MENU | DELIVERED JULY 18

Crunchy Thai Rainbow Salad With Charred Broccolini, Julienned Vegetables & Zingy Sesame Ginger Dressing

INGREDIENTS

White quinoa, red quinoa, tenderstem broccoli, carrot, red cabbage, edamame (soy), sesame oil, ginger, lime juice, rice vinegar, maple syrup, peanuts, red chilli

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

NUTRITION

Calories 569kcal; Protein 22.6g; Fat 24.1g; Saturated Fat 3.2g; Total Carbs 70.2g; Fibre 11.8g; 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.

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

2. Add the red and white quinoa to your saucepan and cover by 3cm with boiling water from your kettle. Bring to the boil over a medium-high heat, then reduce the heat to low-medium and cook for 5-6 minutes or until the quinoa is tender but al dente. Watch carefully to avoid overcooking and going mushy.
   
   
3. Place your frying pan over a medium heat and once hot, dry fry (without oil) your peanuts for 2-3 minutes or until golden. Set aside.
   
   
4. Cut the tenderstem broccoli in half, slicing vertically down the centre from spear to base. Place your frying pan over a medium heat and add a drizzle of oil. Once hot, toss in the tenderstem broccoli and cook for 5-8 minutes or until al dente. If you don't like al dente vegetables, cook a little longer to your preference. Toss the edamame beans into the pan for the final minute of cooking to warm through. 
   
   
5. Meanwhile finely slice the red chilli and crush or chop the toasted peanuts.
   
   
6. In a large mixing bowl, add the cooked quinoa, tenderstem broccoli and edamame, along with the julienned carrots and shredded red cabbage. Drizzle over the sesame ginger dressing and give everything a good mix. 
   
   
7. Divide the crunchy salad mix between serving bowls, then garnish by scattering toasted peanuts and sliced red chilli over the top. Enjoy!

INGREDIENTS

Cumin, allspice, chilli flakes, oregano, cinnamon, onion, carrot, kidney beans, lentils, black beans, walnuts, plum tomatoes, soy sauce, water, basmati rice, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, pectin, non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), white corn tacos, cabbage, carrot, apple cider vinegar, salt, raw natural cane sugar

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

NUTRITION

Calories 620kcal; Protein 29g; Fat 19.2g; Saturated Fat 11.4g; Total Carbs 94.9g; Fibre 21.2g; 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. Preheat your oven to 220°C / 200°C fan, then take out a roasting tray and two saucepans.
   
   
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 the tortillas into your baking tray, lightly spray or drizzle with oil on both sides, then bake for 5-10 minutes on each side or until crispy.
   
   
4. Heat the chilli in a large frying pan or wok over a medium heat until the veg is tender and cooked through, around 5-10 minutes. Add a splash of water as you cook if the sauce starts to stick or reduces too much.
   
   
5. To serve up, divide the chilli between serving bowls, serve alongside the cooked rice, then top with pickles and a dollop of creamy coconut yoghurt. Use the tostadas to scoop up the chilli or break into pieces over the top. Enjoy!

FEAST 1 

Freshly Made Cavatelli Tossed In Sweet & Spicy Pumpkin & "Nduja" Sauce With Crispy Sage

INGREDIENTS

Pumpkin vegan nduja (red peppers, calabrian hot chilli peppers, haricot beans, coconut oil, paprika, sunflower oil, salt, wine vinegar, extra virgin olive oil, black pepper, lemon juice), vegan cavatelli (wheat flour, semolina flour (gluten), water), sage

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

NUTRITION

Calories 559kcal; Protein 18.4g; Fat 12.9g; Saturated Fat 2.2g; Total Carbs 98.6g; 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 large saucepan and a deep frying pan or wok.
   
   
2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the cavatelli to the pan and cook for 2-4 minutes or until al dente.
   
   
3. Meanwhile, pick the sage leaves and heat a drizzle of extra virgin olive oil in your deep frying pan or wok over a medium heat. Once hot, add the sage leaves for around 20-30 seconds or until crispy and aromatic. Watch carefully as they will burn quickly. Remove half of the sage leaves for garnishing, then add the nduja pumpkin sauce to the pan and warm through until piping hot, around 3 minutes.
   
   
4. Drain the pasta, add it to the sauce and give everything a good mix to combine.
   
   
5. Divide the cavatelli between serving bowls, add a generous drizzle of extra virgin olive oil, season to taste with salt and garnish with the reserved crispy sage leaves. You could add vegan cheese if you like but it's just as delicious without. 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.

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!