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 ricekimchimiso 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
                          


                        Super Green Spring Risotto With Spinach & Basil Pesto, Peas, Courgettes, Mint & Toasted Hazelnuts

                        INGREDIENTS

                        Pearl barley, onion, garlic, white wine, lemon, hazelnuts, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), spinach, basil, nutritional yeast, peas, courgette, mint

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

                        NUTRITION

                        Calories 504kcal; Protein 16.8g; Fat 82.6g; Saturated Fat 1g; Total Carbs 82.6g; Fibre 19.8g; Salt 0.2g

                        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 frying pan and a saucepan. Thinly slice or peel the courgette into ribbons lengthways. Pick and finely chop the mint leaves. 

                        2. Empty the risotto into your saucepan, place over a medium heat and warm through until piping hot, around 5-8 minutes. Add a splash of water as you cook if it reduces too much or starts to stick. Stir through half the mint, a squeeze of lemon and a drizzle of extra virgin olive oil (optional) during the final minute of cooking. Season well with salt and pepper.

                        3. Place your frying pan over a medium heat, then add the hazelnuts and dry fry (without oil) until golden, around 2-3 minutes. Remove, set aside and lightly crush or chop. When the risotto is almost ready, add a drizzle of oil to your frying pan and fry the courgette ribbons until lightly charred. Be careful not to overcook them, you want them to retain some bite to add texture to the dish. Season to taste with salt and pepper.

                        4. Divide the risotto between serving bowls, then top with the charred courgettes, a scattering of toasted hazelnuts, the remaining mint and another squeeze of fresh lemon. Season to taste with salt and pepper and enjoy!


                                                            NOURISH 2



                                                            Imam Bayildi With Smokey Tomato, Apricot Harissa, Almond Tarator & Quinoa Tabbouleh

                                                            INGREDIENTS

                                                            Aubergine, diced onion, plum tomatoes, garlic, cumin, paprika, coriander, tomato puree, sea salt, quinoa, lemon, parsley, almonds, water, tahini (sesame), apricot harissa (sunflower oil, rehydrated paprika and cayenne peppers, raisins, dried apricots, capers, garlic, balsamic vinegar of modena, salt, mixed spices, rice flour, rose petals, ras el hanout (ginger, turmeric, cumin, cardamom, clove, cinnamon, nutmeg), citric acid)

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

                                                            NUTRITION

                                                            Calories 526kcal; Protein 19.1g; Fat 16.1g; Saturated Fat 1.3g; Total Carbs 86.5g; Fibre 27.8g; Salt 0.75g

                                                            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. NB: this is one of very few Planthood recipes that takes a little longer than 15 minutes to cook, but the final result is worth it! If you are really short on time you can fry the aubergine, but roasting results in a better flavour and texture.

                                                            2. Preheat your oven to 200°C / 180°C fan, boil your kettle, then take out a roasting tray and a saucepan.

                                                            3. Peel the half of the skin off the aubergine lengthways, so you are left with a zebra pattern. Place inside your roasting tray, drizzle with olive oil, season well with salt and pepper and roast for 20 minutes or until starting to soften. Drain off any excess moisture released by the aubergines, then make a lengthwise incision into them, as if opening a baguette, leaving 2 cm at either end and being careful not pierce through the bottom of the aubergines. Stuff the aubergines with a little tomato sauce, place them back into your roasting tray stuffed side up, then pour the rest of tomato mixture to the bottom of the dish. Roast for a further 15 minutes. 

                                                            4. Pour boiling water from your kettle into a saucepan, place over a medium heat and add the quinoa. Cook until tender, but al dente around 8-10 minutes. Meanwhile finely chop half of the parsley. Once the quinoa is cooked, drain, place it into a small bowl, stir through the chopped parsley, a squeeze of lemon, a drizzle of extra virgin olive oil (optional) and season to taste with salt and pepper. This is your quinoa tabbouleh.

                                                            5. Divide the stuffed aubergines between serving plates, scatter over the remaining parsley and drizzle with almond tarator. Serve alongside the quinoa tabbouleh and enjoy!


                                                                        FEAST 1
                                                                         

                                                                        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 fresh coriander, some Indian pickled red onion and a scattering of fresh coriander. Enjoy!


                                                                            FEAST 2

                                                                                Yasai Katsu Curry With Juicy Sweet Potato In Golden Panko, With Salad, Pickled Radish & Sticky Jasmine Rice

                                                                                INGREDIENTS

                                                                                Sweet potato, 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.

                                                                                1. Take out two saucepans and a deep frying pan or wok. For an oil-free version of this meal kit, you can bake the sweet potato 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.

                                                                                2. 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.

                                                                                3. Slice the sweet potato horizontally into 0.5cm 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. Cover both sides of each sweet potato slice in the cornstarch batter, shaking off any excess, then press into the panko to coat. Fry the slices in 0.5cm of a neutral oil (e.g. groundnut, sunflower or vegetable oil) for 3-5 minutes or until golden. You may need to work in batches. Alternatively you can also bake in the oven for 30 minutes, flipping the slices halfway through cooking.

                                                                                4. While the sweet potato katsu cooks, warm the curry sauce in a saucepan over a medium heat. Add water if the sauce reduces or starts to thicken too much.

                                                                                5. To serve up, divide the sticky jasmine rice between serving bowls alongside the sweet potato katsu and drizzle over the curry sauce. Serve alongside the tangy pickled radish, mixed leaves and enjoy!

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