{"id":564536,"date":"2019-03-04T08:24:39","date_gmt":"2019-03-04T08:24:39","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=564536"},"modified":"2019-03-04T18:50:37","modified_gmt":"2019-03-04T18:50:37","slug":"plant-power-day","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/plant-power-day\/","title":{"rendered":"PLANT POWER DAY: 7TH MARCH 2019\u2018GO BIG ON PLANTS\u2019 WITH THESE DELICIOUS NEW RECIPES from >> www.alpro.com\/uk\/plant-based\/plant-power-day"},"content":{"rendered":"

PLANT POWER DAY: 7TH MARCH 2019
\n\u2018GO BIG ON PLANTS\u2019 WITH THESE DELICIOUS NEW RECIPES<\/h3>\n

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www.alpro.com<\/a><\/p>\n

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FACEBOOK<\/a> | TWITTER<\/a> | INSTAGRAM<\/a> | PINTEREST<\/a> | YOUTUBE<\/a><\/p>\n

www.alpro.com\/uk\/plant-based\/plant-power-day<\/a><\/p>\n

Plant Power Day is back on 7th March 2019, and Alpro is calling on the nation to \u2018Go Big on Plants\u2019 and make plant-based foods the star of the show for the day.<\/p>\n

It\u2019s as simple as bringing veggies, fruits, whole grains, pulses, legumes, nuts and seeds from the side of the plate to front and centre \u2013 because this way of eating is good for us, and good for our planet\u2026 And it only takes one day to make a difference!<\/p>\n

Did you know that if you \u2018Go Big on Plants\u2019 for just one day, you can save 1,500 litres of water? That\u2019s the equivalent to two whole weeks of showers! You could also reduce your carbon footprint by 2kg \u2013 that\u2019s the energy needed to make 1,064 cups of tea!<\/p>\n

So, get involved, \u2018Go Big on Plants\u2019, and feast on one of Alpro\u2019s delicious \u2018Plant-Filled Plates\u2019 on the big day:
\nBerrilicious Oat Pancakes \u2013 A plant-fuelled pancake stack; blitzing Alpro Oat Unsweetened drink with mixed berries for the berrilicious breakfast of your dreams
\nAlmond & Cherry Baked Oats \u2013 A plant powered \u2018cherry Bakewell\u2019 for breakfast? Don\u2019t mind if we do. Super easy to make, even more delicious to eat, try these baked oats for a fruity kind of morning
\nVeggie Bean Burrito Bowl \u2013 Topped with Alpro Plain Unsweetened No Sugars Big Pot this Mexican feast is completely plant powered
\nPlant Powered \u2018Winter\u2019 Bowl \u2013 Filled with falafel and tasty veg, this bowl of goodness is perfect for lunch. Top with a helping of Alpro Plain Unsweetened Big Pot mixed with a little harissa, and sprinkle with chickpeas to serve
\nSuper Green Thai Curry \u2013 Go green or go home with this plant-packed Thai curry. Spinach? Check. Spring onions? Check. Peas? Check. And don\u2019t forget the Alpro Coconut Unsweetened drink for that creamy finish
\nRoasted Pumpkin Macaroni \u2013 This warming dish is the ultimate plant-based comfort food, made with Alpro Oat Unsweetened drink which contains no sugars and no sweeteners at all!<\/p>\n

Or, keep it super simple and give one of these \u2018Plant Hacks\u2019 a try:
\nWhizz Alpro Oat Unsweetened into a smoothie blended with kiwi and apples
\nPick up a soya, coconut or almond latte on your way to work
\nTry the plant-based special on the menu at your local restaurant
\nAdd Alpro Almond Unsweetened drink to your morning porridge. Supersize your serve with chopped nuts, blueberries and sliced banana
\nKeep it simple and add an extra side of veg to your usual evening meal<\/p>\n

For more information on Plant Power Day<\/a> visit our website here<\/a>, and to discover more delicious plant-based recipes for the big day take a look here<\/a>.<\/p>\n

Join the conversation now. Share your plant-filled plates using #PlantPowerDay.<\/p>\n

With Plant Power Day returning for a second year on the 7th March 2019, Alpro has created six delicious new plant-based recipes to help you GO BIG ON PLANTS and celebrate Plant Power Day:<\/strong><\/p>\n

Berrilicious Oat Pancakes<\/p>\n

Almond & Cherry Baked Oats<\/p>\n

Veggie Bean Burrito Bowl<\/p>\n

Plant Powered \u2018Winter\u2019 Bowl<\/p>\n

Super Green Thai Curry<\/p>\n

Roasted Pumpkin Macaroni<\/p>\n

Almond & Cherry Baked Oats<\/strong><\/p>\n

Serves: 2
\nPrep Time: 2 mins
\nCooking Time: 20 mins<\/p>\n

\"\"<\/p>\n

Go Big on Plants with a plant powered \u2018Cherry Bakewell\u2019 for breakfast on 7th March for Plant Power Day 2019! Super easy to make, even more delicious to eat, try these baked oats for a fruity kind of morning.<\/p>\n

Ingredients<\/p>\n

80g porridge oats
\n2 tbsp. ground flaxseed
\n20g around almonds
\n70g Alpro Plain Unsweetened Big Pot
\n170ml Alpro Almond Unsweetened drink
\n\u00bd tsp almond extract (optional)
\n100g frozen pitted cherries (or tinned)
\n2 tbsp. maple syrup, plus extra to serve<\/p>\n

Method<\/p>\n

Preheat the oven to 180 Celsius<\/p>\n

– Mix together all the ingredients except the cherries until well combined.
\n– Spoon into two small shallow baking dishes.
\n– Dot with the cherries pushing them into the oats.
\n– Bake in the oven for 20 minutes or until set with a lightly coloured crust on top.
\n– Drizzle with a little extra maple syrup to serve.<\/p>\n

Berrilicious Oat Pancakes<\/strong><\/p>\n

Serves: 2
\nPrep Time: 15 mins (plus 30 minutes resting the batter)<\/p>\n

\"\"<\/p>\n

Go Big on Plants with a plant-fueled pancake stack on 7th March for Plant Power Day 2019; blitzing Alpro Oat Unsweetened drink with mixed berries for the berrilicious breakfast of your dreams.<\/p>\n

Ingredients
\n1 tbsp. ground flaxseed
\n140g plain flour
\n\u00bd tsp. salt
\n270ml Alpro Oat Unsweetened drink
\n1 tbsp. vegan butter
\n250g mixed frozen berries
\n1 tbsp. maple syrup<\/p>\n

Alpro Plain Unsweetened Big Pot to serve.<\/p>\n

Method<\/p>\n

Place the flaxseed in a small bowl with 3 tbsp. hot water and whisk together. Put to one side for 5 minutes to gel together.
\nWhisk together the flour, salt, ground flaxseed and Alpro Oat Unsweetened until perfectly smooth.
\nRest the batter for 30 minutes. When you come to use the batter you may need to add a splash more Alpro Oat Unsweetened to loosen a little until you have a good consistency.
\nAdd the frozen berries to a medium sized sauce pan and heat through until hot and thawed. Add in the maple syrup and blitz with a stick blender until smooth.
\nHeat a little of the vegan butter in a non-stick pancake pan over a medium heat. When the pan is hot add in a ladleful of the batter, swirling to coat the pan and cook for 2 minutes or until the pancake can be loosened and flipped to cook the other side for 30 seconds. Continue with the remaining batter.
\nServe the pancake with a drizzle of the warmed berry sauce and a dollop of Alpro Plain Unsweetened Big Pot.<\/p>\n

Plant Powered \u2018Winter\u2019 Bowl<\/strong><\/p>\n

Serves: 2
\nPrep \/ Cooking Time: 30 mins<\/p>\n

\"\"<\/p>\n

Go Big on Plants with this falafel and veg filled bowl of goodness, perfect for lunch on 7th March for Plant Power Day 2019! Top with a helping of Alpro Plain Unsweetened Big Pot mixed with a little harissa, and sprinkle with chickpeas to serve.<\/p>\n

Ingredients
\n1 tin of chickpeas
\n1 tsp cumin
\n\u00bd tsp garlic granules
\n2 tsp olive oil
\nSalt and pepper
\n2 handfuls of rocket
\n1 pouch of steamed brown rice
\n6 falafels
\n1 roasted pepper, from a jar, cut into strips
\n1 avocado, peeled and sliced
\n\u00bd red onion, finely sliced
\n10 baby carrots peeled
\nA handful of green or black olives
\n2 heaped tbsp Alpro Plain Unsweetened Big Pot
\n1 tsp harissa paste
\n2 wedges of lemon<\/p>\n

Method
\nPreheat the oven to 180 Celsius
\nDrain the chickpeas and pat dry with kitchen towel. Place in a bowl and add in the cumin, garlic granules, olive oil and season generously with salt and pepper. Toss to coat in the spices and roast in the oven on a flat baking tray for 20 minutes or until slightly crispy.
\nCook the rice as per the packet instructions, spoon into 2 bowls.
\nTop the bowls with the falafel, sliced avocado, sliced red pepper, sliced red onion, rocket, olives and baby carrots.
\nSpoon the Alpro Plain Unsweetened Big Pot into the middle and top each bowl with a little of the harissa marbling this into the dressing.
\nSprinkle over the chickpeas and serve.<\/p>\n

Roasted Squash Macaroni<\/strong><\/p>\n

Serves: 4
\nPrep \/ Cooking Time: 1 hr 15 mins<\/p>\n

\"\"<\/p>\n

Go Big on Plants on 7th March for Plant Power Day 2019 with the ultimate plant-based comfort food, made with Alpro Oat Unsweetened drink which contains no sugars and no sweeteners at all!<\/p>\n

Ingredients
\n1 butternut squash (around 1 kg)
\n2 tbsp lemon juice
\n75g grated vegan parmesan (or 15g nutritional yeast flakes)
\n\u00bd tsp powdered garlic
\n1 tsp mustard powder
\n1 tsp grated nutmeg
\n300ml Alpro Oat Unsweetened drink
\n2 tbsp extra virgin olive oil, plus a little extra for oiling the squash
\n1 bunch of age
\n100g hazelnuts, roughly chopped
\n400g macaroni
\nSalt and pepper<\/p>\n

Method
\nPreheat the oven to 180 Celsius
\nCut the squash in half length-ways and scoop out and discard the seeds. Score the flesh with a cross hatch pattern using a sharp knife, brush lightly with a little oil, season generously with salt and pepper. Place on a parchment lined baking tray flesh side down and cook in the oven for 50-60 mins or until completely soft all the way through, you can check this by piercing the flesh with a knife.
\nCook the pasta as per the packet instructions in seasoned water.
\nWhilst the pasta is cooking, scoop the flesh from the butternut leaving the skin behind and place in a blender or processor along with the lemon juice, vegan parmesan, powdered garlic, mustard powder, 1 tbsp. extra virgin olive oil, Alpro Oat Unsweetened drink and nutmeg.
\nHeat the sauce through on the hob, adjusting the seasoning to taste with salt and pepper.
\nHeat the remaining tbsp. of olive oil in a small pan over a medium heat and fry the sage leaves and hazelnuts until crispy.
\nMix the pasta into the sauce and spoon into bowls, top with the sage and hazelnuts to serve.<\/p>\n

Super Green Thai Curry<\/strong><\/p>\n

Serves: 2
\nPrep \/ Cooking Time: 20-30 mins<\/p>\n

\"\"<\/p>\n

Go green or go home with this plant-packed Thai curry. Spinach? Check. Spring onions? Check. Peas? Check. And don\u2019t forget the Alpro Coconut Unsweetened drink for that creamy finish to help you Go Big on Plants on 7th March for Plant Power Day 2019!<\/p>\n

Ingredients
\nSmall bunch coriander
\nSmall bunch spring onions, white and green parts separated
\n100g spinach leaves
\n300ml Alpro Coconut Unsweetened drink
\n1-2 tbsp. green curry paste
\n50g peas
\n1 medium sweet potato, peeled and cut into 2cm cubes
\n8 cherry tomatoes, halved
\n100g baby sweetcorn, in half through the middle
\nJuice of 1 lime
\nSunflower oil
\n1 tbsp soya sauce or tamari
\nSalt and pepper<\/p>\n

Method
\nPreheat the oven to 180 Celsius
\nToss the sweet potato in a little sunflower oil, season and roast in the oven for 20 minutes until soft.
\nAdd the spinach, spring onion tops, coriander (leaves and stems), green curry paste, soya sauce or tamari and Alpro Coconut Unsweetened drink to a blender or food processor and blend until smooth.
\nIn a large frying pan, saut\u00e9 the baby corn for 2-3 minutes over a medium heat until starting to colour, add in the tomatoes and saut\u00e9 for 30 seconds.
\nLower the heat and add in the green sauce, peas and sweet potato heating through until the sauce is hot.
\nFinely chop the white parts of the spring onion. Add the lime juice to the curry and season to taste. Sprinkle over the spring onions and serve.<\/p>\n

Serve with brown or white rice.<\/p>\n

Veggie Bean Burrito Bowl<\/strong><\/p>\n

Serves: 2
\nPrep \/ Cooking Time: 15-20 mins<\/p>\n

\"\"<\/p>\n

Go Big on Plants with this plant powered Mexican feast, topped with Alpro Plain Unsweetened, for a delicious dinner on 7th March for Plant Power Day 2019!<\/p>\n

Ingredients
\n2 flour tortilla raps
\n1 small red onion, finely sliced
\n2 limes
\n1x 400g in of mixed beans, drained and rinsed
\n1 roasted red pepper, from a jar, roughly chopped
\n130g sweetcorn
\nSmall bunch coriander, roughly chopped
\n4 radishes, finely sliced
\n1 avocado, peeled and sliced
\n1 tbsp olive oil, plus a little extra to brush the wraps with
\n4 heaped tbsp Alpro Plain Unsweetened Big Pot
\n1 tsp chipotle paste
\nSalt and Pepper<\/p>\n

Method
\nPreheat the oven to 180 Celsius<\/p>\n

Cover the red onion with boiling hot water and leave for 5 mins. Drain the water and pat dry. Place in a small bowl, season well with salt and pepper and add the juice of 1 lime. Leave to macerate whilst you prepare the remaining ingredients.
\nBrush the flour tortillas with oil lightly. Use the underside of a muffin tray to shape the tortillas into a bowl pushing the middle section of each into the gaps to hold in place. Bake in the oven for 6-8 minutes or until golden brown and crisped.
\nMix together the beans, sweetcorn, sliced radish, roasted red pepper, coriander, olive oil and juice of 1 lime. Season well with salt and pepper.
\nMarble the chipotle paste into the Alpro Plain Unsweetened Big Pot.
\nSpoon the beans into the tortilla bowls, top with the red onions, sliced avocado and a big dollop of the sauce.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

PLANT POWER DAY: 7TH MARCH 2019 \u2018GO BIG ON PLANTS\u2019 WITH THESE DELICIOUS NEW RECIPES www.alpro.com FACEBOOK | TWITTER | INSTAGRAM | PINTEREST | YOUTUBE www.alpro.com\/uk\/plant-based\/plant-power-day Plant Power Day is back on 7th March 2019, and Alpro is calling on the nation to \u2018Go Big on Plants\u2019 and make plant-based foods the star of the […]<\/p>\n","protected":false},"author":5,"featured_media":564545,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-564536","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/564536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=564536"}],"version-history":[{"count":2,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/564536\/revisions"}],"predecessor-version":[{"id":566470,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/564536\/revisions\/566470"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/564545"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=564536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=564536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=564536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}