MENU | DELIVERED SEPTEMBER 21


DETOX 1  


Tuscan Panzanella Salad, Plant-Based Mozzarella, Golden Sourdough Croutons & Caper Vinaigrette

INGREDIENTS

Plum tomatoes, sourdough (wheat), basil, capers, balsamic vinegar, red wine vinegar, extra virgin olive oil, maple syrup, garlic, butterbeans, red onion, vegan mozarella (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 537kcal; Protein 19.4g; Fat 26.5g; Saturated Fat 14.1g; Total Carbs 63.6g; Fibre 14.5g; 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. Preheat your oven to 200°C / 180°C fan, then take out a roasting tray and a large mixing bowl.

  2. Add the sourdough croutons to your roasting tray, toss in good quality extra virgin olive oil and season with salt and pepper. Roast for 10 minutes or until golden.

  3. Slice the plum tomatoes into bitesized segments. Drain and rinse the cannellini beans. Pick the basil leaves. Peel and finely slice the red onions. Roughly tear the vegan mozzarella into chunks. 

  4. Once the croutons are ready, add everything to a mixing bowl, except for the vegan mozzarella and a few red onion slices and basil leaves for garnishing. Toss well to combine, then divide between serving bowls. Tear over the vegan mozzarella, garnish with basil and red onion, add a drizzle of good quality extra virgin olive oil (optional) and season well with salt and pepper. Enjoy! 


                                              NOURISH 1                                                 

                                              Smokey Three Bean Chilli With House Pickles, Coconut Yoghurt & Tostada Dippers

                                              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 and then bake in the oven for 5-8 minutes 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!


                                                                                                                      NOURISH 2



                                                                                                                      Creamy Coconut Daal With Spice Roasted Cauliflower, Crispy Kale & Coconut Yoghurt

                                                                                                                      INGREDIENTS

                                                                                                                      Red lentils, cardamom, cinnamon, onion, garlic, ginger, green chilli, ground coriander, garam masala, turmeric, cavolo nero, coconut milk, black                                                                                                                       mustard seeds, lime, cauliflower, curry powder, cumin seeds, 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

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

                                                                                                                      NUTRITION

                                                                                                                      Calories 610kcal; Protein 27.1g; Fat 44g; Saturated Fat 37.9g; Total Carbs 95g; Fibre 16.6g; Salt 0.25g

                                                                                                                      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 the oven to 220°C / 200°C fan, then take out a large roasting tray and two saucepans. 

                                                                                                                      2. Cut any larger pieces of cauliflower so they're all around 1-1.5 square cm in size. Place into your roasting tray, add a drizzle of oil, season with the spice mix, salt and pepper and give everything a good toss to coat. Roast for 15 minutes or until golden and tender.

                                                                                                                      3. Remove any hardy stems from the black kale then chop into bitesized pieces. Once the cauliflower has had 10 minutes in the oven, add the kale to one side of the roasting tray, toss in a little oil, season with salt and roast for the final 5 minutes of cooking time, or until the kale is nice and crispy.

                                                                                                                      4. Place the rice in a small saucepan and cover with 2x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for a further 8-10 minutes or until tender.

                                                                                                                      5. Warm the daal into your other saucepan until piping hot, around 4-5 minutes. Stir occasionally while cooking and add a splash of water as needed if it reduces too much or starts to stick. Season to taste with salt.

                                                                                                                      6. Divide the daal between serving bowls, top with crispy black kale, roasted cauliflower, a squeeze of fresh lime juice and a dollop of creamy coconut yoghurt. Serve alongside your fluffy rice and enjoy!

                                                                                                                         


                                                                                                                              FEAST 1                                                                                                                               

                                                                                                                              Chinese Pancakes With Crispy Pulled Oyster Mushrooms, Date Hoi Sin, Fresh Cucumber & Spring Onions

                                                                                                                              INGREDIENTS

                                                                                                                              Oyster mushrooms, cucumber, spring onions, sesame seeds, cornstarch, maple syrup, ground garlic, ground ginger, rice vinegar, soy sauce, sesame oil, five spice, vegan boullion (celery), water, pancakes (wheat, flour, water, salt)

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

                                                                                                                              NUTRITION

                                                                                                                              Calories 479kcal; Protein 13.7g; Fat 4.5g; Saturated Fat 0.2g; Total Carbs 97.4g; Fibre 9.1g; Salt 1g

                                                                                                                              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 and set a steamer over the hob if you don't have a microwave for warming the pancakes.

                                                                                                                              2. Use your hands to pull apart the oyster mushrooms into thin strips. Place the cornstarch into a bowl and toss the oyster mushrooms in the cornstarch to coat. Place your frying pan over a medium heat and add a drizzle of oil. Once hot, fry the oyster mushrooms in batches until golden and crispy, around 10-15 minutes. Break them up using two spoons as you cook and keep frying until they're all golden and crispy on all sides. Make sure you fry in batches leaving space between the mushrooms, otherwise they won't crisp up. Season the mushrooms with sea salt to taste.

                                                                                                                              3. Meanwhile, finely shred the spring onions (including the green bits!) and cut the cucumber into matchsticks. Warm the pancakes in your steamer for 4-5 minutes or microwave on a low heat for 30 seconds.

                                                                                                                              4. Divide the pancakes between serving plates, then load them up with a hoi sin sauce and crispy oyster mushrooms. Finish with a garnish of spring onion and cucumber. 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!