Bún chay noodle salad with crispy ginger and lemongrass mushrooms, pickled carrot and daikon, fresh herbs and a zingy sesame and soy 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.
Rich and indulgent black daal makhani with crispy bombay potatoes and creamy coconut yoghurt
Charred cauliflower steaks on a bed of creamy butterbean puree, smothered in chimichurri, pine nuts and pomegranate seeds
INGREDIENTS
Cauliflower, vegetable oil, maple syrup, paprika, thyme, jalapenos, shallot, garlic, red wine vinegar, extra virgin olive oil, parsley, coriander, butterbeans, rosemary, garlic, lemon juice, 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.
First brush or drizzle the cauliflower marinade evenly over both sides of the cauliflower steak(s) and leave them for a few minutes to absorb the flavours.
Place a large frying pan over a medium-high heat and toast the pine nuts for 1-2 minutes or until golden. Remove and set aside.
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, or until they have browned and caramelised. Spoon half of the chimichurri sauce over the steaks during the final 30 seconds of cooking, then remove and set aside.
Heat the butterbean puree in a small saucepan over a low-medium heat for around 3-4 minutes, stirring regularly and adding water as needed to prevent it sticking.
Spoon a bed of butterbean puree onto each serving plate, top with your cauliflower steak(s), then smother everything in the remaining chimichurri, pomegranate seeds and toasted pine nuts. Enjoy!