MENU | DELIVERED MAY 15 & 18

 

DETOX 1

 

Spicy Mushroom & Tempeh Laab With Baby Gem Wraps, Vermicelli & Satay Sauce

INGREDIENTS

Chestnut mushrooms, tempeh (soy), lemongrass, ginger, garlic, red chilli, soy sauce, peanut butter, rice vinegar, soy sauce, water, garlic powder, ginger, sesame oil, mint, gem lettuce, vermicelli noodles

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

NUTRITION

Calories 477kcal; Protein 24.5g; Fat 27.1g; Saturated Fat 4.8g; Total Carbs 44.1g; Fibre 4.9g; 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 your kettle and take out a frying pan or wok.

  2. Place the vermicelli noodles into a heatproof bowl, pour over boiling water from your kettle, cover and leave to cook for 3-5 minutes. Drain then rinse with water until the noodles are completely cold.

  3. Using your hands, carefully pull away the baby gem leaves - you should get around 10 leaves out of a head. Pick and roughly chop the mint leaves.

  4. Place your frying pan or wok over a medium-high heat and add a drizzle of oil. Once hot, add the mushroom and tempeh larb and fry until crispy, around 3-5 minutes. Remove from the heat, then stir through half of the chopped mint leaves and season to taste with soy or salt.

  5. To serve up, divide the larb and vermicelli  between serving plates. Stuff a little of each into your baby gem wraps along with some more chopped mint and a drizzle of peanut sauce. Enjoy!


                    NOURISH 1                       


                    Thai Green Curry With Mangetout, Crispy Tofu, Jasmine Rice, Chilli & Lime

                    INGREDIENTS

                    Garlic, ginger, green chilli, lemongrass, coriander, cumin, turmeric, coconut milk, vegetable bouillon (soya, celery), water, mangetout, tofu (soy), jasmine rice, lime, chilli

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

                    NUTRITION

                    Calories 667kcal; Protein 22.3g; Fat 35.1g; Saturated Fat 28.2g; Total Carbs 75.1g; Fibre 4.8g; Salt 0.5g

                    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 your kettle and take out two saucepans and a frying pan.

                    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 your frying pan over a medium heat and add a drizzle of oil. Cut the tofu into 1.5cm cubes and fry for 5-8 minutes or until golden on all sides. Season with a dash of soy sauce or salt. Remove from the pan and then add the mangetout and fry them for 3 minutes or lightly charred but still with some crunch.

                    4. Meanwhile empty the curry sauce into your other saucepan and warm through over a medium-low heat for 3-5 minutes.

                    5. To serve up, divide the sauce between serving bowls, then add the tofu, mangetout and jasmine rice. Garnish with red chilli and a squeeze of fresh lime. Enjoy!


                    NOURISH 2



                    Butterbean Caponata With Roasted Peppers & Aubergine, Salsa Verde & Warm Ciabatta

                    INGREDIENTS

                    Garlic, plum tomatoes, tomato puree, salt, pepper, agave, capers, red peppers, aubergine, butterbeans, basil, parsley, olive oil, organic ciabatta (wheat)

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

                    NUTRITION

                    Calories 566kcal; Protein 21g; Fat 16.9g; Saturated Fat 2.1g; Total Carbs 81.9g; Fibre 9.1g; 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 and take out a saucepan.

                    2. Warm the butterbean caponata through in your saucepan over a medium heat until piping hot, around 5 minutes.

                    3. Cut the ciabatta in half down the side (as if you’re making a sandwich), place into a baking tray cut side up and drizzle generously with extra virgin olive oil. Bake in the oven for 5-10 minutes or until lightly toasted. Rub the cut side of the ciabatta with a clove of garlic for extra flavour (optional).

                    4. If the salsa verde has solidified after chilling, loosen up with a little extra virgin olive oil.

                    5. To serve up, divide the butterbean caponata between serving bowls, drizzle over some salsa verde and use the toasted ciabatta for dunking and scooping. Enjoy!

                     


                                                                FEAST 1


                                                                Crispy Baja Tofish Tacos With Shredded Cabbage, Zingy Salsa Fresca & Smokey Chipotle Mayo On Soft Corn Tortillas

                                                                INGREDIENTS

                                                                Tofu (soya beans, water, nigari), aquafaba (chickpea water), chipotle paste (chipotle chillies, water, tomato puree, salt, sugar, onion, acetic acid), vegetable oil, apple cider vinegar, raw natural cane sugar, jalapenos, coriander, red onion, extra virgin olive oil, plum tomatoes, white cabbage, white wine vinegar, white corn tortillas (masa harina (ground nixtamialized corn), water, sea salt), lime

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

                                                                NUTRITION

                                                                Calories 657kcal; Protein 14.4g; Fat 36.3g; Saturated Fat 6.6g; Total Carbs 73.9g; Fibre 9g; 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 deep frying pan or wok, and a second wide frying pan.

                                                                2. To make the tofish, cut the tofu into fillets around 1.5cm x 5cm in size. Cut each nori seaweed sheet horizontally in half, then again into five strips so you end up with 20 little squares of nori in total. Rinse the nori strips under the tap for a few seconds, lay them out on a chopping board, then roll up the tofu fillets in the nori strips. If they don't stick, brush a little extra water over the top of the nori until they do. Don't worry if the strips only cover 2-3 sides of the tofu, as they will stick once coated in cornstarch and fried.

                                                                3. Add the cornstarch to a bowl and season well with salt and pepper. Dip the tofish fillets into the bowl and turn to coat evenly and place onto a dry plate or board. Add a good drizzle of a neutral oil (e.g. sunflower, groundnut or vegetable are best, but not olive oil) to your deep frying pan or wok and place over a medium-high heat. Once hot, fry the tofish in batches until golden all over, around 10 minutes. Alternatively you could shallow fry in 1cm of oil for crispier tofu if you prefer. Transfer onto kitchen paper once fried. 

                                                                4. While your tofish cooks, finely dice the red onion and plum tomato and mix with the jalepeno coriander salsa (spicy!) to finish the salsa fresca. If you prefer a milder salsa, just add less of the jalapeno mix. Squeeze in half of the lime and a good pinch of salt.

                                                                5. Place a wide frying pan over a medium heat and once hot, add the tacos and warm through for 20-30 seconds on each side. Cut the remaining half of lime into six small pieces as a garnish.

                                                                6. To serve up, divide the tofish between your tacos, add some shredded cabbage, salsa fresca, a dollop of chipotle mayo and a lime wedge to each taco. Enjoy!


                                                                                    FEAST 2


                                                                                    Crispy Mushroom Shawarma With Minted Jalapeno Salsa, Pickled Radish & Garlic Tahini Sauce In Pillowy Soft Flatbread

                                                                                    INGREDIENTS

                                                                                    Portabello mushrooms, mint, radish, garlic, allspice, cumin, paprika, extra virgin olive oil, tahini (sesame), pomegranate molasses, preserved lemons, jalapeño, mint, flatbread (sesame, wheat flour, salt, water)

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

                                                                                    NUTRITION

                                                                                    Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g

                                                                                    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 and take out a large roasting tray.

                                                                                    2. Slice the portobello mushrooms 0.5cm thick.

                                                                                    3. Place the mushrooms into your roasting tray, pour over the mushroom marinade, a generous drizzle of olive oil, some salt and pepper and give everything a good mix with your hands until the mushrooms are all thoroughly coated. Roast in the oven for 15 minutes or until tender.

                                                                                    4. Once the mushrooms are ready, remove from the oven and place the flatbread(s) directly onto a shelf in your oven to warm through, around 1 minute. Be careful not to overcook as if they’re too crispy they won’t roll up well!

                                                                                    5. Lay out your warm flatbreads, spread a layer of tahini sauce over the bottom, pile on the mushroom shawarma, pickled radish and finish with some jalapeño salsa (very spicy!). Wrap them up and get stuck in!


                                                                                      MONTHLY SPECIAL


                                                                                      Crispy Vegetable Pakora Chaat With Mint Chutney, Tamarind Yoghurt & Roasted Cherry Tomatoes

                                                                                       

                                                                                      INGREDIENTS

                                                                                      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

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

                                                                                      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.
                                                                                      1. Preheat your oven to 200°C and take out a roasting tray and deep frying pan or wok.

                                                                                      2. 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. 

                                                                                      3. 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.

                                                                                      4. 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.

                                                                                      5. 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.

                                                                                      6. 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!