MENU | DELIVERED DECEMBER 12
DETOX 1
Crispy Caramelised Brussels Sprouts & Parsnips With Farro, Tangy Caper Salsa Verde & Toasted Hazelnuts
INGREDIENTS
Parsnip, brussels sprouts, farro (wheat), parsley, mint, rocket, capers, dijon mustard, red wine vinegar, extra virgin olive oil, garlic, hazelnuts
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 559kcal; Protein 21.3g; Fat 23.7g; Saturated Fat 2.7g; Total Carbs 75.7g; Fibre 17.6g; Salt 1.05g
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.
- This is one of very few recipes that takes a little longer than 15 minutes, but we hope you'll forgive us when you see how easy it is to finish!
- Boil your kettle, pre-heat your oven to 220°C / 200°C fan, then take out a large roasting tray and a saucepan.
- Slice off and discard the bottom end of the brussels sprouts, then slice vertically in half. Cut the parsnip into 1.5cm cubes. Add both to your roasting tray, toss in a drizzle of olive oil, season well with salt and pepper and roast for 20-30 minutes or until golden and caramelised. Add the hazelnuts to one side of your baking tray for the final 5 minutes of cooking time to toast.
- Meanwhile, pour boiling water from your kettle into your saucepan and place over a medium heat. Add the farro and boil for 15 minute or until tender but al dente.
- To serve up, divide the brussels sprouts, parsnips and farro between serving plates, scatter over the toasted hazelnuts, then smother everything generously in tangy caper salsa verde dressing. Enjoy!
NOURISH 1
Hot & Sour Thai Tom Yum With Udon Noodles, Pak Choi, Button Mushrooms & Spring Onions
INGREDIENTS
Onion, garlic, ginger, red chilli, tomato puree, coconut sugar, kaffir lime leaves, 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), mushroom, tofu (water, soya beans* (31%), nigari), lime, soy sauce (gluten free), rice vinegar, lemongrass, tomato puree, soba noodles (wheat flour, water, salt), spring onions, coriander
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 505kcal; Protein 28.5g; Fat 8.3g; Saturated Fat 1.4g; Total Carbs 85.6g; Fibre 11.9g; Salt 3.5g
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 your kettle then take out two saucepans and a frying pan or wok.
- Pour boiling water into one saucepan, salt the water, and cook the udon noodles for 5-6 minutes or until tender but al dente
- Cut off the base of the pak choi and use your hands to pull apart the leaves. Cut any larger button mushrooms in half and leave any smaller ones whole.
- Empty the tom yum broth into a separate saucepan and place over a medium heat. Bring to the boil, then reduce to a simmer and cook until piping hot, around 5 minutes.
- Meanwhile, place your frying pan or wok over a medium-high heat and add a drizzle of oil. Fry the mushrooms until browned off, then push them to one side of the pan and add the pak choi leaves to the other. Cook until tender and then season both to taste with a dash of soy sauce or salt.
- Finely slice the spring onions and pick the coriander leaves.
- To serve up, divide the udon noodles between serving bowls, pour over the hot tom yum broth and vegetables. Finish the dish with a generous squeeze of fresh lime juice, a scattering of spring onions and the coriander. Enjoy!
NOURISH 2
Peanut Butter Curry With Charred Red Peppers, Sugar Snap Peas, Lime & Toasted Peanuts
Garlic, ginger, red chilli, lemongrass, cumin, coriander, cloves, cinnamon, nutmeg, onion, carrot, new potato, coconut milk, water, vegan bouillon (celery), peanut butter, soy sauce, sugar snap peas, red pepper, lime, peanuts, basmati rice
NUTRITION
Calories 695kcal; Protein 22.7g; Fat 31.1g; Saturated Fat 21.3g; Total Carbs 107.8g; Fibre 12.2g; 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.
-
Boil your kettle, and take out two saucepans and a frying pan.
- Empty the rice into one of your saucepans, cover with 2x its volume in boiling water from your kettle and place over a medium heat. Bring to the boil, then reduce the heat to low, cover and cook until tender, around 8 minutes.
- Place your frying pan over a medium heat and dry fry (without oil) the peanuts to toast, around 2-3 minutes. Remove from the pan and roughly crush or chop.
- Remove the stems and seeds from the red pepper, then chop into 2.5 square cm pieces. Add a drizzle of oil to your frying pan and place back over a medium heat. Add the red pepper and fry for 5 minutes or until lightly charred on the outside. Add the sugar snap peas and fry for a further 5 minutes.
- Meanwhile, warm the peanut butter curry sauce through in your other saucepan, around 5 minutes. If the sauce reduces too much or starts to stick, add a splash of water as required.
- To serve up, divide the rice between serving bowls, spoon over the peanut butter curry and top with the charred red peppers and sugar snap peas. Garnish with the crushed toasted peanuts and a squeeze of fresh lime. Enjoy!
FEAST 1
Three Bean Chilli Enchiladas Topped With Cashew Cheese Sauce & A Zingy Cherry Tomato Salsa
Cumin, allspice, chilli flakes, smoked paprika, oregano, cinnamon, onion, carrot, celery, garlic, kidney beans, black beans, brown lentils, bouillon (celery), water, walnuts, plum tomatoes, soy sauce, soy milk, nutritional yeast, dijon mustard, extra virgin olive oil, white miso paste (soy), lemon juice, garlic, cherry tomatoes, red onion, coriander, lime, tortilla wrap (wheat flour, calcium carbonate, calcium propionate, iron, niacin, thiamin), water, rapeseed oil, wheat fibre, malic acid, wheat gluten, dextrose, sodium carbonate, sodium diphosphate))
NUTRITION
Calories 642kcal; Protein 31.9g; Fat 19.9g; Saturated Fat 3.5g; Total Carbs 99.4g; Fibre 20.1g; Salt 1.5g
Based on a single person portionMETHOD
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 and take out a medium sized ovenproof dish or baking tray, around 20cm.
- Add a few tablespoons of the three bean chilli to the bottom of your baking tray along with a splash of water to provide a very shallow layer of liquid to the bottom of the baking tray.
- Reserve a quarter of the remaining three bean chilli, then working one wrap at a time, spoon the rest of the three bean chilli down the middle, roll up and lay into your ovenproof dish. Repeat with any remaining wraps and arrange next to each other. Spoon the remaining chilli over the top of the wraps, then pour over the cashew cheese sauce. Bake in the oven for 15 minutes.
- Meanwhile, finely dice the red onion and cut the cherry tomatoes into quarters. Place into a small bowl and toss in a little extra virgin olive oil, sea salt and a squeeze of fresh lime. This is your cherry tomato salsa. Roughly chop the coriander leaves.
- Once cooked, remove the enchiladas from the oven, spoon over your cherry tomato salsa, scatter over the fresh coriander and squeeze over the remaining fresh lime. Divide between serving plates and 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.
- Take out a saucepan and a wok (recommended) or large frying pan.
- 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.
- 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.
- 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.
- 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.
- Finely slice the spring onions.
- Serve the black pepper tofu alongside the coconut rice and charred pak choi and scatter over the spring onions to garnish. Enjoy!
MONTHLY SPECIAL
Tahini Miso Ramen With Crispy Chilli Tempeh, Pak Choi & Brown Rice Noodles
Dried shiitake mushrooms, ginger, garlic, vegetable boullion (celery, soy), kombu, pak choi, red chilli, spring onions, white miso (soy), soy sauce, tahini (sesame), brown rice noodles (rice flour, water), sesame oil, tempeh (soya, water, tempeh culture (gluten-free rice flour*, inoculum)), salted fermented black beans, vegetable oil, sichuan peppercorns, raw natural cane sugar, cinnamon, star anise, rice vinegar
NUTRITION
Calories 650kcal; Protein 29g; Fat 37.9g; Saturated Fat 6.5g; Carbs 62.1g; Fibre 7g; 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 large frying pan and two saucepans.
- Empty the miso tahini broth into another saucepan, place over a medium heat and once it starts bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through. If the broth reduces too much or is too concentrated for your taste, simply dilute with a little water as needed.
- Fill your saucepan with boiling water from your kettle and lightly salt the water. Bring to the boil, place the noodles in the pan and cook until tender, around 3 minutes. Drain and set aside to keep warm.
- Crumble the tempeh with your hands until minced. Remove the pak choi leaves from the base of the stem using your hands. Finely dice the chilli and spring onions (including the green bits!).
- Place your frying pan over a medium-high heat and add a drizzle of oil. Add the crumbled tempeh to your frying pan and fry until crispy, around 5 minutes. Stir through half of the rayu chilli sauce, then remove from the pan and keep warm.
- Wipe the same frying pan clean with kitchen towel, then add the pak choi and cook until tender, around 5 minutes (you can do this step while you serve up the rest of the ramen as below).
- To serve up, divide the noodles between serving bowls, pour over the hot miso tahini broth, then top with the pak choi and chilli tempeh. Garnish with chilli, spring onions and a drizzle of the remaining rayu chilli oil. Enjoy!