MENU | DELIVERED JUL 17 & 20


 

DETOX 1


Thai Noodle Salad with Broccolini, Spicy Cashews, Pickles, Coriander & Satay Sauce


INGREDIENTS

Tenderstem broccoli, cashews, paprika, garlic powder, onion powder, sesame seeds, ground ginger, turmeric, maple syrup, peanut butter, lime, soy sauce, water, ginger, sesame oil, coriander, carrot, daikon, rice vinegar, raw natural cane sugar, salt

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

NUTRITION

Calories 638kcal; Protein 28.5g; Fat 22.2g; Saturated Fat 17.7g; Carbs 93.1g; Fibre 34.7g; 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 a kettle then take out a large frying pan.

  2. Place the vermicelli into a heat proof bowl, pour over boiling water from your kettle to cover and leave for 4-5 minutes to allow the noodles to cook. Drain, rinse with cold water and set aside.

  3. Place your frying pan over a medium heat and add a drizzle of oil to the pan. Once the pan is hot, add the broccoli and fry for 6-8 minutes or until charred and tender.

  4. Pick the coriander leaves.

  5. To serve up, divide everything between serving bowls, drizzle generously with the satay sauce and enjoy!

         


                                    NOURISH 1


                                    Thai Green Curry With Mangetout, Crispy Tofu, Jasmine Rice, Chilli & Lime

                                    INGREDIENTS

                                    Garlic, ginger, green chilli, lemongrass, coriander, cumin, turmeric, coconut milk, vegetable bouillon (soya, celery), water, mangetout, tofu (soy), jasmine rice, lime, chilli

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

                                    NUTRITION

                                    Calories 667kcal; Protein 22.3g; Fat 35.1g; Saturated Fat 28.2g; Total Carbs 75.1g; Fibre 4.8g; 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.

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

                                    2. Place the rice in a small saucepan and cover with 2.5x its volume in water. 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. Place your frying pan over a medium heat and add a drizzle of oil. Cut the tofu into 1.5cm cubes and fry for 5-8 minutes or until golden on all sides. Season with a dash of soy sauce or salt. Remove from the pan and then add the mangetout and fry them for 3 minutes or lightly charred but still with some crunch.

                                    4. Meanwhile empty the curry sauce into your other saucepan and warm through over a medium-low heat for 3-5 minutes.

                                    5. To serve up, divide the sauce between serving bowls, then add the tofu, mangetout and jasmine rice. Garnish with red chilli and a squeeze of fresh lime. Enjoy!
                                     


                                        NOURISH 2



                                        Butterbean Caponata With Roasted Peppers & Aubergine, Salsa Verde & Warm Ciabatta

                                        INGREDIENTS

                                        Garlic, plum tomatoes, tomato puree, salt, pepper, agave, capers, red peppers, aubergine, butterbeans, basil, parsley, olive oil, organic ciabatta (wheat)

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

                                        NUTRITION

                                        Calories 566kcal; Protein 21g; Fat 16.9g; Saturated Fat 2.1g; Total Carbs 81.9g; Fibre 9.1g; Salt 1.2g

                                        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. Preheat your oven to 220°C / 200°C fan and take out a saucepan.

                                        2. Drain and empty the butterbeans then add to your saucepan along with the caponata sauce. Warm through over a medium heat until piping hot, around 5 minutes.

                                        3. Cut the ciabatta in half down the side (as if you’re making a sandwich), place into a baking tray cut side up and drizzle generously with extra virgin olive oil. Bake in the oven for 5-10 minutes or until lightly toasted. Rub the cut side of the ciabatta with a clove of garlic for extra flavour (optional).

                                        4. If the salsa verde has solidified after chilling, loosen up with a little extra virgin olive oil.

                                        5. To serve up, divide the butterbean caponata between serving bowls, drizzle over some salsa verde and use the toasted ciabatta for dunking and scooping. Enjoy!


                                                                                        FEAST 1


                                                                                        Tandoori Tofu With Pickled Red Cabbage, Minted Yoghurt & Fresh Spinach Wrapped In Soft Naan

                                                                                        INGREDIENTS

                                                                                        Garlic, ginger, paprika, salt, ground cumin, cayenne pepper, ground ginger, ground coriander, turmeric, maple syrup, lemon juice, tofu (soy), red onion, red wine vinegar, water, raw natural cane sugar, black mustard seeds, fennel seeds, coriander seeds, mint, spinach, flatbread (sesame, wheat flour, water, salt, vegetable oil), dairy-free yoghurt (coconut milk, coconut water, cornflour, potato starch, stabiliser (fruit pectin), corn fibre, cultures (S.Thermophilus + L. Bulgaricus, Lactobacillus Acidophilus, Bifidobacterium Lactis))

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

                                                                                        NUTRITION

                                                                                        Calories 513kcal; Protein 22.8g; Fat 24.3g; Saturated Fat 5.5g; Total Carbs 56.2g; Fibre 7.2g; Salt 1.4g

                                                                                        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 the oven to 220°C / 200°C fan then take out a baking tray and a frying pan.

                                                                                        2. Add a drizzle of oil to the frying pan and place over a medium-high heat. Cut the tofu into 12 cubes then cook in the hot pan until crispy and golden on all sides, around 5 minutes.

                                                                                        3. Add the crispy cooked tofu and tandoori marinade (reserving 1 tsp of marinade per person for later) to a bowl and mix until evenly coated. Place the tofu into your baking tray and roast for 8-10 minutes. Remove from the oven and stir through the reserved marinade for extra flavour.

                                                                                        4. Remove the mint and spinach leaves from the salad bag and set the spinach aside. Finely chop the mint leaves and mix with the yoghurt to make your minted yoghurt. Season to taste with salt.

                                                                                        5. Wipe your frying pan clean and use to warm your naan just before serving, by dry frying (without oil) for 20-30 seconds on each side.

                                                                                        6. Lay out your warm naans, spoon a wide circle of minted yoghurt on the bottom, then add the tandoori tofu, pickled cabbage and fresh spinach. Wrap them up and get stuck in! 


                                                                                                        FEAST 2


                                                                                                        Adobo Black Bean Tacos With Shredded Lettuce, Lime Cashew Crema, Avocado & Salsa Macha

                                                                                                        INGREDIENTS

                                                                                                        Black beans, ancho chilli, garlic, paprika, cumin, red wine vinegar, extra virgin olive oil, water, sea salt, balsamic vinegar, soy sauce (gluten free), chilli flakes, cashews, lime juice, lemon juice, guajillo chillies, chile de arbol, peanuts, sesame seeds, cider vinegar, corn tacos (water, yellow corn flour, sea salt), baby gem lettuce, avocado

                                                                                                        ALLERGENS

                                                                                                        Nuts, peanuts, sesame, soy

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

                                                                                                        NUTRITION

                                                                                                        Calories 753kcal; Protein 21.3g; Fat 48.4g; Saturated Fat 8.3g; Total Carbs 64.9g; Fibre 19.4g; 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 saucepan and preheat your oven to 200°C / 180°C fan.

                                                                                                        2. Empty the black beans into your saucepan, place over a medium heat and warm through, stirring occasionally, until piping hot, around 5 minutes. 

                                                                                                        3. Finely shred the baby gem by cutting horizontally across the head. De-stone the avocado and cut into thin slices flat side down. If you're feeling fancy you could fan the avocado for a more elevated final presentation. Using the palm of your hand, carefully push the avocado down and away from yourself to open it up like a fan without the slices breaking.

                                                                                                        4. Traditionally tostadas are shallow fried in oil for 30 seconds on each side, which you can do if you want them to turn really crispy. For an oil-free version, simply pop the tacos onto a baking tray with space in between them and bake for 8 minutes or until crispy, flipping half way.

                                                                                                        5. Lay everything out on your table and then start building your tostadas. Start with a layer of black beans, then shredded lettuce, dress the lettuce with a drizzle of lime cashew crema, top with some slices of avocado and a final drizzle of salsa macha (very spicy!). 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.

                                                                                                          1. Preheat your oven to 200°C and take out a roasting tray.

                                                                                                          2. 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.

                                                                                                          3. 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. 

                                                                                                          4. 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!