VENUE & MENU
We are seeking a permanent venue. We are also open to pop-up opportunities.
We will let you know as soon as we have any news.
In the mean time you can order from our weekly menu to fill up your
fridge/freezer for the week.
The food will be packaged in our recycled and recyclable plastic or wooden
packaging for you to take home.
We create a new menu almost every week.
Seasonal availability, your particular needs, our creativity and nutritional knowledge help create a distinct, delicious menu each time. We offer pulse-based, grain-based, raw and cooked creations of all edible plants. Here’s a sample menu:
SMOKEY BEANS: Black and kidney beans, fresh kernels of corn, sweet bell peppers, onions, garlic, smoked paprika, little touch of liquid smoke and a handful of fresh tomatoes for extra juice, finished with fresh coriander. A delicious, healthful dish which is satisfying as well as nutritious.
STROGANOV: This is our take on the popular Russian dish. We cook our handmade organic, GM-free tofu in strips with different types of mushrooms, (king oysters, shiitakes, portobellos, chestnut mushrooms), onions, lemon zest and juice, rosemary, garlic, lots of black pepper and most importantly, Auchentoshan single malt whiskey. The whiskey adds a beautiful layer of flavour. Mushrooms are cooked with care in batches so they don’t stew. (This is fabulous on its own, but you can try adding a little Oatly sour cream, if you like.). If you would like this without the tofu, simply ask. Why not serve with almond rice.
RED LENTIL SOUP: This is the traditional Turkish version with red lentils, onions, garlic, chilli flakes, cumin, mint, lemon juice and a little sun-dried tomato paste for colour. This soup is super tasty and virtually oil free. The whole pot will have one table spoon of olive oil.
CELERIAC & APPLE: This is a raw salad of celeriac lightly pickled in lemon juice and sea salt, green apple, sweetheart cabbage, mustard and lemon dressing with a little olive oil.
BLACK-EYED BEAN SALAD: Black-eyed beans, peas, charred and marinated sweet peppers, touch of garlic, capers, spring onions, homemade raspberry vinegar, pomegranate molasses and olive oil dressing.
BULGUR & AUBERGINES: Coarse bulgur wheat cooked with red onions, pine nuts, garlic, fresh dill, allspice, dried currants, lemon juice and a little olive oil and super moorish aubergines baked in the oven.
ARTICHOKE & PEA CREAM: This is a lovely, creamy dip/schmear made with artichokes, peas, cashews, dill, mint, preserved lemons, garlic, lemon juice and olive oil. Perfect on toast/crisp bread/crackers or crudités.
BLACK OLIVE PASTE: Excellent black Turkish olive paste, homemade preserved lemon, wild oregano, sumac, chillis flakes, cumin, lemon juice and olive oil.
SPICEY HUMMUS: Chickpeas, tahini, lemon juice, scotch bonnets, cinnamon, garlic, touch of allspice and little olive oil.
OKARA CROQUETTES: Okara is the soya pulp we get from making tofu. (The mylk is curdled to make the tofu and you are left with the pulp, which is very high in fibre and protein.) We mix the okara with potatoes, spring onions, little rice flour, garlic and nutritional yeast flakes, shape them into small croquettes, roll them in sesame seeds and bake them in the oven. We will serve these with a dipping sauce of tarragon ‘aioli’ made with soya milk, sunflower oil, lemon juice and a touch of vinegar. These are very interesting gluten free bites to try!
TARRAGON ‘AIOLI’: Lots of fresh tarragon, garlic, soya milk, lemon juice, touch of vinegar, rapeseed oil and a touch of olive oil.
RED LENTIL YUMBOS: Red lentils, fine bulgur wheat, caramelised red onions, lots of parsley, lemon juice, sun dried tomato paste, sumac, chilli flakes, and olive oil.