POWERPLANT ™ Is a plant based concept restaurant & bar. Offering a fun, healthy, tasty and inspiring sensory experience. Anyone who's after good food, good company and alternative cultural programming, will find it right here.
Apart from the obvious environmental impact and health benefits of a plant-based diet, what Powerplant aims to show is that a plant-based culinary experience is as exciting as any non-plant-based restaurant and more. Combined with specially curated fun and alternative cultural programming from London’s creatives, we are very excited to bring this concept to life in Camden and later this year to Europe and the US.
Breakfast lovers will delight in Powerplant's range of breakfast bowls, as well as the likes of the Falafel Waffle served with fresh tomato, fermented turnip aubergine and cucumbers, mango curry dressing, onions, tahini, and micro herbs. A "Bacon" Bap made with streaky "bacon," tomato, lettuce, rosti and brunch sauce, and various Breakfast 'Eggs' options, including Huevos Rancheros made with silky tofu, smoky tomato sauce, avocado, Padrón peppers, pickled onions, coriander, and crispy plantain.
Powerplant’s concept is to team up with local chefs in every destination to deliver a unique and authentic culinary experience to every restaurant. Powerplant creator and VP, Global Brands & Creative of Selina, Ariel Levinsohn, and Executive Chef Moran Etedgi have brought on Harj Ram as Powerplant Camden’s Head Chef.
HARJ RAM - POWERPLANT CHEF
Ram brings a plant-based pedigree formed throughout a cooking career that spans Hackney favourite Dalston Superstore, as well as Head Chef at Cardiff’s first all-vegan restaurant Anna Loka, at Bhuti in Richmond, and Fulham’s Eat My Grass.
QUINOA (from Quechua kinwa or kinuwa)
Considered a pseudocereal, quinoa is actually a seed of Andean origin especially known for being an excellent vegetable protein. It has a greater amount of protein than any other cereal which makes it valuable in vegetarian and vegan diets. Try this delicious and easy recipe to – or taste it from our menu!
Mix quinoa meat
• 100 gr of cooked white quinoa
• 100 gr of cooked black quinoa
• 100 gr of cooked red quinoa
• 15 gr finely chopped parsley
• 15 gr Dijon mustard with seeds
• 60 gr of red onion roasted on the griddle
• 2 gr of paprika
• 160 gr mashed sweet potato roasted in the oven
• 15 gr of chia flour
• 250 gr of white quinoa (soaked overnight)
• 1000 gr of soy milk
• ½ clove of fresh garlic
• 100 gr of soy milk
• 125 gr of vegetable oil
• 5 gr of lemon juice
• 10 gr of leaves of wacataya
Mix quinoa meat
Place the onion in a grilled shell for grilling until it is cooked. Peel and julienne, and mix all the ingredients (quinoa, roasted onion, roasted sweet potato mash, finely chopped parsley, paprika, dijon mustard). Separate half and take to food processor with the chia flour, blending to make a paste. Add to the other half of the mixture for a serving size of 150 gr – approximately 3 to 4 hamburgers.
Having the quinoa soaked one night before, take the quinoa to the food processor with the fresh garlic, soy milk, salt. Bring the mixture to a saucepan over low heat, stirring constantly until you get a thick paste. Place on a plate and bring to cool.
Place in a blender: soy milk, wacataya, lemon juice, salt. Pulse the food processor until everything is integrated the color is green. Add the vegetable oil little by little to achieve an emulsion like a mayonnaise.
Cut and toast bread, top with the wakataya vegannaise base, the grilled quinoa burger, roasted onion slices, fresh tomato slices, gherkins, mix of green leaves seasoned with oil of olive and salt. Again the wacataya vegannaise and cover.
Accompany with French fries.
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