For the sambal matah, soak the lime leaves in a little warm water for 2-3 minutes to refresh them. Add the shallots, lemongrass and chilli to a bowl and lightly massage to soften. Drain the lime leaves, chop finely and add them to the bowl, along with the coconut oil and salt. Mix well and set aside.
For the tempeh manis, heat 30ml of the coconut oil in a large frying pan over a medium heat, add the onion, pepper and salt. Cook for around 10 minutes until both are cooked through and lightly caramelised, then add the tempeh with the remaining 30ml coconut oil and continue to cook for around 10 minutes until the tempeh is golden on all sides. Add the sweet paprika and chilli and cook for a further 2 minutes, then set aside.
For the sesame basil, preheat the oven to 200C/180C F/ Gas 6. Line a large baking tray with baking paper. Pick the leaves from the basil stems and set aside. Mix the remaining ingredients with 1tbsp water in a small bowl to form a smooth paste. Dip the leaves in the paste, one by one, and lay them on the tray. Bake in the oven for 30 minutes until crisp, turning them halfway through.
For the coconut greens, heat the coconut oil in a frying pan over a medium heat, add 1tbsp of the sambal matah and the greens, kale or spinach and leave to cook down for 2 minutes, finishing with thetamari. To serve, put some rice on each plate and arrange the other elements around it.
Candied Peanuts (makes 300g)
Preheat the oven to 200C/180C F/Gas 6. Combine the peanuts with the oil, syrup and salt in a large mixing bowl. Spread out on a baking tray (paper will stick so leave unlined or use a silicone baking sheet). Bake for 20-40 minutes until golden, then leave to cool.
Recipes and photographs taken from Plant Academy: The Cookbook by Lauren Lovatt, photography by Sara Kiyo Popowa (Leaping Hare Press, £20)
