MENU | DELIVERED JUN 19 & 22

 

DETOX 1

Kale Caesar With Baby Gem, Golden Ciabatta Croutons, White Beans, Caper Caesar Dressing & Almond Parmesan

INGREDIENTS

Baby gem lettuce, cavolo nero, cannellini beans, ciabatta (wheat), ground almonds, nutritional yeast, cashews, apple cider vinegar, water, capers, maple syrup, miso (soya), wholegrain mustard, black pepper, quinoa, lemon juice, garlic

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. Roughly cut or tear the ciabatta into chunky croutons around 2cm cubed. Place in your baking tray, toss in a drizzle of olive oil and season with salt and pepper. You could also toss through a grated garlic clove for extra flavour (optional). Roast until golden, around 10 minutes.

  2. Remove any hardy stems from the cavolo nero, then shred the leaves and place them into a mixing bowl. Add a pinch of salt and a drizzle of extra virgin olive oil to the bowl, then massage the kale firmly with your hands for 2-3 minutes or until the kale softens/wilts. Alternatively, if you're not a fan of raw kale you could steam or boil for 5-10 minutes.

  3. This recipe calls for half a head of baby gem per person, so set any remaining aside for another meal. Cut off the base from the lettuce, then finely slice along the head horizontally to shred the leaves. 

  4. Cook the quinoa in a saucepan of boiling water for 8-10 minutes or until tender. Drain, rinse to cool, then set aside.

  5. Place the cavolo nero, baby gem, croutons, quinoa, cannellini beans and dressing into a mixing bowl and give everything a good mix to coat in the dressing. Scatter over the almond parmesan and enjoy!


                            NOURISH 1                               


                            Brown Rice Noodles With Crispy Tofu, Julienned Vegetables & Black Bean Rayu Chilli Sauce 

                            INGREDIENTS

                            Brown rice noodles (brown rice, water, salt), tofu (soy), mint, courgette, carrot, fermented black beans, red chillies, vegetable oil, sesame oil, garlic, sesame seeds, soy sauce (gluten free), raw natural cane sugar, cinnamon, star anise

                            NUTRITION

                            Calories 578kcal; Protein 21.4g; Fat 22.3g; Saturated Fat 3.8g; Total Carbs 80.8g; Fibre 10.7g; Salt 0.75g

                            Based on a single person portion

                            ALLERGENS

                            Soy, sesame

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

                            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 a kettle, then take out a saucepan and a frying pan. Cut the tofu into 1.5cm cubes.

                            2. Fill your saucepan with boiling water from your kettle and lightly salt the water. Bring to the boil, place the noodles in the pan and cook until tender, around 3 minutes. Drain and rinse well, ensuring they don't stick together.

                            3. Place your frying pan over a medium heat, add a drizzle of oil (sesame oil is good for extra flavour but any oil works well) and fry the tofu until golden on all sides, around 7 minutes. 

                            4. Peel the carrot and cut into matchsticks. Julienne the courgette or peel into ribbons.

                            5. Once the tofu is golden, season with a little soy (or salt if you don’t have any), then add the carrot to the same pan and fry for 2-3 minutes, before adding the courgettes to warm through, around 1-2 minutes. Add the noodles to the pan, tear in the mint leaves and warm through, around 30 seconds. 

                            6. Divide the noodles between serving bowls, drizzle over the dressing and enjoy!

                                 


                                    NOURISH 2


                                    Caribbean Curried Chickpeas With Coconut Slaw & Scotch Bonnet Chilli Jam

                                    INGREDIENTS

                                    Onion, carrot, celery, ginger, garlic, turmeric, allspice, curry powder, oregano, scotch bonnet, boullion (soy, celery), tomato puree, soy sauce, tomato, chickpeas, sea salt, black pepper, basmati rice, red cabbage, carrot, apple cider vinegar, raw natural cane sugar, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, pectin, non-dairy cultures (S. Thermophilus + L. Bulgaricus, Lactobacillus Acidophilus, Bifidobacterium Lactis)), red peppers, plum tomatoes, agave

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

                                    NUTRITION

                                    Calories 630kcal; Protein 22.5g; Fat 8.1g; Saturated Fat 2.5g; Total Carbs 118.6g; Fibre 13.7g; Salt 1.8g

                                    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. Take two saucepans - one large and one small.

                                    2. Place the rice in your small saucepan, cover with 2x its volume in water, bring to the boil, then cover, reduce the heat and cook until tender, around 8-10 minutes.

                                    3. Drain the chickpeas, then empty into your large saucepan along with the caribbean curry sauce. Place over a medium heat and cook for 5-10 minutes to warm through. If it reduces too much or starts to stick during cooking, just a splash of water as needed. Season well with salt and pepper to taste.

                                    4. Place the sliced red cabbage into a bowl and stir through the coconut yoghurt to make the coconut slaw.

                                    5. To serve up, divide the rice, curry and coconut slaw between serving bowls and garnish with a spoon of scotch bonnet chilli jam (very spicy!). Enjoy!
                                       


                                                                                FEAST 1


                                                                                Jackfruit Carnitas Burrito With Smokey Chipotle Crema, Fluffy Rice, Black Beans & Fresh Salad

                                                                                INGREDIENTS

                                                                                Red onion, garlic, cumin, paprika, ground coriander, cinnnamon, cloves, oregano, tomato puree, agave, chipotle, balsamic vinegar, vegan boullion (celery), water, young green jackfruit, red cabbage, red onion, water, cider vinegar, raw natural cane sugar, sea salt, cashews, baby gem lettuce, basmati rice, black beans, tortilla wrap (wheat flour, calcium carbonate, calcium propionate, iron, niacin, thiamin)

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

                                                                                NUTRITION

                                                                                Calories 757kcal; Protein 23.1g; Fat 13.5g; Saturated Fat 1.9g; Total Carbs 141.8g; Fibre 21.5g; 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 large roasting tray,  a sauce pan and a frying pan.

                                                                                2. Empty the basmati rice into your saucepan along with 2.5x its volume in water and place over a medium heat. Bring to the boil, then reduce to low and cover with a lid. Cook for around 6-8 minutes or until light and fluffy. Drain and set aside.

                                                                                3. Empty the jackfruit into your roasting tray and spread it out around the roasting tray. Bigger chunks of jackfruit add good texture to the burrito, but if there are any really large pieces remaining, simply press down on them with a fork to break them apart a little. Roast in the oven for 15 minutes or until lightly charred on the outside.

                                                                                4. When the jackfruit has a few minutes left, heat your tortilla by dry frying (without oil) over a medium heat, around 10-20 seconds on each side. Finely shred the baby gem lettuce. Open and drain the black beans.

                                                                                5. Arrange your warm tortillas on a big plate or chopping board, then add your rice horizontally along the middle, leaving around 4cm or the width of two of your fingers of space at either side so you can easily wrap it. From here add the remaining layers on top of your rice in the same way - the black beans, pickled cabbage, chipotle cashew crema and shredded baby gem lettuce. Fold it over at the sides, then wrap it up tightly. Once wrapped you can add it back into the pan to toast it a little - simply dry fry over a medium heat for 30-60 seconds on each side. Cut your finished burrito down the middle with a sharp knife and serve. Enjoy!


                                                                                                FEAST 2


                                                                                                Sweet & Smokey Vegan Shakshuka With Whipped Tahini, Toasted Dukkah, and Soft Garlic & Herb Flatbread

                                                                                                INGREDIENTS

                                                                                                Onion, garlic, red pepper, harissa (rehydrated paprika and red chilli peppers, sunflower oil, garlic, salt, mixed spices, rose petals, citric acid), smoked paprika, plum tomatoes, red wine vinegar, maple syrup, butterbeans, tahini (sesame), silken tofu (soy), lemon, nutritional yeast, parsley, almonds, walnuts, sunflower seeds, ground coriander, ground cumin, salt, flatbread (sesame, wheat flour, salt, water, garlic, dried herbs)

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

                                                                                                NUTRITION

                                                                                                Calories 649kcal; Protein 26.8g; Fat 27g; Saturated Fat 2.3g; Total Carbs 80.6g; Fibre 15.4g; 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. Place a large frying pan or wok over a medium heat and add the shakshuka sauce along with the tin of drained butterbeans. Cook for 4-5 minutes or until piping hot, adding water as needed if it reduces too much or starts to stick.

                                                                                                2. Warm the flatbread(s) by dry frying (without oil) in a frying pan on both sides for 30-60 seconds or until lightly toasted.

                                                                                                3. Pick the parsley leaves, then finely chop.

                                                                                                4. To serve up, divide the shakshuka between serving bowls, drizzle over the whipped tahini, and scatter over the dukkah and fresh parsley. Use your warm flatbread to scoop up all those delicious flavours. 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!