MENU | DELIVERED MAR 20 & 23


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                                              


                                            Chana Chaat Masala With A Minted Chilli Dressing, Tamarind Yoghurt, Red Onion & Crispy Sev

                                            INGREDIENTS


                                            Potatoes, chickpeas, chaat masala (salt, red chilli, paprika, coriander, cinnamon, ginger, aniseed, long pepper, cumin, green cardamom, black pepper, dried mango powder, clove, carom, citric acid, cane sugar, canola oil, silicon dioxide), ginger, garlic, chilli powder, turmeric, coriander, mint, lemon, jalapeno chilli, tamarind paste, water, plant-based yoghurt (water, oats, soy, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), pectin, minerals (calcium carbonate, calcium phosphate, potassium iodide), salt, vitamins (D2, B12)), red onion, sev (gram flour, rapeseed oil, salt, turmeric)

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

                                            NUTRITION

                                            Calories 547kcal; Protein 20g; Fat 13.9g; Saturated Fat 0.8g; Total Carbs 96.6g; Fibre 11.8g; Salt 0.45g

                                            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 large frying pan (the larger the better for your potatoes to go lovely and crispy!). Drain and rinse the chickpeas and cut the potatoes lengthways into 0.5cm thick slices.

                                            2. Place your frying pan over a medium-high heat add the chickpea sev and toast until crispy. Remove and set aside.

                                            3. Add a drizzle of oil to the pan, then add the potatoes and fry until crispy and golden brown, around 10 minutes. Next add the chaat masala paste and the chickpeas and cook for a further 3-5 minutes. Mash the mix up a little with a fork as you cook and scrape the bottom of the pan regularly to prevent burning. Season to taste with salt and pepper before serving. 

                                            4. Peel and finely slice the red onion. Onion sizes vary, but aim for around half a small onion per person.

                                            5. Divide the chickpea and potato chaat between serving plates, then dress it with mint chutney, tamarind yoghurt, red onion and a scattering of chickpea sev. Enjoy!


                                                                                                              NOURISH 2                                                                                                                 


                                                                                                              Tahini Miso Ramen With Crispy Chilli Tempeh, Pak Choi & Brown Rice Noodles

                                                                                                              INGREDIENTS

                                                                                                              Dried shiitake mushrooms, ginger, garlic, vegetable boullion (celery, soy), kombu, pak choi, red chilli, spring onions, white miso (soy), soy sauce, tahini (sesame), brown rice noodles (rice flour, water), sesame oil, tempeh (soya, water, tempeh culture (gluten-free rice flour*, inoculum)), salted fermented black beans, vegetable oil, sichuan peppercorns, raw natural cane sugar, cinnamon, star anise, rice vinegar
                                                                                                              Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                                                                              NUTRITION

                                                                                                              Calories 650kcal; Protein 29g; Fat 37.9g; Saturated Fat 6.5g; Carbs 62.1g; Fibre 7g; 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 large frying pan and two saucepans.

                                                                                                              2. NB: The ramen broth is a concentrated broth which you'll need to add water to. Empty the miso tahini broth into another saucepan along with 300ml of water to dilute (or double this for a four person box). Place over a medium heat and once it starts bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through. If the broth reduces too much or is too concentrated for your taste, simply dilute with a little water as needed.

                                                                                                              3. 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 set aside to keep warm. 

                                                                                                              4. Crumble the tempeh with your hands until minced. Remove the pak choi leaves from the base of the stem using your hands. Finely dice the chilli and spring onions (including the green bits!).

                                                                                                              5. Place your frying pan over a medium-high heat and add a drizzle of oil. Add the crumbled tempeh to your frying pan and fry until crispy, around 5 minutes. Stir through half of the rayu chilli sauce, then remove from the pan and keep warm.

                                                                                                              6. Wipe the same frying pan clean with kitchen towel, then add the pak choi and cook until tender, around 5 minutes (you can do this step while you serve up the rest of the ramen as below).

                                                                                                              7. To serve up, divide the noodles between serving bowls, pour over the hot miso tahini broth, then top with the pak choi and chilli tempeh. Garnish with chilli, spring onions and a drizzle of the remaining rayu chilli oil. Enjoy!  


                                                                                                                                                FEAST 1


                                                                                                                                                Creamy Mattar Makhani With Tofu 'Paneer', Zingy Kachumber Salad And Garlic & Herb Naan

                                                                                                                                                INGREDIENTS

                                                                                                                                                Onion, garlic, ginger, cardamom, turmeric, cinnamon, cumin, cloves, chilli flakes, ground coriander, maple syrup, coconut cream, plum tomatoes, water, peas, tofu (soy), cherry tomatoes, red onion, lime, coriander, naan (yeast, wheat flour, water, salt, sesame seeds, vegetable oil, herbs and spices)

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

                                                                                                                                                NUTRITION

                                                                                                                                                Calories 582kcal; Protein 21.1g; Fat 28.4g; Saturated Fat 17.4g; Total Carbs 66.8g; Fibre 10.6g; Salt 0.8g

                                                                                                                                                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. Preheat your oven to 200°C and take out a frying pan. Dice the tofu into 1.5cm cubes.

                                                                                                                                                2. Place your frying pan over a medium heat and add a drizzle of oil. Add the tofu to the pan and fry until golden on all sides. Pour the mattar makhani and cook for 5-8 minutes or until piping hot throughout. Stir occasionally and add water if the sauce reduces too much or starts to stick.

                                                                                                                                                3. While the curry cooks, make your kachumber salad by finely dicing the red onion (we recommend half an onion per person, but adjust to your taste) and coriander, and slicing the cherry tomatoes into quarters. Place everything into a small bowl and give it all a good mix. Season to taste with salt and a squeeze of lime.

                                                                                                                                                4. When the curry is almost ready, warm your naan through in the oven for 30-60 seconds.

                                                                                                                                                5. To serve up, divide the mattar makhani between serving bowls and serve alongside the kachumber salad. Enjoy both scooped up with your fresh, warm naan breads.


                                                                                                                                                                  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 coronation sauce 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


                                                                                                                                                                    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.
                                                                                                                                                                    1. Take out a saucepan and a large frying pan.

                                                                                                                                                                    2. Empty the consommé dipping sauce into your saucepan and place over a low-medium heat. Cook until warmed through, around 2-3 minutes.

                                                                                                                                                                    3. 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.

                                                                                                                                                                    4. While the mushrooms cook, dice the onion very finely, de-stem and chop the coriander and grate the vegan mozzarella.

                                                                                                                                                                    5. 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. 

                                                                                                                                                                    6. Divide the tacos between serving plates, top with onion, coriander, fresh lime wedges and extra consommé for dipping. Enjoy!