MENU | DELIVERED OCTOBER 31

 

DETOX 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 1      


    Comforting Slow-Cooked Caribbean Jackfruit Curry With Fluffy Coconut Rice & Braised Cavolo Nero

    INGREDIENTS

    Onion, ginger, garlic, turmeric, allspice, curry powder, oregano, scotch bonnet chilli, vegan boullion (celery), water, tomato puree, soy sauce, tinned tomatoes, carrot, potato, kidney beans, jackfruit, salt, pepper, basmati rice, dessicated coconut, cavolo nero

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

    NUTRITION

    Calories 605kcal; Protein 23.1g; Fat 6.2g; Saturated Fat 0.4g; Total Carbs 131.2g; Fibre 39.7g; 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 three saucepans and a steamer (optional). If you don't have three saucepans, two saucepans and a frying pan or wok will work well too.

    2. Add the rice to the smallest saucepan and cover with 2x its volume of water. Place over a medium-high heat, bring to the boil then reduce to a low simmer, cover and cook for 8-10 minutes or until the rice is tender but al dente. Add the desiccated coconut during the final 5 minutes of cooking.

    3. Remove any hardy stems from the cavolo nero and roughly chop the leaves into bitesized pieces. Steam (recommended) or boil until tender, around 8 minutes.

    4. Warm the jackfruit curry in another saucepan or a frying pan / wok over a medium heat, around 8 minutes. Break apart any larger pieces of jackfruit as you cook and add water to the pan as needed if it starts to stick or the sauce reduces too much. Season to taste with salt and pepper.

    5. To serve up, divide the coconut rice between serving bowls, spoon the jackfruit curry over the top and serve alongside the cavolo nero. Enjoy!


                                                      NOURISH 2                                                         

                                                      Umami Broth With Pak Choi, Cavolo Nero, Vermicelli Noodles And Crispy Chilli Tempeh Tossed In A Garlic & Sesame sauce

                                                      INGREDIENTS

                                                      Miso (soy), kombu, shiitake mushrooms, garlic, brown onion, ginger, soy sauce, sesame oil, vermicelli noodles, vegan boullion (celery), cavolo nero, pak choi, red chilli, vegetable oil, sesame seeds, tempeh (soy)

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

                                                      NUTRITION

                                                      Calories 602kcal; Protein 25.9g; Fat 22.4g; Saturated Fat 4g; Total Carbs 82.5g; Fibre 10.4g; 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 saucepan and a frying pan. 

                                                      2. Place the vermicelli noodles into a heatproof bowl, pour over boiling water from your kettle and leave for 5 minutes while the noodles cook.

                                                      3. Empty the umami broth into your saucepan, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to the low and cook for a further 2 minutes or until piping hot.

                                                      4. Remove any hardy stalks from the cavolo nero, then roll the leaves up tightly and finely slice. Cut the base off the pak choi and pull apart the leaves with your hands. Place your frying pan over a medium high heat and add a drizzle of oil. Add the cavolo nero and pak choi to your frying pan and cook for 5-10 minutes or until tender but al dente. Set aside and keep warm.

                                                      5. While the greens are cooking, crumble the tempeh until it's roughly minced. Once the pak choi and cavolo nero are ready and removed from your frying pan, place the pan back over a medium high heat, add the tempeh along with the garlic sesame chilli sauce and fry for 3-5 minutes or until crispy.

                                                      6. To serve up, divide the broth and vermicelli noodles between serving bowls, add the pak choi and cavolo nero, then garnish with your crispy chilli tempeh. Season to taste if needed with soy or salt. Enjoy!


                                                              FEAST 1

                                                              Freshly Made Cavatelli Tossed In Sweet & Spicy Pumpkin & "Nduja" Sauce With Crispy Sage

                                                              INGREDIENTS

                                                              Pumpkin, vegan nduja (red peppers, calabrian hot chilli peppers, haricot beans, coconut oil, paprika, sunflower oil, salt, wine vinegar, extra virgin olive oil, black pepper, lemon juice), vegan cavatelli (wheat flour, semolina flour (gluten), water), sage

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

                                                              NUTRITION

                                                              Calories 559kcal; Protein 18.4g; Fat 12.9g; Saturated Fat 2.2g; Total Carbs 98.6g; Fibre 9.7g; 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. Boil your kettle, then take out a large saucepan and a deep frying pan or wok.

                                                              2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the cavatelli to the pan and cook for 2-4 minutes or until al dente.

                                                              3. Meanwhile, pick the sage leaves and heat a drizzle of extra virgin olive oil in your deep frying pan or wok over a medium heat. Once hot, add the sage leaves for around 20-30 seconds or until crispy and aromatic. Watch carefully as they will burn quickly. Remove half of the sage leaves for garnishing, then add the nduja pumpkin sauce to the pan and warm through until piping hot, around 3 minutes.

                                                              4. Drain the pasta, add it to the sauce and give everything a good mix to combine.

                                                              5. Divide the cavatelli between serving bowls, add a generous drizzle of extra virgin olive oil, season to taste with salt and garnish with the reserved crispy sage leaves. You could add vegan cheese if you like but it's just as delicious without. Enjoy!


                                                                        FEAST 2

                                                                        Rotisserie Tofu Wrap With Creamy Caesar Dressing, Chopped Salad & Baby Gem In Soft Tortilla

                                                                        INGREDIENTS

                                                                        Tofu (soy), cashews, applie cider vinegar, capers, agave, miso (soy), wholegrain mustard, black pepper, lemon juice, garlic, baby gem lettuce, cherry tomatoes, red onion, tortilla wrap (wheat flour, calcium carbonate, calcium propionate, iron, niacin, thiamin), water, rapeseed oil, wheat fibre, malic acid, wheat gluten, dextrose, sodium carbonate, sodium diphosphate))


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

                                                                        NUTRITION

                                                                        Calories 445kcal; Protein 21.3g; Fat 20.7g; Saturated Fat 4.1g; Total Carbs 50.1g; Fibre 8.6g; 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. Take out a large frying pan (a cast iron pan works best for the tofu if you have one, but any frying pan will do).
                                                                        2. Using a sharp knife, slice the tofu very thinly, around 2-3mm thick, so you end up with lots of thin pieces of 'rotisserie' style tofu. It's OK if they're slightly different shapes and sizes as it will mean you get a mix of juicier versus crispier pieces. Place into a small bowl and season well with a dash of soy (or salt if you don't have any soy) and freshly ground black pepper. Leave to absorb the seasoning while preparing the rest of the fresh ingredients.

                                                                        3. Cut the cherry tomatoes in half. Peel and finely slice the red onion. Finely shred the baby gem lettuce.

                                                                        4. Place your frying pan over a medium-high heat. Once it's searing hot, add a drizzle of oil. Fry the sliced tofu until golden and crispy on the outside. Remove and set aside.

                                                                        5. Wipe the same pan clean with some kitchen towel, then warm the wraps through in the pan for 20 seconds on both sides.

                                                                        6. Lay the wraps on serving plates, spread as much cashew caesar dressing as you like on the bottom, then pile on the rotisserie tofu, shredded baby gem, cherry tomatoes and red onion. Fold the left and right ends over the filling, then roll the wrap up tightly and enjoy!


                                                                              MONTHLY SPECIAL


                                                                              Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt & Garlic Naan

                                                                              INGREDIENTS

                                                                              Cumin seeds, coriander seeds, fenugreek, star anise, cardamom, cinnamon, chilli flakes, ginger, black mustard seeds, bay leaf, curry leaves, tinned tomatoes, vinegar, molasses, tomato puree, coconut milk, water, diced onion, garlic, turmeric, coconut sugar, garam masala, beluga lentils, lime, coconut cream, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water (23%), cornflour, potato starch, stabilizer (pectin*), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), coriander, naan (wheat flour, sesame seeds, water, salt, yeast, vegetable oil), red onion, red wine vinegar, raw natural cane sugar, black mustard seeds, fenugreek seeds, fennel seeds

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

                                                                              NUTRITION

                                                                              Calories 705kcal; Protein 24.6g; Fat 27.8g; Saturated Fat 22.7g; Total Carbs 98.3g; Fibre 23.8g; 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. Heat the daal in a saucepan over a medium heat for around 4-5 minutes or until piping hot. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.

                                                                              2. Warm the naan in a dry frying pan for 30 seconds on each side.

                                                                              3. Roughly chop the coriander leaves.

                                                                              4. To serve up, divide the daal between serving bowls, top with a dollop of coconut yoghurt, some Indian pickled red onion and a scattering of fresh coriander. Enjoy!