MENU | DELIVERED JUN 26 & 29

 

DETOX 1


 
Middle Eastern Spiced Aubergine With Bulgar, Saffron Yoghurt, Toasted Almonds & Pomegranate

INGREDIENTS


Aubergine, bulgar wheat, parsley, mint, pomegranate seeds, almonds, cumin seeds, ground coriander, saffron, lemon, garlic, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodide)

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

NUTRITION

Calories 468kcal; Protein 15.7g; Fat 27.4g; Saturated Fat 3g; Total Carbs 42.2g; Fibre 18.6g; 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 large frying pan and bring a small saucepan of water to the boil on the hob.

  2. Add the bulgar wheat to the saucepan of boiling water and boil for 6-8 minutes or until the grains are tender. Drain and set aside.

  3. Slice the aubergine into 1cm thick rounds. Place onto a large lipped plate and toss in the spice mix, a generous drizzle of olive oil and salt and pepper. 

  4. Dry fry the almonds (without oil) in your frying pan, then remove and crush or roughly chop. Add a drizzle of oil to the pan, then fry the aubergine until golden on both sides and tender in the centre. 

  5. While the aubergine cooks, finely chop the  spring onions, parsley and mint, then toss them through the cooked bulgar along with a drizzle of olive oil. Season to taste with salt and pepper.

  6. Spoon a bed of herby bulgar wheat onto each serving plate, then top with the spiced aubergines and garnish with a drizzle of saffron yoghurt, the pomegranate seeds and toasted almonds.


                              NOURISH 1                                 


                              Pad Thai Noodles With Sugar Snap Peas, Red Pepper, Carrot, Crushed Peanuts & Spring Onion

                              INGREDIENTS

                              Brown rice noodles (brown rice, water, salt), ginger, gluten free soy sauce, tamarind, peanut butter, agave, sugar snap peas, red pepper, carrot, peanuts, spring onions

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

                              NUTRITION

                              Calories 751kcal; Protein 23.9g; Fat 28.4g; Saturated Fat 5.5g; Total Carbs 112.4g; Fibre 16.3g; Salt 2.2g

                              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 large frying pan.

                              2. Place the noodles into a bowl or pan, pour over boiling water from your kettle and leave to cook until tender but al dente, around 3 minutes. Drain and set aside.

                              3. Place your frying pan over a medium heat and once hot, add the peanuts. Dry fry (without oil) for 2-3 minutes or until toasted. Remove from the pan and set aside.

                              4. Julienne or grate the carrot. Remove the stem and core from the red pepper, then cut into 0.5cm wide strips. Place your frying pan back over a medium heat and add a drizzle of oil. Once hot, fry the red peppers and carrots for 5 minutes, then add the sugar snaps and fry for 5 minutes more or until the veg is tender but al dente.

                              5. Meanwhile, crush or roughly chop the peanuts and finely slice the spring onions (including the green bits!).

                              6. Add the cooked noodles into the frying pan with the vegetables and toss through the pad Thai sauce. 

                              7. Divide the noodles between serving plates, garnish with crushed peanuts, spring onions and finish with a squeeze of fresh lime. Enjoy!

                                     


                                        NOURISH 2


                                        Rich & Creamy Tempeh Tikka Masala With Toasted Flaked Almonds, Fresh Coriander & Basmati Rice

                                        INGREDIENTS

                                        Tempeh (soy), cumin, coriander, turmeric, garam masala, water, paprika, cardamom, garlic, ginger, onion, tomato puree, plum tomatoes, chilli flakes, coconut milk, basmati rice, coriander, flaked almonds, plant-based yoghurt (water, oats, rapeseed oil, potato starch, potato protein, malic acid, lactic acid, stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodite

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

                                        NUTRITION

                                        Calories 694kcal; Protein 30.3g; Fat 27.1g; Saturated Fat 13.4g; Total Carbs 86.5g; Fibre 7.5g; Salt 0.5g

                                        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 frying pan or wok.

                                        2. Place the rice into one of your saucepans and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.

                                        3. Cut the tempeh into bitesized chunks, aiming for 1.5cm cubes. Place the cubes into a bowl along with the tempeh marinade and let sit for 5 minutes (optional). 

                                        4. Place your frying pan or wok over a medium heat and dry fry the almond flakes until toasted and golden. Set aside.

                                        5. Transfer the tempeh and marinade to the same frying pan and cook over a medium heat for around 10 minutes or until all the marinade is absorbed by the tempeh. Once the tempeh is dry, add a drizzle of oil and fry for 2-3 minutes, turning occasionally until golden. Set aside.

                                        6. Pour the tikka masala sauce into the pan with the tempeh and deglaze to release any caramelised bits stuck to the bottom of the pan. Cook for 3-5 minutes or until bubbling and piping hot throughout. Season to taste with salt.

                                        7. To serve up, divide the rice and tempeh tikka masala between serving bowls, scatter over the toasted flaked almonds and a few coriander leaves. Season with salt and black pepper to taste. Enjoy!


                                                                                    FEAST 1


                                                                                    Crispy Buffalo Tofu Tacos With Cooling Ranch Dressing, Shredded Cabbage & Juicy Pineapple

                                                                                    INGREDIENTS

                                                                                    Red cabbage, coriander, organic tofu (water, soy beans, nigari), corn tortillas (water, yellow corn flour, sea salt), distilled vinegar, aged cayenne red peppers, salt, water, canola oil, paprika, garlic powder, pineapple, water, citric acid, cashews, lime juice, water

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


                                                                                    NUTRITION

                                                                                    Calories 453kcal; Protein 23.4g; Fat 17.2g; Saturated Fat 4.6g; Total Carbs 48.1g; Fibre 7.4g; 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. All you need to finish this dish is a large frying pan.

                                                                                    2. NB: for a more authentic and indulgent buffalo sauce, you can melt equal parts vegan butter into the buffalo hot sauce. We've left it out to keep the dish healthier and give you the choice!

                                                                                    3. Cut the tofu into 1cm wide fillets, then place into a small bowl with the cornstarch. Season well with salt and pepper and toss to coat the tofu in the cornstarch. 

                                                                                    4. Add a drizzle of oil to your frying pan and place over a medium-high heat. Once hot, add the tofu and fry on all sides until golden and crispy. Remove and place into a bowl, then toss through the buffalo hot sauce to coat the tofu.

                                                                                    5. Wipe the same frying pan clean with some kitchen towel, then dry fry (without oil) the tacos for 10-20 seconds on each side or until warm and soft.

                                                                                    6. Divide the tacos between serving plates, then pile up with the crispy buffalo tofu, a drizzle of cashew ranch sauce, the red cabbage, pineapple and coriander. Enjoy!


                                                                                                  FEAST 2



                                                                                                  Freshly Made Gnocchi Tossed In A Rich Porcini Lentil Ragu With Almond Parmesan

                                                                                                  INGREDIENTS

                                                                                                  Lentils, porcini mushrooms, white onion, carrot, celery, red wine, water, garlic, thyme, bouillon (celery), soy sauce, balsamic vinegar, tomato puree, vegan gnocchi (potato puree, vegetable extracts, spices, potato flakes, water, cornstarch, flour (wheat)), almonds, parmesan

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

                                                                                                  NUTRITION

                                                                                                  Calories 512kcal; Protein 25.7g; Fat 1.6g; Saturated Fat 0.3g; Total Carbs 93.9g; Fibre 12.6g; 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. Boil your kettle and take out two saucepans.

                                                                                                  2. Fill one saucepan with boiling water, season well with salt and place over a medium-high heat. Once bubbling, add the gnocchi and cook until al dente, around 2-3 minutes. Drain, reserving a little of the pasta water.

                                                                                                  3. Meanwhile, heat the porcini lentil ragu in your other saucepan over a medium-high heat for around 4-5 minutes. The sauce should reduce and thicken a little and be piping hot throughout before serving.

                                                                                                  4. Add a splash of pasta water to the porcini lentil ragu, along with the gnocchi and give everything a good stir to coat. Divide between serving bowls, then finish with a drizzle of extra virgin olive oil (optional) and a scattering of almond parmesan. Season with salt and pepper to taste. 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!