MENU | DELIVERED JANUARY 30
DETOX 1
Bún Chay Noodle Salad With Crispy Miso Mushrooms, Pickled Mooli & Carrot & A Zingy Dressing
INGREDIENTS
Glass vermicelli noodles, carrot, daikon, rice vinegar, water, mint, coriander, ginger, water, soy sauce, lime, peanut butter, maple syrup, peanuts, tofu (soy), walnuts, mushroom, lemongrass, garlic
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 602kcal; Protein 25.1g; Fat 21.1g; Saturated Fat 13g; Total Carbs 78.6g; Fibre 10.3g; 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.
- Boil a kettle, place the vermicelli noodles into a bowl and cover with boiling water. Leave for 4-5 minutes, then drain the noodles and set aside. We recommend rinsing the noodles and serving cold, but you could enjoy them warm if you prefer!
- Place a frying pan over a high heat and toast the peanuts for around 2 minutes or until golden. Remove from the pan, then roughly crush or chop.
- Place the same frying pan back over a medium-high heat and a drizzle of oil. Once the pan is hot, fry the mushroom mince for 4-5 minutes or until brown and crispy. The mince is already seasoned but you can add extra salt or a splash of soy to taste if you prefer.
- Pick the coriander and mint leaves.
- Divide everything between serving bowls, drizzle generously with the dressing and enjoy!
NOURISH 1
Cauliflower Al Pastor Tacos With Guajillo Adobo, Jalapeno Salsa & Chipotle Cashew Crema
INGREDIENTS
Cauliflower, dried ancho chillies, red onion, garlic, cumin, oregano, paprika, salt, balsamic vinegar, raw natural cane sugar, jalapenos, coriander, shallots, extra virgin olive oil, red cabbage, cider vinegar, salt, cashews, chipotle paste, yellow corn tacos (water, yellow corn flour, sea salt), lime, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, vegetables 10% (onion, parsnip, leek, carrot), maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 552kcal; Protein 16.5g; Fat 18.4g; Saturated Fat 3.9g; Total Carbs 88.4g; Fibre 14.2g; 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.
- 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, kale) are actually some of the healthiest, most fibrous foods you can eat!
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Preheat your oven to 220°C / 200°C fan and take out a large roasting tray. Cut any larger pieces of cauliflower so they're all around 1-1.5 square cm in size. Place the cauliflower into the roasting tray and toss in oil, salt and pepper. Roast in the oven for 10 minutes, then stir through the guajillo adobo sauce to coat thoroughly and roast for a further 10-15 minutes or until charred and cooked through.
- Warm the tacos by dry frying (without oil) in a frying pan over a high heat for 10-20 seconds on each side. Set aside and keep warm.
- To serve up, divide a little of the pickled cabbage between the tacos, place the cauliflower pieces on top, then pile up with the jalapeno salsa (spicy!), chipotle cashew crema and a squeeze of fresh lime. Enjoy!
NOURISH 2
Peanut Butter Curry With Charred Red Peppers, Sugar Snap Peas, Lime & Toasted Peanuts
Garlic, ginger, red chilli, lemongrass, cumin, coriander, cloves, cinnamon, nutmeg, onion, carrot, new potato, coconut milk, water, vegan bouillon (celery), peanut butter, soy sauce, sugar snap peas, red pepper, lime, peanuts, basmati rice
NUTRITION
Calories 695kcal; Protein 22.7g; Fat 31.1g; Saturated Fat 21.3g; Total Carbs 107.8g; Fibre 12.2g; Salt 1.25g
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.
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Boil your kettle, and take out two saucepans and a frying pan.
- Empty the rice into one of your saucepans, cover with 2x its volume in boiling water from your kettle and place over a medium heat. Bring to the boil, then reduce the heat to low, cover and cook until tender, around 8 minutes.
- Place your frying pan over a medium heat and dry fry (without oil) the peanuts to toast, around 2-3 minutes. Remove from the pan and roughly crush or chop.
- Remove the stems and seeds from the red pepper, then chop into 2.5 square cm pieces. Add a drizzle of oil to your frying pan and place back over a medium heat. Add the red pepper and fry for 5 minutes or until lightly charred on the outside. Add the sugar snap peas and fry for a further 5 minutes.
- Meanwhile, warm the peanut butter curry sauce through in your other saucepan, around 5 minutes. If the sauce reduces too much or starts to stick, add a splash of water as required.
- To serve up, divide the rice between serving bowls, spoon over the peanut butter curry and top with the charred red peppers and sugar snap peas. Garnish with the crushed toasted peanuts and a squeeze of fresh lime. Enjoy!
FEAST 1
INGREDIENTS
Portabello mushrooms, mint, radish, garlic, allspice, cumin, paprika, extra virgin olive oil, tahini (sesame), pomegranate molasses, preserved lemons, jalapeño, mint, flatbread (sesame, wheat flour, salt, water)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g
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 a large roasting tray.
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Slice the portobello mushrooms 0.5cm thick.
- Place the mushrooms into your roasting tray, pour over the mushroom marinade, a generous drizzle of olive oil, some salt and pepper and give everything a good mix with your hands until the mushrooms are all thoroughly coated. Roast in the oven for 15 minutes or until tender.
- Once the mushrooms are ready, remove from the oven and place the flatbread(s) directly onto a shelf in your oven to warm through, around 1 minute. Be careful not to overcook as if they’re too crispy they won’t roll up well!
- Lay out your warm flatbreads, spread a layer of tahini sauce over the bottom, pile on the mushroom shawarma, pickled radish and finish with some jalapeño salsa (very spicy!). Wrap them up and get stuck in!
FEAST 2
Mac & Greens With Purple Sprouting Broccoli, Crispy Kale & Mezzi Rigatoni In A Creamy Cashew Sauce
Purple sprouting broccoli, peas, kale, cashew sauce (cashews, soy milk, nutritional yeast, dijon mustard, extra virgin olive oil, white miso paste (soy), lemon juice, garlic), rigatoni pasta (durum wheat semolina)
NUTRITION
Calories 690kcal; Protein 32.4g; Fat 11.9g; Saturated Fat 2.2g; Total Carbs 114g; Fibre 22g; 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.
- Boil your kettle, preheat your oven to 220°C / 200°C fan and take out a large saucepan and a large baking tray.
- Remove any hardy stems from the green kale and then roughly chop the leaves. Place your broccoli into your roasting tray, toss in a little olive oil and season well with salt and pepper. Roast for 10 minutes, then add the kale with a little olive oil and seasoning tossed through and roast everything for a further 5 minutes. Once cooked, cut the broccoli into bite sized pieces.
- Meanwhile pour boiling water from your kettle into your other saucepan and place over a high heat. Once boiling add the mezzi rigatoni and cook until al dente, around 12 minutes. Drain the pasta and set aside to keep warm.
- Place the same saucepan you used for your pasta back over a low-medium heat and pour in the cashew 'cheese' sauce. Heat through for 1-2 minutes, then remove from the heat and stir through the pasta and half of the broccoli and kale. Divide the pasta between serving bowls and garnish with the remaining broccoli and kale. Season to taste with salt and pepper, and enjoy!
MONTHLY SPECIAL
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.
- Boil your kettle and take out two saucepans and a frying pan.
- 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.
- 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.
- Meanwhile empty the curry sauce into your other saucepan and warm through over a medium-low heat for 3-5 minutes.
- 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!