Pretty in pink with this vegan pink plate

In Plates & bowls by Émilie Franzo you’ll find the tastiest and easiest vegetable recipes. From super-simple vegetable snacks – hello hummus! – quick dinners and trendy bowls to recipes with vegetables for breakfast and even for cakes and desserts. Carrot cake, anyone? Never before has getting those 250 grams of vegetables a day been so easy.

How to make this pink plate:

1. Cook the black rice according to the instructions on the pack- aging and let it cool completely.
2. Remove the outer leaves from the red cabbage and finely chop the rest. Remove the tops from the radishes and cut the rest into wedges. Mix the olive oil and 2 tablespoons of lime juice, salt and pepper in a bowl. Then toss in the rice, red cabbage and radishes. Set the salad aside. Peel the Chioggia beetroot and cut it into very thin slices.
3. Cut the tempeh into cubes and fry them for a few minutes in a greased frying pan. Remove the pan from the heat when the tempeh is nicely golden brown.
4. Spoon the rice with the red cabbage and radishes onto a plate. Arrange the Chioggia beetroot slices and tempeh cubes on top. Sprinkle with the chives and zest of half the lime, then drizzle over the rest of the dressing.

Title: Plates & bowls – the vegetable kitchen
Author: Émilie Franzo
Publisher: Kosmos Uitgevers
Price: €9.99

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