MENU | DELIVERED NOVEMBER 14


DETOX 1  


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

INGREDIENTS

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

  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, quinoa, cannellini 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          

        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!


                                                        NOURISH 2                                                           


                                                        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.

                                                        1. Boil your kettle, then take out two saucepans and a frying pan.

                                                        2. 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.

                                                        3. 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 well with salt and pepper before serving.

                                                        4. 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.

                                                        5. 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.

                                                        6. To serve up, divide the mash between serving bowls, ladle over the mushroom bourguignon and serve alongside the kale. 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, peanuts, sesame 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. 

                                                                    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 (very spicy!). Enjoy!

                                                                       


                                                                              FEAST 2

                                                                              Crispy Cauliflower Baos Drenched In Tangy Five Spice Sauce With Tart Pickled Carrot & Daikon & Fresh Coriander

                                                                              INGREDIENTS

                                                                              Cauliflower, shallot, garlic, ginger, sesame seeds, five spice, chilli flakes, maple syrup, rice vinegar, soy sauce, sesame oil, carrot, daikon, raw natural cane sugar, salt, coriander, bao buns (wheat flour, water, corn starch, sugar, soybean oil, yeast, sodium bicarbonate, monocalcium phosphate)

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

                                                                              NUTRITION

                                                                              Calories 689kcal; Protein 14.5g; Fat 19.2g; Saturated Fat 2.5g; Total Carbs 120.6g; Fibre 8g; 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. Please note: Prepared cauliflower can smell a little when first opened. This is nothing to worry about and is just the natural compounds being released. Cruciferous vegetables (e.g. cauliflower, broccoli, cabbage) are actually some of the healthiest, most fibrous foods you can eat!

                                                                              2. Preheat your oven to 220°C / 200°C fan then take out a large roasting tray and put a steamer on over the hob.

                                                                              3. For the bao, first cut a piece of baking paper the size of each bao. If you don't have any baking paper, then lightly rub a little oil on the bottom of each bao to prevent them sticking while steaming. Place the baos on their baking paper mats into the steamer, cover and steam for 5-6 minutes or until light and fluffy. Check now and again to ensure they don't over-steam and go soggy.

                                                                              4. Cut the cauliflower florets into bitesized pieces so they're small enough to fit into the baos, around 1-1.5 square cm. Place the cauliflower in your roasting tray, toss in a little oil and roast in the oven for 10 minutes. Toss the cauliflower in the five spice sauce, then roast for a further 5 minutes in the oven, or until the cauliflower is tender and a little crispy.q

                                                                              5. To serve, fill each bao with a generous helping of cauliflower, spooning over any five spice sauce left over in your roasting tray, then top with the pickled vegetables and coriander. Enjoy!

                                                                              6. NB: If you don't own a steamer, there is another hack you can use instead! First find a large pot with a lid, then a plate that is oven safe and slightly smaller than your pot. Next scrunch up tin foil to create three solid aluminium balls and place these in the bottom of your pot. Pour water into the pot to come 1cm up the sides, place the plate (with baos) on top of the foil balls, and you've got a steamer that's good to go!


                                                                                    MONTHLY SPECIAL


                                                                                    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.

                                                                                    1. 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.

                                                                                    2. 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.

                                                                                    3. 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.

                                                                                    4. 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.

                                                                                    5. 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.

                                                                                    6. 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!