MENU | DELIVERED APR 03 & 06
DETOX 1
INGREDIENTS
Baby gem lettuce, cavolo nero, cannellini beans, ciabatta (wheat), ground almonds, nutritional yeast, cashews, apple cider vinegar, water, capers, maple syrup, miso (soya), wholegrain mustard, black pepper, quinoa, lemon juice, garlic
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 525kcal; Protein 25.5g; Fat 15.4g; Saturated Fat 2.6g; Total Carbs 74g; Fibre 16.8g; Salt 1g
Based on a single person portion
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
- Roughly cut or tear the ciabatta into chunky croutons around 2cm cubed. Place in your baking tray, toss in a drizzle of olive oil and season with salt and pepper. You could also toss through a grated garlic clove for extra flavour (optional). Roast until golden, around 10 minutes.
- Remove any hardy stems from the cavolo nero, then shred the leaves and place them into a mixing bowl. Add a pinch of salt and a drizzle of extra virgin olive oil to the bowl, then massage the kale firmly with your hands for 2-3 minutes or until the kale softens/wilts. Alternatively, if you're not a fan of raw kale you could steam or boil for 5-10 minutes.
- This recipe calls for half a head of baby gem per person, so set any remaining aside for another meal. Cut off the base from the lettuce, then finely slice along the head horizontally to shred the leaves.
- Cook the quinoa in a saucepan of boiling water for 8-10 minutes or until tender. Drain, rinse to cool, then set aside.
- Place the cavolo nero, baby gem, croutons, quinoa, cannellini beans and dressing into a mixing bowl and give everything a good mix to coat in the dressing. Scatter over the almond parmesan and enjoy!
NOURISH 1
Yasai Katsu Curry With Tender Aubergine In Golden Panko, With Salad, Pickled Radish & Sticky Jasmine Rice
INGREDIENTS
Aubergine, onion, carrot, garlic, ginger, curry powder, vegan boullion (celery, soy), soy sauce, cornstarch, gluten free panko bread crumbs, radish, rice vinegar, water, raw natural cane sugar, salt, jasmine rice, mixed salad
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 692kcal; Protein 11.3g; Fat 4g; Saturated Fat 2.3g; Total Carbs 157.3g; Fibre 10.2g; Salt 2g
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
- Take out two saucepans and a deep frying pan or wok. For an oil-free version of this meal kit, you can bake the aubergine katsu instead of fry - in which case, preheat the oven to 200°C / 180°C fan and take out a roasting tray instead of a frying pan.
- Add the jasmine rice to one of your saucepans and pour over 2.5x its volume in water. Place over a medium high heat, and once the water boiling, reduce the heat to low, cover and allow to cook for 8-10 minutes or until al dente.
- Slice the aubergine horizontally into 1cm thick discs. Empty the cornstarch onto a lipped plate along with ½ teaspoon of salt, then slowly mix in around 1 tbsp water per person (i.e. double this for a 2 person box) to make a thick batter. Empty the panko breadcrumbs onto another plate and season well with salt. Cover both sides of each aubergine slice in the cornstarch batter, shaking off any excess, then press into the panko to coat. Fry the slices in batches in 0.5cm of a neutral oil (e.g. groundnut, sunflower or vegetable oil) for 3-5 minutes or until golden. Alternatively you can also bake in the oven for 30 minutes, flipping the slices halfway through cooking.
- Meanwhile warm the curry sauce in a saucepan over a medium heat. Add water if the sauce reduces or starts to thicken too much.
- To serve up, divide the sticky jasmine rice between serving bowls alongside the crispy aubergine and drizzle over the curry sauce. Serve alongside the tangy pickled radish, mixed leaves and enjoy!
NOURISH 2
Three Bean Chilli Enchiladas Topped With Cashew Cheese Sauce & A Zingy Cherry Tomato Salsa
Cumin, allspice, chilli flakes, smoked paprika, oregano, cinnamon, onion, carrot, celery, garlic, kidney beans, black beans, brown lentils, bouillon (celery), water, walnuts, plum tomatoes, soy sauce, soy milk, nutritional yeast, dijon mustard, extra virgin olive oil, white miso paste (soy), lemon juice, garlic, cherry tomatoes, red onion, coriander, lime, tortilla wrap (wheat flour, calcium carbonate, calcium propionate, iron, niacin, thiamin), water, rapeseed oil, wheat fibre, malic acid, wheat gluten, dextrose, sodium carbonate, sodium diphosphate))
NUTRITION
Calories 642kcal; Protein 31.9g; Fat 19.9g; Saturated Fat 3.5g; Total Carbs 99.4g; Fibre 20.1g; Salt 1.5g
Based on a single person portionMETHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
- Preheat your oven to 220°C / 200°C fan and take out a medium sized ovenproof dish or baking tray, around 20cm.
- Add a few tablespoons of the three bean chilli to the bottom of your baking tray along with a splash of water to provide a very shallow layer of liquid to the bottom of the baking tray.
- Reserve a quarter of the remaining three bean chilli, then working one wrap at a time, spoon the rest of the three bean chilli down the middle, roll up and lay into your ovenproof dish. Repeat with any remaining wraps and arrange next to each other. Spoon the remaining chilli over the top of the wraps, then pour over the cashew cheese sauce. Bake in the oven for 15 minutes.
- Meanwhile, finely dice the red onion and cut the cherry tomatoes into quarters. Place into a small bowl and toss in a little extra virgin olive oil, sea salt and a squeeze of fresh lime. This is your cherry tomato salsa. Roughly chop the coriander leaves.
- Once cooked, remove the enchiladas from the oven, spoon over your cherry tomato salsa, scatter over the fresh coriander and squeeze over the remaining fresh lime. Divide between serving plates and enjoy!
FEAST 1
Chinese Pancakes With Crispy Pulled Oyster Mushrooms, Date Hoi Sin, Fresh Cucumber & Spring Onions
INGREDIENTS
Oyster mushrooms, cucumber, spring onions, sesame seeds, cornstarch, maple syrup, ground garlic, ground ginger, rice vinegar, soy sauce, sesame oil, five spice, vegan boullion (celery), water, pancakes (wheat, flour, water, salt)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 479kcal; Protein 13.7g; Fat 4.5g; Saturated Fat 0.2g; Total Carbs 97.4g; Fibre 9.1g; Salt 1g
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
- Take out a large frying pan and set a steamer over the hob if you don't have a microwave for warming the pancakes.
- Use your hands to pull apart the oyster mushrooms into thin strips. Place the cornstarch into a bowl and toss the oyster mushrooms in the cornstarch to coat. Place your frying pan over a medium heat and add a drizzle of oil. Once hot, fry the oyster mushrooms in batches until golden and crispy, around 10-15 minutes. Break them up using two spoons as you cook and keep frying until they're all golden and crispy on all sides. Make sure you fry in batches leaving space between the mushrooms, otherwise they won't crisp up. Season the mushrooms with sea salt to taste.
- Meanwhile, finely shred the spring onions (including the green bits!) and cut the cucumber into matchsticks. Warm the pancakes in your steamer for 4-5 minutes or microwave on a low heat for 30 seconds.
- Divide the pancakes between serving plates, then load them up with a hoi sin sauce and crispy oyster mushrooms. Finish with a garnish of spring onion and cucumber. Enjoy!
FEAST 2
Freshly Made Tagliolini With A Rich Creamy Cashew Mushroom Sauce & Fresh Parsley
INGREDIENTS
Fresh tagliolini (durum wheat flour, water, rice flour), chestnut mushrooms, cashews, soy milk, gluten free soy sauce, onion, garlic, lemon juice, black pepper, garlic powder, parsley
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 694kcal; Protein 33.3g; Fat 18.5g; Saturated Fat 18.5g; Total Carbs 121.6g; Fibre 3.2g; Salt 1.5g
Based on a single person portion
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
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Boil your kettle, then take out a large saucepan and a frying pan.
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Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the tagliolini pasta to the pan and cook for 2-3 minutes or until al dente.
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Place your frying pan over a medium-high heat. Slice the chestnut mushrooms and peel and grate or roughly chop the garlic. Add a drizzle of oil to the pan and fry the mushrooms for 5-10 minutes or until browned. Add the garlic to the pan and cook for 1 minute more or until the garlic is cooked. Reduce the heat to low, add the sauce to the pan and cook until it has reduced and thickened, around 2-5 minutes. Season to taste with salt or soy.
- While everything cooks, finely chop the parsley.
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Drain the pasta when cooked, reserving some of the pasta water. Mix the pasta into the mushrooms and sauce, then toss until coated well, adding a little pasta water until you get a silky, creamy texture. Serve with the fresh parsley and season well with salt and pepper. Enjoy!
MONTHLY SPECIAL
Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt & Garlic Naan
Cumin seeds, coriander seeds, fenugreek, star anise, cardamom, cinnamon, chilli flakes, ginger, black mustard seeds, bay leaf, curry leaves, tinned tomatoes, vinegar, molasses, tomato puree, coconut milk, water, diced onion, garlic, turmeric, coconut sugar, garam masala, beluga lentils, lime, coconut cream, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water (23%), cornflour, potato starch, stabilizer (pectin*), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), coriander, naan (wheat flour, sesame seeds, water, salt, yeast, vegetable oil), red onion, red wine vinegar, raw natural cane sugar, black mustard seeds, fenugreek seeds, fennel seeds
NUTRITION
Calories 705kcal; Protein 24.6g; Fat 27.8g; Saturated Fat 22.7g; Total Carbs 98.3g; Fibre 23.8g; Salt 0.5g
Based on a single person portion
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
- Heat the daal in a saucepan over a medium heat for around 4-5 minutes or until piping hot. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.
- Warm the naan in a dry frying pan for 30 seconds on each side.
- Roughly chop the coriander leaves.
- To serve up, divide the daal between serving bowls, top with a dollop of coconut yoghurt, some Indian pickled red onion and a scattering of fresh coriander. Enjoy!