MENU | DELIVERED JUL 24 & 27


 

DETOX 1

 

Sticky Teriyaki Tofu Bowl With Purple Sprouting Broccoli & Pickled Cabbage Over Sushi Rice

INGREDIENTS

Garlic, ginger, soy sauce (gluten free), organic raw agave, mirin, water, cornstarch, sesame oil, white sesame seeds, black sesame seeds, organic tofu (soy), purple sprouting broccoli, sushi rice, spring onions, red cabbage, rice vinegar, raw natural cane sugar, sea salt

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

NUTRITION

Calories 580kcal; Protein 24.7g; Fat 13.4g; Saturated Fat 1.5g; Total Carbs 95.8g; Fibre 7.6g; 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. Boil your kettle, then take out two frying pans and a saucepan. Shake the teriyaki sauce pouch well before using, in case any of the cornflour has separated from the dressing while chilled.

  2. Place the sushi rice in a small saucepan and pour over 2.5x its volume in water from your kettle. 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. Tear the tofu into bitesized chunks with your hands and heat a drizzle of oil in each of your two frying pans over a medium heat. 

  4. Add the tofu to one of your frying pans and fry until golden and crispy on all sides. Next add the teriyaki sauce to the pan and stir through the tofu until thoroughly coated. Once the sauce has thickened a little (around 1 minute), take the pan off the heat.

  5. Meanwhile add the purple sprouting broccoli to your other pan and fry on all sides until tender but al dente. Season to taste with salt and pepper. Finely slice the spring onion while everything cooks.

  6. Divide the sushi rice, purple sprouting broccoli and pickled cabbage between serving bowls. Top with the teriyaki tofu, spoon over any extra sauce, then sprinkle over the sliced spring onion and sesame seeds to garnish. Enjoy!

           


                                      NOURISH 1


                                      Super Green Spring Garden Risotto With Spinach & Basil Pesto, Peas, Courgettes, Mint & Toasted Hazelnuts

                                      INGREDIENTS

                                      Pearl barley (wheat), onion, garlic, white wine, lemon, hazelnuts, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), spinach, basil, nutritional yeast, peas, courgette, mint

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

                                      NUTRITION

                                      Calories 588kcal; Protein 20g; Fat 11.3g; Saturated Fat 1.2g; Total Carbs 98.1g; Fibre 22.9g; Salt 0.75g

                                      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 frying pan and a saucepan. Thinly slice the courgette lengthways. Pick and finely chop the mint leaves. 

                                      2. Empty the risotto into your saucepan, place over a medium heat and warm through until piping hot, around 5-8 minutes. Add a splash of water as you cook if it reduces too much or starts to stick. Stir through half the mint, a squeeze of lemon and a drizzle of extra virgin olive oil (optional) during the final minute of cooking. Season well with salt and pepper.

                                      3. Place your frying pan over a medium heat, then add the hazelnuts and dry fry (without oil) until golden, around 2-3 minutes. Remove, set aside and lightly crush or chop. When the risotto is almost ready, add a drizzle of oil to your frying pan and fry the courgette ribbons until lightly charred. Be careful not to overcook them, you want them to retain some bite to add texture to the dish. Season to taste with salt and pepper.

                                      4. Divide the risotto between serving bowls, then top with the charred courgettes, a scattering of toasted hazelnuts, the remaining mint and another squeeze of fresh lemon. Season to taste with salt and pepper and enjoy!
                                         


                                            NOURISH 2


                                            Spicy Turmeric & Lemongrass Laksa With Brown Rice Noodles, Crispy Oyster Mushrooms & Aubergine

                                            INGREDIENTS

                                            White onion, garlic, lemongrass, ginger, green chilli, ground turmeric, ground coriander, ground cumin, coconut sugar, coconut milk, vegetable bouillon (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), lime, aubergine, oyster mushroom, brown rice noodles (rice flour, water), coriander, vegetable oil

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

                                            NUTRITION

                                            Calories 628kcal; Protein 17.4g; Fat 26.8g; Saturated Fat 21.5g; Total Carbs 90g; Fibre 18.3g; 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.

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

                                            2. Slice the aubergine into 1cm rounds, then place your frying pan over a medium-high heat with a drizzle of oil. Once hot, add your aubergine pieces and fry for around 5-10 minutes on each side or until tender. Season with salt and pepper during the final 30 seconds of cooking.

                                            3. While the aubergine cooks, finely slice the oyster mushrooms. Once the aubergine is cooked, add another drizzle of oil to the same frying pan, turn the heat up to the highest setting and fry the mushrooms for 5-10 minutes or until crispy and golden. Season with some salt or soy sauce during the final 30 seconds of cooking.

                                            4. Meanwhile, pour boiling water from your kettle into one of your saucepans over a high heat and once bubbling, add the brown rice noodles. Cook for 2-3 minutes or until al dente. Rice noodles cook quickly so watch carefully to ensure they don't overcook.

                                            5. Pour the laksa broth into another saucepan, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through.

                                            6. To serve up, divide the udon noodles between serving bowls, pour over the hot laksa broth and top with aubergine and oyster mushrooms. Garnish with coriander and lime juice. Enjoy!


                                                                                              FEAST 1


                                                                                              Crispy Korean Oyster Mushroom Burger With Kimchi & Gochujang Mayo On Soft Vegan Brioche

                                                                                              INGREDIENTS

                                                                                              Oyster mushrooms, cumin, ground garlic, ground ginger, paprika, turmeric, soy milk, lemon juice, agave, vegetable oil (soy), gochujang (water, brown rice, tapioca, red pepper powder, salt, alcohol, soybean, garlic, onion), apple cider vinegar, vegan kimchi (chinese leaf, daikon, carrot, spring onion, apple, chilli, tamari soy sauce, ginger, chilli powder, garlic, salt, live cultures), white flour (wheat), panko breadcrumbs (wheat), vegan brioche (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine, niacin), soya milk, water, rapeseed oil, cane sugar, yeast, salt, flour improver) baby new potatoes

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

                                                                                              NUTRITION

                                                                                              Calories 696kcal; Protein 14.4g; Fat 34g; Saturated Fat 4.6g; Total Carbs 101.4g; Fibre 14.26g; 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, then take out a large roasting tray and a wok or deep frying pan.

                                                                                              2. Cut the new potatoes into 1-1.5 square cm pieces. Place into your roasting tray, then drizzle with olive oil and season well with salt and pepper. Roast in the oven for 15-20 minutes or until golden and crispy.

                                                                                              3. Place the dry mix into a bowl along with around 50ml plant milk per person and stir until you have a thick batter. Alternatively you can use water if you don't have any plant milk. Season well with salt and pepper and stir thoroughly until combined. Place the panko breadcrumbs into a separate bowl. Dip the oyster mushrooms into the batter mix and then into the panko breadcrumbs to coat.

                                                                                              4. Heat 1cm of a neutral oil (e.g. sunflower, groundnut or vegetable, but not olive oil) in a wok or deep frying pan, then fry the oyster mushrooms until golden on all sides. Remove and place into a bowl lined with kitchen towel, allowing it to cool slightly before serving.

                                                                                              5. Slice the vegan brioche in half and toast in a frying pan just before serving.

                                                                                              6. To serve, spread a layer of gochujang mayo on the top and bottom of the brioche, then add pile in the crispy oyster mushrooms and kimchi. Serve alongside the crispy potatoes with any extra gochujang mayo for dipping. Enjoy!


                                                                                                                FEAST 2

                                                                                                                Crispy Cauliflower Baos Drenched In Tangy Five Spice Sauce With Tart Pickled Carrot & Daikon & Fresh Coriander

                                                                                                                INGREDIENTS

                                                                                                                Cauliflower, shallot, garlic, ginger, sesame seeds, five spice, chilli flakes, maple syrup, rice vinegar, soy sauce, sesame oil, carrot, daikon, raw natural cane sugar, salt, coriander, bao buns (wheat flour, water, corn starch, sugar, soybean oil, yeast, sodium bicarbonate, monocalcium phosphate)

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

                                                                                                                NUTRITION

                                                                                                                Calories 689kcal; Protein 14.5g; Fat 19.2g; Saturated Fat 2.5g; Total Carbs 120.6g; Fibre 8g; Salt 2.5g

                                                                                                                METHOD

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

                                                                                                                1. Please note: Prepared cauliflower can smell a little when first opened. This is nothing to worry about and is just the natural compounds being released. Cruciferous vegetables (e.g. cauliflower, broccoli, cabbage) are actually some of the healthiest, most fibrous foods you can eat!

                                                                                                                2. Preheat your oven to 220°C / 200°C fan then take out a large roasting tray and put a steamer on over the hob.

                                                                                                                3. 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 5-6 minutes or until light and fluffy. Check now and again to ensure they don't over-steam and go soggy.

                                                                                                                4. Cut the cauliflower florets into bitesized pieces so they're small enough to fit into the baos, around 1-1.5 square cm. Place the cauliflower in your roasting tray, toss in a little oil and roast in the oven for 10 minutes. Toss the cauliflower in the five spice sauce, then roast for a further 5 minutes in the oven, or until the cauliflower is tender and a little crispy.q

                                                                                                                5. To serve, fill each bao with a generous helping of cauliflower, spooning over any five spice sauce left over in your roasting tray, then top with the pickled vegetables and coriander. Enjoy!

                                                                                                                6. NB: If you don't own a steamer, there is 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



                                                                                                                  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!