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Miso aubergine sushi bowl with spicy kimchi, wilted kale, sliced radishes and edamame beans, served on sticky sushi rice, with a miso-sesame dressing

INGREDIENTS

Miso (soy), sesame oil, rice vinegar, maple syrup, aubergine, edamame (soy), kale, radish, carrot, apple cider vinegar, water, raw natural cane sugar, 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 619kcal; Protein 18.8g; Fat 14.9g; Saturated Fat 2.1g; Total Carbs 102.1g; Fibre 15.4g; 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, then take out a large frying pan and a saucepan.

  2. Place the sushi rice in a small saucepan and pour over 2.5x its volume in water from your kettle. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.

  3. Cut the stem off the aubergine and then dice into 1.5cm cubes. Heat a drizzle of oil in a frying pan over a medium heat. Add the aubergine cubes to the hot pan and fry for 10-15 minutes, turning occasionally until golden on the outside and soft and melting in the centre. Empty the miso dressing into a bowl and once the aubergine is cooked, toss it through the dressing to season.

  4. De-stem the kale and chop it into small pieces. Wipe the same frying pan you used for the aubergine clean with some kitchen towel and add another drizzle of oil. Once the pan is hot, throw in the kale and stir fry for around 5 minutes. 

  5. Finely slice the radish and chop the kimchi into smaller pieces.

  6. Divide the cooked sushi rice between serving bowls, then top with the kale, sliced radishkimchiedamame and aubergine. Drizzle over the remaining miso dressing and scatter over the furikake seasoning. Enjoy! 



    NOURISH 1


    Crispy gochujang cauliflower in a spicy, umami-flavoured sauce, with shredded cabbage and carrot, edamame beans and vermicelli noodles

    INGREDIENTS

    Carrot, red cabbage, cauliflower, edamame, gochujang sauce (vegan boullion (celery), dijon mustard, maple syrup, sesame oil, water, brown rice, red pepper powder, salt, alcohol, soybean, garlic, onion, tapioca syrup), rice vinegar, white sesame seeds)vermicelli noodles, spring onion

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

    NUTRITION

    Calories 665kcal; Protein 19.6g; Fat 13.5g; Saturated Fat 1.8g; Total Carbs 120g; Fibre 15.4g; 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. Boil your kettle, then take out a wok (any deep pan will work if you don't have a wok) and a frying pan.

    2. Place the vermicelli noodles into a heatproof bowl, cover with boiling water from your kettle and leave the noodles to cook for 5 minutes or until tender.

    3. You have two options for your cauliflower - shallow frying (for crispy cauliflower) or oven baking (healthier but less crispy). Follow whichever method you prefer below. Please note: prepped cauliflower can have a bit of a smell to it, but this is completely normal and nothing to worry about! 

    4. To shallow fry (for crispy cauliflower): Pour enough oil (any neutral oil such as sunflower, groundnut or vegetable, but not olive oil) to come 0.5cm up the sides of your pan and place over a medium-high heat. While this heats up, take out two bowls, then add a little plant milk to one (water works too if you don’t have any) and the cornstarch to another. Toss the cauliflower in the plant milk to coat, then dredge in the cornstarch until thickly coated. Fry the coated cauliflower pieces in the hot oil in batches until golden and crispy, around 3-5 minutes (watch carefully as they can burn quickly!). Set aside in a bowl lined with kitchen paper.

    5. To oven bake (healthier, but less crispy): Simply add to a baking tray, toss in a drizzle of olive oil, season with salt and pepper and bake at 200°C for 20-30 minutes or until golden and crispy.

    6. Set your other frying pan over a medium heat and add a drizzle of oil. Once hot, toss in the carrots, cabbage and edamame and sauté until soft and translucent, around 3-5 minutes. Stir in the gochujang sauce and cook for about 1 minute, until it gets thick. While this cooks, finely the spring onions (including all the green bits!).

    7. Take the sauce and vegetables off the heat (important to keep the cauliflower crispy!), then add the cooked cauliflower and vermicelli noodles to the pan. Stir gently until the cauliflower is evenly coated. Divide between serving bowls, garnish with the sliced spring onions and enjoy!


            NOURISH 2

            Kale caesar salad with sourdough croutons, cannellini beans, baby gem and quinoa, tossed in a creamy cashew caesar dressing

            INGREDIENTS

            Baby gem lettuce, cavolo nero, cannellini beans, sourdough (wheat), ground almonds, nutritional yeast, cashews, apple cider vinegar, water, capers, maple syrup, miso (soya), wholegrain mustard, black pepper, lemon juice, garlic

            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.

            1. Preheat your oven to 200°C / 180°C fan and take out a large roasting tray. Toss the sourdough croutons in a drizzle of olive oil and roast for 10 minutes or until golden and crispy.

            2. Remove any hardy stems from the cavolo nero, then shred the leaves and place them into a mixing bowl. Add a pinch of salt and half of the dressing to the bowl, then massage the kale firmly with your hands for 2-3 minutes or until the kale softens/wilts. Alternatively, if you're not a fan of raw kale you could steam or boil for 5-10 minutes. Cut off the base from the baby gem, then finely slice horizontally to shred the leaves.

            3. Cook the quinoa in a saucepan of boiling water for 8-10 minutes or until tender. Drain, rinse to cool, then set aside.

            4. Add the cavolo nero, baby gem lettuce, quinoa and white beans to a mixing bowl and give everything a good toss to coat in the dressing. Divide the salad between serving bowls, top with crunchy croutons, drizzle with the remaining caesar dressing and scatter over the almond parmesan. Enjoy! 



            FEAST 

            Smokey shakshuka with butterbeans, smothered in whipped tahini, almond and walnut dukkah and fresh parsley, served with pillowy soft flatbread

            INGREDIENTS

            Onion, garlic, red pepper, harissa (rehydrated paprika and red chilli peppers, sunflower oil, garlic, salt, mixed spices, rose petals, citric acid), smoked paprika, plum tomatoes, red wine vinegar, maple syrup, butterbeans, tahini (sesame), silken tofu (soy), lemon, nutritional yeast, parsley, almonds, walnuts, sunflower seeds, ground coriander, ground cumin, salt, flatbread (sesame, wheat flour, salt, water, garlic, dried herbs)

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

            NUTRITION

            Calories 649kcal; Protein 26.8g; Fat 27g; Saturated Fat 2.3g; Total Carbs 80.6g; Fibre 15.4g; Salt 1.25g

            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. Place a large frying pan or wok over a medium heat and add the shakshuka sauce. Cook for 4-5 minutes or until piping hot, adding water as needed if it reduces too much or starts to stick.

            2. Warm the flatbread(s) by dry frying (without oil) in a frying pan on both sides for 30-60 seconds or until lightly toasted.

            3. Pick the parsley leaves, then finely slice.

            4. To serve up, divide the shakshuka sauce between serving bowls, drizzle over the whipped tahini, and scatter over the dukkah and fresh parsley. Serve with flatbread for dipping and enjoy!

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