MENU | DELIVERED JANUARY 16


DETOX 1  


Rainbow Poke Bowl With Miso Glazed Tofu, Pickled Carrot, Crispy Kale, Edamame, Tamari Miso Dressing & Furikake

INGREDIENTS

Miso (soy), sesame oil, rice vinegar, maple syrup, tofu (soy), edamame, kale, radish, carrot, water, raw natural cane sugar, sea salt, sushi rice, nori seaweed, black sesame seeds, white sesame seeds

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. Boil your kettle, then take out a large frying pan and a saucepan.

  2. Place the sushi rice in a small saucepan and pour over 2.5x its volume in water from your kettle. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.

  3. Cut the tofu into 1.5cm cubes and heat a drizzle of oil in a frying pan over a medium heat. Place the miso dressing into a small bowl, add the tofu cubes and toss to coat evenly. Shake off any excess marinade (this will become your dressing), then add the tofu cubes to the hot pan and fry for 5-10 minutes, turning occasionally until brown on all sides. Remove the tofu from the pan and toss through a pinch of the furikake to season.

  4. De-stem the kale and chop it into small pieces. Wipe the same frying pan you used for the tofu clean with some kitchen towel and add another drizzle of oil. Once the pan is hot, throw in the kale and stir fry for around 5 minutes. 

  5. Finely slice the radish and make up the dressing by adding a splash of water to the miso dressing and stirring until it reaches a thinner, drizzling consistency.

  6. Divide the cooked sushi rice between serving bowls, then top with the kale, sliced radish, pickled carrots, edamame and tofu. Drizzle over the miso dressing and season to taste with the remaining furikake seasoning. Enjoy!


                          NOURISH 1                            


                          Creamy Cauliflower & Aubergine Korma With Toasted Cashews, Fresh Coriander & Rice

                          INGREDIENTS

                          Onion, ginger, garlic, tomato puree, garam masala, cumin powder, turmeric powder, cardamom powder, coconut milk, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water, cornflour, potato starch, stabilizer (pectin), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis)), basmati rice, vegan boullion (celery), fresh lemon juice, cauliflower, aubergine, cashews, coriander, basmati rice

                          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. Preheat your oven to 200°C / 180°C fan, boil your kettle, then take out a roasting tray, frying pan and saucepan.
                          2. Place your cauliflower florets into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. Roast for 15 minutes or until tender and beginning to char.

                          3. Place the basmati rice into your saucepan and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 8-10 minutes.

                          4. Place your frying pan over a medium heat, then add the cashews to toast for around 2-3 minutes. Remove and set aside.

                          5. Add a drizzle of oil to the same frying pan and cut the aubergine into 1.5cm cubes. Fry until tender, around 8-10 minutes. Aubergine can sometimes take a little longer to cook, so be patient and keep cooking until it's super soft and silky - it's worth the wait! Once cooked, add the roasted cauliflower into the pan along with the korma sauce and cook until piping hot, around 2-3 minutes.

                          6. Meanwhile, roughly chop the coriander leaves.

                          7. Divide the rice and curry between serving bowls, garnish with the toasted cashews and a scattering of fresh coriander. Enjoy!


                                                                                NOURISH 2                                                                                   


                                                                                Healing Vietnamese Pho With Radish, Edamame, Rice Noodles, Fresh Herbs, Chilli & Lime

                                                                                INGREDIENTS

                                                                                Star anise, cloves, cinnamon, cardamom, garlic, ginger, onion, carrot, celery, water, vegan bouillon (celery), water, nori, white miso (soy), chestnut mushrooms, mint, coriander, edamame (soy), radish, chilli, spring onion, vermicelli noodles (peas, mung beans, water), lime

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

                                                                                NUTRITION

                                                                                Calories 401kcal; Protein 14.9g; Fat 5.7g; Saturated Fat 0.7g; Total Carbs 75.5g; Fibre 10.3g; Salt 0.4g

                                                                                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 frying pan. 

                                                                                2. Place the vermicelli noodles into a heatproof bowl, pour over boiling water from your kettle and leave for 5 minutes while the noodles cook.

                                                                                3. Empty the broth into your saucepan, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat as low as possible to keep warm. When you're 2-3 minutes off serving, turn the heat back up to medium and add the edamame beans to the hot broth to cook.

                                                                                4. Place your frying pan over a medium heat and add a drizzle of oil. While it heats up, cut the chestnut mushrooms into quarters. Once hot, add the mushrooms to the pan and fry until browned off and tender, around 10 minutes. Add a dash of soy sauce (or salt if you don't have any) during the final 30 seconds of cooking.

                                                                                5. Meanwhile, pick the mint and coriander leaves, and finely slice the radish, spring onion and red chilli. 

                                                                                6. To serve up, divide the broth and vermicelli noodles between serving bowls, add the mushrooms, mint, coriander, radish, spring onions and red chilli. Finish with a squeeze of fresh lime and enjoy!


                                                                                            FEAST 1


                                                                                            Freshly Made Gnocchi Tossed In A Rich Porcini Lentil Ragu With Almond Parmesan

                                                                                            INGREDIENTS

                                                                                            Lentils, porcini mushrooms, white onion, carrot, celery, red wine, water, garlic, thyme, bouillon (celery), soy sauce, balsamic vinegar, tomato puree, vegan gnocchi (potato puree, vegetable extracts, spices, potato flakes, water, cornstarch, flour (wheat)), almonds, parmesan

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

                                                                                            NUTRITION

                                                                                            Calories 512kcal; Protein 25.7g; Fat 1.6g; Saturated Fat 0.3g; Total Carbs 93.9g; Fibre 12.6g; Salt 1.5g

                                                                                            METHOD

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

                                                                                            1. Boil your kettle and take out two saucepans.

                                                                                            2. Fill one saucepan with boiling water, season well with salt and place over a medium-high heat. Once bubbling, add the gnocchi and cook until al dente, around 2-3 minutes. Drain, reserving a little of the pasta water.

                                                                                            3. Meanwhile, heat the porcini lentil ragu in your other saucepan over a medium-high heat for around 4-5 minutes. The sauce should reduce and thicken a little and be piping hot throughout before serving.

                                                                                            4. Add a splash of pasta water to the porcini lentil ragu, along with the gnocchi and give everything a good stir to coat. Divide between serving bowls, then finish with a drizzle of extra virgin olive oil (optional) and a scattering of almond parmesan. Season with salt and pepper to taste. Enjoy!


                                                                                                        FEAST 2

                                                                                                        Rotisserie Tofu Wrap With Creamy Caesar Dressing, Chopped Salad & Baby Gem In Soft Tortilla

                                                                                                        INGREDIENTS

                                                                                                        Tofu (soy), cashews, applie cider vinegar, capers, agave, miso (soy), wholegrain mustard, black pepper, lemon juice, garlic, baby gem lettuce, cherry tomatoes, red onion, 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))


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

                                                                                                        NUTRITION

                                                                                                        Calories 445kcal; Protein 21.3g; Fat 20.7g; Saturated Fat 4.1g; Total Carbs 50.1g; Fibre 8.6g; Salt 1.5g

                                                                                                        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 large frying pan (a cast iron pan works best for the tofu if you have one, but any frying pan will do).
                                                                                                        2. Using a sharp knife, slice the tofu very thinly, around 2-3mm thick, so you end up with lots of thin pieces of 'rotisserie' style tofu. It's OK if they're slightly different shapes and sizes as it will mean you get a mix of juicier versus crispier pieces. Place into a small bowl and season well with a dash of soy (or salt if you don't have any soy) and freshly ground black pepper. Leave to absorb the seasoning while preparing the rest of the fresh ingredients.

                                                                                                        3. Cut the cherry tomatoes in half. Peel and finely slice the red onion. Finely shred the baby gem lettuce.

                                                                                                        4. Place your frying pan over a medium-high heat. Once it's searing hot, add a drizzle of oil. Fry the sliced tofu until golden and crispy on the outside. Remove and set aside.

                                                                                                        5. Wipe the same pan clean with some kitchen towel, then warm the wraps through in the pan for 20 seconds on both sides.

                                                                                                        6. Lay the wraps on serving plates, spread as much cashew caesar dressing as you like on the bottom, then pile on the rotisserie tofu, shredded baby gem, cherry tomatoes and red onion. Fold the left and right ends over the filling, then roll the wrap up tightly and enjoy!


                                                                                                            MONTHLY SPECIAL


                                                                                                            Thai Green Curry With Mangetout, Crispy Tofu, Jasmine Rice, Chilli & Lime

                                                                                                            INGREDIENTS

                                                                                                            Garlic, ginger, green chilli, lemongrass, coriander, cumin, turmeric, coconut milk, vegetable bouillon (soya, celery), water, mangetout, tofu (soy), jasmine rice, lime, chilli

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

                                                                                                            NUTRITION

                                                                                                            Calories 667kcal; Protein 22.3g; Fat 35.1g; Saturated Fat 28.2g; Total Carbs 75.1g; Fibre 4.8g; 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. Boil your kettle and take out two saucepans and a frying pan.

                                                                                                            2. Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.

                                                                                                            3. Place your frying pan over a medium heat and add a drizzle of oil. Cut the tofu into 1.5cm cubes and fry for 5-8 minutes or until golden on all sides. Season with a dash of soy sauce or salt. Remove from the pan and then add the mangetout and fry them for 3 minutes or lightly charred but still with some crunch.

                                                                                                            4. Meanwhile empty the curry sauce into your other saucepan and warm through over a medium-low heat for 3-5 minutes.

                                                                                                            5. To serve up, divide the sauce between serving bowls, then add the tofu, mangetout and jasmine rice. Garnish with red chilli and a squeeze of fresh lime. Enjoy!