MENU | DELIVERED AUG 07 & 10


 

DETOX 1


Chana Chaat Masala With A Minted Chilli Dressing, Tamarind Yoghurt, Red Onion & Crispy Sev

INGREDIENTS


Potatoes, chickpeas, chaat masala (salt, red chilli, paprika, coriander, cinnamon, ginger, aniseed, long pepper, cumin, green cardamom, black pepper, dried mango powder, clove, carom, citric acid, cane sugar, canola oil, silicon dioxide), ginger, garlic, chilli powder, turmeric, coriander, mint, lemon, jalapeno chilli, tamarind paste, water, plant-based yoghurt (water, oats, soy, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), pectin, minerals (calcium carbonate, calcium phosphate, potassium iodide), salt, vitamins (D2, B12)), red onion, sev (gram flour, rapeseed oil, salt, turmeric)

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

NUTRITION

Calories 547kcal; Protein 20g; Fat 13.9g; Saturated Fat 0.8g; Total Carbs 96.6g; Fibre 11.8g; Salt 0.45g

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 (the larger the better for your potatoes to go lovely and crispy!). Drain and rinse the chickpeas and cut the potatoes lengthways into 0.5cm thick slices.

  2. Place your frying pan over a medium-high heat add the chickpea sev and toast until crispy. Remove and set aside.

  3. Add a drizzle of oil to the pan, then add the potatoes and fry until crispy and golden brown, around 10 minutes. Next add the chaat masala paste and the chickpeas and cook for a further 3-5 minutes. Mash the mix up a little with a fork as you cook and scrape the bottom of the pan regularly to prevent burning. Season to taste with salt and pepper before serving. 

  4. Peel and finely slice the red onion. Onion sizes vary, but aim for around half a small onion per person.

  5. Divide the chickpea and potato chaat between serving plates, then dress it with mint chutney, tamarind yoghurt, red onion and a scattering of chickpea sev. Enjoy!

 


                              NOURISH 1


                              Rainbow Poke Bowl With Miso Glazed Tofu, Pickled Carrot, Crispy Kale, Edamame, Tamari Miso Dressing & Furikake

                              INGREDIENTS

                              Miso (                              soy), sesame oil, rice vinegar, maple syrup, tofu (soy), edamame, kale, radish, carrot, water, raw natural cane sugar, sea salt, sushi rice, nori seaweed, black sesame seeds, white sesame seeds

                              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. Boil your kettle, then take out a large frying pan and a saucepan.

                              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. Cut the tofu into 1.5cm cubes and heat a drizzle of oil in a frying pan over a medium heat. Place the miso dressing into a small bowl, add the tofu cubes and toss to coat evenly. Shake off any excess marinade (this will become your dressing), then add the tofu cubes to the hot pan and fry for 5-10 minutes, turning occasionally until brown on all sides. Remove the tofu from the pan and toss through a pinch of the furikake to season.

                              4. De-stem the kale and chop it into small pieces. Wipe the same frying pan you used for the tofu clean with some kitchen towel and add another drizzle of oil. Once the pan is hot, throw in the kale and stir fry for around 5 minutes. 

                              5. Finely slice the radish and make up the dressing by adding a splash of water to the miso dressing and stirring until it reaches a thinner, drizzling consistency.

                              6. Divide the cooked sushi rice between serving bowls, then top with the kale, sliced radish, pickled carrots, edamame and tofu. Drizzle over the miso dressing and season to taste with the remaining furikake seasoning. Enjoy!
                                     


                                        NOURISH 2


                                        Butterbean Minestrone In A Rich & Fiery Tomato Broth With Zingy Caper Salsa Verde
                                        INGREDIENTS
                                         

                                        Carrot, celery, onion, dried chilli, vegan boullion (celery), water, butterbeans, bay leaves, brown rice, lemon juice, tomato puree, garlic, plum tomatoes, white wine, dried oregano, maple syrup, red wine vinegar, cavolo nero, parsley, mint, capers, dijon mustard, sea salt

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


                                        NUTRITION

                                        Calories 597kcal; Protein 20.3g; Fat 18.1g; Saturated Fat 3g; Total Carbs 83.8g; Fibre 18.1g; 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 one large saucepan for your minestrone broth and a separate saucepan with a steamer to go over the top for the cavolo nero. Drain the butterbeans.
                                        2. Add 1 cm of water to the pan that goes with your steamer and place over a high heat to bring to the boil. While this heats up, remove any hardy stems from the cavolo nero, then roughly chop the leaves into bite sized pieces. Add the cavolo nero to your steamer and cook for 5-10 minutes or until tender. If you don't have a steamer then boil the leaves instead, for the same amount of time.

                                        3. Empty the butterbeans and minestrone broth to your other saucepan, place over a medium heat and warm until piping hot, around 3-5 minutes. If the sauce reduces too much or starts to stick, add water as needed as you cook.

                                        4. To serve up, divide the butterbeans in broth and cavolo nero between serving bowls, then drizzle over the salsa verde dressing. Enjoy!


                                                                                      FEAST 1


                                                                                      Fiery Black Pepper Tofu With Coconut Rice, Pak Choi & Fresh Spring Onions

                                                                                      INGREDIENTS

                                                                                      Tofu (water, soya beans, nigari), cornstarch, shallots, red chilli, garlic, ginger, light soy sauce, dark soy sauce, maple syrup, black peppercorns, spring onions, basmati rice, desiccated coconut, pak choi

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

                                                                                      NUTRITION

                                                                                      Calories 764kcal; Protein 31.3g; Fat 22.6g; Saturated Fat 11.2g; Total Carbs 124.7g; Fibre 15.2g; 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. Take out a saucepan and a wok (recommended) or large frying pan.

                                                                                      2. Place the rice in your saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for 5 minutes, then stir through the desiccated coconut and continue cooking for a further 3-5 minutes or until tender but al dente.

                                                                                      3. Tear the tofu into bitesized pieces with your hands, then place into a bowl and toss through the cornstarch until evenly coated. Add a drizzle of a neutral oil (e.g. vegetable, sunflower or groundnut, but not olive oil) to your frying pan or wok and once hot, add the tofu and fry until golden and crunchy on all sides, around 10 minutes. Transfer to a bowl lined with kitchen towel.

                                                                                      4. Wipe the pan clean with kitchen towel, then add the black pepper sauce and cook until simmering, around 2-3 minutes. Once the sauce is hot, return the tofu to the pan, stir through for 1-2 minutes, then take off the heat.

                                                                                      5. Slice the base off the pak choi stem and pull apart the leaves with your hands. Place a frying pan over a medium heat and add a drizzle of oil. Once hot, fry the pak choi until tender, around 3-5 minutes. Season to taste with soy or salt.

                                                                                      6. Finely slice the spring onions.

                                                                                      7. Serve the black pepper tofu alongside the coconut rice and charred pak choi and scatter over the spring onions to garnish. Enjoy!


                                                                                                    FEAST 2


                                                                                                    Summer Coconut & Turmeric Daal With Tangy Courgette Pickle, Crispy Kale & Red Quinoa

                                                                                                    INGREDIENTS

                                                                                                    Courgette, onion, apple cider vinegar, raw natural cane sugar, brown mustard seeds, turmeric, water, sea salt, red lentils, ginger, garlic, cumin, coriander powder, curry powder, cinnamon, coconut milk, vegan boullion (celery), sweet potato, red quinoa, cavolo nero

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

                                                                                                    NUTRITION

                                                                                                    Calories 660kcal; Protein 23.3g; Fat 21.5g; Saturated Fat 14.7g; Total Carbs 94.6g; Fibre 14.1g; 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. Boil your kettle, preheat your oven to 200°C, then take out a large roasting tray and two saucepans.
                                                                                                    2. Pour boiling water from your kettle into one of your saucepans, add the red quinoa, place over a medium high heat and bring to the boil. Once bubbling, reduce the heat to low and cook for 5-8 minutes or until tender but al dente.

                                                                                                    3. Meanwhile, remove any hardy stems from the cavolo nero (you can strip the leaves off the stem easily by pulling them down the stalk from the base!), then roll the leaves up tight and slice into 1cm thick strips. Add to your roasting tray, toss in a little olive oil and salt and roast in the oven until crispy, around 5-10 minutes. Check after 5 minutes to ensure it doesn't burn!

                                                                                                    4. Add the coconut and sweet potato daal to your other saucepan and place over a medium heat. Cook for 5-8 minutes or until piping hot, adding water as you cook if needed to loosen. Season to taste with salt.

                                                                                                    5. To serve up, divide the daal between serving bowls, top with crispy cavolo nero and courgette pickle, and serve alongside the red quinoa. Enjoy!

                                                                                                     


                                                                                                      MONTHLY SPECIAL


                                                                                                      Mushroom Birria Tacos With Melted Vegan Mozzarella, Onion Salsa & Rich Dipping Consommé

                                                                                                      INGREDIENTS

                                                                                                      Oyster mushrooms, yellow corn tacos (water, yellow corn flour, sea salt), white onion, coriander, lime, tomato puree, vegan bouillon (celery), garlic, red onion, chipotle chillies, chilli de arbol, guajillo chilli, cloves, cumin, oregano, cinnamon, allspice, bay leaf, vegan mozzarella (organic soya milk, coconut oil, sea salt, nutritional yeast, tapioca flour, carageenan, lactic acid)

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

                                                                                                      NUTRITION

                                                                                                      Calories 543kcal; Protein 19.3g; Fat 19.2g; Saturated Fat 12.5g; Total Carbs 91.2g; Fibre 14.9g; 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. Take out a saucepan and a large frying pan (- non-stick one will work best).

                                                                                                      2. Empty the consommé dipping sauce into your saucepan along with 50ml of water and place over a low-medium heat. Cook until warmed through, around 2-3 minutes.

                                                                                                      3. Use your hands to pull apart the oyster mushrooms into thin strips, then season with salt and pepper. Add a drizzle of oil to your frying pan, then fry your mushrooms in an even layer until tender and crispy, around 8 minutes. Add a couple of spoons of the consommé and cook for a further 3-4 minutes. Remove from the pan and set aside.

                                                                                                      4. While the mushrooms cook, dice the onion very finely, de-stem and chop the coriander and grate the vegan mozzarella.

                                                                                                      5. Wipe the same pan you used to fry the mushrooms clean with some kitchen towel, then add a drizzle of oil. Dip your tacos into the sauce and place into the pan – repeat with as many tacos as will comfortably fit into the pan. Add a spoonful of mozzarella and a couple of tablespoons of the oyster mushrooms onto one side of the tortilla. Cook until the bottom of the tortilla is lightly browned and crispy (if it's still wet it won't work!), around 1-2 minutes, then fold the tacos in half, gently pressing with a spatula. Repeat the process with another drizzle of oil and the remaining tacos. 

                                                                                                      6. Divide the tacos between serving plates, top with onion, coriander, fresh lime wedges and extra consommé for dipping. Enjoy!