MENU | DELIVERED MAR 6 & 9


DETOX 1  


Kimchi Miso Nourish Bowl With Farro, Charred Tenderstem Broccoli & Pak Choi 

INGREDIENTS

Vegan kimchi (chinese leaf, daikon, carrot, spring onion, apple, green chilli, tamari soy sauce, ginger, chilli powder, garlic, salt), farro (wheat), pak choi, purple sprouting broccoli, peas, red chilli, spring onions, miso (water, organic soy beans, oranic rice, salt, yeast, koji culture), sesame oil

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 586kcal; Protein 31.8g; Fat 10.5g; Saturated Fat 1.2g; Total Carbs 95.2g; Fibre 25.5g; Salt 2.5g

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.

  1. Take out a saucepan and a large wok or frying pan.

  2. Slice the base off the pak choi and pull apart the leaves with your hands. Slice half the spring onions into 4cm logs and finely slice the other half. Dice the kimchi and finely slice the red chilli.

  3. Bring a pan of lightly salted water to the boil in your saucepan, add the farro grains and cook until tender, around 15 minutes. Drain and set aside.

  4. Once the farro has been cooking for 10 minutes, place your large wok or frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the thicker spring onion logs, broccoli and pak choi and cook for around 5 minutes or until lightly charred and tender.  
  5. Stir through the cooked farro, kimchi, miso dressing and peas and cook until the peas are cooked through, around 1-2 minutes. 

  6. Divide the the rice and vegetables between serving bowls, then scatter over the remaining half of finely sliced spring onions and the sliced red chilli. Enjoy!


                                        NOURISH 1                                          


                                        Healing Vietnamese Pho With Radish, Edamame, Rice Noodles, Fresh Herbs, Chilli & Lime

                                        INGREDIENTS

                                        Star anise, cloves, cinnamon, cardamom, garlic, ginger, onion, carrot, celery, water, vegan bouillon (celery), water, nori, white miso (soy), chestnut mushrooms, mint, coriander, edamame (soy), radish, chilli, spring onion, vermicelli noodles (peas, mung beans, water), lime

                                        Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                        NUTRITION

                                        Calories 401kcal; Protein 14.9g; Fat 5.7g; Saturated Fat 0.7g; Total Carbs 75.5g; Fibre 10.3g; Salt 0.4g

                                        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.
                                        1. Boil your kettle then take out a saucepan and a frying pan. 

                                        2. Place the vermicelli noodles into a heatproof bowl, pour over boiling water from your kettle and leave for 5 minutes while the noodles cook.

                                        3. Empty the broth into your saucepan, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat as low as possible to keep warm. When you're 2-3 minutes off serving, turn the heat back up to medium and add the edamame beans to the hot broth to cook.

                                        4. Place your frying pan over a medium heat and add a drizzle of oil. While it heats up, cut the chestnut mushrooms into quarters. Once hot, add the mushrooms to the pan and fry until browned off and tender, around 10 minutes. Add a dash of soy sauce (or salt if you don't have any) during the final 30 seconds of cooking.

                                        5. Meanwhile, pick the mint and coriander leaves, and finely slice the radish, spring onion and red chilli. 

                                        6. To serve up, divide the broth and vermicelli noodles between serving bowls, add the mushrooms, mint, coriander, radish, spring onions and red chilli. Finish with a squeeze of fresh lime and enjoy!


                                                                                                      NOURISH 2                                                                                                         


                                                                                                      Creamy Cauliflower & Aubergine Korma With Toasted Cashews, Fresh Coriander & Rice

                                                                                                      INGREDIENTS

                                                                                                      Onion, ginger, garlic, tomato puree, garam masala, cumin powder, turmeric powder, cardamom powder, coconut milk, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water, cornflour, potato starch, stabilizer (pectin), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis)), basmati rice, vegan boullion (celery), fresh lemon juice, cauliflower, aubergine, cashews, coriander, basmati rice

                                                                                                      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.

                                                                                                      1. Preheat your oven to 200°C / 180°C fan, boil your kettle, then take out a roasting tray, frying pan and saucepan.
                                                                                                      2. Place your cauliflower florets into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. Roast for 15 minutes or until tender and beginning to char.

                                                                                                      3. Place the basmati rice into your saucepan and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 8-10 minutes.

                                                                                                      4. Place your frying pan over a medium heat, then add the cashews to toast for around 2-3 minutes. Remove and set aside.

                                                                                                      5. Add a drizzle of oil to the same frying pan and cut the aubergine into 1.5cm cubes. Fry until tender, around 8-10 minutes. Aubergine can sometimes take a little longer to cook, so be patient and keep cooking until it's super soft and silky - it's worth the wait! Once cooked, add the roasted cauliflower into the pan along with the korma sauce and cook until piping hot, around 2-3 minutes.

                                                                                                      6. Meanwhile, roughly chop the coriander leaves.

                                                                                                      7. Divide the rice and curry between serving bowls, garnish with the toasted cashews and a scattering of fresh coriander. Enjoy!


                                                                                                                                    FEAST 1


                                                                                                                                    Freshly Made Gnocchi Tossed In A Rich Porcini Lentil Ragu With Almond Parmesan

                                                                                                                                    INGREDIENTS

                                                                                                                                    Lentils, porcini mushrooms, white onion, carrot, celery, red wine, water, garlic, thyme, bouillon (celery), soy sauce, balsamic vinegar, tomato puree, vegan gnocchi (potato puree, vegetable extracts, spices, potato flakes, water, cornstarch, flour (wheat)), almonds, parmesan

                                                                                                                                    Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                                                                                                    NUTRITION

                                                                                                                                    Calories 512kcal; Protein 25.7g; Fat 1.6g; Saturated Fat 0.3g; Total Carbs 93.9g; Fibre 12.6g; Salt 1.5g

                                                                                                                                    METHOD

                                                                                                                                    Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

                                                                                                                                    1. Boil your kettle and take out two saucepans.

                                                                                                                                    2. Fill one saucepan with boiling water, season well with salt and place over a medium-high heat. Once bubbling, add the gnocchi and cook until al dente, around 2-3 minutes. Drain, reserving a little of the pasta water.

                                                                                                                                    3. Meanwhile, heat the porcini lentil ragu in your other saucepan over a medium-high heat for around 4-5 minutes. The sauce should reduce and thicken a little and be piping hot throughout before serving.

                                                                                                                                    4. Add a splash of pasta water to the porcini lentil ragu, along with the gnocchi and give everything a good stir to coat. Divide between serving bowls, then finish with a drizzle of extra virgin olive oil (optional) and a scattering of almond parmesan. Season with salt and pepper to taste. Enjoy!


                                                                                                                                                  FEAST 2


                                                                                                                                                  Sweet & Smokey Vegan Shakshuka With Whipped Tahini, Toasted Dukkah, and Soft Garlic & Herb Flatbread

                                                                                                                                                  INGREDIENTS

                                                                                                                                                  Onion, garlic, red pepper, harissa (rehydrated paprika and red chilli peppers, sunflower oil, garlic, salt, mixed spices, rose petals, citric acid), smoked paprika, plum tomatoes, red wine vinegar, maple syrup, butterbeans, tahini (sesame), silken tofu (soy), lemon, nutritional yeast, parsley, almonds, walnuts, sunflower seeds, ground coriander, ground cumin, salt, flatbread (sesame, wheat flour, salt, water, garlic, dried herbs)

                                                                                                                                                  Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                                                                                                                  NUTRITION

                                                                                                                                                  Calories 649kcal; Protein 26.8g; Fat 27g; Saturated Fat 2.3g; Total Carbs 80.6g; Fibre 15.4g; Salt 1.25g

                                                                                                                                                  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.

                                                                                                                                                  1. Place a large frying pan or wok over a medium heat and add the shakshuka sauce. Cook for 4-5 minutes or until piping hot, adding water as needed if it reduces too much or starts to stick.

                                                                                                                                                  2. Warm the flatbread(s) by dry frying (without oil) in a frying pan on both sides for 30-60 seconds or until lightly toasted.

                                                                                                                                                  3. Pick the parsley leaves, then finely chop.

                                                                                                                                                  4. To serve up, divide the shakshuka between serving bowls, drizzle over the whipped tahini, and scatter over the dukkah and fresh parsley. Use your warm flatbread to scoop up all those delicious flavours. Enjoy!


                                                                                                                                                    MONTHLY SPECIAL


                                                                                                                                                    Mushroom Birria Tacos With Melted Vegan Mozzarella, Onion Salsa & Rich Dipping Consommé

                                                                                                                                                    INGREDIENTS

                                                                                                                                                    Oyster mushrooms, yellow corn tacos (water, yellow corn flour, sea salt), white onion, coriander, lime, tomato puree, vegan bouillon (celery), garlic, red onion, chipotle chillies, chilli de arbol, guajillo chilli, cloves, cumin, oregano, cinnamon, allspice, bay leaf, vegan mozzarella (organic soya milk, coconut oil, sea salt, nutritional yeast, tapioca flour, carageenan, lactic acid)

                                                                                                                                                    Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                                                                                                                    NUTRITION

                                                                                                                                                    Calories 543kcal; Protein 19.3g; Fat 19.2g; Saturated Fat 12.5g; Total Carbs 91.2g; Fibre 14.9g; Salt 1.2g

                                                                                                                                                    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.
                                                                                                                                                    1. Take out a saucepan and a large frying pan.

                                                                                                                                                    2. Empty the consommé dipping sauce into your saucepan and place over a low-medium heat. Cook until warmed through, around 2-3 minutes.

                                                                                                                                                    3. Use your hands to pull apart the oyster mushrooms into thin strips, then season with salt and pepper. Add a drizzle of oil to your frying pan, then fry your mushrooms in an even layer until tender and crispy, around 8 minutes. Add a couple of spoons of the consommé and cook for a further 3-4 minutes. Remove from the pan and set aside.

                                                                                                                                                    4. While the mushrooms cook, dice the onion very finely, de-stem and chop the coriander and grate the vegan mozzarella.

                                                                                                                                                    5. Wipe the same pan you used to fry the mushrooms clean with some kitchen towel, then add a drizzle of oil. Dip your tacos into the sauce and place into the pan – repeat with as many tacos as will comfortably fit into the pan. Add a spoonful of mozzarella and a couple of tablespoons of the oyster mushrooms onto one side of the tortilla. Cook until the bottom of the tortilla is lightly browned and crispy (if it's still wet it won't work!), around 1-2 minutes, then fold the tacos in half, gently pressing with a spatula. Repeat the process with another drizzle of oil and the remaining tacos. 

                                                                                                                                                    6. Divide the tacos between serving plates, top with onion, coriander, fresh lime wedges and extra consommé for dipping. Enjoy!