MENU | DELIVERED JUN 12 & 15

 

DETOX 1


Vietnamese-Inspired Salad With Sweet Chilli Dressing, Crispy Tofu & Rainbow Vegetables

INGREDIENTS

Baby gem lettuce, rice noodles (mung bean, water), red cabbage, carrot, cucumber, coriander, tofu (water, soya beans, nigari), red chillies, garlic, rice vinegar, agave, water, cornstarch

For allergens see ingredients in bold

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

NUTRITION

Calories 445kcal; Protein 25.6g; Fat 12.8g; Saturated Fat 1.9g; Carbs 44.5g; Fibre 9.9g; 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. Boil your kettle and take out a large frying pan.

  2. Place the vermicelli noodles into a small heatproof bowl, cover with boiling water from your kettle and leave to cook for 5 minutes. Drain and then rinse under cold water until completely cool. 

  3.  Drain the tofu, pat dry any excess liquid with kitchen towel, then cut into 2cm cubes. Place your frying pan over a medium heat, add a drizzle of oil and fry the tofu, turning frequently until golden on all sides, around 10 minutes. Season to taste with a dash of soy or salt.

  4. Meanwhile, roughly chop the baby gem lettuce horizontally from tip to stem, discarding the stem at the end. Julienne or cut the baby cucumber into matchsticks. Pick the coriander leaves and roughly chop.

  5. Divide the vermicelli noodles, baby gem, baby cucumber, coriander, carrot and cabbage, and tofu between serving bowls. Drizzle over the sweet chilli dressing, toss everything to combine and then dig in. Enjoy! 


                          NOURISH 1                             


                          Creamy Cauliflower & Aubergine Korma With Toasted Cashews, Fresh Coriander & Rice

                          INGREDIENTS

                          Onion, ginger, garlic, tomato puree, garam masala, cumin powder, turmeric powder, cardamom powder, coconut milk, 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, vegan boullion (celery), fresh lemon juice, cauliflower, aubergine, cashews, coriander, basmati rice

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

                          NUTRITION

                          Calories 692kcal; Protein 11.3g; Fat 4g; Saturated Fat 2.3g; Total Carbs 157.3g; Fibre 10.2g; 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.

                          1. Preheat your oven to 200°C / 180°C fan, boil your kettle, then take out a roasting tray, frying pan and saucepan.
                          2. Place your cauliflower florets into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. Roast for 15 minutes or until tender and beginning to char.

                          3. Place the basmati rice into your saucepan and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 8-10 minutes.

                          4. Place your frying pan over a medium heat, then add the cashews to toast for around 2-3 minutes. Remove and set aside.

                          5. Add a drizzle of oil to the same frying pan and cut the aubergine into 1.5cm cubes. Fry until tender, around 8-10 minutes. Aubergine can sometimes take a little longer to cook, so be patient and keep cooking until it's super soft and silky - it's worth the wait! Once cooked, add the roasted cauliflower into the pan along with the korma sauce and cook until piping hot, around 2-3 minutes.

                          6. Meanwhile, roughly chop the coriander leaves.

                          7. Divide the rice and curry between serving bowls, garnish with the toasted cashews and a scattering of fresh coriander. Enjoy!

                             


                                NOURISH 2


                                Creamy Saag Tofu 'Paneer' With Sweet Roasted Cherry Tomatoes & Soft Garlic Naan

                                INGREDIENTS


                                Onion, garlic, ginger, green chilli, cumin, garam masala, plum tomatoes, baby spinach, coconut milk, coconut cream, lemon juice, mango chutney (mangoes, garlic cloves, cumin seeds, mixed spices, fenugreek seeds, nigella seeds, black peppercorns, cardamom pods, whole clove, herb, cane sugar, salt, acetic acid), organic tofu (soya beans, nigari, water), coriander, garlic 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 605kcal; Protein 28.1g; Fat 31.7g; Saturated Fat 19.5g; Total Carbs 66g; Fibre 8.7g; Salt 0.9g
                                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 deep frying pan.

                                2. Place the cherry tomatoes into your roasting tray, toss in a little olive oil and season with salt and pepper. Roast in the oven for 10 minutes until soft and bursting.

                                3. Place your frying pan over a medium heat and add a drizzle of oil. Meanwhile dice the tofu into 1.5cm cubes. Once the pan is hot fry the tofu until golden. Season the tofu with a little soy sauce (optional) and then pour in the saag sauce. Cook until warmed through, around 2-3 minutes.

                                4. Heat the garlic and herb naan in the oven ffor the final 60 seconds of cooking time or until warm and puffing up slightly. Finely chop the coriander.

                                5. To serve up, divide the saag tofu ‘paneer’ between serving bowls, crown with the roasted cherry tomatoes and garnish with a scattering of chopped coriander. Serve alongside the garlic and herb naan for dunking in. Enjoy! 

                                     


                                                                                FEAST 1


                                                                                Cauliflower Al Pastor Tacos With Guajillo Adobo, Jalapeno Salsa & Chipotle Cashew Crema

                                                                                INGREDIENTS

                                                                                Cauliflower, dried ancho chillies, red onion, garlic, cumin, oregano, paprika, salt, balsamic vinegar, raw natural cane sugar, jalapenos, coriander, shallots, extra virgin olive oil, red cabbage, cider vinegar, salt, cashews, chipotle paste, yellow corn tacos (water, yellow corn flour, sea salt), lime, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, vegetables 10% (onion, parsnip, leek, carrot), maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg)

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

                                                                                NUTRITION

                                                                                Calories 552kcal; Protein 16.5g; Fat 18.4g; Saturated Fat 3.9g; Total Carbs 88.4g; Fibre 14.2g; Salt 1.5g

                                                                                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. Cut any larger pieces of cauliflower so they're all around 1-1.5 square cm in size. Place the cauliflower into the roasting tray and toss in oil, salt and pepper. Roast in the oven for 10 minutes, then stir through the guajillo adobo sauce to coat thoroughly and roast for a further 10-15 minutes or until charred and cooked through.
                                                                                2. Warm the tacos by dry frying (without oil) in a frying pan over a high heat for 10-20 seconds on each side. Set aside and keep warm.

                                                                                3. To serve up, divide a little of the pickled cabbage between the tacos, place the cauliflower pieces on top, then pile up with the jalapeno salsa (spicy!), chipotle cashew crema and a squeeze of fresh lime. Enjoy!

                                                                                 


                                                                                                FEAST 2


                                                                                                Portobello Mushroom Baos In A Sweet & Savoury Garlic Sauce With Pickled Cucumbers & Toasted Peanuts

                                                                                                INGREDIENTS

                                                                                                Portobello mushrooms, soy sauce, peanut butter, rice vinegar, garlic, sesame oil, cucumber, rice vinegar, water, raw natural cane sugar, sea salt, red chilli, sesame seeds, peanuts, bao buns (wheat flour, water, corn starch, sugar, soybean oil, yeast, sodium bicarbonate, monocalcium phosphate), salt, tapioca starch

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

                                                                                                NUTRITION

                                                                                                Calories 748kcal; Protein 30g; Fat 39.7g; Saturated Fat 5.6g; Total Carbs 70.8g; Fibre 9.9g; 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. Put a steamer on over the hob and take out a large frying pan. Slice the portobello mushrooms 0.5cm thick.

                                                                                                2. For the bao, first cut a piece of baking paper the size of each bao. If you don't have any baking paper, then lightly rub a little oil on the bottom of each bao to prevent them sticking while steaming. Place the baos on their baking paper mats into the steamer, cover and steam for 3-5 minutes or until light and fluffy. Check now and again to ensure they don't over-steam and go soggy.

                                                                                                3. Place the frying pan over a medium heat and dry fry (without oil) the peanuts until toasted and golden, then set aside and crush or finely chop.

                                                                                                4. Add a drizzle of oil to the same frying pan and place over a high heat. Fry the mushrooms for around 10 minutes or until they have reduced and are tender and browning at the edges. Stir in the sauce to coat, turn the heat to medium and cook for a further 2-3 minutes, stirring regularly until the sauce reduces a little and turns a darker brown colour.

                                                                                                5. To serve, fill each bao with a generous helping of mushrooms, a few slices of pickled cucumber and some toasted peanuts. Enjoy!

                                                                                                6. NB: If you don't own a steamer, we have another hack you can use instead! First find a large pot with a lid, then a plate that is oven safe and slightly smaller than your pot. Next scrunch up tin foil to create three solid aluminium balls and place these in the bottom of your pot. Pour water into the pot to come 1cm up the sides, place the plate (with baos) on top of the foil balls, and you've got a steamer that's good to go!


                                                                                                  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!