Raw Thai summer salad with julienned carrots, shredded cabbage, edamame, charred broccolini, quinoa, toasted peanuts and chilli, all tossed in a sesame ginger dressing
INGREDIENTS
White quinoa, red quinoa, tenderstem broccoli, carrot, red cabbage, edamame (soy), sesame oil, ginger, lime juice, rice vinegar, maple syrup, peanuts, red chilli
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 569kcal; Protein 22.6g; Fat 24.1g; Saturated Fat 3.2g; Total Carbs 70.2g; Fibre 11.8g; 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 saucepan and a large frying pan.
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 laksa broth into another saucepan, 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!
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.
Crispy Baja tofish tacos served with shredded cabbage, chipotle mayo, salsa fresca and fresh lime 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.