MENU | DELIVERED FEBRUARY 8


DETOX 1 

Kimchi miso nourish bowl with garden peas, purple sprouting broccoli and pak choi, all tossed through an umami sauce, garnished with fresh chilli and spring onions

INGREDIENTS

Vegan kimchi (chinese leaf, daikon, carrot, spring onion, apple, green chilli, soy sauce, ginger, chilli powder, garlic, salt), short grain brown rice, pak choi, purple sprouting broccoli, peas, red chilli, spring onions, miso (water, organic soy beans, oranic rice, salt, yeast, koji culture), sesame oil, soy sauce

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

NUTRITION

Calories 586kcal; Protein 31.8g; Fat 10.5g; Saturated Fat 1.2g; Total Carbs 95.2g; Fibre 25.5g; Salt 2.5g

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. Take out a saucepan and a large wok or frying pan.

  2. Slice the base off the pak choi and pull apart the leaves with your hands. Slice half the spring onions into 4cm logs and finely slice the other half. Dice the kimchi and finely slice the red chilli.

  3. Bring a pan of lightly salted water to the boil in your saucepan, add the part-cooked brown rice and cook until tender, around 3-5 minutes. Drain and set aside.

  4. Place your large wok or frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the thicker spring onion logs, broccoli and pak choi and cook for around 5 minutes or until lightly charred and tender.  
  5. Stir through the cooked rice, kimchi, miso dressing and peas and cook until the peas are cooked through, around 1-2 minutes. 

  6. Divide the the rice and vegetables between serving bowls, then scatter over the remaining half of finely sliced spring onions and the sliced red chilli. Enjoy!


            NOURISH 1

            Creamy French lentils with mushrooms, garlic and thyme, served with crispy salted kale and basmati rice

            INGREDIENTS

            Puy lentils, shallots, dried porcini mushrooms, garlic, thyme, dijon mustard, white wine, gluten free soy sauce, vegan boullion (celery), water, soy milk, lemon juice, chestnut mushrooms, cavolo nero, basmati rice

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

            NUTRITION

            Calories 535kcal; Protein 26.7g; Fat 2.3g; Saturated Fat 0.6g; Total Carbs 95.8g; Fibre 14.5g; Salt 1.25

            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° fan, boil your kettle then take out a saucepan, a roasting tray and a frying pan or wok.

            2. Place the rice in your saucepan and cover with 2.5x its volume in water from your kettle. Bring to the boil, then reduce the heat and cover. Cook for 8-10 minutes or until tender but al dente.

            3. Remove any hardy stems from the cavolo nero then roughly chop the leaves into bitesized pieces. Place in your roasting tray, toss in a drizzle of extra virgin olive oil and a pinch of sea salt. Roast in the oven for 5-8 minutes or until crispy. Check occasionally to ensure it doesn't burn.

            4. Place your frying pan or wok over a medium heat and add a drizzle of oil. While it heats up, slice the mushrooms 0.5cm thick. Add the mushrooms to the pan and fry until browned off, around 8 minutes. Empty the lentils into the pan and cook until piping hot, around 3-5 minutes.

            5. To serve up, divide the lentils between serving bowls and top with the crispy salted kale. Serve alongside the warm rice and enjoy!

             


                                            NOURISH 2

                                            Rich & Creamy Tempeh Tikka Masala With Toasted Flaked Almonds, Fresh Coriander & Basmati Rice

                                            INGREDIENTS

                                            Tempeh (soy), cumin, coriander, turmeric, garam masala, water, paprika, cardamom, garlic, ginger, onion, tomato puree, plum tomatoes, chilli flakes, coconut milk, basmati rice, coriander, flaked almonds, plant-based yoghurt (water, oats, rapeseed oil, potato starch, potato protein, malic acid, lactic acid, stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodite

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

                                            NUTRITION

                                            Calories 694kcal; Protein 30.3g; Fat 27.1g; Saturated Fat 13.4g; Total Carbs 86.5g; Fibre 7.5g; 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. Take out a saucepan and a frying pan or wok.

                                            2. Place the rice into one of your saucepans and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.

                                            3. Cut the tempeh into bitesized chunks, aiming for 1.5cm cubes. Place the cubes into a bowl along with the tempeh marinade and let sit for 5 minutes (optional). 

                                            4. Place your frying pan or wok over a medium heat and dry fry the almond flakes until toasted and golden. Set aside.

                                            5. Transfer the tempeh and marinade to the same frying pan and cook over a medium heat for around 10 minutes or until all the marinade is absorbed by the tempeh. Once the tempeh is dry, add a drizzle of oil and fry for 2-3 minutes, turning occasionally until golden. Set aside.

                                            6. Pour the tikka masala sauce into the pan with the tempeh and deglaze to release any caramelised bits stuck to the bottom of the pan. Cook for 3-5 minutes or until bubbling and piping hot throughout. Season to taste with salt.

                                            7. To serve up, divide the rice and tempeh tikka masala between serving bowls, scatter over the toasted flaked almonds and a few coriander leaves. Season with salt and black pepper to taste. Enjoy!


                                                FEAST 1

                                                Yasai Katsu Curry With Juicy Sweet Potato In Golden Panko, With Salad, Pickled Radish & Sticky Jasmine Rice

                                                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 an oil-free version of this meal kit, you can bake the sweet potato katsu instead of fry - 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 thick batter. Empty the panko breadcrumbs onto another plate. Cover both sides of each sweet potato slice in the cornstarch batter, shaking off any excess, then press into the panko to coat. 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 2

                                                  Crispy Baja Tofish Tacos With Shredded Cabbage, Zingy Salsa Fresca & Smokey Chipotle Mayo On Soft Corn Tortillas

                                                  INGREDIENTS

                                                  Tofu (soya beans, water, nigari), aquafaba (chickpea water), chipotle paste (chipotle chillies, water, tomato puree, salt, sugar, onion, acetic acid), vegetable oil, apple cider vinegar, raw natural cane sugar, jalapenos, coriander, red onion, extra virgin olive oil, plum tomatoes, white cabbage, white wine vinegar, white corn tortillas (masa harina (ground nixtamialized corn), water, sea salt), lime

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

                                                  NUTRITION

                                                  Calories 657kcal; Protein 14.4g; Fat 36.3g; Saturated Fat 6.6g; Total Carbs 73.9g; Fibre 9g; Salt 1g

                                                  METHOD

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

                                                  1. To make the tofish, cut the tofu into fillets around 1.5cm x 5cm in size (tofu blocks vary in size, but as close as you can to this size is fine!). Cut each nori sheet horizontally into six equal strips, each around 2.5cm in width. Rinse the nori strips under the tap for a few seconds, lay them out on a chopping board, then roll up the tofu fillets in the nori strips. If they don't stick, brush a little extra water over the top of the nori until they do. Don't worry if the strips don't wrap the whole way around the tofu as they will stick once coated in cornstarch and fried.

                                                  2. Add the cornstarch to a bowl, then dip the tofish fillets into the bowl and turn to coat evenly. Pour enough oil (sunflower or groundnut are best, but any neutral oil works well) into a large frying pan or wok to come 0.5cm up the sides and heat (for a healthier alternative you could fry in a drizzle of oil, the tofish just won't go quite as crispy). Fry the tofish in batches until golden all over, around 10 minutes. Transfer them onto kitchen paper. 

                                                  3. While your tofish cooks, dice the tomato and mix with the onion and jalepeno mix (spicy!) to finish the salsa fresca. If you prefer a milder salsa, just add less of the jalapeno mix. Season with salt to taste.

                                                  4. Place a large frying pan over a medium heat and once hot, add the tacos and warm through for 20-30 seconds on each side. Alternatively you could place them all on a plate in the microwave for 30 seconds.

                                                  5. To serve up, divide the tofish between your tacos, add a drizzle of chipotle mayo, some pickled cabbage, salsa fresca and finish with a squeeze of fresh lime. Enjoy!