Black kale and sweet potato salad with cranberries, toasted dukkah, quinoa and a creamy maple tahini dressing
INGREDIENTS
Sweet potato, cavolo nero, cranberries, walnuts, hazelnuts, sunflower seeds, quinoa, tahini (sesame), miso (soy), maple syrup, garlic, lemon juice
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 481kcal; Protein 14.6g; Fat 22.9g; Saturated Fat 2.1g; Total Carbs 60.2g; Fibre 10.9g; 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.
Rainbow poke bowl with tofu, wilted kale, edamame, radish and pickled carrots over a bed of sticky sushi rice, with a miso dressing and seaweed furikake seasoning
INGREDIENTS
Miso (soy), sesame oil, rice vinegar, maple syrup, tofu (soy), edamame, kale, radish, carrot, water, raw natural cane sugar, sea salt, sushi rice, nori seaweed, black sesame seeds, white sesame seeds
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.
Spicy turmeric and lemongrass laksa with tender grilled aubergines, crispy oyster mushrooms, udon noodles, coriander and lime
INGREDIENTS
White onion, garlic, lemongrass, ginger, green chilli, ground turmeric, ground coriander, ground cumin, coconut sugar, coconut milk, vegetable bouillon (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), lime, aubergine, oyster mushroom, udon noodles (wheat flour, water, sea salt), coriander, vegetable oil
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 628kcal; Protein 17.4g; Fat 26.8g; Saturated Fat 21.5g; Total Carbs 90g; Fibre 18.3g; 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.
Boil your kettle, then take out a large frying pan and two saucepans
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.
Pour the concentrated laksa broth into another saucepan along with 200ml of water per person. Place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through.
Slice the aubergine into 1cm rounds, then place your frying pan over a medium-high heat with a drizzle of oil. Once hot, add your aubergine pieces and fry for around 5-10 minutes on each side or until tender. Season with salt and pepper during the final 30 seconds of cooking.
While the aubergine cooks, finely slice the oyster mushrooms. Once the aubergine is cooked, add another drizzle of oil to the same frying pan, turn the heat up to the highest setting and fry the mushrooms for 5-10 minutes or until crispy and golden. Season with some salt or soy sauce during the final 30 seconds of cooking.
To serve up, divide the udon noodles between serving bowls, pour over the hot laksa broth and top with aubergine and oyster mushrooms. Garnish with coriander and lime juice. Enjoy!
Cauliflower al pastor tacos with guajillo adobo sauce, pickled cabbage, jalapeno salsa, chipotle cashew crema and lime
INGREDIENTS
Cauliflower, dried ancho chillies, red onion, garlic, cumin, oregano, paprika, salt, balsamic vinegar, raw natural cane sugar, jalapenos, coriander, shallots, extra virgin olive oil, red cabbage, cider vinegar, salt, cashews, chipotle paste, yellow corn tacos (water, yellow corn flour, sea salt), lime, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, vegetables 10% (onion, parsnip, leek, carrot), maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 552kcal; Protein 16.5g; Fat 18.4g; Saturated Fat 3.9g; Total Carbs 88.4g; Fibre 14.2g; Salt 1.5g
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.