MENU | DELIVERED JANUARY 09


DETOX 1  


Kimchi Miso Nourish Bowl With Charred Purple Sprouting Broccoli & Pak Choi 

INGREDIENTS

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

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 part-cooked brown rice and cook until tender, around 3-5 minutes. Drain and set aside.

  4. 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 rice, 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                          


                        Umami Broth With Pak Choi, Cavolo Nero, Vermicelli Noodles And Crispy Chilli Tempeh Tossed In A Garlic & Sesame sauce

                        INGREDIENTS

                        Miso (soy), kombu, shiitake mushrooms, garlic, brown onion, ginger, soy sauce, sesame oil, vermicelli noodles, vegan boullion (celery), cavolo nero, pak choi, red chilli, vegetable oil, sesame seeds, tempeh (soy)

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

                        NUTRITION

                        Calories 602kcal; Protein 25.9g; Fat 22.4g; Saturated Fat 4g; Total Carbs 82.5g; Fibre 10.4g; 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.
                        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 umami broth into your saucepan, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to the low and cook for a further 2 minutes or until piping hot.

                        4. Remove any hardy stalks from the cavolo nero, then roll the leaves up tightly and finely slice. Cut the base off the pak choi and pull apart the leaves with your hands. Place your frying pan over a medium high heat and add a drizzle of oil. Add the cavolo nero and pak choi to your frying pan and cook for 5-10 minutes or until tender but al dente. Set aside and keep warm.

                        5. While the greens are cooking, crumble the tempeh until it's roughly minced. Once the pak choi and cavolo nero are ready and removed from your frying pan, place the pan back over a medium high heat, add the tempeh along with the garlic sesame chilli sauce and fry for 3-5 minutes or until crispy.

                        6. To serve up, divide the broth and vermicelli noodles between serving bowls, add the pak choi and cavolo nero, then garnish with your crispy chilli tempeh. Season to taste if needed with soy or salt. Enjoy!


                                                                              NOURISH 2                                                                                 


                                                                              Rich & Creamy Tempeh Tikka Masala With Toasted Flaked Almonds, Fresh Coriander & Basmati Rice

                                                                              INGREDIENTS

                                                                              Tempeh (soy), cumin, coriander, turmeric, garam masala, water, paprika, cardamom, garlic, ginger, onion, tomato puree, plum tomatoes, chilli flakes, coconut milk, basmati rice, coriander, flaked almonds, plant-based yoghurt (water, oats, rapeseed oil, potato starch, potato protein, malic acid, lactic acid, stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodite

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

                                                                              NUTRITION

                                                                              Calories 694kcal; Protein 30.3g; Fat 27.1g; Saturated Fat 13.4g; Total Carbs 86.5g; Fibre 7.5g; 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.

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

                                                                              2. Place the rice into one of your saucepans and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.

                                                                              3. Cut the tempeh into bitesized chunks, aiming for 1.5cm cubes. Place the cubes into a bowl along with the tempeh marinade and let sit for 5 minutes (optional). 

                                                                              4. Place your frying pan or wok over a medium heat and dry fry the almond flakes until toasted and golden. Set aside.

                                                                              5. Transfer the tempeh and marinade to the same frying pan and cook over a medium heat for around 10 minutes or until all the marinade is absorbed by the tempeh. Once the tempeh is dry, add a drizzle of oil and fry for 2-3 minutes, turning occasionally until golden. Set aside.

                                                                              6. Pour the tikka masala sauce into the pan with the tempeh and deglaze to release any caramelised bits stuck to the bottom of the pan. Cook for 3-5 minutes or until bubbling and piping hot throughout. Season to taste with salt.

                                                                              7. To serve up, divide the rice and tempeh tikka masala between serving bowls, scatter over the toasted flaked almonds and a few coriander leaves. Season with salt and black pepper to taste. Enjoy!


                                                                                        FEAST 1


                                                                                        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!


                                                                                                    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


                                                                                                        Thai Green Curry With Mangetout, Crispy Tofu, Jasmine Rice, Chilli & Lime

                                                                                                        INGREDIENTS

                                                                                                        Garlic, ginger, green chilli, lemongrass, coriander, cumin, turmeric, coconut milk, vegetable bouillon (soya, celery), water, mangetout, tofu (soy), jasmine rice, lime, chilli

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

                                                                                                        NUTRITION

                                                                                                        Calories 667kcal; Protein 22.3g; Fat 35.1g; Saturated Fat 28.2g; Total Carbs 75.1g; Fibre 4.8g; 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.

                                                                                                        1. Boil your kettle and take out two saucepans and a frying pan.

                                                                                                        2. 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.

                                                                                                        3. Place your frying pan over a medium heat and add a drizzle of oil. Cut the tofu into 1.5cm cubes and fry for 5-8 minutes or until golden on all sides. Season with a dash of soy sauce or salt. Remove from the pan and then add the mangetout and fry them for 3 minutes or lightly charred but still with some crunch.

                                                                                                        4. Meanwhile empty the curry sauce into your other saucepan and warm through over a medium-low heat for 3-5 minutes.

                                                                                                        5. To serve up, divide the sauce between serving bowls, then add the tofu, mangetout and jasmine rice. Garnish with red chilli and a squeeze of fresh lime. Enjoy!