MENU | DELIVERED MARCH 22


DETOX 1 

 

Bún Chay Noodle Salad With Crispy Miso Mushrooms, Pickled Mooli & Carrot & A Zingy Dressing


INGREDIENTS

Glass vermicelli noodles, carrot, daikon, rice vinegar, water, mint, coriander, ginger, water, soy sauce, lime, peanut butter, maple syrup, peanuts, tofu (soy), walnuts, mushroom, lemongrass, garlic

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

NUTRITION

Calories 602kcal; Protein 25.1g; Fat 21.1g; Saturated Fat 13g; Total Carbs 78.6g; Fibre 10.3g; Salt 1.5g

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 a kettle, place the vermicelli noodles into a bowl and cover with boiling water. Leave for 4-5 minutes, then drain the noodles and set aside. We recommend rinsing the noodles and serving cold, but you could enjoy them warm if you prefer!

  2. Place a frying pan over a high heat and toast the peanuts for around 2 minutes or until golden. Remove from the pan, then roughly crush or chop.

  3. Place the same frying pan back over a medium-high heat and a drizzle of oil. Once the pan is hot, fry the mushroom mince for 4-5 minutes or until brown and crispy. The mince is already seasoned but you can add extra salt or a splash of soy to taste if you prefer.

  4. Pick the coriander and mint leaves.

  5. Divide everything between serving bowls, drizzle generously with the dressing and enjoy!


                    NOURISH 1                     

                    Rich & Creamy Tahini Miso Ramen With Udon Noodles, Charred Portobello & Pak Choi

                    INGREDIENTS

                    Dried shiitake mushrooms, ginger, garlic, portobello mushrooms, pak choi, red chilli, spring onions, kombu seaweed, white miso (                    soy), soy sauce, tahini (sesame), vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), udon noodles (wheat flour, water, salt), sesame oil

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

                    NUTRITION

                    Calories 523kcal; Protein 25.3; Fat 11.7g; Saturated Fat 1.5g; Carbs 84.9g; Fibre 11.7g; 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 / griddle and two saucepans.

                    2. Pour boiled water from your kettle into one of your saucepans over a high heat and once bubbling, add the udon noodles. Cook for 5-6 minutes or until al dente.

                    3. Empty the miso tahini broth into another saucepan, 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.

                    4. Place your griddle over a medium-high heat and add a drizzle of oil. While the pan heats up, slice the pak choi in half lengthways and rub a little oil all over your portobello mushrooms. Add the pak choi halves and mushrooms to your pan and fry for 3-5 minutes on both sides, or until charred and tender. Once the mushrooms are cooked, cut into 0.5cm slices.

                    5. Finely slice the red chilli and spring onions.

                    6. To serve up, divide the udon noodles between serving bowls, pour over the hot miso tahini broth and top with pak choi and portobello mushroom slices. Garnish with chilli and spring onions. Enjoy!  

                     


                                                      NOURISH 2

                                                      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. Take out a saucepan and a frying pan.

                                                      2. Empty the mattar makhani into your saucepan 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 you can 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 breads through by dry frying (without oil) in your frying pan over a medium-high heat for 20-30 seconds on each side. 

                                                      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 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 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


                                                                    Healing Coconut Daal With Courgette Pickle, Crispy Kale & Red Quinoa

                                                                    INGREDIENTS

                                                                    Courgette, onion, apple cider vinegar, raw natural cane sugar, brown mustard seeds, turmeric, water, sea salt, red lentils, ginger, garlic, cumin, coriander powder, curry powder, cinnamon, coconut milk, vegan boullion (celery), sweet potato, red quinoa, cavolo nero

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

                                                                    NUTRITION

                                                                    Calories 660kcal; Protein 23.3g; Fat 21.5g; Saturated Fat 14.7g; Total Carbs 94.6g; Fibre 14.1g; Salt 0.75g

                                                                    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, preheat your oven to 200°C, then take out a large roasting tray and two saucepans.
                                                                    2. Pour boiling water from your kettle into one of your saucepans, add the red quinoa, place over a medium high heat and bring to the boil. Once bubbling, reduce the heat to low and cook for 5-8 minutes or until tender but al dente.

                                                                    3. Meanwhile, remove any hardy stems from the cavolo nero (you can strip the leaves off the stem easily by pulling them down the stalk from the base!), then roll the leaves up tight and slice into 1cm thick strips. Add to your roasting tray, toss in a little olive oil and salt and roast in the oven until crispy, around 5-10 minutes. Check after 5 minutes to ensure it doesn't burn!

                                                                    4. Add the coconut and sweet potato daal to your other saucepan anear place over a medium heat. Cook for 5-8 minutes or until piping hot, adding water as you cook if needed to loosen. Season to taste with salt.

                                                                    5. To serve up, divide the daal between serving bowls, top with crispy cavolo nero and courgette pickle, and serve alongside the red quinoa. Enjoy!