MENU | DELIVERED MAY 31 & JUNE 01

 

DETOX 1


Tuscan Panzanella Salad, With Creamy Vegan Mozzarella, Golden Ciabatta Croutons & Caper-Spiked Vinaigrette

INGREDIENTS

Plum tomatoes, organic ciabatta (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. Roughly tear the ciabatta into croutons aiming for around around 2cm cubed. Add 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                           



                        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!

                         


                            NOURISH 2


                            Umami Broth With Pak Choi, Cavolo Nero, Vermicelli Noodles And Crispy Chilli Tempeh Tossed In A Garlic & Sesame sauce

                            INGREDIENTS

                            Miso (soy), kombu, shiitake mushrooms, garlic, brown onion, ginger, soy sauce, sesame oil, vermicelli noodles, vegan boullion (celery), cavolo nero, pak choi, red chilli, vegetable oil, sesame seeds, tempeh (soy)

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

                            NUTRITION

                            Calories 602kcal; Protein 25.9g; Fat 22.4g; Saturated Fat 4g; Total Carbs 82.5g; Fibre 10.4g; 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 saucepan and a frying pan. 

                            2. Place the vermicelli noodles into a heatproof bowl, pour over boiling water from your kettle and leave for 5 minutes while the noodles cook.

                            3. Empty the umami broth into your saucepan, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to the low and cook for a further 2 minutes or until piping hot.

                            4. Remove any hardy stalks from the cavolo nero, then roll the leaves up tightly and finely slice. Cut the base off the pak choi and pull apart the leaves with your hands. Place your frying pan over a medium high heat and add a drizzle of oil. Add the cavolo nero and pak choi to your frying pan and cook for 5-10 minutes or until tender but al dente. Set aside and keep warm.

                            5. While the greens are cooking, crumble the tempeh until it's roughly minced. Once the pak choi and cavolo nero are ready and removed from your frying pan, place the pan back over a medium high heat, add the tempeh along with the garlic sesame chilli sauce and fry for 3-5 minutes or until crispy.

                            6. To serve up, divide the broth and vermicelli noodles between serving bowls, add the pak choi and cavolo nero, then garnish with your crispy chilli tempeh. Season to taste if needed with soy or salt. Enjoy!

                               


                                                                          FEAST 1


                                                                          Mushroom Birria Tacos With Melted Vegan Mozzarella, Onion Salsa & Rich Dipping Consommé

                                                                          INGREDIENTS

                                                                          Oyster mushrooms, yellow corn tacos (water, yellow corn flour, sea salt), white onion, coriander, lime, tomato puree, vegan bouillon (celery), garlic, red onion, chipotle chillies, chilli de arbol, guajillo chilli, cloves, cumin, oregano, cinnamon, allspice, bay leaf, vegan mozzarella (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 543kcal; Protein 19.3g; Fat 19.2g; Saturated Fat 12.5g; Total Carbs 91.2g; Fibre 14.9g; 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. Take out a saucepan and a large frying pan (- non-stick one will work best).

                                                                          2. Empty the consommé dipping sauce into your saucepan along with 50ml of water and place over a low-medium heat. Cook until warmed through, around 2-3 minutes.

                                                                          3. Use your hands to pull apart the oyster mushrooms into thin strips, then season with salt and pepper. Add a drizzle of oil to your frying pan, then fry your mushrooms in an even layer until tender and crispy, around 8 minutes. Add a couple of spoons of the consommé and cook for a further 3-4 minutes. Remove from the pan and set aside.

                                                                          4. While the mushrooms cook, dice the onion very finely, de-stem and chop the coriander and grate the vegan mozzarella.

                                                                          5. Wipe the same pan you used to fry the mushrooms clean with some kitchen towel, then add a drizzle of oil. Dip your tacos into the sauce and place into the pan – repeat with as many tacos as will comfortably fit into the pan. Add a spoonful of mozzarella and a couple of tablespoons of the oyster mushrooms onto one side of the tortilla. Cook until the bottom of the tortilla is lightly browned and crispy (if it's still wet it won't work!), around 1-2 minutes, then fold the tacos in half, gently pressing with a spatula. Repeat the process with another drizzle of oil and the remaining tacos. 

                                                                          6. Divide the tacos between serving plates, top with onion, coriander, fresh lime wedges and extra consommé for dipping. 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!


                                                                                          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!