MENU | DELIVERED MAY 23


DETOX 1  

Spicy Mushroom & Tempeh Laab With Baby Gem Wraps, Vermicelli & Peanut 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                                  

                                Kimchi Miso Nourish Bowl With Charred Purple Sprouting Broccoli & Pak Choi

                                INGREDIENTS

                                Vegan kimchi (chinese leaf, daikon, carrot, spring onion, apple, green chilli, soy sauce, ginger, chilli powder, garlic, salt), short grain brown rice, pak choi, purple sprouting broccoli, peas, red chilli, spring onions, miso (water, organic soy beans, oranic rice, salt, yeast, koji culture), sesame oil, soy sauce

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

                                NUTRITION

                                Calories 586kcal; Protein 31.8g; Fat 10.5g; Saturated Fat 1.2g; Total Carbs 95.2g; Fibre 25.5g; Salt 2.5g

                                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. Take out a saucepan and a large wok or frying pan.

                                2. Slice the base off the pak choi and pull apart the leaves with your hands. Slice half the spring onions into 4cm logs and finely slice the other half. Dice the kimchi and finely slice the red chilli.

                                3. Bring a pan of lightly salted water to the boil in your saucepan, add the part-cooked brown rice and cook until tender, around 3-5 minutes. Drain and set aside.

                                4. Place your large wok or frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the thicker spring onion logs, broccoli and pak choi and cook for around 5 minutes or until lightly charred and tender.  
                                5. Stir through the cooked rice, kimchi, miso dressing and peas and cook until the peas are cooked through, around 1-2 minutes. 

                                6. Divide the the rice and vegetables between serving bowls, then scatter over the remaining half of finely sliced spring onions and the sliced red chilli. 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. 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 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 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 1                                                                                   

                                                                                  Adobo Black Bean Tacos With Shredded Lettuce, Lime Cashew Crema, Avocado & Salsa Macha

                                                                                  INGREDIENTS

                                                                                  Black beans, ancho chilli, garlic, paprika, cumin, red wine vinegar, extra virgin olive oil, water, sea salt, balsamic vinegar, soy sauce (gluten free), chilli flakes, cashews, lime juice, lemon juice, guajillo chillies, chile de arbol, peanuts, sesame seeds, cider vinegar, corn tacos (water, yellow corn flour, sea salt), baby gem lettuce, avocado

                                                                                  ALLERGENS

                                                                                  Nuts, peanuts, sesame, soy

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

                                                                                  NUTRITION

                                                                                  Calories 753kcal; Protein 21.3g; Fat 48.4g; Saturated Fat 8.3g; Total Carbs 64.9g; Fibre 19.4g; 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. Take out a saucepan and a large frying pan.

                                                                                  2. Empty the black beans into your saucepan, place over a medium heat and warm through, stirring occasionally, until piping hot, around 5 minutes.

                                                                                  3. Finely shred the baby gem by cutting horizontally across the head. De-stone the avocado and cut into thin slices flat side down. If you're feeling fancy you could fan the avocado to elevate the final presentation. Using the palm of your hand, carefully push the avocado down and away from yourself to open it up like a fan without the slices breaking. Add a drizzle of oil to the salsa macha to loosen it up a little if needed.

                                                                                  4. Once the beans are one minute off, warm the tacos through by dry frying (without oil) in your frying pan over a medium heat for 30-60 seconds on each side.

                                                                                  5. Lay everything out on your table and then start building your tacos. We recommend starting with black beans, then shredded lettuce, drizzling with lime cashew crema, then topping with some slices of avocado and a final drizzle of salsa macha.

                                                                                        FEAST 2

                                                                                        Super Green Summer Garden Risotto With Spinach & Basil Pesto, Peas, Courgettes, Mint & Toasted Hazelnuts

                                                                                        INGREDIENTS

                                                                                        Pearl barley, onion, garlic, white wine, lemon, hazelnuts, 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), spinach, basil, nutritional yeast, peas, courgette, mint

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

                                                                                        NUTRITION

                                                                                        Calories 504kcal; Protein 16.8g; Fat 82.6g; Saturated Fat 1g; Total Carbs 82.6g; Fibre 19.8g; Salt 0.2g

                                                                                        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 frying pan and a saucepan. Thinly slice or peel the courgette into ribbons lengthways. Pick and finely chop the mint leaves. 

                                                                                        2. Empty the risotto into your saucepan, place over a medium heat and warm through until piping hot, around 5-8 minutes. Add a splash of water as you cook if it reduces too much or starts to stick. Stir through half the mint, a squeeze of lemon and a drizzle of extra virgin olive oil (optional) during the final minute of cooking. Season well with salt and pepper.

                                                                                        3. Place your frying pan over a medium heat, then add the hazelnuts and dry fry (without oil) until golden, around 2-3 minutes. Remove, set aside and lightly crush or chop. When the risotto is almost ready, add a drizzle of oil to your frying pan and fry the courgette ribbons until lightly charred. Be careful not to overcook them, you want them to retain some bite to add texture to the dish. Season to taste with salt and pepper.

                                                                                        4. Divide the risotto between serving bowls, then top with the charred courgettes, a scattering of toasted hazelnuts, the remaining mint and another squeeze of fresh lemon. Season to taste with salt and pepper and enjoy!