MENU | DELIVERED OCTOBER 10

 

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                                                       


                                                    Rich & Nourishing Tuscan Ribollita With Ciabatta Croutons, Cavolo Nero & Almond Parmesan

                                                    INGREDIENTS

                                                    Onion, celery, carrot, garlic, rosemary, red wine, chopped tomatoes, boullion (celery), water, kidney beans, cannellini beans, balsamic vinegar, cavolo nero, ciabatta (wheat), ground almonds, nutritional yeast
                                                    Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                    NUTRITION

                                                    Calories 553kcal; Protein 24.4g; Fat 5.4g; Saturated Fat 16.6g; Total Carbs 95.7g; Fibre 19.4g; 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. Preheat your oven to 200°C / 180°C fan and take out a saucepan, frying pan and baking tray.

                                                    2. 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.

                                                    3. Add the ribollita to your other saucepan, place over a medium heat and cook until piping hot throughout. Add water as needed if the sauce reduces too much or starts to stick. Season well with salt and pepper before serving.

                                                    4. Remove any hardy stems from the cavolo nero, then roughly slice up the leaves. Add a drizzle of oil to your frying pan and place over a medium heat. Fry the cavolo nero until crispy but tender, around 5 minutes.

                                                    5. To serve up, divide the ribollita between serving bowls and top with the ciabatta croutons and cavolo nero. Sprinkle over the almond parmesan 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.

                                                          1. Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray and two saucepans.

                                                          2. 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.

                                                          3. 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. 

                                                          4. 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.

                                                          5. 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.

                                                          6. Roughly chop the coriander leaves.

                                                          7. 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                                                                     


                                                                    Aubergine Parm Sandwich With Tomato Marinara & Pesto Mayo On Soft Vegan Brioche

                                                                    INGREDIENTS

                                                                    Aubergine, garlic, tomatoes, basil, salt, pepper, balsamic vinegar, tomato puree, soy milk, lemon juice, agave, vegetable oil (soy), basil, 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 774kcal; Protein 14.26g; Fat 34g; Saturated Fat 4.6g; Total Carbs 108g; Fibre 17.26g; Salt 0.5g

                                                                    METHOD

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

                                                                    1. Preheat the oven to 220°C / 200°C fan, then take out a large roasting tray, a saucepan and a wok or deep frying pan.

                                                                    2. 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.

                                                                    3. Cut the aubergine into 1cm rounds. Place the flour into one bowl along with 130ml of plant milk (recommended) or water. If you are one person then use half this volume of liquid and if you are four people then double it. Mix well to combine and make your batter. Place the panko breadcrumbs into another bowl and season well with salt and pepper. Dip the aubergine rounds into the batter, then the panko breadcrumbs to coat.

                                                                    4. 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 aubergine slices until golden on both sides. Remove and place into a bowl lined with kitchen towel, allowing it to cool slightly before serving.

                                                                    5. Meanwhile, place the marinara sauce in your small saucepan over a medium heat and warm through for a few minutes. Slice the vegan brioche in half and toast in a frying pan just before serving.

                                                                    6. Build your burgers with a layer of marinara sauce on the bottom, then the aubergine, another drizzle of marinara and then the vegan pesto mayo on top. Serve alongside the crispy potatoes with extra pesto mayo for dipping and enjoy! 


                                                                              FEAST 2

                                                                              Sichuanese Mapo Tofu With Coriander & Spring Onion, Served With Cavolo Nero Tossed In A Sweet Rice Vinegar Dressing & Fluffy Rice

                                                                              INGREDIENTS

                                                                              Tofu (water, soya beans, nigari), button mushrooms, soy sauce, corn starch, chilli bean sauce, tomato paste, vegetable oil, garlic, sichuan peppercorns, fermented black beans, dried chilli, basmati rice, coriander, spring onion, cavolo nero, rice vinegar, maple syrup, chestnut mushrooms

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

                                                                              NUTRITION

                                                                              Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g

                                                                              METHOD

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

                                                                              1. Set a steamer to boil on the hob (or boil a saucepan of water if you don't have a steamer), then take out another saucepan and a frying pan. 

                                                                              2. Place the rice into your saucepan, along with 2.5x its volume of water. Bring the pan to the boil over a medium-high heat and once it's bubbling, reduce the heat, cover and cook until the rice is tender, around 8-10 minutes. 

                                                                              3. Remove any hardy stems from the cavolo nero, then roughly chop and steam (recommended) or boil the cavolo nero for around 5-8 minutes, or until wilted. Drain thoroughly and then toss through the sweet rice vinegar dressing to taste.

                                                                              4. Drain the tofu, then cut into 2cm cubes. Place your frying pan over a medium heat and add a drizzle of oil (sesame works best, but any neutral oil will work). Once the pan is hot, add the tofu cubes and fry on all sides for 3-4 minutes. Then add the mapo sauce and cook through for around 5 minutes, stirring occasionally until the tofu is cooked and the sauce has reduced and thickened.

                                                                              5. Roughly chop the coriander (stalks and all!) and shred the spring onions.

                                                                              6. Divide the rice between serving bowls, spoon over the mapo tofu and garnish with coriander and spring onion. Serve alongside the dressed cavolo nero and enjoy! 


                                                                                        MONTHLY SPECIAL


                                                                                        Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt & Garlic Naan

                                                                                        INGREDIENTS

                                                                                        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

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

                                                                                        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.
                                                                                        1. 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.

                                                                                        2. Warm the naan in a dry frying pan for 30 seconds on each side.

                                                                                        3. Roughly chop the coriander leaves.

                                                                                        4. 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!