Name: Plants
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Caesar Salad 凱薩沙拉

醬燒天貝韓式拌飯 Macrobiotic Tempeh Bibimbap

抒壓薑黃乃

白酒乃油蕈菇吐司 CREAMY MUSHROOM Toast

中東扁豆法拉費 LENTIL FALAFEL PLATE

巧克力法式吐司 Pain Perdu Au Chocolat

Christmas Cake 聖誕旦糕

Beetroot Tartare

Raw Papaya Wrap 南洋裸食捲

椰香薑黃寬粉 Turmeric Coconut Noodles

Mixed Berry Cheesecake 莓果綺思

Colourful Life Smoothie 彩色人生

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Plants

Organic, plant-based, gluten-free, whole foods eatery.

睡茄、薑黃、可可、錫蘭肉桂、芫荽、黑胡椒、腰果杏仁乃、生態平衡棕櫚糖。 

Ashwagandha, turmeric, cacao, ceylon cinnamon, coriander, black pepper, housemade cashew & almond mylk, and sustainably-sourced palm sugar.

蛋白質及養份豐富的鷹嘴豆天貝裹上自製的無大豆醬燒醬汁，搭配有機小黃瓜、有機胡蘿蔔、有幾時令綠葉、有機芽菜、自製催芽葵花仁子辣醬、活益菌泡菜、海帶芽，以及多穀飯。
Soy-free teriyaki chickpea tempeh, organic sprouts, organic seasonal leafy greens, sautéed carrots & onions, organic cucumbers, seaweed, housemade living kimchi, spicy sprouted sunflower seed sauce and multi-grain rice.

嚴選有機、友善在地時令葉菜、有機豌豆苗，淋上自製堅果凱撒醬，搭配自製裸食蒜香面包丁和自製堅果帕瑪薩。

全程45°C低溫，從喚醒堅果到製作完成需要花上數天。看似簡單的一道沙拉，裡頭可是藏著滿滿的用心，因為 Plants 堅持讓妳/你吃到最營養的食物！

A mix of local, organically, seasonal leafy greens & organic pea sprouts, dressed with Caesar dressing made with activated cashews, and topped with garlicky coconut croutons & nut parmesan.

This seemingly simple dish is truly a labour of love. Takes days from activating the tree nuts to finish. All components are made under 45°C to preserve the most enzymes and nutrients. Come try it today！


墨西哥沙拉缽

焦糖可可裸食旦糕 Raw Cacao Caramel Creamcake

有機蔬菜和催芽綠豆燉菜，搭配自製哈里薩香料辣油、醃漬玫瑰黃瓜、友善小農生菜、自製發酵杏仁菲達綺思、腰果優格、香菜、薄荷和多穀米飯。
A stew of organic vegetables and sprouted mung beans, served with housemade harissa, rose & cucumber pickle, local salad greens, housemade almond feta, cashew yogurt, cilantro, mint & multi-grain rice.

北非摩洛哥風味飯

小農紅龍果、羅勒草莓油醋、蘿蔔沙拉、發酵草莓、小農木瓜、自製德國酸菜、香炒黑芥末籽。
Pitaya, basil-strawberry vinaigrette, radish slaw, strawberry ferment, papaya, housemade sauerkraut & toasted mustard seeds.

草莓火龍果冷盤 Strawberry & Dragon Fruit Plate

巴西莓、有機藍莓、有機蔓越莓和有機香蕉製成充滿花青素的高抗氧化因子果昔，搭配自製催芽穀片（可選「鳳梨螺旋藻」或「可可枸杞」）和在地時令水果，可加點奇亞籽布丁。
A thick smoothie of pure açai, organic blueberries, organic cranberries & organic bananas. Served with your choice of Pineapple Spirulina or Cacao Goji house made Sprouted Rawnola & local seasonal fruit. Add chia pudding for extra goodness.

巴西莓果缽 Açaí Bowl

生可可、瑪卡、有機小農香蕉製成的濃稠果昔，搭配楓糖奇亞籽布丁、自製可可枸杞催芽穀片、季節水果和自製生巧克力醬。
A thick cacao, maca & banana smoothie. Topped with maple chia pudding, housemade cacao goji sprouted rawnola, seasonal fruit, and raw chocolate sauce.

可可能量缽 Cacao Power Bowl

用催芽有機紅扁豆、香菜、巴西里製成烘烤 falafel 淋上螺旋藻催芽葵花仁籽醬，搭配催芽綠豆泥、小米塔布蕾莎拉和自製活益菌酸菜。
Made with sprouted red lentils, cilantro & parsley, and baked to perfection and drizzles with spirulina & sprouted sunflower seed tahini. Served with sprouted mung bean hummus, millet tabbouleh & house made living sauerkraut.

黎巴嫩紅扁豆餅 Red Lentil Falafel Plate

A sweet & decadent filling made with organic blackberries, organic raspberries, organic honey dew, organic lime & pure maple syrup. Laying in between a crumble made of organic ginger, organic vanilla, organic dates, organic coconut, sprouted organic buckwheat, organic gluten-free oats, organic raisins, sustainably-sourced organic palm sugar and organic cold-pressed coconut oil.

薑汁黑莓方塊 Raw Blackberry Ginger Slice

豐收季節濃湯 Soup Du Jour

每一季菜單 Plants 都會推出令人驚喜的「裸食料理」，這次主廚 Wendy 設計了由丹麥料理 Smørrebrød 發想出的北歐開面三明治。用杏仁、椰子、亞麻仁籽、洋蔥和香料45°C低溫烘出口感扎實有飽腹感的裸食面包，搭配以下兩種口味：

海洋｜香蔥葵花仁子抹醬、酪梨、小黃瓜、綺思羽衣甘藍脆片、茴香、焦糖催芽種籽、可可仁。
日光｜煙燻胡蘿蔔泥、自製油漬甜椒、高麗芽菜沙拉、醃漬草莓、番茄、紫蘿蔔。

Raw food isn’t just salads at Plants, we always strive to bring you savoury, flavoursome raw dishes that you’d come back for time and time again. Chef Wendy has created a delectable raw open sandwich dish with artisan onion bread made with almonds, coconut, flaxseeds and spices. Accompanied by the following toppings:

OCEAN｜Onion-sunflower seed pâté, avocado, cucumbers, cheesy kale chips, fennel, caramelized sprouted seeds and cacao nibs.
SUN｜Smoky carrot purée, house made sun-dried bell peppers, cabbage slaw, pickled strawberries, tomatoes and radish.

北歐開面三明治 Smørrebrød Open Sandwich

一般不使用乳製品的白醬中，常以堅果和營養酵母來達到奶油般的滑順口感和起司風味，但這款白醬，卻是跳脫這個規則，主廚 Wendy 運用烹調手法上的不同思維，即使沒有用到上述兩種食材，也能創造出迷人、深層的白醬風味。想知道用什麼神秘食材製成嗎？快來吃吃看吧！

紅扁豆筆管面、百里香夏多內乃油白醬，搭配香烤杏包菇、四季豆、羅勒葉菜沙拉、芽菜、荳蔻玉米泥。

Red lentil pasta drenched in a creamy nut-free, nutritional yeast-free, low fat thyme-chardonnay sauce. Served with roasted trumpet mushrooms ,green beans, basil massaged seasonal greens, sprouts, and nutmeg sweet corn purée.


Mushroom Penne In Creamy Wine Sauce 乃油白酒菇菇筆管麵

有機胡蘿蔔、有機催芽葵花仁籽、墨西哥香料製成的微辣塔可蔬菜泥，在地友善生菜、有機苜蓿芽、自製腰果酸奶，包在自製的有機玉米和有機亞麻仁籽餅皮裡，搭配清爽的水果莎莎醬。還可加點酪梨🥑🥑🥑！ 

超過四天製作完成的裸食捲餅，採用45°C以下的裸食工法，放入香料豐富的塔可蔬菜泥，再搭配著水果莎莎醬，一口咬下去，幸福感無限。Plants的食物不僅帶來美味，也很重視好的烹調方式及營養，跟著我們一起享受健康的生活吧！

Spicy taco meat made with organic carrots, sprouted sunflower seeds & Mexican spices, housemade cashew sour cream, organically grown seasonal salad greens and organic alfalfa sprouts wrapped in a raw corn & flax tortilla that’s takes 4 days to prepare. Served with a refreshing fruit salsa. You can also add a side of 🥑🥑🥑 for extra yumminess!

Many of the dishes at Plants are raw, meaning the whole “cooking” process is kept under 45°C. We do this to preserve the most of the foods’ nutrients and enzymes. Our food are not only delicious but always crafted with the most care.


Raw Mexican Wrap 墨西哥裸食卷


有機芒果、有機香蕉、有機瑪卡、公平貿易錫蘭肉桂、有機檸檬和自製椰乃（只有有機椰子和水，沒有任何的添加物！）。

Organic mangoes, organic banana, organic maca, fair-trade Ceylon cinnamon, organic lemon & house made coconut mylk(just two simple ingredients, organic coconut & filtered water! no fillers).

Mango Lassi 芒果椰乃昔

有機小農木瓜和有機小農香蕉製成的香甜果泥，搭配自製喚醒堅果奶製成的奇亞籽布丁、自製可可枸杞催芽穀片、時令有機水果、和自製無精緻糖巧克力醬。
A thick smoothie of organic papaya & banana. Topped with housemade activated nut mylk chia pudding, sprouted cacao goji rawnola, organic seasonal fruit & housemade raw chocolate sauce.

木瓜派對缽 Papaya Party Bowl

用新鮮薄荷、現正生產的有機小農黃瓜製成清爽冰沙，搭配麻油海藻、楓糖蘋果醋、在地友善生菜、高麗菜、薑、醃漬藍莓、紫蘇、茴香、西芹油。黃瓜冰沙邊吃會慢慢融化成為醬汁的一部分，越吃越有風味！
A refreshing sorbet made of fresh mint & cucumbers. Served with maple-cider vinaigrette, local salad greens, cabbage, ginger, pickled blueberries, shiso, fennel & celery oil. Each bite becomes more and more flavourful as the sorbet melts into the dressing.

薄荷黃瓜冰沙海藻沙拉 Mint Cucumber Sorbet & Mixed Seaweed Salad

新鮮的手切烤「蒜香地瓜薯條」，用有機綜合地瓜、有機迷迭香，搭配自製甜菜根醬或芥末旦黃醬。
Baked organic garlic sweet potato fries, served with housemade beet ketchup or mustard aioli.

蒜香烤地瓜薯條 Rosemary Garlic Fries

季節蔬菜、裸食催芽焦糖種籽和檸檬馬鞭草加入催芽有機綠豆製成的綿密豆泥，淋上橄欖油，搭配催芽種籽裸食餅。
Crunchy organic seasonal vegetables, raw caramelized seeds, verbena and served with raw seeded crackers. 


綠豆泥沾醬 Mung Bean Hummus

香菜胡蘿蔔內餡、酪梨、鳳梨、黃瓜、在地友善生菜和芽菜，包在花上8小時45°C低溫烘乾的木瓜亞麻仁籽捲皮裡，搭配酸甜羅望子椰子醬和自製漬佛手瓜。
Cilantro-carrot filling, avocado, pineapple, cucumber, local salad greens & sprouts, wrapped in a raw papaya-flax wrapper that’s been dehydrated for 8 hours at 45°C. Served with tamarind-coconut aminos dipping sauce, and pickled chayote.

裸食南洋風春捲 Raw Tropical Spring Rolls

無麩質紅扁豆面裹上濃郁胡椒白醬，搭配這道料理的主角 — 煙燻杏包菇、用檸檬和百里香按壓過的清爽羽衣甘藍、香甜的荳蔻玉米泥、巴西里 & 自製堅果帕瑪森。
Red lentil pasta coated in a peppery béchamel, served with smokey mushroom bacon, lemon-thyme massaged kale, nutmeg sweet corn purée, parsley & housemade nut parmesan.

煙燻菇菇綺思筆管面 Penne Carbonara

有機三色藜麥、自製油漬甜椒、胡蘿蔔、番茄、洋蔥、在地友善生菜、葡萄乾、自製發酵杏仁非達綺思，搭配柳橙蕃茄紅酒油醋醬。

Organic tri-colour quinoa, house made sun-dried bell peppers, carrots, tomatoes, onions, local salad greens, raisins and house made almond feta, served with orange-tomato red wine vinaigrette.


地中海藜麥沙拉 Mediterranean Quinoa Salad

「Kitchari」是「阿育吠陀」裡的基本料理，它的意思是混合，在這是代表穀物和豆子的結合。這是道對消化系統有益的粥，使用溫和、暖胃、抗發炎的香料 - 薑黃、薑、芫荽、孜然和芥末籽。我們用催芽綠豆、自然農法糙米和這些香料燉煮出有滿足感的 kitchari 粥，搭配番茄、香菜、椰子優格、香辣漬蘿蔔和一杯淨身花草茶。

從字面上看，「阿育吠陀」的意思是「生命和長壽的知識」，「Ayur」指的是生命，「Veda」指的則是知識或者智慧，是來自印度的古老自然療法科學，對健康的定義是擁有意識、身體，心靈的平衡。

五、六、日限定。

Kitchari, is a basic Ayurvedic stomach soothing food, it means mixture, in this case, a mix of grain and bean. This warming porridge is easy on the digestion, filled with soothing and anti-inflammatory spices like turmeric, ginger, coriander, cumin and mustard seeds. Our kitchari is cooked with these spices, sprouted mung beans and natural-farming brown rice. Served with tomatoes, cilantro, coconut yogurt, spicy pickled carrots and a cup of detox tea.

“Ayur” means life, “Veda” means knowledge and wisdom. Ayurveda is an ancient healing system of medicine with historical roots in the Indian subcontinent. It’s based on the belief that health and wellness depend on a delicate balance between the mind, body, and spirit.

Kitchari available Friday through Sunday only.


阿育吠陀印度蔬豆粥 Ayurveda Kitchari

Plants 主廚 Wendy 這次挑戰了總是被作為配角食材的白蘿蔔，用臺灣原生種香料「馬告」和臺灣有機柳橙醃漬再香煎至金黃色。清脆香甜的白蘿蔔，搭配自製檸檬杏仁旦黃醬、酪梨、紫蘇、自製雪里紅、在地友善生菜、昆布鹽、麻油、蒜泥、辣椒和脆薑絲。

這是一道適合獨享或分享、充滿秋冬暖身食材和臺灣在地風味的小點。

Seared Orange-Makauy Daikon

Chef Wendy has created a Taiwanese-ingredient-focused appetizer using daikon, an ingredient that is rarely seen as the star of the dish. Marinating carefully cut daikon cylinders with Taiwanese indigenous spice, Makauy and local organic oranges, then pan-sear until golden. These crunchy and sweet daikon are paired with house made lemon-almond aioli, avocado, shiso, house made salted mustard greens, local salad greens, kombu salt, sesame oil, garlic, chili and crispy ginger.

This warming appetizer is filled with Taiwanese flavours, savour it alone or share amongst a few.

柳橙馬告香煎白蘿蔔 Seared Orange-Makauy Daikon

臺農57號與66號地瓜製成風味濃厚、入口即化的香甜沾醬，佐自製酸甜蔓越莓果醬、青蘋果、西西里檸檬腰果、薄荷和清脆季節蔬菜，搭配手工裸食洋蔥面包。

適合獨享或分享的開胃小點。

A melt-in-your-mouth purée of local sweet potatoes, paired with house made cranberry coulis, Granny Smith apples, cashew gremolata clusters, mint and crunchy vegetables. Served with artisan raw onion bread.

To share or not to share this delectable appetizer? Your pick.


油封地瓜泥沾醬 Confit Sweet Potato Dip

杏鮑菇香炒自然農法糙米飯，搭配燒烤肉桂南瓜、玫瑰漬番茄、杏仁、葡萄乾、蘋果、芽菜、薄荷、巴西里和薑汁胡蘿蔔醬。

適合秋天的溫和香料暖身料理。

Mushroom-brown rice pilaf, roasted cinnamon pumpkin, pickled rose tomatoes, almonds, raisins, apples, sprouts, mint, parsley and sweet & sour ginger carrot sauce.

Fragrant & warming, the perfect autumn dish.

中東香料飯 Rice Pilaf

暖身的薑黃南瓜小米糙米燉飯，搭配鹹酥茴香鷹嘴豆天貝、香烤蘿蔔、清脆季節蔬菜、巴西里和自製西班牙番茄醬。

主廚 Wendy 十九歲在西班牙料理餐酒館工作時開啟了她對西班牙食物與文化的好奇，還因此學習了西班牙文。在餐酒館工作時讓她最開心的事就是將用 paella 鐵鍋裝著的豐盛海鮮燉飯端到客人面前那一刻，充滿驚喜、溫暖、歡樂。因為這段讓她念念不忘的回憶而創造了「瓦倫西亞鄉村燉飯」，把這份美味、溫暖與妳/你分享。

Ｗarming millet-brown rice turmeric pumpkin paella, paired with umami fennel chickpea tempeh, roasted daikon, crunchy vegetables, parsley and house made safrito.

Chef Wendy became interested in Spanish food and culture as a teen whilst serving at a local Tapas Bistro here in Taipei. Her most memorable moments were the joy and delightful reactions of guests when a bountiful pan of paella was served, and now she shares that joy she has saved deep in her heart with you.


瓦倫西亞鄉村燉飯 Paella Valenciana

小農玉米、醋漬甜椒、三色藜麥、時令水果、有機葉菜、芽菜、洋蔥、香菜、自製鳳梨油醋醬、自製酸種面包脆片。

結合拉丁美洲料理的元素—玉米、藜麥、醋漬椒與香菜，搭配軟綿多汁的夏令水果，和輕爽的鳳梨油醋醬，是一道嚐起來令人輕快愉悅的沙拉。

Local fresh corns, pickled peppers, tri-color quinoa, seasonal fruit, seasonal greens, sprouts, onions, cilantro, pineapple vinaigrette, topped with crunchy housemade sourdough croutons.

Come enjoy this refreshing and satisfying summery salad! Spring and summer menu available now.


Corn & Quinoa Salad 玉米藜麥沙拉

自製香草高湯煨煮的綠豆寬粉、香酥鹽麴原釀鷹嘴豆天貝、胡蘿蔔、小黃瓜、高麗菜、豆芽、洋蔥、薄荷、香菜、九層塔油，搭配檸檬和自製辣椒醋。

這道清爽的春夏清涼料理靈感來自於越南涼拌河粉，從新鮮熬煮的獨家比例香草高湯，到自製的九層塔油和辣椒醋，冰涼彈牙的寬粉拌入大量蔬菜，層層堆疊出最適合夏日的爽口風味。

Mung bean thick noodles cooked in a flavourful herbal broth. Served with brown rice sauce roasted tempeh, carrots, cucumbers, cabbage, sprouts, onions, mint, cilantro, basil oil, lemon, and housemade chili vinegar.

A veggies loaded Vietnamese-inspired summery dish. Spicy, sour and so refreshing!


Tropical Cold Noodles 南洋風涼拌寬粉

香煎節瓜、杏包菇，搭配鹹香椒蔥醬、小番茄、自製發酵梅爾檸檬、在地友善生菜、堅果帕瑪森和薄荷。

Pan-seared zucchini and trumpet mushrooms, served with a tangy pepper-scallion sauce, cherry tomatoes, housemade preserved Meyer lemons, local salad greens, nut parmesan and mint.



Seared Zucchini & Mushrooms 香煎節瓜&杏包菇

無麩質燕麥、奇亞籽、亞麻籽、葡萄乾、生可可、錫蘭肉桂、香草、自製椰奶、純楓葉糖漿製成的冷泡燕麥粥，搭配時令水果、自製可可枸杞催芽穀片和生巧克力醬。

透過浸泡能分解燕麥中的植酸使得它更好被消化，除此之外低溫浸泡還會提升燕麥中的抗性澱粉。搭配含有高 Omega-3 的奇亞籽和亞麻仁籽、天然非精緻的果乾和純楓葉糖漿。適合夏天享用的清爽點心！

Flaxseed Cacao Soaked Oats

Gluten-free oats, chia seeds, flaxseeds, raisins, cinnamon, vanilla, coconut mylk, pure maple syrup, topped with seasonal fruit, housemade cacao goji sprouted rawnola and raw chocolate sauce.
 
The natural-occurring anti-nutrients, phytic acid, in oats gets neutralized during the soaking process, as well as making it easy for the body to digest. This porridge is also packed with Omega-3 rich chia and flax seeds, unrefined natural sweeteners like dried fruit and maple syrup. The perfect treat on a summery day.


Flaxseed Cacao Soaked Oats 亞麻籽可可燕麥粥

用多種香草和有機穀物製成的手工酸種面包，抹上自製鼠尾草杏仁抹醬，疊上酪梨、大黃瓜、芽菜、洋蔥、新鮮薄荷、新鮮馬鞭草、香炒孜然、芝麻、辣椒，搭配鳳梨油醋沙拉。

營養、口感、層次豐富，不一樣的酪梨吐司，歡迎妳/你來嚐嚐。

Herb & Avocado Toast
 Housemade almond-sage cream cheese, avocado, cucumbers, sprouts, onions, mint, lemon verbena, toasted cumin, sesame, chili, stacked on top of a slice of Italian herb sourdough bread. Served with local salad greens & pineapple vinaigrette.


Herbs and Avocado Toast 香草酪梨吐司

蒜香烤有機小農節瓜、小番茄，搭配自製番茄紅醬、自製杏仁布拉塔綺思、在地友善綠捲生菜和堅果帕瑪森，鋪蓋在自製的手工酸種比薩餅皮上。

對麩質敏感的 Plants 共同創辦人 Lily 在發現身體狀況後就很少有機會吃到比薩了，因為想念而研發了美味的無麩質比薩餅皮，再經過主廚 Wendy 的巧思及創意，融入當季在地新鮮食材和自製的植物 cheese，這道充滿春夏風味的陽光托斯卡尼比薩就誕生了！適合與朋友一同分享或獨自享用。

陽光托斯卡尼每週五至週日限量供應。Plants 春夏菜單，現正供應！

Handmade sourdough pizza crust, topped with garlic roasted organic zucchini, organic cherry tomatoes, housemade marinara sauce, housemade almond burrata, no-spray frisée and nut parmesan.

For those sensitive to gluten, and miss having pizza, this is for you! Share it amongst a couple or enjoy it all by yourself.

Pizza Primavera is available every Friday through Sunday, while quantities last. Plants spring & summer menu, available now!

Plants

Marcas que apoiam a missão da abillion

Dishes