MENU | DELIVERED JUL 10 & 13

DETOX 1

Kimchi Miso Nourish Bowl With Farro, Charred Tenderstem Broccoli & Pak Choi

INGREDIENTS

Vegan kimchi (chinese leaf, daikon, carrot, spring onion, apple, green chilli, tamari soy sauce, ginger, chilli powder, garlic, salt), farro (wheat), pak choi, purple sprouting broccoli, peas, red chilli, spring onions, miso (water, organic soy beans, oranic rice, salt, yeast, koji culture), sesame oil

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

NUTRITION

Calories 586kcal; Protein 31.8g; Fat 10.5g; Saturated Fat 1.2g; Total Carbs 95.2g; Fibre 25.5g; Salt 2.5g

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.

Take out a saucepan and a large wok or frying pan.
Slice the base off the pak choi and pull apart the leaves with your hands. Slice half the spring onions into 4cm logs and finely slice the other half. Dice the kimchi and finely slice the red chilli.
Bring a pan of lightly salted water to the boil in your saucepan, add the farro grains and cook until tender, around 15 minutes. Drain and set aside.
Once the farro has been cooking for 10 minutes, place your large wok or frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the thicker spring onion logs, broccoli and pak choi and cook for around 5 minutes or until lightly charred and tender.
Stir through the cooked farro, kimchi, miso dressing and peas and cook until the peas are cooked through, around 1-2 minutes.
Divide the the rice and vegetables between serving bowls, then scatter over the remaining half of finely sliced spring onions and the sliced red chilli. Enjoy!

NOURISH 1

Mango Cauliflower Curry With Cashews, Garden Peas, Coriander and Fluffy Basmati Rice

INGREDIENTS

Cauliflower, onion, garlic, ginger, brown mustard seeds, mild madras curry powder, garam masala, tomato, coconut milk, mango, desiccated coconut, apple cider vinegar, peas, basmati rice, coriander, red chilli, cashews

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

NUTRITION

Calories 681kcal; Protein 19.2g; Fat 24.7g; Saturated Fat 16.2g; Total Carbs 101.5g; Fibre 15.5g; 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.

Preheat your oven to 220°C / 200°C fan and take out two saucepans and a large baking tray.
Cut any larger pieces of cauliflower so they are all even in size, around 1.5-2 square cm. Place into your baking tray, toss in olive oil and season well with salt and pepper. Roast in the oven until nicely charred on the outside, around 15-20 minutes. Add the cashews to the roasting tray for the final 5 minutes to toast.
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 to low, stir and cover. Cook for 8 minutes or until tender but still with some bite.
Warm the curry sauce through in your saucepan over a medium heat until piping hot, around 3-5 minutes. Season to taste with salt.
Meanwhile finely slice the red chilli and roughly chop the coriander leaves.
To serve up, divide the rice and curry sauce between serving bowls, then top the curry with your roasted cauliflower bites, toasted cashews, sliced chilli and fresh coriander. Enjoy!

NOURISH 2

Tahini Miso Ramen With Crispy Chilli Tempeh, Pak Choi & Brown Rice Noodles

INGREDIENTS

Dried shiitake mushrooms, ginger, garlic, vegetable boullion (celery, soy), kombu, pak choi, red chilli, spring onions, white miso (soy), soy sauce, tahini (sesame), brown rice noodles (rice flour, water), sesame oil, tempeh (soya, water, tempeh culture (gluten-free rice flour*, inoculum)), salted fermented black beans, vegetable oil, sichuan peppercorns, raw natural cane sugar, cinnamon, star anise, rice vinegar

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

NUTRITION

Calories 650kcal; Protein 29g; Fat 37.9g; Saturated Fat 6.5g; Carbs 62.1g; Fibre 7g; 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.

Boil your kettle, then take out a large frying pan and two saucepans.
Crumble the tempeh with your hands until minced. Remove the pak choi leaves from the base of the stem using your hands. Finely dice the chilli and spring onions (including the green bits!).
Place your frying pan over a medium-high heat and add a drizzle of oil. Add the crumbled tempeh to your frying pan and fry until crispy, around 5 minutes. Stir through half of the rayu chilli sauce, then remove from the pan and keep warm.
Meanwhile, empty the miso tahini broth into your first saucepan. Place over a medium heat and and cook until warmed through, around 3 minutes.
Pour boiling water from your kettle into your other saucepan and place over a medium high heat. Once the water is bubbling, add the noodles and cook for 1-2 minutes or until tender but al dente. Keep checking as rice noodles can be easily overcooked. Drain and set aside.
Once the tempeh is cooked, wipe the same frying pan clean with kitchen towel, then add the pak choi and cook until tender, around 5 minutes (you can do this step while you serve up the rest of the ramen as below).
To serve up, divide the noodles between serving bowls, pour over the hot miso tahini broth, then top with the pak choi and chilli tempeh. Garnish with chilli, spring onions and a drizzle of the remaining rayu chilli oil. Enjoy!

FEAST 1

Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt & Garlic Naan

INGREDIENTS

Cumin seeds, coriander seeds, fenugreek, star anise, cardamom, cinnamon, chilli flakes, ginger, black mustard seeds, bay leaf, curry leaves, tinned tomatoes, vinegar, molasses, tomato puree, coconut milk, water, diced onion, garlic, turmeric, coconut sugar, garam masala, black lentils, kidney beans, lime, coconut cream, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water (23%), cornflour, potato starch, stabilizer (pectin*), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), coriander, naan (wheat flour, sesame seeds, water, salt, yeast, vegetable oil), red onion, red wine vinegar, raw natural cane sugar, black mustard seeds, fenugreek seeds, fennel seeds

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

NUTRITION

Calories 705kcal; Protein 24.6g; Fat 27.8g; Saturated Fat 22.7g; Total Carbs 98.3g; Fibre 23.8g; 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.

Heat the daal in a saucepan over a medium heat for around 4-5 minutes or until piping hot. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.
Warm the naan in a dry frying pan for 30 seconds on each side.
Roughly chop the coriander leaves.
To serve up, divide the daal between serving bowls, top with a dollop of coconut yoghurt, some Indian pickled red onion and a scattering of fresh coriander. Enjoy!

FEAST 2

Chinese Pancakes With Crispy Pulled Oyster Mushrooms, Date Hoi Sin, Fresh Cucumber & Spring Onions

INGREDIENTS

Oyster mushrooms, cucumber, spring onions, sesame seeds, cornstarch, maple syrup, ground garlic, ground ginger, rice vinegar, soy sauce, sesame oil, five spice, vegan boullion (celery), water, pancakes (wheat, flour, water, salt)

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

NUTRITION

Calories 479kcal; Protein 13.7g; Fat 4.5g; Saturated Fat 0.2g; Total Carbs 97.4g; Fibre 9.1g; Salt 1g

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

Take out a large frying pan and set a steamer over the hob if you don't have a microwave for warming the pancakes.
Use your hands to pull apart the oyster mushrooms into thin strips. Place the cornstarch into a bowl and toss the oyster mushrooms in the cornstarch to coat. Place your frying pan over a medium heat and add a drizzle of oil. Once hot, fry the oyster mushrooms in batches until golden and crispy, around 10-15 minutes. Break them up using two spoons as you cook and keep frying until they're all golden and crispy on all sides. Make sure you fry in batches leaving space between the mushrooms, otherwise they won't crisp up. Season the mushrooms with sea salt to taste.
Meanwhile, finely shred the spring onions (including the green bits!) and cut the cucumber into matchsticks. Warm the pancakes in your steamer for 4-5 minutes or microwave on a low heat for 30 seconds.
Divide the pancakes between serving plates, then load them up with a hoi sin sauce and crispy oyster mushrooms. Finish with a garnish of spring onion and cucumber. Enjoy!

MONTHLY SPECIAL

Caprese Salad With 'Burrata', Hazelnut Pesto, Rustic Croutons & Tender Butterbeans

INGREDIENTS

Vine plum tomatoes, organic ciabatta (wheat), basil, mint, hazelnuts, extra virgin olive oil, raw agave nectar, balsamic vinegar, red wine vinegar, butterbeans, red onion, vegan burrata (soya milk, coconut oil, water, salt, xanthan gum, carrageenan, lactic acid, calcium lactate, dextrose, vegan fermentation cultures, vegetable fibres, soya lechitin)

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

NUTRITION

Calories 513kcal; Protein 23.9g; Fat 21.1g; Saturated Fat 19.3g; Total Carbs 60.6g; Fibre 18.6g; Salt 1.12g

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.

Preheat your oven to 200°C and take out a roasting tray.
Tear the ciabatta into rough chunks and place in your roasting tray. Toss the croutons in a drizzle of olive oil and season well with salt and pepper. Roast for 10 minutes or until golden.
Cut each tomato into eight pieces by quartering them and then cutting each quarter in half. Peel and finely slice half of the red onion, saving the other half for another recipe. Open, drain and rinse the butterbeans. Add the tomatoes, butterbeans and sliced onion to a small mixing bowl, toss in a little extra virgin olive oil (optional) and season well with salt and pepper.
Divide the dressed tomatoes between serving bowls and scatter over the ciabatta croutons. Add a spoon of vegan 'burrata' to the middle of the bowl, then drizzle the hazelnut pesto over everything (if the pesto has thickened in the fridge you can loosen the pesto with a little olive oil or water). Season to taste with salt or pepper and enjoy!