MENU | DELIVERED SEPTEMBER 12



DETOX 1
  

Kale Caesar With Baby Gem, Golden Sourdough Croutons, White Beans, Caper Caesar Dressing & Almond Parmesan

INGREDIENTS

Baby gem lettuce, cavolo nero, cannellini beans, sourdough (wheat), ground almonds, nutritional yeast, cashews, apple cider vinegar, water, capers, maple syrup, miso (soya), wholegrain mustard, black pepper, lemon juice, garlic

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

NUTRITION

Calories 525kcal; Protein 25.5g; Fat 15.4g; Saturated Fat 2.6g; Total Carbs 74g; Fibre 16.8g; Salt 1g

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 large roasting tray. Toss the sourdough croutons in a drizzle of olive oil and season well with salt and pepper. If you like garlic croutons, you could also toss a clove of grated garlic through them (optional). Roast for 10 minutes or until golden and crispy. 

  2. Remove any hardy stems from the cavolo nero, then shred the leaves and place them into a mixing bowl. Add a pinch of salt and a drizzle of extra virgin olive oil to the bowl, then massage the kale firmly with your hands for 2-3 minutes or until the kale softens/wilts. Alternatively, if you're not a fan of raw kale you could steam or boil for 5-10 minutes.

  3. This recipe calls for half a head of baby gem per person, so set any remaining aside for another meal. Cut off the base from the lettuce, then finely slice along the head horizontally to shred the leaves. 

  4. Cook the quinoa in a saucepan of boiling water for 8-10 minutes or until tender. Drain, rinse to cool, then set aside.

  5. Place the cavolo nero, baby gem, croutons, quinoacannellini beans and dressing into a mixing bowl and give everything a good mix to coat in the dressing. Scatter over the almond parmesan and enjoy!


                                            NOURISH 1
                                               

                                            Spicy Indonesian Curry With Crispy Tofu Puffs, Rice Noodles, Pak Choi, Chilli & Coriander

                                            INGREDIENTS

                                            White onion, garlic, lemongrass, ginger, chilli, turmeric, coriander, cumin, coconut milk, vegan boullion (celery), water, tamarind, soy, lemon juice, tofu (soy), cornstarch, pak choi, red chilli, coriander, vermicelli noodles, lime

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

                                            NUTRITION

                                            Calories 637kcal; Protein 22.2g; Fat 32.1g; Saturated Fat 22.9g; Total Carbs 76.2g; Fibre 9.7g; 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. Boil your kettle, then take out a saucepan and a deep frying pan or wok.

                                            2. Place the vermicelli noodles into a bowl, cover with boiling water from your kettle and leave to cook for 5 minutes.

                                            3. Empty the curry sauce into your saucepan, place over a medium heat and warm through, around 5 minutes.

                                            4. Tear the tofu apart with your hands into bitesized chunks, then place into a bowl along with the cornstarch and give it a good mix to coat. Slice the base off the pak choi and pull apart the leaves with your hands. Finely slice the chilli. Roughly chop the coriander.

                                            5. Add a drizzle of a neutral oil (e.g. vegetable, sunflower, groundnut) to your frying pan or wok and once hot, add the tofu and fry until golden and crispy on all sides. Set aside, then add the pak choi to the pan and cook until tender, around 5 minutes.

                                            6. Divide the vermicelli between serving bowls, pour over the hot curry sauce, then add the crispy tofu and pak choi on top and garnish with the chilli and coriander. 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
                                                                                                                         

                                                                                                                        Adobo Black Bean Tacos With Shredded Lettuce, Lime Cashew Crema, Avocado & Salsa Macha

                                                                                                                        INGREDIENTS

                                                                                                                        Black beans, ancho chilli, garlic, paprika, cumin, red wine vinegar, extra virgin olive oil, water, sea salt, balsamic vinegar, soy sauce (gluten free), chilli flakes, cashews, lime juice, lemon juice, guajillo chillies, chile de arbol, peanutssesame seeds, cider vinegar, corn tacos (water, yellow corn flour, sea salt), baby gem lettuce, avocado

                                                                                                                        ALLERGENS

                                                                                                                        Nuts, peanuts, sesame, soy

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

                                                                                                                        NUTRITION

                                                                                                                        Calories 753kcal; Protein 21.3g; Fat 48.4g; Saturated Fat 8.3g; Total Carbs 64.9g; Fibre 19.4g; 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.

                                                                                                                        1. Take out a saucepan and preheat your oven to 200°C / 180°C fan.

                                                                                                                        2. Empty the black beans into your saucepan, place over a medium heat and warm through, stirring occasionally, until piping hot, around 5 minutes. Add water to the pan as you cook if the beans reduce too much or start to stick.

                                                                                                                        3. Finely shred the baby gem by cutting horizontally across the head. De-stone the avocado and cut into thin slices flat side down. If you're feeling fancy you could fan the avocado for a more elevated final presentation. Using the palm of your hand, carefully push the avocado down and away from yourself to open it up like a fan without the slices breaking.

                                                                                                                        4. Traditionally tostadas are shallow fried in oil for 30 seconds on each side, which you can do if you want them to turn really crispy. For an oil-free version, simply pop the tacos onto a baking tray with space in between them and bake for 8 minutes or until crispy, flipping half way.

                                                                                                                        5. Lay everything out on your table and then start building your tostadas. Start with a layer of black beans, then shredded lettuce, dress the lettuce with a drizzle of lime cashew crema, top with some slices of avocado and a final drizzle of salsa macha. Enjoy!


                                                                                                                              FEAST 2

                                                                                                                              Fiery Black Pepper Tofu With Coconut Rice, Pak Choi & Fresh Spring Onions

                                                                                                                              INGREDIENTS

                                                                                                                              Tofu (water, soya beans, nigari), cornstarch, shallots, red chilli, garlic, ginger, light soy sauce, dark soy sauce, maple syrup, black peppercorns, spring onions, basmati rice, desiccated coconut, pak choi

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

                                                                                                                              NUTRITION

                                                                                                                              Calories 764kcal; Protein 31.3g; Fat 22.6g; Saturated Fat 11.2g; Total Carbs 124.7g; Fibre 15.2g; Salt 2.5g

                                                                                                                              METHOD

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

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

                                                                                                                              2. Place the rice in your saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for 5 minutes, then stir through the desiccated coconut and continue cooking for a further 3-5 minutes or until tender but al dente.

                                                                                                                              3. Tear the tofu into bitesized pieces with your hands, then place into a bowl and toss through the cornstarch until evenly coated. Add a drizzle of a neutral oil (e.g. vegetable, sunflower or groundnut, but not olive oil) to your frying pan or wok and once hot, add the tofu and fry until golden and crunchy on all sides, around 10 minutes. Transfer to a bowl lined with kitchen towel.

                                                                                                                              4. Wipe the pan clean with kitchen towel, then add the black pepper sauce and cook until simmering, around 2-3 minutes. Add water if the sauce reduces too much or starts to stick. Once the sauce is hot, return the tofu to the pan, stir through for 1-2 minutes, then take off the heat.

                                                                                                                              5. Slice the base off the pak choi stem and pull apart the leaves with your hands. Place a frying pan over a medium heat and add a drizzle of oil. Once hot, fry the pak choi until tender, around 3-5 minutes. Season to taste with soy or salt.

                                                                                                                              6. Finely slice the spring onions.

                                                                                                                              7. Serve the black pepper tofu alongside the coconut rice and charred pak choi and scatter over the spring onions to garnish. Enjoy!