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    Bún chay salad with ginger and lemongrass mushrooms, pickled carrot and daikon, toasted peanuts, fresh herbs and zingy 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

    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.

    2. Place a frying pan over a high heat, add a drizzle of oil and once hot fry the mushroom mince for 4-5 minutes or until brown and crispy. Season with salt or soy sauce to taste.

    3. Wipe the same frying pan clean with some kitchen towel and dry fry the nuts for 2-3 minutes or until golden. Roughly crush or chop the peanuts.

    4. Pick the coriander and mint leaves.

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


    NOURISH

    Creamy coconut dahl with cumin spiced roasted cauliflower, crispy cavolo nero and coconut yoghurt

    INGREDIENTS

    Red lentils, cardamom, cinnamon, onion, garlic, ginger, chilli, coriander powder, garam masala, turmeric, cavolo nero, coconut milk, black mustard seeds, lime, cauliflower, cumin seeds, curry powder, coconut yoghurt (coconut milk (71%), coconut water (24%), cornflour, potato starch, stabilizer (pectin), non-dairy cultures (s.thermophilus + l.bulgaricus. lactobacillus acidophilus, bifidobacterium lactis), rice

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

    NUTRITION

    Calories 610kcal; Protein 27.1g; Fat 44g; Saturated Fat 37.9g; Total Carbs 95g; Fibre 16.6g; Salt 0.25g

    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 the oven to 200°C / 180°C fan, place the cauliflower in a large roasting tray and roast for 8-10 minutes. Roughly chop the cavolo nero into small pieces, toss in a little oil, salt and pepper, then add to one side of the roasting tray for the final 5 minutes of cooking time or until nice and crispy.

    2. Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for a further 8-10 minutes or until tender.

    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 and add water as needed if it starts to stick.

    4. Divide the dahl between serving bowls, top with crispy kale, roasted cauliflower, a squeeze of lime juice and a dollop of coconut yoghurt. Serve alongside the rice and enjoy!


    FEAST

    Crispy oyster mushroom shawarma with house pickles, minted jalapeño salsa and tahini drizzle, wrapped in pillowy soft flatbread


    INGREDIENTS

    Oyster mushrooms, king oyster mushrooms, flat mushrooms, mint, radish, garlic, allspice, cumin, paprika, extra virgin olive oil, tahini (sesame), pomegranate molasses, preserved lemons, jalapeño, mint, flatbread (sesame, wheat flour, salt, water)

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

    NUTRITION

    Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g

    METHOD

    Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

    1. Preheat your oven to 220°C / 200°C fan, then take out a large roasting tray.

    2. Shred the king oyster mushrooms by using a fork to score deep grooves along the length of the stems on all sides. Use your hands to pull apart any remaining pieces until they’re mostly thin strips. Finely slice the flat oyster and portobello mushrooms. Toss the mushroom mix in the shawarma marinade and roast in the oven for 10 minutes or until cooked.

    3. Place a large frying pan over a high heat and dry fry the flatbreads for around 30-60 seconds on both sides or until nicely toasted.

    4. Lay out your warm flatbreads, load them up with mushroom shawarma mix, pickled radishes, tahini drizzle and some jalapeno salsa (very spicy!). Enjoy!

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