MENU | DELIVERED JANUARY 25


DETOX 1 

Spicy Mushroom & Tempeh Laab With Baby Gem Wraps, Vermicelli & Peanut Sauce

INGREDIENTS

Chestnut mushrooms, tempeh (soy), lemongrass, ginger, garlic, red chilli, soy sauce, peanut butter, rice vinegar, soy sauce, water, garlic powder, ginger, sesame oil, mint, gem lettuce, vermicelli noodles

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

NUTRITION

Calories 477kcal; Protein 24.5g; Fat 27.1g; Saturated Fat 4.8g; Total Carbs 44.1g; Fibre 4.9g; 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 your kettle and take out a frying pan or wok.

  2. Place the vermicelli noodles into a heatproof bowl, pour over boiling water from your kettle, cover and leave to cook for 3-5 minutes. Drain then rinse with water until the noodles are completely cold.

  3. Using your hands, carefully pull away the baby gem leaves - you should get around 10 leaves out of a head. Pick and roughly chop the mint leaves.

  4. Place your frying pan or wok over a medium-high heat and add a drizzle of oil. Once hot, add the mushroom and tempeh larb and fry until crispy, around 3-5 minutes. Remove from the heat, then stir through half of the chopped mint leaves and season to taste with soy or salt.

  5. To serve up, divide the larb and vermicelli  between serving plates. Stuff a little of each into your baby gem wraps along with some more chopped mint and a drizzle of peanut sauce. Enjoy!


          NOURISH 1

          Lemon Braised Butterbeans In A Rich & Fiery Tomato Broth With A Zingy Caper Salsa Verde
          INGREDIENTS

          Carrot, celery, onion, dried chilli, vegan boullion (celery), water, butterbeans, bay leaves, brown rice, lemon juice, tomato puree, garlic, plum tomatoes, white wine, dried oregano, maple syrup, red wine vinegar, cavolo nero, parsley, mint, capers, dijon mustard, sea salt

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


          NUTRITION

          Calories 597kcal; Protein 20.3g; Fat 18.1g; Saturated Fat 3g; Total Carbs 83.8g; Fibre 18.1g; 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. Take out one large saucepan for your broth and a separate saucepan with a steamer to go over the top for the cavolo nero. 
          2. Add 1 cm of water to the pan that goes with your steamer and place over a high heat to bring to the boil. While this heats up, remove any hardy stems from the cavolo nero, then roughly chop the leaves into bite sized pieces. Add the cavolo nero to your steamer and cook for 5-10 minutes or until tender. If you don't have a steamer then boil the leaves instead, for the same amount of time.

          3. Empty the butterbeans in broth to your other saucepan, place over a medium heat and warm until piping hot, around 5 minutes. If the sauce reduces too much or starts to stick, add water as needed as you cook.

          4. To serve up, divide the butterbeans in broth and cavolo nero between serving bowls, then drizzle over the salsa verde dressing. Enjoy!


                                        NOURISH 2

                                        Rich & Creamy Tahini Miso Ramen With Udon Noodles, Charred Portobello & Pak Choi

                                        INGREDIENTS

                                        Dried shiitake mushrooms, ginger, garlic, portobello mushrooms, pak choi, red chilli, spring onions, kombu seaweed, white miso (                                        soy), soy sauce, tahini (sesame), vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), udon noodles (wheat flour, water, salt), sesame oil

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

                                        NUTRITION

                                        Calories 523kcal; Protein 25.3; Fat 11.7g; Saturated Fat 1.5g; Carbs 84.9g; Fibre 11.7g; 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. Boil your kettle, then take out a large frying pan / griddle and two saucepans.

                                        2. Pour boiled water from your kettle into one of your saucepans over a high heat and once bubbling, add the udon noodles. Cook for 5-6 minutes or until al dente.

                                        3. Empty the miso tahini broth into another saucepan, place over a medium heat and once it starts bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through. If the broth reduces too much or is too concentrated for your taste, simply dilute with a little water as needed.

                                        4. Place your griddle over a medium-high heat and add a drizzle of oil. While the pan heats up, slice the pak choi in half lengthways and rub a little oil all over your portobello mushrooms. Add the pak choi halves and mushrooms to your pan and fry for 3-5 minutes on both sides, or until charred and tender. Once the mushrooms are cooked, cut into 0.5cm slices.

                                        5. Finely slice the red chilli and spring onions.

                                        6. To serve up, divide the udon noodles between serving bowls, pour over the hot miso tahini broth and top with pak choi and portobello mushroom slices. Garnish with chilli and spring onions. Enjoy!  


                                          FEAST 1


                                          Crispy Mushroom Shawarma With Minted Jalapeno Salsa, Pickled Radish & Garlic Tahini Sauce In Pillowy Soft Flatbread

                                          INGREDIENTS

                                          King oyster mushrooms, portabello 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 and a frying pan.

                                          2. Shred the king oyster mushrooms by using a fork to score deep grooves along the length of the stems on all sides. Turn the mushrooms as you score the stems, then use your hands to roughly pull apart any remaining pieces, until you're left with strings of 'pulled' mushroom. Slice the portobello mushrooms 0.5cm thick.

                                          3. Place the mushrooms into your roasting tray, pour over the mushroom marinade, a generous drizzle of olive oil, some salt and pepper and give everything a good mix with your hands until the mushrooms are all thoroughly coated. Roast in the oven for 15 minutes or until tender.

                                          4. Once the mushrooms are ready, place a large frying pan over a high heat and dry fry the flatbreads for around 30-60 seconds on both sides to warm through.

                                          5. Lay out your warm flatbreads, load them up with the mushroom shawarma and pickled radish. Drizzle over the garlic tahini sauce and jalapeño salsa (very spicy!), wrap them up and get stuck in!


                                            FEAST 2

                                            Sichuanese Mapo Tofu With Coriander & Spring Onion, Served With Cavolo Nero Tossed In A Sweet Rice Vinegar Dressing & Fluffy Rice

                                            INGREDIENTS

                                            Tofu (water, soya beans, nigari), button mushrooms, soy sauce, corn starch, chilli bean sauce, tomato paste, vegetable oil, garlic, sichuan peppercorns, fermented black beans, dried chilli, basmati rice, coriander, spring onion, cavolo nero, rice vinegar, maple syrup, chestnut mushrooms

                                            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. Set a steamer to boil on the hob (or boil a saucepan of water if you don't have a steamer), then take out another saucepan and a frying pan. 

                                            2. Place the rice into your saucepan, along with 2.5x its volume of water. Bring the pan to the boil over a medium-high heat and once it's bubbling, reduce the heat, cover and cook until the rice is tender, around 8-10 minutes. 

                                            3. Remove any hardy stems from the cavolo nero, then roughly chop and steam (recommended) or boil the cavolo nero for around 5-8 minutes, or until wilted. Drain thoroughly and then toss through the sweet rice vinegar dressing to taste.

                                            4. Drain the tofu, then cut into 2cm cubes. Place your frying pan over a medium heat and add a drizzle of oil (sesame works best, but any neutral oil will work). Once the pan is hot, add the tofu cubes and fry on all sides for 3-4 minutes. Then add the mapo sauce and cook through for around 5 minutes, stirring occasionally until the tofu is cooked and the sauce has reduced and thickened.

                                            5. Roughly chop the coriander (stalks and all!) and shred the spring onions.

                                            6. Divide the rice between serving bowls, spoon over the mapo tofu and garnish with coriander and spring onion. Serve alongside the dressed cavolo nero and enjoy!