MENU | DELIVERED JUN 05 & 08

 

DETOX 1


Rainbow Poke Bowl With Miso Glazed Tofu, Pickled Carrot, Crispy Kale, Edamame, Tamari Miso Dressing & Furikake

INGREDIENTS

Miso (soy), sesame oil, rice vinegar, maple syrup, tofu (soy), edamame, kale, radish, carrot, water, raw natural cane sugar, sea salt, sushi rice, nori seaweed, black sesame seeds, white sesame seeds

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

NUTRITION

Calories 525kcal; Protein 25.5g; Fat 15.4g; Saturated Fat 2.6g; Total Carbs 74g; Fibre 16.8g; Salt 1g

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 and a saucepan.

  2. 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.

  3. Cut the tofu into 1.5cm cubes and heat a drizzle of oil in a frying pan over a medium heat. Place the miso dressing into a small bowl, add the tofu cubes and toss to coat evenly. Shake off any excess marinade (this will become your dressing), then add the tofu cubes to the hot pan and fry for 5-10 minutes, turning occasionally until brown on all sides. Remove the tofu from the pan and toss through a pinch of the furikake to season.

  4. De-stem the kale and chop it into small pieces. Wipe the same frying pan you used for the tofu clean with some kitchen towel and add another drizzle of oil. Once the pan is hot, throw in the kale and stir fry for around 5 minutes. 

  5. Finely slice the radish and make up the dressing by adding a splash of water to the miso dressing and stirring until it reaches a thinner, drizzling consistency.

  6. Divide the cooked sushi rice between serving bowls, then top with the kale, sliced radish, pickled carrots, edamame and tofu. Drizzle over the miso dressing and season to taste with the remaining furikake seasoning. Enjoy!


                          NOURISH 1                             

                           

                          Hot & Sour Thai Tom Yum With Brown Rice Noodles, Pak Choi, Button Mushrooms & Spring Onions

                          INGREDIENTS

                          Onion, garlic, ginger, red chilli, tomato puree, coconut sugar, kaffir lime leaves, 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), mushroom, organic tofu (water, soya beans, nigari), lime, soy sauce (gluten free), rice vinegar, lemongrass, tomato puree, brown rice noodles (rice flour, water), spring onions, coriander

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

                          NUTRITION

                          Calories 505kcal; Protein 28.5g; Fat 8.3g; Saturated Fat 1.4g; Total Carbs 85.6g; Fibre 11.9g; Salt 3.5g

                          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 then take out two saucepans and a frying pan or wok.

                          2. Cut off the base of the pak choi and use your hands to pull apart the leaves. Cut any larger button mushrooms in half and leave any smaller ones whole.

                          3. Place your frying pan or wok over a medium-high heat and add a drizzle of oil. Fry the mushrooms until browned off, then push them to one side of the pan and add the pak choi leaves to the other. Cook until tender and then season both to taste with a dash of soy sauce or salt.

                          4. Meanwhile, empty the tom yum broth into a saucepan and place over a medium heat. Bring to the boil, then reduce to a simmer and cook until piping hot, around 5 minutes.

                          5. Place the brown rice noodles into another saucepan, pour boiling water over to cover, salt the water, and cook the udon noodles for 1-2 minutes or until tender but al dente. Watch and check regularly as rice noodles can overcook easily.

                          6. Finely slice the spring onions and pick the coriander leaves.

                          7. To serve up, divide the brown rice noodles between serving bowls, pour over the hot tom yum broth and vegetables. Finish the dish with a generous squeeze of fresh lime juice, a scattering of spring onions and the coriander. Enjoy!

                             


                                NOURISH 2

                                Peanut Butter Curry With Charred Red Peppers, Sugar Snap Peas, Lime & Toasted Peanuts

                                INGREDIENTS

                                Garlic, ginger, red chilli, lemongrass, cumin, coriander, cloves, cinnamon, nutmeg, onion, carrot, new potato, coconut milk, water, vegan bouillon (celery), peanut butter, soy sauce, sugar snap peas, red pepper, lime, peanuts, basmati rice
                                Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                NUTRITION

                                Calories 695kcal; Protein 22.7g; Fat 31.1g; Saturated Fat 21.3g; Total Carbs 107.8g; Fibre 12.2g; Salt 1.25g

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

                                2. Empty the rice into one of your saucepans, cover with 2x its volume in boiling water from your kettle and place over a medium heat. Bring to the boil, then reduce the heat to low, cover and cook until tender, around 8 minutes.

                                3. Place your frying pan over a medium heat and dry fry (without oil) the peanuts to toast, around 2-3 minutes. Remove from the pan and roughly crush or chop.

                                4. Remove the stems and seeds from the red pepper, then chop into 2.5 square cm pieces. Add a drizzle of oil to your frying pan and place back over a medium heat. Add the red pepper and fry for 5 minutes or until lightly charred on the outside. Add the sugar snap peas and fry for a further 5 minutes.

                                5. Meanwhile, warm the peanut butter curry sauce through in your other saucepan, around 5 minutes. If the sauce reduces too much or starts to stick, add a splash of water as required.
                                6. To serve up, divide the rice between serving bowls, spoon over the peanut butter curry and top with the charred red peppers and sugar snap peas. Garnish with the crushed toasted peanuts and a squeeze of fresh lime. Enjoy!

                                     


                                                                                FEAST 1


                                                                                Freshly Made Tagliolini With Creamy Truffle & Mushroom Sauce & Fresh Parsley

                                                                                INGREDIENTS

                                                                                Fresh scialiatielli (durum wheat, flour, water, rice flour), chestnut mushrooms, cashews, soy milk, gluten free soy sauce, onion, garlic, lemon juice, vegan boullion (celery), black pepper, garlic powder, parsley, white truffle oil (extra virgin olive oil, white truffles, white truffle flavour)

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

                                                                                NUTRITION

                                                                                Calories 694kcal; Protein 33.3g; Fat 18.5g; Saturated Fat 18.5g; Total Carbs 121.6g; Fibre 3.2g; 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, then take out a large saucepan and a frying pan.

                                                                                2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the tagliolini pasta to the pan and cook for 2-3 minutes or until al dente.

                                                                                3. Place your frying pan over a medium-high heat. Slice the chestnut mushrooms and peel and grate or roughly chop the garlic. Add a drizzle of oil to the pan and fry the mushrooms for 5-10 minutes or until browned. Add the garlic to the pan and cook for 1 minute more or until the garlic is cooked. Reduce the heat to low, add the sauce to the pan and cook until it has reduced and thickened, around 2-5 minutes. Season to taste with salt or soy.

                                                                                4. While everything cooks, finely chop the parsley.

                                                                                5. Drain the pasta when cooked, reserving some of the pasta water. Mix the pasta into the mushrooms and sauce, then toss until coated well, adding a little pasta water until you get a silky, creamy texture. Serve with the fresh parsley and season well with salt and pepper. Enjoy!


                                                                                                FEAST 2


                                                                                                Three Bean Chilli Enchiladas Topped With Cashew Cheese Sauce & A Zingy Cherry Tomato Salsa

                                                                                                INGREDIENTS

                                                                                                Cumin, allspice, chilli flakes, smoked paprika, oregano, cinnamon, onion, carrot, celery, garlic, kidney beans, black beans, brown lentils, bouillon (celery), water, walnuts, plum tomatoes, soy sauce, soy milk, nutritional yeast, dijon mustard, extra virgin olive oil, white miso paste (soy), lemon juice, garlic, cherry tomatoes, red onion, coriander, lime, tortilla wrap (wheat flour, calcium carbonate, calcium propionate, iron, niacin, thiamin), water, rapeseed oil, wheat fibre, malic acid, wheat gluten, dextrose, sodium carbonate, sodium diphosphate))

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

                                                                                                NUTRITION

                                                                                                Calories 642kcal; Protein 31.9g; Fat 19.9g; Saturated Fat 3.5g; Total Carbs 99.4g; Fibre 20.1g; 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. Preheat your oven to 220°C / 200°C fan and take out a medium sized ovenproof dish or baking tray, around 20cm.

                                                                                                2. Add a few tablespoons of the three bean chilli to the bottom of your baking tray along with a splash of water to provide a very shallow layer of liquid to the bottom of the baking tray.

                                                                                                3. Reserve a quarter of the remaining three bean chilli, then working one wrap at a time, spoon the rest of the three bean chilli down the middle, roll up and lay into your ovenproof dish. Repeat with any remaining wraps and arrange next to each other. Spoon the remaining chilli over the top of the wraps, then pour over the cashew cheese sauce. Bake in the oven for 15 minutes.

                                                                                                4. Meanwhile, finely dice the red onion and cut the cherry tomatoes into quarters. Place into a small bowl and toss in a little extra virgin olive oil, sea salt and a squeeze of fresh lime. This is your cherry tomato salsa. Roughly chop the coriander leaves.

                                                                                                5. Once cooked, remove the enchiladas from the oven, spoon over your cherry tomato salsa, scatter over the fresh coriander and squeeze over the remaining fresh lime. Divide between serving plates and enjoy! 


                                                                                                  MONTHLY SPECIAL


                                                                                                  Spicy Dan Dan Noodles With Walnut Miso & Mushrooms, Tossed In Garlicky Peanut Sesame Sauce

                                                                                                  INGREDIENTS

                                                                                                  Chestnut mushrooms, organic tofu (water,                                                                                                   soya beans, nigari), walnuts, miso (soy), spring onion, sesame oil, ginger, garlic, chilli, soy sauce, mirin, rice vinegar, peanut butter, peanuts, udon noodles (wheat flour, sea salt)

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

                                                                                                  NUTRITION

                                                                                                  Calories 694kcal; Protein 35g; Fat 27g; Saturated Fat 3.6g; Total Carbs 87.7g; Fibre 14.5g; Salt 3g

                                                                                                  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 two frying pans.

                                                                                                  2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the udon noodles to the pan and cook for 5-6 minutes or until tender but al dente.

                                                                                                  3. Place a frying pan over a medium heat and add the peanuts. Dry fry the peanuts for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly crush the peanuts by pressing down on them with a rolling pin or bottom of a heavy pan.

                                                                                                  4. Place the same frying pan back over a medium heat and add a drizzle of oil (use sesame oil if you have it, but any oil works well). Once hot, add the dan dan mince and cook for 5 minutes or until any excess moisture has reduced and the mince has started to crisp up a little. Remove from the heat, add half of the garlic sesame sauce and stir through.

                                                                                                  5. Remove the pak choi leaves from the base of the stem using your hands. Place your other frying pan over a medium heat and add a drizzle of oil. Once hot, fry the pak choi until tender, around 5 minutes. Season with a little soy or salt to taste.
                                                                                                  6. Meanwhile, remove and discard 1-inch from the base of the spring onions, then roughly slice the remaining stems.

                                                                                                  7. To serve up, divide the cooked noodles between serving bowls. Top with the dan dan mince and drizzle over the remaining sauce. Finishw ith the spring onion and toasted peanut garnish and serve alongside the pak choi. Enjoy!