MENU | DELIVERED MAR 13 & 16

DETOX 1

Brown Rice Noodles With Crispy Tofu, Julienned Vegetables & Black Bean Rayu Chilli Sauce

INGREDIENTS

Brown rice noodles (brown rice, water, salt), tofu (soy), mint, courgette, carrot, fermented black beans, red chillies, vegetable oil, sesame oil, garlic, sesame seeds, soy sauce (gluten free), raw natural cane sugar, cinnamon, star anise

NUTRITION

Calories 578kcal; Protein 21.4g; Fat 22.3g; Saturated Fat 3.8g; Total Carbs 80.8g; Fibre 10.7g; Salt 0.75g

Based on a single person portion

ALLERGENS

Soy, sesame

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

METHOD

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

Boil a kettle, then take out a saucepan and a frying pan. Cut the tofu into 1.5cm cubes.
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 rinse well, ensuring they don't stick together.
Place your frying pan over a medium heat, add a drizzle of oil (sesame oil is good for extra flavour but any oil works well) and fry the tofu until golden on all sides, around 7 minutes.
Peel the carrot and cut into matchsticks. Julienne the courgette or peel into ribbons.
Once the tofu is golden, season with a little soy (or salt if you don’t have any), then add the carrot to the same pan and fry for 2-3 minutes, before adding the courgettes to warm through, around 1-2 minutes. Add the noodles to the pan, tear in the mint leaves and warm through, around 30 seconds.
Divide the noodles between serving bowls, drizzle over the dressing and enjoy!

NOURISH 1

Slow-Cooked Mushroom Bourguignon Over Creamy Mash With Green Kale

INGREDIENTS

Chestnut mushrooms, button mushrooms, shallots, garlic, thyme, carrot, celery, red wine, tomato puree, dried porcini mushrooms, potato, kale

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

NUTRITION

Calories 623kcal; Protein 21.1g; Fat 5.5g; Saturated Fat 1.9g; Total Carbs 97.2g; Fibre 25.7g; 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.

Boil your kettle, then take out two saucepans and a frying pan.
Fill one of your saucepans with boiling water from your kettle, then place over a medium heat. Peel the potatoes, then cut into 2cm cubes. Salt your boiling water, then add the potatoes to the water and cook for around 10-12 minutes or until the potato is very soft. It should virtually crumble when you jab it with a fork.
Add the mushroom bourguignon 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 with salt and pepper to taste before serving.
Once the potatoes are cooked, add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You could also add a little plant milk or butter to make it even creamier (optional). Season well with salt to taste.
Remove any hardy stems from the kale then roughly chop the leaves. Add a drizzle of oil to your frying pan and place over a medium heat. Fry the kale until tender, around 5 minutes.
To serve up, divide the mash between serving bowls, ladle over the mushroom bourguignon and serve alongside the kale. 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.

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

Mac & Greens With Purple Sprouting Broccoli, Crispy Kale & Mezzi Rigatoni In A Creamy Cashew Sauce

INGREDIENTS

Purple sprouting broccoli, peas, kale, cashew sauce (cashews, soy milk, nutritional yeast, dijon mustard, extra virgin olive oil, white miso paste (soy), lemon juice, garlic), rigatoni pasta (durum wheat semolina)

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

NUTRITION

Calories 690kcal; Protein 32.4g; Fat 11.9g; Saturated Fat 2.2g; Total Carbs 114g; Fibre 22g; 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.

Boil your kettle, preheat your oven to 220°C / 200°C fan and take out a large saucepan and a large baking tray.
Remove any hardy stems from the green kale and then roughly chop the leaves. Place your broccoli into your roasting tray, toss in a little olive oil and season well with salt and pepper. Roast for 10 minutes, then add the kale with a little olive oil and seasoning tossed through and roast everything for a further 5 minutes. Once cooked, cut the broccoli into bite sized pieces.
Meanwhile pour boiling water from your kettle into your other saucepan and place over a high heat. Once boiling add the mezzi rigatoni and cook until al dente, around 12 minutes. Drain the pasta and set aside to keep warm.
Place the same saucepan you used for your pasta back over a low-medium heat and pour in the cashew 'cheese' sauce. Heat through for 1-2 minutes, then remove from the heat and stir through the pasta and half of the broccoli and kale. Divide the pasta between serving bowls and garnish with the remaining broccoli and kale. Season to taste with salt and pepper, and enjoy!

FEAST 2

Crispy Chilli Tofu Tossed in Spring Onions & Sesame Seeds, With Sticky Jasmine Rice & Seasonal Greens

INGREDIENTS

Tofu (water, soya beans* (31%), nigari), potato starch, cumin, onion, garlic, ginger, red chilli, black pepper, tomato puree, soy sauce (gluten free), raw natural cane sugar, red pepper, green pepper, jasmine rice, curly green kale

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

NUTRITION

Calories 565kcal; Protein 25.8g; Fat 10.1g; Saturated Fat 2.1g; Total Carbs 83.7g; Fibre 7.5g; Salt 1.4g

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 saucepan, a steamer (or a second saucepan if you don't have a steamer) and a deep frying pan or wok.
Add the jasmine rice to one of your saucepans, cover with 2x its volume in water and place over a medium-high heat. Bring to a boil, then reduce the heat and cover, cooking for a further 8-10 minutes or until tender.
Set your steamer over the hob and steam the kale for 5-10 minutes or until tender. If you don't have a steamer, you can boil the kale in water for the same time.
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, groundnut) to your frying pan or wok and once hot, add the tofu and fry until golden and crispy on all sides, then transfer to a bowl lined with kitchen towel.
Drain the oil from your frying pan, then add the chilli 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.
Meanwhile, finely slice the spring onion. Divide the rice, chilli tofu and steamed kale between serving bowls. Scatter over the sliced spring onion and enjoy!

MONTHLY SPECIAL

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.

Take out a saucepan and a large frying pan.
Empty the consommé dipping sauce into your saucepan and place over a low-medium heat. Cook until warmed through, around 2-3 minutes.
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.
While the mushrooms cook, dice the onion very finely, de-stem and chop the coriander and grate the vegan mozzarella.
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.
Divide the tacos between serving plates, top with onion, coriander, fresh lime wedges and extra consommé for dipping. Enjoy!