MENU | DELIVERED JUNE 6

DETOX 1

Crunchy Thai Rainbow Salad With Charred Broccolini, Julienned Vegetables & Zingy Sesame Ginger Dressing

INGREDIENTS

White quinoa, red quinoa, tenderstem broccoli, carrot, red cabbage, edamame (soy), sesame oil, ginger, lime juice, rice vinegar, maple syrup, peanuts, red chilli

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

NUTRITION

Calories 569kcal; Protein 22.6g; Fat 24.1g; Saturated Fat 3.2g; Total Carbs 70.2g; Fibre 11.8g; Salt 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.

Boil your kettle, then take out a saucepan and a large frying pan.
Add the red and white quinoa to your saucepan and cover by 3cm with boiling water from your kettle. Bring to the boil over a medium-high heat, then reduce the heat to low-medium and cook for 5-6 minutes or until the quinoa is tender but al dente. Watch carefully to avoid overcooking and going mushy.
Place your frying pan over a medium heat and once hot, dry fry (without oil) your peanuts for 2-3 minutes or until golden. Set aside.
Cut the tenderstem broccoli in half, slicing vertically down the centre from spear to base. Place your frying pan over a medium heat and add a drizzle of oil. Once hot, toss in the tenderstem broccoli and cook for 5-8 minutes or until al dente. If you don't like al dente vegetables, cook a little longer to your preference. Toss the edamame beans into the pan for the final minute of cooking to warm through.
Meanwhile finely slice the red chilli and crush or chop the toasted peanuts.
In a large mixing bowl, add the cooked quinoa, tenderstem broccoli and edamame, along with the julienned carrots and shredded red cabbage. Drizzle over the sesame ginger dressing and give everything a good mix.
Divide the crunchy salad mix between serving bowls, then garnish by scattering toasted peanuts and sliced red chilli over the top. Enjoy!

NOURISH 1

Bún Chay Noodle Salad With Crispy Miso Mushrooms, Pickled Mooli & Carrot & A Zingy Dressing

INGREDIENTS

Glass vermicelli noodles, carrot, daikon, rice vinegar, water, mint, coriander, ginger, water, soy sauce, lime, peanut butter, maple syrup, peanuts, tofu (soy), walnuts, mushroom, lemongrass, garlic

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

NUTRITION

Calories 602kcal; Protein 25.1g; Fat 21.1g; Saturated Fat 13g; Total Carbs 78.6g; Fibre 10.3g; 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.

Boil a kettle, place the vermicelli noodles into a bowl and cover with boiling water. Leave for 4-5 minutes, then drain the noodles and set aside. We recommend rinsing the noodles and serving cold, but you could enjoy them warm if you prefer!
Place a frying pan over a high heat and toast the peanuts for around 2 minutes or until golden. Remove from the pan, then roughly crush or chop.
Place the same frying pan back over a medium-high heat and a drizzle of oil. Once the pan is hot, fry the mushroom mince for 4-5 minutes or until brown and crispy. The mince is already seasoned but you can add extra salt or a splash of soy to taste if you prefer.
Pick the coriander and mint leaves.
Divide everything between serving bowls, drizzle generously with the dressing and enjoy!

NOURISH 2

Creamy Tomato Daal With Roasted Cauliflower, Crispy Kale, Coconut Yoghurt & Fluffy Rice

INGREDIENTS

Onion, garlic, ginger, curry powder, garam masala, chilli flakes, cumin, red lentils, chopped tomatoes, coconut milk, lime juice, cauliflower, cavolo nero, coriander, vegetable oil

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

NUTRITION

Calories 638kcal; Protein 28.5g; Fat 22.2g; Saturated Fat 17.7g; Total Carbs 93.1g; Fibre 34.7g; Salt 0.25g

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.

Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray and two saucepans.
Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Cook for 8-10 minutes or until the rice is tender, but al dente.
Place the cauliflower in your roasting tray and toss with olive oil, salt and pepper. Roast for 15-20 minutes or until tender in the centre and nicely charred on the outside.
Remove any hardy stems from the cavolo nero, then finely slice the leaves. Once there is 10 minutes left on the roasted cauliflower, add the sliced cavolo nero to one side of the roasting tray, toss in a little olive oil and some salt and roast for the final 10 minutes of cooking time. Check the cavolo nero after 5 minutes to make sure it doesn't burn.
Empty the tomato daal into your other saucepan along with a splash of water to loosen. Cook the daal over a medium heat for around until the lentils are tender and cooked through, around 5-10 minutes. Add more water as needed if it starts to stick while cooking.
Roughly chop the coriander leaves.
Divide the tomato daal between serving bowls, top with the charred cauliflower, crispy cavolo nero and a dollop of coconut yoghurt. Garnish with the coriander and enjoy!

FEAST 1

Crispy Korean Oyster Mushroom Burger With Kimchi & Gochujang Mayo On Soft Vegan Brioche

INGREDIENTS

Oyster mushrooms, cumin, ground garlic, ground ginger, paprika, turmeric, soy milk, lemon juice, agave, vegetable oil (soy), gochujang (water, brown rice, tapioca, red pepper powder, salt, alcohol, soybean, garlic, onion), apple cider vinegar, vegan kimchi (chinese leaf, daikon, carrot, spring onion, apple, chilli, tamari soy sauce, ginger, chilli powder, garlic, salt, live cultures), white flour (wheat), panko breadcrumbs (wheat), vegan brioche (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine, niacin), soya milk, water, rapeseed oil, cane sugar, yeast, salt, flour improver) baby new potatoes

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

NUTRITION

Calories 696kcal; Protein 14.4g; Fat 34g; Saturated Fat 4.6g; Total Carbs 101.4g; Fibre 14.26g; 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.

Preheat your oven to 220°C / 200°C fan, then take out a large roasting tray and a wok or deep frying pan.
Cut the new potatoes into 1-1.5 square cm pieces. Place into your roasting tray, then drizzle with olive oil and season well with salt and pepper. Roast in the oven for 15-20 minutes or until golden and crispy.
Place the dry mix into a bowl along with around 50ml plant milk per person and stir until you have a thick batter. Alternatively you can use water if you don't have any plant milk. Season well with salt and pepper and stir thoroughly until combined. Place the panko breadcrumbs into a separate bowl. Dip the oyster mushrooms into the batter mix and then into the panko breadcrumbs to coat.
Heat 1cm of a neutral oil (e.g. sunflower, groundnut or vegetable, but not olive oil) in a wok or deep frying pan, then fry the oyster mushrooms until golden on all sides. Remove and place into a bowl lined with kitchen towel, allowing it to cool slightly before serving.
Slice the vegan brioche in half and toast in a frying pan just before serving.
To serve, spread a layer of gochujang mayo on the top and bottom of the brioche, then add pile in the crispy oyster mushrooms and kimchi. Serve alongside the crispy potatoes with any extra gochujang mayo for dipping. Enjoy!

FEAST 2

Smokey Three Bean Chilli With House Pickles, Coconut Yoghurt & Tostada Dippers

INGREDIENTS

Cumin, allspice, chilli flakes, oregano, cinnamon, onion, carrot, kidney beans, lentils, black beans, walnuts, plum tomatoes, soy sauce, water, basmati rice, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, pectin, non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), white corn tacos, cabbage, carrot, apple cider vinegar, salt, raw natural cane sugar

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

NUTRITION

Calories 620kcal; Protein 29g; Fat 19.2g; Saturated Fat 11.4g; Total Carbs 94.9g; Fibre 21.2g; 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.

Preheat your oven to 220°C / 200°C fan, then take out a roasting tray and two saucepans.
Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.
Place the tortillas into your baking tray, lightly spray or drizzle with oil on both sides, then bake for 5-10 minutes on each side or until crispy.
Heat the chilli in a large frying pan or wok over a medium heat until the veg is tender and cooked through, around 5-10 minutes. Add a splash of water as you cook if the sauce starts to stick or reduces too much.
To serve up, divide the chilli between serving bowls, serve alongside the cooked rice, then top with pickles and a dollop of creamy coconut yoghurt. Use the tostadas to scoop up the chilli or break into pieces over the top. Enjoy!