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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.

  1. 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!

  2. 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.

  3. 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 could add extra salt or a splash of soy to taste.

  4. Pick the coriander and mint leaves.

  5. Divide everything between serving bowls, drizzle generously with the dressing and enjoy!



NOURISH

Rich and indulgent black daal makhani with crispy bombay potatoes and creamy coconut yoghurt

INGREDIENTS

Cumin seeds, coriander seeds, fenugreek, star anise, cardamom, cinnamon, chilli flakes, ginger, black mustard seeds, bay leaf, curry leaves, tinned tomatoes, tomato puree, coconut milk, water, diced onion, garlic, turmeric, coconut sugar, garam masala, beluga lentils, lime, potatoes, 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

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. Please note: our black daal is infused with lots of whole spices, which we advise setting aside as you eat or before cooking

  2. Preheat the oven to 220°C / 200°C fan, place the potatoes in a large roasting tray, toss in a drizzle of oil and some salt and pepper, then roast for 15-20 minutes or until golden and crispy. 

  3. Heat the dahl in a large 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.

  4. Roughly chop the coriander leaves.

  5. Divide the dahl between serving bowls and serve alongside the crispy bombay potatoes. Garnish with fresh coriander, a dollop of creamy coconut yoghurt and enjoy!



FEAST

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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

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