MENU | DELIVERED NOVEMBER 28


DETOX 1  



Kimchi Miso Nourish Bowl With Charred Purple Sprouting Broccoli & Pak Choi

 

INGREDIENTS

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

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.

  1. Take out a saucepan and a large wok or frying pan.

  2. 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.

  3. Bring a pan of lightly salted water to the boil in your saucepan, add the part-cooked brown rice and cook until tender, around 3-5 minutes. Drain and set aside.

  4. 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.  
  5. Stir through the cooked rice, kimchi, miso dressing and peas and cook until the peas are cooked through, around 1-2 minutes. 

  6. 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                  



                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. Warm the butterbean caponata through in your saucepan 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!


                                                                    NOURISH 2                                                                       


                                                                    Charred Cauliflower Steaks With Chimichurri, Pine Nuts & Pomegranate Seeds Over Creamy Butterbean Mash

                                                                    INGREDIENTS

                                                                    Cauliflower, vegetable oil, maple syrup, paprika, thyme, jalapenos, onion, garlic, red wine vinegar, extra virgin olive oil, parsley, coriander, butterbeans, pomegranate seeds, pine nuts

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

                                                                    NUTRITION

                                                                    Calories 610kcal; Protein 24.3g; Fat 23.5g; Saturated Fat 4.5g; Total Carbs 82.2g; Fibre 23.7g; 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 a large saucepan and a frying pan.

                                                                    2. Place the cauliflower steaks onto a large lipped plate, brush or drizzle the cauliflower marinade (the red one!) over both sides and leave for a few minutes to absorb the flavours. Reserve any leftover marinade to baste the steaks during cooking.

                                                                    3. Place a large frying pan (a cast iron pan works best if you have one) over a medium-high heat and toast the pine nuts for 1-2 minutes or until golden. Remove and set aside.

                                                                    4. Place the frying pan back over a medium-high heat and add a drizzle of oil. Once the pan is hot, add the marinated cauliflower steak(s) and cook for around 4-5 minutes on both sides, spooning over any leftover marinade as you cook, until the steaks have browned and caramelised. Spoon half of the herby chimichurri sauce over the steaks during the final 30 seconds of cooking, then remove and set aside.

                                                                    5. Add a drizzle of oil to a large saucepan and place over a medium heat. While it heats up, peel and grate the garlic, and open and drain your tinned butterbeans. Once hot fry the garlic for a minute, then stir through the butterbeans. Season well with salt and pepper, remove from the heat and blend to a puree, adding boiling water if needed until it's a nice smooth consistency. If you don't have a blender you can mash instead.

                                                                    6. Spoon a bed of butterbean mash onto each serving plate, top with your cauliflower steak(s), then smother everything in the remaining chimichurri, pomegranate seeds and toasted pine nuts. Enjoy!


                                                                                  FEAST 1

                                                                                  Creamy Mattar Makhani With Tofu 'Paneer', Zingy Kachumber Salad And Garlic & Herb Naan

                                                                                  INGREDIENTS

                                                                                  Onion, garlic, ginger, cardamom, turmeric, cinnamon, cumin, cloves, chilli flakes, ground coriander, maple syrup, coconut cream, plum tomatoes, water, peas, tofu (soy), cherry tomatoes, red onion, lime, coriander, naan (yeast, wheat flour, water, salt, sesame seeds, vegetable oil, herbs and spices)

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

                                                                                  NUTRITION

                                                                                  Calories 582kcal; Protein 21.1g; Fat 28.4g; Saturated Fat 17.4g; Total Carbs 66.8g; Fibre 10.6g; Salt 0.8g

                                                                                  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 frying pan. Dice the tofu into 1.5cm cubes.

                                                                                  2. Place your frying pan over a medium heat and add a drizzle of oil. Add the tofu to the pan and fry until golden on all sides. Pour the mattar makhani and cook for 5-8 minutes or until piping hot throughout. Stir occasionally and add water if the sauce reduces too much or starts to stick.

                                                                                  3. While the curry cooks, make your kachumber salad by finely dicing the red onion (we recommend half an onion per person, but adjust to your taste) and coriander, and slicing the cherry tomatoes into quarters. Place everything into a small bowl and give it all a good mix. Season to taste with salt and a squeeze of lime.

                                                                                  4. When the curry is almost ready, warm your naan through in the oven for 30-60 seconds.

                                                                                  5. To serve up, divide the mattar makhani between serving bowls and serve alongside the kachumber salad. Enjoy both scooped up with your fresh, warm naan breads.

                                                                                       


                                                                                              FEAST 2


                                                                                              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 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! 


                                                                                                    MONTHLY SPECIAL


                                                                                                    Crispy Chilli Tofu Tossed in Spring Onions & Sesame Seeds, With Sticky Jasmine Rice & Seasonal Greens

                                                                                                    INGREDIENTS

                                                                                                    Tofu (water, soya beans* (31%), nigari), potato starch, cumin, onion, garlic, ginger, red chilli, black pepper, tomato puree, soy sauce (gluten free), raw natural cane sugar, red pepper, green pepper, jasmine rice, curly green kale

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

                                                                                                    NUTRITION

                                                                                                    Calories 565kcal; Protein 25.8g; Fat 10.1g; Saturated Fat 2.1g; Total Carbs 83.7g; Fibre 7.5g; 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. Boil your kettle, then take out a saucepan, a steamer (or a second saucepan if you don't have a steamer) and a deep frying pan or wok.

                                                                                                    2. Add the jasmine rice to one of your saucepans, cover with 2x its volume in water and place over a medium-high heat. Bring to a boil, then reduce the heat and cover, cooking for a further 8-10 minutes or until tender.

                                                                                                    3. Set your steamer over the hob and steam the kale for 5-10 minutes or until tender. If you don't have a steamer, you can boil the kale in water for the same time.

                                                                                                    4. 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, groundnut) to your frying pan or wok and once hot, add the tofu and fry until golden and crispy on all sides, then transfer to a bowl lined with kitchen towel.

                                                                                                    5. Drain the oil from your frying pan, then add the chilli sauce and cook until simmering, around 2-3 minutes. Add water if the sauce reduces too much or starts to stick. Once the sauce is hot, return the tofu to the pan, stir through for 1-2 minutes, then take off the heat.

                                                                                                    6. Meanwhile, finely slice the spring onion. Divide the rice, chilli tofu and steamed kale between serving bowls. Scatter over the sliced spring onion and enjoy!