DETOX 1
  


Sushi Burrito With Sesame Ginger Tofu, House Pickles & Avocado With Sesame Ginger Dressing

INGREDIENTS

Nori seaweed, sushi rice, tofu (soy), avocado, carrot, purple cabbage, rice vinegar, water, raw natural cane sugar, salt, sesame oil, ginger, garlic, lime, agave, soy sauce

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

NUTRITION

Calories 564kcal; Protein 17.7g; Fat 33.7g; Saturated Fat 6.6g; Total Carbs 53.7g; Fibre 11g; 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, large frying pan and some baking parchment (not essential but it helps with rolling).

  2. Empty the sushi rice into your saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat to low, cover and simmer until tender but al dente, around 10 minutes. Remove from the heat, rinse and drain so it cools to body temperature.

  3. Cut the tofu into 2cm wide blocks. Place your frying pan over a medium heat and add a drizzle of oil. Fry the tofu for 8-10 minutes or until golden on all sides. Add half of the dressing to the pan for the final minute of cooking and turn the tofu through the dressing to allow it to glaze. 

  4. Peel and slice the avocado into thin wedges.

  5. Cut a piece of baking parchment so it's a little larger than the piece of nori. Place onto a clean board and place the nori in the middle. Spread a layer of sushi rice all the way to the side edges, leaving 1 inch at the top so you can seal it. 

  6. Layer pickles (drain first), tofu and avocado on top of each other at the bottom of the wrap, leaving the rest of the wrap as rice only. Then roll it up gently from the bottom to the top, using the baking parchment to keep it tight and compact as you roll. As you get close to the end, wet the last inch of the nori to seal. Place it seam side down on the parchment, leave for a minute to seal properly, then cut in half. Use the remaining dressing as a dipping sauce. 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



                                                                            Caribbean Curried Chickpeas With Coconut Slaw & Scotch Bonnet Chilli Jam

                                                                            INGREDIENTS

                                                                            Onion, carrot, celery, ginger, garlic, turmeric, allspice, curry powder, oregano, scotch bonnet, boullion (soy, celery), tomato puree, soy sauce, tomato, chickpeas, sea salt, black pepper, basmati rice, red cabbage, carrot, apple cider vinegar, raw natural cane sugar, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, pectin, non-dairy cultures (S. Thermophilus + L. Bulgaricus, Lactobacillus Acidophilus, Bifidobacterium Lactis)), red peppers, plum tomatoes, agave

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

                                                                            NUTRITION

                                                                            Calories 630kcal; Protein 22.5g; Fat 8.1g; Saturated Fat 2.5g; Total Carbs 118.6g; Fibre 13.7g; Salt 1.8g

                                                                            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 two saucepans - one large and one small.

                                                                            2. Place the rice in your small saucepan, cover with 2x its volume in water, bring to the boil, then cover, reduce the heat and cook until tender, around 8-10 minutes.

                                                                            3. Empty the Caribbean chickpea curry into your larger saucepan, place over a medium heat and cook for 5-10 minutes to warm through. If it reduces too much or starts to stick during cooking, just a splash of water as needed. Season well with salt and pepper to taste.

                                                                            4. Drain the red cabbage, then place into a bowl and stir through the coconut yoghurt to make the coconut slaw.

                                                                            5. To serve up, divide the rice, curry and coconut slaw between serving bowls and garnish with a spoon of scotch bonnet chilli jam (very spicy!). Enjoy!


                                                                              FEAST 1
                                                                               


                                                                              Aubergine Parm Sandwich With Tomato Marinara & Pesto Mayo On Soft Vegan Brioche

                                                                              INGREDIENTS

                                                                              Aubergine, garlic, tomatoes, basil, salt, pepper, balsamic vinegar, tomato puree, soy milk, lemon juice, agave, vegetable oil (soy), basil, white flour (wheat), panko breadcrumbs (wheat), vegan brioche (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine, niacin), soya milk, water, rapeseed oil, cane sugar, yeast, salt, flour improver) baby new potatoes

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

                                                                              NUTRITION

                                                                              Calories 774kcal; Protein 14.26g; Fat 34g; Saturated Fat 4.6g; Total Carbs 108g; Fibre 17.26g; Salt 0.5g

                                                                              METHOD

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

                                                                              1. Preheat the oven to 220°C / 200°C fan, then take out a large roasting tray, a saucepan and a wok or deep frying pan.

                                                                              2. Cut the new potatoes into 1-1.5 square cm pieces. Place into your roasting tray, then drizzle with olive oil and season well with salt and pepper. Roast in the oven for 15-20 minutes or until golden and crispy.

                                                                              3. Cut the aubergine into 1cm rounds. Place the flour into one bowl along with 130ml of plant milk (recommended) or water. If you are one person then use half this volume of liquid and if you are four people then double it. Mix well to combine and make your batter. Place the panko breadcrumbs into another bowl and season well with salt and pepper. Dip the aubergine rounds into the batter, then the panko breadcrumbs to coat.

                                                                              4. Heat 1cm of a neutral oil (e.g. sunflower, groundnut or vegetable, but not olive oil) in a wok or deep frying pan, then fry the aubergine slices until golden on both sides. Remove and place into a bowl lined with kitchen towel, allowing it to cool slightly before serving.

                                                                              5. Meanwhile, place the marinara sauce in your small saucepan over a medium heat and warm through for a few minutes. Slice the vegan brioche in half and toast in a frying pan just before serving.

                                                                              6. Build your burgers with a layer of marinara sauce on the bottom, then the aubergine, another drizzle of marinara and then the vegan pesto mayo on top. Serve alongside the crispy potatoes with extra pesto mayo for dipping and enjoy! 


                                                                                    FEAST 2


                                                                                    Spicy Dan Dan Noodles With Walnut Miso & Mushrooms, Tossed In Garlicky Peanut Sesame Sauce

                                                                                    INGREDIENTS

                                                                                    Chestnut mushrooms, organic tofu (water, 
                                                                                    soya beans, nigari), walnuts, miso (soy), spring onion, sesame oil, ginger, garlic, chilli, soy sauce, mirin, rice vinegar, peanut butter, peanuts, udon noodles (wheat flour, sea salt)

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

                                                                                    NUTRITION

                                                                                    Calories 694kcal; Protein 35g; Fat 27g; Saturated Fat 3.6g; Total Carbs 87.7g; Fibre 14.5g; Salt 3g

                                                                                    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 saucepan and a frying pan.

                                                                                    2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the udon noodles to the pan and cook for 5-6 minutes or until tender but al dente.

                                                                                    3. Using a sharp knife, slice the pak choi in half lengthways, then place both halves face down on your chopping board. Remove and discard 1-inch from the base of the stems, then finely slice the remaining leaves, cutting horizontally up the length of the stems. 

                                                                                    4. Place a frying pan over a medium heat and add the peanuts. Dry fry the peanuts for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly crush the peanuts by pressing down on them with a rolling pin or bottom of a heavy pan.

                                                                                    5. Place the same frying pan back over a medium heat and add a drizzle of oil (use sesame oil if you have it, but any oil works well). Once hot, add the dan dan mince and shredded pak choi to the pan and cook for 3-5 minutes or until the mince has started to crisp up a little and the pak choi is starting to become tender. Remove from the heat, add half of the garlic sesame sauce and stir through.

                                                                                    6. Meanwhile, remove and discard 1-inch from the base of the spring onions, then roughly slice the remaining stems. If you're feeling fancy, slice diagonally to elevate the final presentation of the dish!

                                                                                    7. Once the udon noodles are cooked, toss through the remaining sauce and divide between serving bowls. Top with the dan dan mince. Finish the dish with spring onion and toasted peanut garnish. Enjoy! 

                                                                                                          Availability