MENU | DELIVERED SEPTEMBER 27


DETOX 1 

 Spice roasted aubergine with bulgar, toasted almonds, pomegranate, saffron yoghurt, fresh mint and parsley

INGREDIENTS

Aubergine, bulgar wheat, parsley, mint, spring onion, pomegranate seeds, almonds, cumin seeds, ground coriander, saffron, lemon, garlic, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodide)

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

NUTRITION

Calories 468kcal; Protein 15.7g; Fat 27.4g; Saturated Fat 3g; Total Carbs 42.2g; Fibre 18.6g; 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. Preheat your oven to 200°C / 180 fan, take out a large roasting tray and bring a small saucepan of water to the boil on the hob.

  2. Slice the aubergine into 1cm thick rounds, then place into your roasting tray, drizzle with olive oil and toss in the spice mix to coat. Roast in the oven for 15 minutes, then flip them over and roast for 15 minutes more. Add the almonds to one side of your roasting tray for the final 5 minutes of cooking time to toast them.

  3. Add the bulgar wheat to your saucepan of boiling water, boil for 6-8 minutes or until the grains are tender, then drain and set aside. While the bulgar cooks, finely chop the parsley and mint, then toss them through the bulgar along with a drizzle of olive oil and salt to taste.

  4. Layer the roasted aubergines between serving plates, scatter over the bulgar wheat and drizzle over the saffron yoghurt. Sprinkle with pomegranate seeds, toasted almonds and any remaining parsley and mint. Enjoy!


NOURISH 1


Slow-cooked Moroccan stew with dates, olives, button mushrooms, curly kale and an orange-spiked herby chermoula dressing

INGREDIENTS

Turmeric, cumin, coriander, cloves, allspice, nutmeg, star anise, cinnamon, onion, rosemary, bay leaves, garlic, vegan red wine, carrots, celery, mushroom, dates, potato, cannellini beans, vegetable stock (celery), soy sauce, tomato puree, mint, parsley, garlic, lemon, orange, extra virgin olive oil

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

NUTRITION

Calories 593kcal; Protein 27.9g; Fat 2.5g; Saturated Fat 0.6g; Total Carbs 119.8g; Fibre 32.7g; 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. Remove any hardy stalks from the kale and finely slice the leaves.

  2. Add the stew and sliced kale to a large saucepan and place over a medium-high heat. Bring everything to the boil, then reduce to a low-medium heat and continue simmering for 5-10 minutes or until the kale has wilted and the veg is piping hot throughout.

  3. To serve, divide the stew and kale between serving bowls, drizzle over the chermoula dressing and enjoy!

 


              NOURISH 2


              Umami broth with pak choi, cavolo nero, vermicelli noodles and crispy chilli tempeh tossed in a garlic and sesame sauce

              INGREDIENTS

              Miso (soy), kombu, shiitake mushrooms, garlic, brown onion, ginger, soy sauce, sesame oil, vermicelli noodles, vegan boullion (celery), cavolo nero, pak choi, red chilli, vegetable oil, sesame seeds, tempeh (soy)

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

              NUTRITION

              Calories 602kcal; Protein 25.9g; Fat 22.4g; Saturated Fat 4g; Total Carbs 82.5g; Fibre 10.4g; 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. Please note: this is organic tempeh, fermented in small batches by our favourite independent London fermenters, Club Cultured. It may look different to tempeh you've seen in the supermarkets. Anything that looks like white mould is in fact mycelium, the secret behind the fermenting process and is actually considered healthy, with multiple health benefits.
              2. Boil your kettle then take out a saucepan and a frying pan. 

              3. Place the vermicelli noodles into a heatproof bowl, pour over boiling water from your kettle and leave for 5 minutes while the noodles cook.

              4. Empty the umami broth into your saucepan, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to the low and cook for a further 2 minutes or until piping hot.

              5. Remove any hardy stalks from the cavolo nero, then roll the leaves up tightly and finely slice. Cut the base off the pak choi and pull apart the leaves with your hands. Place your frying pan over a medium high heat and add a drizzle of oil. Add the cavolo nero and pak choi to your frying pan and cook for 5-10 minutes or until tender but al dente. Set aside and keep warm.

              6. While the greens are cooking, crumble the tempeh until it's roughly minced. Once the pak choi and cavolo nero are ready and removed from your frying pan, place the pan back over a medium high heat, add the tempeh along with the garlic sesame chilli sauce and fry for 3-5 minutes or until crispy.

              7. To serve up, divide the broth and vermicelli noodles between serving bowls, add the pak choi and cavolo nero, then garnish with your crispy chilli tempeh. Season to taste if needed with soy or salt. Enjoy!

              FEAST 1

              Crispy mushroom shawarma with pickled radish, minted jalapeño salsa and tahini drizzle, wrapped 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!