Hydro Herb Recipes | Plant Boiis - Out In The Wild

We recently partnered with the Plant Boiis - a vegan content & food production agency based in the UK - who have created three incredible recipes for you to try at home or, as they have demonstrated in our latest video, out in the wild. 
Not seen the video of @veganezer, @bensvegankitchen and @nomeatdisco out in nature making beautiful and simple vegan dishes wearing arguably the best vegan garms on the market? Well if you've been sleeping under a rock you can check out the video on our IGTV. WARNING the video will 100% make you hungry and want to go camping with friends in a secluded location.
Now you've seen the video, here are the recipes. Super simple, visually pleasing and fantastically tasty. And as always very vegan.

Charred Bruschetta

Ingredients:

Half a red onion
1 Cup Plum Tomatoes
Sun dried tomatoes
1 Bunch Fresh Parsley
Fresh rocket
Sourdough bread
1 Tbsp Olive Oil
1 Tsp Balsamic Vinegar
Sea Salt

Method:

  1. Chop up all the fresh ingredients and mix together in a bowl.
  2. Add in the olive oil, balsamic and sea salt and mix again.
  3. Slice your bread and drizzle with olive oil. Char on an open flame.
  4. Top the bread with the fresh ingredients and the sun dried tomatoes.
  5. Season with salt and pepper and ENJOY!!!

Salad

Ingredients:

Fresh Rocket 
Small handful cherry tomatoes
1 orange
Few slices of Cucumber, quartered
1/2 jar sun dried tomatoes
1 1/2 tbsp mixed seeds
Olive oil

Method:

  1. Add the washed rocket to the base of the bowl.
  2. Slice the cherry tomatoes in half and spread evenly.
  3. Slice the orange into segments and add to bowl.
  4. Add the cucumber along with the sun dried tomatoes.
  5. Sprinkle the mixed seeds and finish with a light drizzle of olive oil.

Spaghetti Aglio e Olio

Ingredients:

150 grams spaghetti per person
5 cloves fresh Garlic 
1 red chilli 
1 handful of parsley 
Large glug of good olive oil 

Method: 

  1. Bring water to a boil, season with salt and cook pasta to packet instructions 
  2. In a saucepan, heat oil and fry garlic and chilli on low 
  3. Once the garlic turns a slight translucent colour, it's done 
  4. Drain pasta, add to saucepan, throw in your chopped parsley, season and serve