MENU | DELIVERED DECEMBER 14


DETOX

Kale caesar salad with sourdough croutons, cannellini beans, baby gem and quinoa, tossed in a creamy cashew caesar dressing

INGREDIENTS

Baby gem lettuce, cavolo nero, cannellini beans, sourdough (wheat), ground almonds, nutritional yeast, cashews, apple cider vinegar, water, capers, maple syrup, miso (soya), wholegrain mustard, black pepper, lemon juice, garlic

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. Preheat your oven to 200°C / 180°C fan and take out a large roasting tray. Toss the sourdough croutons in a drizzle of olive oil and roast for 10 minutes or until golden and crispy. You could also grate a garlic clove and toss this through if you fancy garlic croutons!

  2. Remove any hardy stems from the cavolo nero, then shred the leaves and place them into a mixing bowl. Add a pinch of salt and half of the dressing to the bowl, then massage the kale firmly with your hands for 2-3 minutes or until the kale softens/wilts. Alternatively, if you're not a fan of raw kale you could steam or boil for 5-10 minutes. Cut off the base from the baby gem, then finely slice horizontally to shred the leaves.

  3. Cook the quinoa in a saucepan of boiling water for 8-10 minutes or until tender. Drain, rinse to cool, then set aside.

  4. Add the cavolo nero, baby gem lettuce, quinoa and white beans to a mixing bowl and give everything a good toss to coat in the dressing. Divide the salad between serving bowls, top with crunchy croutons, drizzle with the remaining caesar dressing and scatter over the almond parmesan. Enjoy! 


    NOURISH 1

    Smokey three bean chilli sin carne with creamy coconut yoghurt, lime pickled slaw and crispy tostada dippers

    INGREDIENTS

    Cumin, allspice, chilli flakes, oregano, cinnamon, onion, carrot, kidney beans, lentils, black beans, walnuts, plum tomatoes, soy sauce, water, basmati rice, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, pectin, non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), white corn tacos, cabbage, carrot, apple cider vinegar, salt, raw natural cane sugar

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

    NUTRITION

    Calories 620kcal; Protein 29g; Fat 19.2g; Saturated Fat 11.4g; Total Carbs 94.9g; Fibre 21.2g; 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. 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.

    2. Heat the chilli in a large frying pan or wok over a medium heat until the veg is tender and cooked through, around 5-10 minutes. Add a splash of water as you cook if the sauce starts to stick or reduces too much.

    3. Add a film of oil (sunflower or groundnut oil are best, but any neutral oil works well) to a large frying pan or wok and place over a medium heat. Once the oil is hot, place the tortillas into the oil and fry until golden on both sides. For a healthier alternative, simply dry fry the tacos (without oil) to warm through on both sides.

    4. To serve up, divide the chilli between serving bowls, serve alongside the cooked rice, then top with lime-pickled slaw and a dollop of creamy coconut yoghurt. Break the tostadas up and use them to scoop up all those delicious flavours!

     


                              NOURISH 2

                              Yasai katsu curry with juicy sliced sweet potato coated in golden panko breadcrumbs, served with sticky jasmine rice, pickled radish and seasonal leaves

                              INGREDIENTS

                              Sweet potato, onion, carrot, garlic, ginger, curry powder, vegan boullion (celery, soy), soy sauce, cornstarch, gluten free panko bread crumbs, radish, rice vinegar, water, raw natural cane sugar, salt, jasmine rice, mixed salad

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

                              NUTRITION

                              Calories 692kcal; Protein 11.3g; Fat 4g; Saturated Fat 2.3g; Total Carbs 157.3g; Fibre 10.2g; 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. Take out two saucepans and a deep frying pan or wok. For a healthier alternative you can bake the sweet potato katsu, in which case, preheat the oven to 200°C / 180°C fan and take out a roasting tray instead of a frying pan.

                              2. Add the jasmine rice to one of your saucepans and pour over 2.5x its volume in water. Place over a medium high heat, and once the water boiling, reduce the heat to low, cover and allow to cook for 8-10 minutes or until al dente.

                              3. Slice the sweet potato horizontally into 0.5cm discs. Empty the cornstarch onto a lipped plate along with ½ teaspoon of salt, then slowly mix in around 1 tbsp water per person (i.e. double this for a 2 person box) to make a loose batter. Empty the panko breadcrumbs onto another plate. Cover both sides of each sweet potato slice in the cornstarch paste, shaking off any excess, then press into the panko to coat. Shallow fry the slices in 0.5cm of a neutral oil (e.g. groundnut, sunflower or vegetable oil) for 3-5 minutes or until golden. You may need to work in batches. Alternatively you can also bake in the oven for 30 minutes, flipping the slices halfway through cooking.

                              4. While the sweet potato katsu cooks, warm the curry sauce in a saucepan over a medium heat. Add water if the sauce reduces or starts to thicken too much.

                              5. To serve up, divide the sticky jasmine rice between serving bowls alongside the sweet potato katsu and drizzle over the curry sauce. Serve alongside the tangy pickled radish, mixed leaves and enjoy!

                                  FEAST

                                  Fiery black pepper tofu in a sticky sauce infused with garlic, ginger, shallots and soy, served with coconut rice and tender pak choi

                                  INGREDIENTS

                                  Tofu (water, soya beans, nigari), cornstarch, shallots, red chilli, garlic, ginger, light soy sauce, dark soy sauce, maple syrup, black peppercorns, spring onions, basmati rice, desiccated coconut, pak choi

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

                                  NUTRITION

                                  Calories 764kcal; Protein 31.3g; Fat 22.6g; Saturated Fat 11.2g; Total Carbs 124.7g; Fibre 15.2g; Salt 2.5g

                                  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 saucepan and a wok (recommended) or large frying pan.

                                  2. Place the rice in your saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for 5 minutes, then stir through the coconut and continue cooking for a further 3-5 minutes or until tender but al dente.

                                  3. Pour enough oil (any neutral oil such as vegetable, sunflower or groundnut works well) into your wok or frying pan to come 5mm up the sides and place over a medium-high heat (for a healthier alternative you could fry in a drizzle of oil, it just won't go quite as crispy). Cut the tofu into 1.5cm cubes, then toss them through the cornflour in a bowl until evenly coated. Add the tofu to the hot oil in batches and fry until golden all over, around 8-10 minutes. Transfer them onto kitchen paper. 

                                  4. Clean any oil from the same frying pan, then add the black pepper sauce. Cook for 2 minutes or until lightly bubbling, then add the crispy tofu back into the pan and toss it through the sauce for 1 minute to warm through. If the sauce reduces too much while cooking, add a splash of water to loosen.

                                  5. Slice the base off the pak choi stem and pull apart the leaves with your hands. Place a frying pan over a medium heat and add a drizzle of oil. Once hot, fry the pak choi until tender, around 3-5 minutes. 

                                  6. Finely slice the spring onions.

                                  7. Serve the black pepper tofu alongside the rice and charred pak choi and scatter over the spring onions to garnish. Enjoy!