MENU | DELIVERED MAY 10 & 11
DETOX 1
Sticky Teriyaki Tofu Bowl With Purple Sprouting Broccoli & Pickled Cabbage Over Sushi Rice
INGREDIENTS
Garlic, ginger, soy sauce (gluten free), organic raw agave, mirin, water, cornstarch, sesame oil, white sesame seeds, black sesame seeds, organic tofu (soy), purple sprouting broccoli, sushi rice, spring onions, red cabbage, rice vinegar, raw natural cane sugar, sea salt
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 580kcal; Protein 24.7g; Fat 13.4g; Saturated Fat 1.5g; Total Carbs 95.8g; Fibre 7.6g; Salt 2g
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
- Boil your kettle, then take out two frying pans and a saucepan. Shake the teriyaki sauce pouch well before using, in case any of the cornflour has separated from the dressing while chilled.
- 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.
-
Tear the tofu into bitesized chunks with your hands and heat a drizzle of oil in each of your two frying pans over a medium heat.
- Add the tofu to one of your frying pans and fry until golden and crispy on all sides. Next add the teriyaki sauce to the pan and stir through the tofu until thoroughly coated. Once the sauce has thickened a little (around 1 minute), take the pan off the heat.
- Meanwhile add the purple sprouting broccoli to your other pan and fry on all sides until tender but al dente. Season to taste with salt and pepper.
- Divide the sushi rice, purple sprouting broccoli and pickled cabbage between serving bowls, top with the teriyaki tofu and spoon over any extra sauce. Enjoy!
NOURISH 1
Creamy Tomato Daal With Roasted Cauliflower, Crispy Kale, Coconut Yoghurt & Fluffy Rice
INGREDIENTS
Onion, garlic, ginger, curry powder, garam masala, chilli flakes, cumin, red lentils, chopped tomatoes, coconut milk, lime juice, cauliflower, cavolo nero, coriander, vegetable oil
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 638kcal; Protein 28.5g; Fat 22.2g; Saturated Fat 17.7g; Total Carbs 93.1g; Fibre 34.7g; 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.
-
Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray and two saucepans.
- Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Cook for 8-10 minutes or until the rice is tender, but al dente.
-
Place the cauliflower in your roasting tray and toss with olive oil, salt and pepper. Roast for 15-20 minutes or until tender in the centre and nicely charred on the outside.
-
Remove any hardy stems from the cavolo nero, then finely slice the leaves. Once there is 10 minutes left on the roasted cauliflower, add the sliced cavolo nero to one side of the roasting tray, toss in a little olive oil and some salt and roast for the final 10 minutes of cooking time. Check the cavolo nero after 5 minutes to make sure it doesn't burn.
-
Empty the tomato daal into your other saucepan along with a splash of water to loosen. Cook the daal over a medium heat for around until the lentils are tender and cooked through, around 5-10 minutes. Add more water as needed if it starts to stick while cooking. Season to taste with salt.
-
Roughly chop the coriander leaves.
-
Divide the tomato daal between serving bowls, top with the charred cauliflower, crispy cavolo nero and a dollop of coconut yoghurt. Finish with the chopped coriander, a squeeze of fresh lime and enjoy!
NOURISH 2
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.
- Preheat your oven to 220°C / 200°C fan, then take out a roasting tray and two saucepans.
- 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.
- Place the tortillas into your baking tray and then bake in the oven for 5-8 minutes or until crispy.
- 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.
- 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
Tandoori Tofu With Pickled Red Cabbage, Minted Yoghurt & Fresh Spinach Wrapped In Soft Naan
INGREDIENTS
Garlic, ginger, paprika, salt, ground cumin, cayenne pepper, ground ginger, ground coriander, turmeric, maple syrup, lemon juice, tofu (soy), red onion, red wine vinegar, water, raw natural cane sugar, black mustard seeds, fennel seeds, coriander seeds, mint, spinach, flatbread (sesame, wheat flour, water, salt, vegetable oil), dairy-free yoghurt (coconut milk, coconut water, cornflour, potato starch, stabiliser (fruit pectin), corn fibre, cultures (S.Thermophilus + L. Bulgaricus, Lactobacillus Acidophilus, Bifidobacterium Lactis))
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 513kcal; Protein 22.8g; Fat 24.3g; Saturated Fat 5.5g; Total Carbs 56.2g; Fibre 7.2g; 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.
- Preheat the oven to 220°C / 200°C fan then take out a baking tray and a frying pan.
- Add a drizzle of oil to the frying pan and place over a medium-high heat. Cut the tofu into 12 cubes then cook in the hot pan until crispy and golden on all sides, around 5 minutes.
- Add the crispy cooked tofu and tandoori marinade (reserving 1 tsp of marinade per person for later) to a bowl and mix until evenly coated. Place the tofu into your baking tray and roast for 8-10 minutes. Remove from the oven and stir through the reserved marinade for extra flavour.
- Remove the mint and spinach leaves from the salad bag and set the spinach aside. Finely chop the mint leaves and mix with the yoghurt to make your minted yoghurt. Season to taste with salt.
- Wipe your frying pan clean and use to warm your naan just before serving, by dry frying (without oil) for 20-30 seconds on each side.
- Lay out your warm naans, spoon a wide circle of minted yoghurt on the bottom, then add the tandoori tofu, pickled cabbage and fresh spinach. Wrap them up and get stuck in!
FEAST 2
Tahini Miso Ramen With Crispy Chilli Tempeh, Pak Choi & Brown Rice Noodles
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
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.
- Boil your kettle, then take out a large frying pan and two saucepans.
- 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!).
- 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.
- Meanwhile, empty the miso tahini broth into your first saucepan. Place over a medium heat and and cook until warmed through, around 3 minutes.
- Pour boiling water from your kettle into your other saucepan and place over a medium high heat. Once the water is bubbling, add the noodles and cook for 1-2 minutes or until tender but al dente. Keep checking as rice noodles can be easily overcooked. Drain and set aside.
- Once the tempeh is cooked, 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).
- 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!
MONTHLY SPECIAL
Crispy Vegetable Pakora Chaat With Mint Chutney, Tamarind Yoghurt & Roasted Cherry Tomatoes
Gram flour, rice flour, chilli, turmeric, cumin, garam masala, red onion, carrot, green bell pepper, white cabbage, chickpeas, coriander, mint, lemon juice, extra virgin olive oil, garlic, sea salt, tamarind paste, water, oat yoghurt, agave
NUTRITION
Calories 528kcal; Protein 24.1g; Fat 10.1g; Saturated Fat 1.5g; Total Carbs 86.6g; Fibre 16g; 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.
- Preheat your oven to 200°C and take out a roasting tray and deep frying pan or wok.
- Julienne or grate the carrot. Peel the onion and thinly slice. De-stem the green pepper and thinly slice. Open and drain the tin of chickpeas. This is all of the prep done.
- Place the cherry tomatoes into one side of your roasting tray and the chickpeas into the other side. Toss both in a drizzle of olive oil and season well with salt and pepper. Roast for 10 minutes or until the cherry tomatoes are blistered and popping open.
- Meanwhile, add the prepped carrot, onion, pepper and white cabbage to a large mixing bowl along with the dry gram flour spice mix and a good seasoning of salt and pepper. Mix well to a slightly sticky dough that is binding together. If it's too dry, you may need to sprinkle a few tablespoons of water and mix. You want a sticky textured dough consistency rather than a batter.
- Heat a neutral oil (e.g. vegetable, sunflower or groundnut, but not olive oil!) in a deep pan on a medium heat. Test by dropping a small portion of dough, it should sizzle and come up but not brown. Take small portions of dough and flatten with your fingers to 2cm size potions and gently slide into the pan. Allow them to firm up a bit, then stir them and fry until golden, crisp and aromatic. Remove and place into a bowl or colander with kitchen towel. Repeat with the remaining dough in batches.
- Divide the vegetable pakoras between serving plates, scatter over the roasted chickpeas and cherry tomatoes and finish with a drizzle of mint chutney and tamarind yoghurt. Enjoy!