumpkin, Linseed, Sesame, Chia, Fennel, Coriander)
- 1 head Red Chicory, sliced 5mm
- Radicchio Salad Leaves, Roughly torn
- Handful Fresh Mint Leaves, roughly torn
- 1 Tbsp Extra Virgin Olive Oil
Let’s Give it a Go!
- Spread the white bean houmous on the bottom of a plate or bowl
- Top with the boiled, diced beetroot
- Toss the broccoli, red chicory and radicchio with the mustard dressing and place over the beetroot
- Cup the microgreens in your hand to form a rough but not too tight ball
- Gently rest the leaves over the salad
- Garnish with the torn mint leaves pomegranate seeds, selection of seeds and the drizzle some extra virgin olive oil
Talk to our team about incorporating more plant based ingredients into your recipes on 01386 761 555 or info@brusco.co.uk.
