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Tuscan Panzanella Salad, Plant-Based Mozzarella, Golden Sourdough Croutons & Caper Vinaigrette

INGREDIENTS

Plum tomatoes, sourdough (wheat), basil, capers, balsamic vinegar, red wine vinegar, extra virgin olive oil, maple syrup, garlic, butterbeans, red onion, vegan mozarella (organic soya milk, coconut oil, sea salt, nutritional yeast, tapioca flour, carageenan, lactic acid)

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

NUTRITION

Calories 537kcal; Protein 19.4g; Fat 26.5g; Saturated Fat 14.1g; Total Carbs 63.6g; Fibre 14.5g; 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. Preheat your oven to 200°C / 180°C fan, then take out a roasting tray and a large mixing bowl.

  2. Add the sourdough croutons to your roasting tray, toss in a little extra virgin olive oil and roast for 5-10 minutes or until golden.

  3. Slice the plum tomatoes into bitesized segments. Drain and rinse the butterbeans. Pick the basil leaves. Peel and finely slice the red onions. Roughly tear the vegan mozzarella into chunks. 

  4. Once the croutons are ready, add everything to a mixing bowl, except for the vegan mozzarella and a reserving a few red onion slices and basil leaves for garnishing. Toss well to combine, then divide between serving bowls. Tear over the vegan mozarella, garnish with basil and red onion, add a drizzle of good quality extra virgin olive oil (optional) and season well with salt and pepper. Enjoy! 


                                      NOURISH 

                                      Charred Hispi Cabbage Over Chickpeas In Tahini Yoghurt, With Dukkah & Zhoug Dressing

                                      INGREDIENTS

                                      Hispi cabbage, tahini (sesame), lemon juice, chickpeas, almondswalnuts, sunflower seeds, coriander powder, cumin powder, salt, garlic, jalapenos, red wine vinegar, extra virgin olive oil, water, parsley, coriander, maple syrup, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), minerals (calcium carbonate, calcium phosphate, potassium iodide), salt, vitamins (D2 and B12))

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

                                      NUTRITION

                                      Calories 616kcal; Protein 24.1g; Fat 37.6g; Saturated Fat 4.5g; Total Carbs 55.2g; Fibre 12.4g; Salt 0.75g

                                      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. Remove any bruised outer leaves from the hispi cabbage and cut vertically into six to eight wedges, keeping the core intact so the leaves stay together. Drizzle or brush a little olive oil over the wedges and rub into the leaves. Sprinkle over a pinch of sea salt.

                                      2. Place a heavy frying pan or skillet over a high heat and once hot, char the wedges, cut-side down, for 6-8 minutes or until blackened and charred. Turn over and cook on the other side for another 6-8 minutes or until tender and caramelised.

                                      3. Meanwhile, drain the chickpeas and stir through the tahini yoghurt.

                                      4. To serve up, spoon the chickpeas in tahini yoghurt into a wide circle on serving plates, arrange the hispi wedges over the top, then drizzle over the zhoug and toasted dukkah. enjoy!



                                            FEAST 


                                            Healing Coconut Daal With Courgette Pickle, Crispy Cavolo Nero & Red Quinoa

                                            INGREDIENTS

                                            Courgette, onion, apple cider vinegar, raw natural cane sugar, brown mustard seeds, turmeric, water, sea salt, red lentils, ginger, garlic, cumin, coriander powder, curry powder, cinnamon, coconut milk, vegan boullion (celery), sweet potato, red quinoa, cavolo nero

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

                                            NUTRITION

                                            Calories 660kcal; Protein 23.3g; Fat 21.5g; Saturated Fat 14.7g; Total Carbs 94.6g; Fibre 14.1g; Salt 0.75g

                                            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, preheat your oven to 200°C, then take out a large roasting tray and two saucepans.

                                            2. Pour boiling water from your kettle into one of your saucepans, add the red quinoa, place over a medium high heat and bring to the boil. Once bubbling, reduce the heat to low and cook for 5-8 minutes or until tender but al dente.

                                            3. Meanwhile, remove any hardy stems from the cavolo nero (you can strip the leaves off the stem easily by pulling them down the stalk from the base!), then roll the leaves up tight and slice into 1cm thick strips. Add to your roasting tray, toss in a little olive oil and salt and roast in the oven until crispy, around 5-10 minutes. Check after 5 minutes to ensure it doesn't burn!

                                            4. Add the coconut and sweet potato daal to your other saucepan anear place over a medium heat. Cook for 5-8 minutes or until piping hot, adding water as you cook if needed to loosen. Season to taste with salt.

                                            5. To serve up, divide the daal between serving bowls, top with crispy cavolo nero and courgette pickle, and serve alongside the red quinoa. Enjoy!

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