Ingredients & Nutrition

What's in our Jars?

Everything is 100% Plant Based!

Our recipes are 100% free from all animal products. This is including honey, and any other insect products: we just don't go there!

Allergens: We do use some common allergens in our kitchen, so there is a small risk of any food containing the following: Gluten, Soy, Peanuts, Tree Nuts, and Sesame.

Every Recipe can be made Gluten Free!

All recipes have a gluten free option available: just choose the Gluten Free option from the drop down menu before adding the box to your cart. None of our sauces/dips/dressings/spice mixes/flour mixes ever contain Gluten. We package any gluten-containing dry products very carefully and separately to everything else in order to avoid cross contamination - the kitchen and tools used are also cleaned and sterilized between uses of Gluten products, as well as other allergens, to minimize the risk as much as we possibly can. If you order a Gluten Free box, it should have a Gluten Free stamp on the top of it when you receive it - please get in touch with us if you aren't sure if you received what you ordered!

Where do we get our ingredients?

We are buying everything for our meal boxes from local, NZ owned businesses! Our produce comes from a variety of NZ growers mostly based around the lower North Island, and is collected freshly picked from the farmers and delivered to us by Service Foods from their markets. Our beautiful living microherbs come from Te Aro-based growers Kokihi Gardens. Most of our dry goods come from Davis Trading Co in Petone. We also buy direct from other homegrown NZ suppliers like Hands Down Tortillas, TONZU, Raglan Food Co, and Fix & Fogg.

Allergies & Dietary Preferences:

All of our recipes feature our house-made prepared sauces, dips and dressings, all made within 24 hours of your delivery, to ensure they are still safe to eat for up to 7 days from the delivery date. Because of this, we recommend anyone with any allergies or dietary preferences to check the menu ingredients below, and order a Box Creator, to be able to choose your recipes.

Our recipes themselves are not able to be modified, but in your notes when ordering you can request we leave out particular items, (ie. celery, mushrooms, etc) , and we will try our best to accommodate this. However, if they are in the sauce itself the request will not be possible. The ingredients lists below detail which ingredients are in which sauces/premade ingredients to make it easier to avoid allergens.

Please note: all ingredients, especially fresh produce, are subject to change at short notice due to seasonal availability, and also have slight variations in size, so the nutritional information cards may not be 100% accurate. The Nutritional Information cards are based off of the Gluten option for each recipe. Please feel free to email us if you have any specific inquiries about any of our ingredients or the nutritional info. Ingredients are not in order of quantity.

Ingredients Lists & Nutritional Information

Currently selling:

Week 50 - Order before 9am Friday 8th December to receive a box with the following recipes between Mon 11th - Fri 15th December

Recipe #1: Grilled Marinated Mango Cauliflower
with Quinoa, Black Beans & a Coconut Lime Dressing

Ingredients: Quinoa, Black Beans, Mango Marinade (Olive Oil, Garlic, Ginger, Carrot, Mango, Mixed Spices, Cornstarch, Salt, Lemon Juice, Fresh Coriander), Coconut Lime Dressing (Coconut Yoghurt, Lime Juice, Apple Cider Vinegar, Coriander, Mint, Mixed Spices, Salt), Cauliflower, Carrot, Butter Lettuce, Spring Onion.

Recipe #2: Roasted Summer Veggie Pasta Salad
with Butter Beans, Balsamic Dressing & Toasted Almonds

Ingredients: Penne Pasta (Durum Wheat Semolina, or Granoro Gluten Free Sedani), Butter Beans, Balsamic Dressing (Balsamic Vinegar, Garlic, Parsley, Rosemary, Mixed Spices, Salt, Extra Virgin Olive Oil, Dijon Mustard), Almonds, Butter Lettuce, Courgette, Red Capsicum, Tomato.

Recipe #3: Tandoori Tofu Tikka Masala (mild spice)
on Coconut Rice with Veggies & Roasted Cashews

Ingredients: Basmati Rice, Coconut Flakes, Tandoori Tofu Tikka Masala (TONZU Tofu, Coconut Oil, Onion, Garlic, Ginger, Carrot, Red Capsicum, Tomato Paste, Mixed Spices, Salt, Cashews, Coconut Cream, House-made Vegetable Stock (vegetable offcuts, bay leaves, water), Cornstarch, Lemon Juice, Coriander), Cauliflower, Red Capsicum, Spring Onion, Cashews.

Recipe #4: Garlic & Peanut Satay Noodles
with Edamame Beans, fried Veggies, & Toasted Sesame Seeds

Ingredients: Wheat Noodles (or Rice Noodles for Gluten Free), Garlic & Peanut Satay Sauce (Edamame Beans, Sesame Oil, Garlic, Ginger, Carrot, Mixed Spices, Salt, Fix & Fogg Smooth Peanut Butter, Gluten Free Soy Sauce, Rice Vinegar, Maple Syrup, Mirin, House-made Vegetable Stock (vegetable offcuts, bay leaves, water), Cornstarch, Lime Juice, Coriander), Bok Choy, Carrot, Spring Onion, Sesame Seeds.

Recipe #5: Smoky Chili Bean Tacos (mild spice)
with fresh Guacamole Salsa, Toasted Seeds & Parmesan Crumb

Ingredients: Hands Down NZ Corn Tortillas (NZ-Grown Corn, Lime Juice, Salt), Smoky Chili Beans (Olive Oil, Onion, Garlic, Red Chili, Carrot, Celery, Red Capsicum, Tomato Paste, Mixed Spices, Salt, House-made Vegetable Stock (vegetable offcuts, bay leaves, water), Tinned Tomatoes, Lemon Juice, Parsley), Guacamole Salsa Dressing (Lime Juice, Lemon Juice, Coriander, Salt, Mixed Spices), Avocado, Red Onion, Tomato, Sunflower Seeds, Pumpkin Seeds, Parmesan Crumb (Sunflower Seeds, Cashew Nuts, Nutritional Yeast, Mixed Spices, Salt).

Nutritional Information for week 50 TBC

Previous weeks:

Week 49 - Order BEFORE 9am Friday 1st December to receive a box with the following recipes between Mon 4th - Fri 8th December

Recipe #1: Yum Jar's Creamy Mac N Cheez
with Butter Beans, Crispy Broccoli, & Smoky Coconut Flakes

Ingredients: Fusilli (Durum Wheat Semolina, or Granoro Gluten Free Fusilli),
Mac N Cheez Sauce (Olive Oil, Onion, Garlic, Carrot, Mixed Spices, Nutritional Yeast, Cornstarch, Salt, Gluten Free Soy Sauce, Apple Cider Vinegar, Miso Paste, Cashews, Coconut Cream, House-made Vegetable Stock (offcuts, water, bay leaves), Lemon Juice, Parsley), Toasted Coconut Chips, Broccoli.

Recipe #2: Fresh Vietnamese Style Noodle Salad (mild spice)
with Edamame Beans, Fresh Veggies, & Toasted Peanuts

Ingredients: Ramen Noodles (contain wheat, or Vermicelli Glass Noodles for Gluten Free) Nuoc Cham Dressing (Sesame Oil, Garlic, Ginger, Red Capsicum Carrot, Lemongrass, Red Chili, Rice Vinegar, Maple Syrup, Mirin, Gluten Free Soy Sauce, Fresh Coriander, Lime Juice, Edamame Beans), Roasted Peanuts, Broccoli, Cucumber, Bok Choy, Spring Onion.

Recipe #3: Creamy Summer Potato Salad
with Quinoa, Marinated Chickpeas, Fresh Veggies, & Toasted Seeds

Ingredients: Quinoa, Marinated Chickpeas in Sauce (Chickpeas, Olive Oil, Red Onion, Carrot, Garlic, Mixed Spices, Tomato Paste, Red Wine Vinegar, Tinned Tomatoes, House-made Vegetable Stock (vegetable off-cuts, bay leaves, water) Lemon Juice), Creamy Salad Dressing (Soy Milk, Apple Cider Vinegar, Garlic, Salt, Mixed Spices, Dijon Mustard, Canola Oil, Parsley, Dill), Washed Agria Potatoes, Cucumber, Radish, Baby Cos Lettuce, Sunflower Seeds, Pumpkin Seeds.

Recipe #4: Vegan Tofu Shakshuka (mild spice)
with Crispy Corn Tortillas, & Cheezy Cashew Sauce

Ingredients: Hands Down NZ Corn Tortillas, Shakshuka Sauce (Olive Oil, Onion, Garlic, Red Capsicum, Carrot, Celery, Mixed Spices, Cornstarch, Salt, Tomato Paste, Gluten Free Soy Sauce, White Wine Vinegar, Tinned Tomatoes, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Lemon Juice),
Tofu in Cheezy Cashew Sauce (Tonzu Organic Tofu, Olive Oil, Garlic, Mixed Spices, Nutritional Yeast, Gluten Free Soy Sauce, Apple Cider Vinegar, Maple Syrup, Miso Paste, Cashews, Lemon Juice), Yellow Capsicum, Spring Onion.

Recipe #5: Moroccan Style Summer Tagine
with Chickpeas, Green Olives, Toasted Almonds, & Dried Fruits

Ingredients: Basmati Rice, Chickpeas in Tagine Sauce (Chickpeas, Olive Oil, Red Onion, Garlic, Ginger, Carrot, Mixed Spice, Salt, Cornstarch, White Wine Vinegar, Balsamic Vinegar, Tomato Paste, Tinned Tomatoes, Vegetable Stock (vegetable off-cuts, bay leaves), Lemon Juice, Coriander), Green Olives, Almonds, Dried Cranberries, Raisins, Dried Apricots, Yellow Capsicum, Spring Onion.

Nutritional Information for week 49 from left to right:

1. 2. 3.

4. 5.

Week 48 - Order BEFORE 9am Friday 24th November to receive a box with the following recipes between Mon 27th - Fri 1st December

Recipe #1: Crispy Fried Tofu Fritters
with fresh Salad & a Garlic Lemon Aioli

Ingredients: Tofu Fritter Mix (Olive Oil, Garlic, Mixed Spices, Salt, Tinned Tomatoes, Parsley, Coriander, Lemon juice, Tonzu Organic Tofu), Garlic Lemon Aioli (Dijon Mustard, Garlic, Mixed Spices, Lemon Juice, Apple Cider Vinegar, Lemon Zest, Soy Milk, Canola Oil, Salt), Chickpea Flour, Tomato, Red Onion, Avocado, Carrot, Lettuce.

Recipe #2: Creamy Capsicum Alfredo Fettuccine
with crispy Kale, TVP, Toasted Seeds & Parmesan Crumb

Ingredients: Fettuccine (or Gluten Free Spaghetti), Creamy Alfredo Sauce (Olive Oil, Onion, Garlic, Carrot, Mixed Spices, Nutritional Yeast, Salt, Cornstarch, Coconut Cream, Cashews, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves) Parsley, Lemon Juice), TVP (textured vegetable protein), Toasted Seeds and Parmesan Crumb (Pumpkin Seeds, Sunflower Seeds, Cashew Nuts, Nutritional Yeast, Mixed Spices, Salt), Red Capsicum, Kale.

Recipe #3: Fresh Green Bean & Quinoa Salad
with fresh veggies, Coriander Lime Dressing, & Toasted Almonds

Ingredients: Mixed Quinoa, Adzuki Beans, Red Kidney Beans, Chickpeas, Coriander Lime Dressing (Garlic, Maple Syrup, Mixed Spices, Salt, Apple Cider Vinegar, Coriander, Lime Juice, Extra Virgin Olive Oil), Almonds, Red Onion, Lettuce, Avocado, Green Beans.

Recipe #4: Cheezy Mexican Lentil & Bean Bowl
with fried Corn Tortillas & fresh Guacamole

Ingredients: Corn Tortillas (Gluten Free), Brown Rice, Cheezy Beans and Lentils (Black Beans, Red Split Lentils, Olive Oil, Onion, Garlic, Carrot, Mixed Spices, Nutritional Yeast, Salt, Tomato Paste, Apple Cider Vinegar, Gluten Free Soy Sauce, Coconut Cream, Tinned Tomato, House-made Vegetable Stock (water, bay leaves, vegetable off-cuts) Parsley, Lemon Juice), Avocado, Lemon, Red Onion.

Recipe #5: Rocket & Garlic Pesto Risone/Risotto
with Butter Beans, fresh Lemon, Toasted Walnuts & Parmesan Crumb

Ingredients: Risone, Arborio Rice, Butter Beans, House-made Vegetable Stock (water, bay leaves, vegetable off-cuts), Rocket and Garlic Pesto (Rocket,
Baby Spinach, Parsley, Cashews, Sunflower Seeds, Pumpkin Seeds, Nutritional Yeast, Lemon Juice, Maple Syrup, Garlic, Salt, Mixed Spices, Extra Virgin Olive Oil), Toasted Walnuts & Parmesan Crumb (Walnuts, Cashews, Sunflower Seeds
Salt, Mixed Spices, Nutritional Yeast), Red Onion, Courgette, Lemon.

Week 48 Nutritional Information from left to right:

1. 2. 3.

4. 5.

Week 47 - Order BEFORE 9am Friday 17th November to receive a box with the following recipes between Mon 20th - Fri 25th November

Recipe #1: Sundried Tomato & Basil Pesto Pasta
with Tofu-Feta, Fresh Greens, & Toasted Almonds

Ingredients: Fusilli (contains wheat, or Granoro Gluten Free Fusilli), Sundried Tomato & Basil Pesto (Sundried Tomatoes, Extra Virgin Olive Oil, Basil, Parsley, Spinach, Garlic, Red Capsicum, Tomato Paste, Nutritional Yeast, Cashews, Sunflower Seeds, Pumpkin Seeds, Pine Nuts, Almonds, Mixed Spices, Lemon Juice, Salt), Tofu-Feta (Tonzu Tofu, Olive Oil, Nutritional Yeast, Lemon Juice, White Miso Paste, Mixed Spices, Salt), Lettuce, Cucumber, Red Capsicum, Broccoli, Almonds.

Recipe #2: Crispy Broccoli & Black Bean Tacos
with Fresh Salad, Coco Sour Cream, Toasted Seeds, & Parmesan Crumb

Ingredients: Hands Down NZ Corn Tortillas (Corn, Lime Juice, Salt), Black Beans in Sauce (Black Beans, Olive Oil, Onion, Garlic, Mixed Spices, Tomato Paste, Cornstarch, Apple Cider Vinegar, Lemon Juice, Coriander, Salt), Coco Sour Cream (Raglan Greek Style Coconut Yoghurt, Apple Cider Vinegar, Salt), Lettuce, Tomato, Cucumber, Broccoli, Sunflower Seeds, Pumpkin Seeds, Parmesan Crumb (Nutritional Yeast, Mixed Spices, Cashews, Sunflower Seeds, Salt).

Recipe #3: Cumin, Coconut & Turmeric Dahl
with Basmati Rice, Fried Vegetables, & Roasted Cashew Nuts

Ingredients: Basmati Rice, Cumin, Coconut & Turmeric Dahl (Coconut Oil, Onion, Garlic, Ginger, Carrot, Capsicum, Mixed Spices, Tomato Paste, Capsicum, Red Split Lentils, Coconut Cream, Cashews, Cornstarch, Tapioca Starch, Tinned Tomatoes, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Coriander, Lemon Juice, Salt), Red Capsicum, Spring Onion, Cashews.

Recipe #4: Summer Tabouleh & Chickpea Salad
with Fresh Veggies, Avocado, & Lemon Tahini Dressing

Ingredients: Bulghur Wheat (contains gluten, or Quinoa for Gluten Free), Lemon Tahini Dressing (Olive Oil, Tahini, Garlic, Ginger, Mixed Spices, Lemon Juice, Maple Syrup, White Wine Vinegar, Parsley, Coriander, Salt), Chickpeas, Tomato, Avocado, Cucumber, Lettuce, Toasted Walnut Hemp Seed Crumb (Walnuts, Hemp Seeds, Sunflower Seeds, Pumpkin Seeds, Cashew Nuts, Nutritional Yeast, Mixed Spices, Salt).

Recipe #5: Korean Style Asparagus & Gochugaru Stir Fry (mild spice)
with 'Purple Rice', Fried Edamame Beans, & Toasted Sesame Seeds

Ingredients: Jasmine Rice, Black Rice, Gochugaru Sauce (Sesame Oil, Onion, Garlic, Ginger, Mixed Spices, Red Chili, Red Capsicum, Carrot, Tomato Paste, Rice Flour, Gluten Free Soy Sauce, Rice Vinegar, Takara Hon Mirin, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Cornstarch, Tapioca Starch, Coriander, Lime Juice, Salt), Asparagus, Avocado, Cucumber, Spring Onion, Sesame Seeds.

Nutritional Info for week 47 from left to right:

1. 2. 3.

4. 5.

Week 46 - Order BEFORE Friday 10th November to receive a box with the following recipes between Mon 13th - Fri 17th November

Recipe #1: Creamy Plant Based Carbonara
with Tofu 'Pancetta', Toasted Seeds & Parmesan Crumb

Ingredients: Spaghetti (Durum Wheat Semolina or Granoro Gluten Free Spaghetti), Tofu 'Pancetta' Marinade (Gluten Free Soy Sauce, Tomato Paste, Olive Oil, Mixed Spices, Cornstarch, Liquid Smoke, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Tonzu Organic Tofu), Carbonara Sauce (Olive Oil, Onion, Garlic, Carrot, Nutritional yeast, Mixed Spices, Salt, Cornstarch, Tapioca, White Wine Vinegar, Gluten Free Soy Sauce, Coconut Cream, Cashews, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Parsley, Lemon Juice), Fresh Kale, Toasted Seeds (Pumpkin Seeds, Sunflower Seeds), Parmesan Crumb (Cashews, Sunflower Seeds, Mixed Spices, Nutritional Yeast, Salt).

Recipe #2: Summer Thai Noodle Salad (mild spice)
with Edamame Beans, fresh Veggies, and Roasted Peanuts

Ingredients: Udon Noodles (contain Wheat, or Granoro Gluten Free pasta)
Thai Dressing (Maple Syrup, Ginger, Garlic, Mixed Spices, Red Capsicum, Tomato Paste, Gluten Free Soy Sauce, Apple Cider Vinegar, Lime Juice, Olive Oil, Sesame Oil), Edamame Beans, Avocado, Broccoli, Carrot, Spring Onions, Roasted Peanuts.

Recipe #3: Tex-Mex Black Beans & Rice
with crispy fried Broccoli, Avocado, & a Coriander, Lime & Coconut Dressing

Ingredients: Black Beans in Sauce (Black Beans, Olive Oil, Red Onion, Garlic, Mixed Spices, Salt, Apple Cider Vinegar, Maple Syrup, Lemon Juice),
Coriander Lime & Coconut Dressing (Coriander, Lime Juice, Maple Syrup, Salt, Pepper, Extra Virgin Olive Oil, Raglan Greek Style Coconut Yoghurt), Avocado, Broccoli, Spring Onion.

Recipe #4: Crispy Corn & Courgette Fritters
with Sweet Chili Sauce, and a fresh Salad

Ingredients: Sweet Chili Sauce (Sesame Oil, red onion, Garlic, Carrot, Red Capsicum, Mixed Spices, Cornstarch, Gluten Free Soy Sauce, Mirin, Maple Syrup, Apple cider Vinegar, House-made Vegetable Stock, Lime Juice), Fritter Flour Mix (Chickpea Flour, Tapioca Flour, Rice Flour, Mixed Spices, Salt, Nutritional Yeast), Courgette, Carrot, Cucumber, Lettuce, Corn).

Recipe #5: Mediterranean Style Orzo & Chickpea Salad
with Mixed Olives, fresh Veggies, & Toasted Mixed Nuts

Ingredients: Orzo (Durum Wheat Semolina, or Gluten Free pasta), Chickpeas, Balsamic Tomato Dressing (Garlic, Dijon Mustard, Mixed Spices, Salt, Tomato Paste, Parsley, Balsamic Vinegar, White Wine Vinegar, Olive Oil, Extra Virgin Olive Oil, Kalamata Olives, Green Olives, Pine Nuts, Cashews, Almonds, Cucumber, Lettuce, Tomato, Carrot.

Nutritional Info week 46 from left to right:

1. 2. 3.

4. 5.

Previous Weeks:

Week 45 - Order BEFORE Friday 3rd November to receive a box with the following recipes between Mon 6th - Fri 10th November

Recipe #1: Rustic Italian Potato Bake
with Butter Beans, Toasted Seeds & Parmesan Crumb

Ingredients: Potatoes, Courgette, Cauliflower, Potato Bake Sauce (Olive Oil,
Onion, Garlic, Carrot, Mixed Spices, Salt, Tomato paste, Balsamic vinegar, Cornstarch, Tapioca Starch, Cashew Nuts, Tinned Tomatoes, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Parsley, Lemon Juice Butter Beans), Veggie Spice Mix (Dried Herbs and Spices, Nutritional Yeast, Salt), Pumpkin Seeds, Sunflower Seeds, Parmesan Crumb (Sunflower Seeds, Cashews, Nutritional Yeast, Mixed Spices, Salt).

Recipe #2: Thai Green Curry Noodles
with Chickpeas, fried Veggies, & Toasted Sesame Seeds

Ingredients: Flat Udon Noodles (contain wheat, or Rice Noodles for Gluten Free), Thai Green Curry Sauce (Coconut Oil, Onion, Spring Onion, Garlic, Chili Green, Lemongrass, Ginger, Green Capsicum, Mixed Spices, Cornstarch, Gluten free Soy Sauce, Takara Hon Mirin, Rice Vinegar, Cashews, Coconut Cream, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Lime juice, Coriander), Toasted Sesame Seeds, Bok Choy, Carrot, Spring Onion.

Recipe #3: Masoor Dal (Mild Spice) with Coconut Raita
on fluffy Basmati Rice & Roasted Cashews

Ingredients: Basmati Rice, Masoor Dal (Coconut Oil, Red Onion, Garlic, Ginger, Chili, Carrot, Red Capsicum, Mixed Spices, Salt, Nutritional Yeast, Tomato Paste, Tinned Tomato, Coconut Cream, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Red Lentils, Coriander, Lemon Juice), Coconut Raita (Mint Leaves, Coriander, Apple Cider Vinegar, Lemon Juice, Lime Juice, Mixed Spices, Salt, Cucumber, Raglan Greek Coconut Yoghurt), Cashew Nuts, Cauliflower, Spring Onion.

Recipe #4: Crunchy Rice Paper Rolls
with Marinated Tofu, Vermicelli, Fresh Veggies, & a Peanut Satay Sauce

Ingredients: Rice Paper, Vermicelli Glass Noodles (Gluten Free, contain Mung Beans), Peanut Satay Sauce (Sesame Oil, Garlic, Mixed Spices, Maple Syrup, Takara Hon Mirin, Rice Vinegar, Gluten Free Soy Sauce, Cornstarch, Fix & Fogg Smooth Peanut Butter, Coriander, Lime Juice), Tofu in Marinade (Tonzu Organic Tofu, Sesame Oil, Garlic, Ginger, Cornstarch, Mixed Spices, Nutritional Yeast, Maple Syrup, Mirin, Gluten Free Soy Sauce, Rice Vinegar), Carrot, Red, Capsicum, Avocado, Cucumber.

Recipe #5: Asparagus Pasta Salad
with Tofu-Feta, Balsamic Dressing, and Toasted Almonds

Ingredients: Penne, (Durum Wheat Semolina, or Gluten Free option), Balsamic Dressing (Garlic, Dijon Mustard, Salt, Mixed Spices, Parsley, Balsamic Vinegar
Extra Virgin Olive Oil), Tofu-Feta in Marinade (Tonzu Organic Tofu, White Miso Paste, Nutritional Yeast, Apple Cider Vinegar, Lemon Juice, Salt, Mixed Spices, Olive Oil), Almonds, Cucumber, Avocado, Asparagus, Tomato.

Nutritional Info for week 45 TBC

1. 2. 3.

4. 5.

Week 44 - Order before Midnight on Thurs 26th October to receive a box with the following recipes between Mon 30th Oct - Fri 3rd Nov

Recipe #1: Toasted Cumin & Black Bean Tacos
with fresh Avocado, & a Pineapple & Lime Salsa (mild spice)

Ingredients: Hands Down NZ Corn Tortillas (Corn, Lime Juice, Salt), Toasted Cumin & Black Beans (Olive Oil, Onion, Garlic, Carrot, Black Beans, Mixed Spices, Tomato Paste, Apple Cider Vinegar, Salt, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Parsley, Lemon Juice), Pineapple & Lime Salsa (Pineapple, Lime Juice, Red Onion, Garlic, Coriander, Mixed Spices, Salt), Avocado.

Recipe #2: Lemon & Fresh Herb Pesto Pasta
with Brown Lentils, crispy Broccoli, & Toasted Walnut & Hemp Seed Crumb

Ingredients: Spaghetti (Durum Wheat Semolina, or Gluten Free Pasta), Lemon & Herb Pesto (Lemon Juice, Lemon Zest, Parsley, Basil, Spinach, Celery, Garlic, Cashew Nuts, Pumpkin Seeds, Sunflower Seeds, Hemp Seeds, Nutritional Yeast, Mixed Spices, Salt, Extra Virgin Olive Oil), Brown Lentils, Walnut & Hemp Seed Crumb (Walnuts, Hemp Seeds, Pumpkin Seeds, Sunflower Seeds, Nutritional Yeast, Cashew Nuts, Mixed Spices, Salt), Broccoli.

Recipe #3: Orange & Sesame Baked Tofu (mild spice)
on Jasmine Rice with fried Veggies & Toasted Sesame Seeds

Ingredients: Jasmine Rice, Orange & Sesame Sauce (Sesame Oil, Garlic, Ginger, Red Chili, Carrot, Orange Juice, Mixed Spices, Cornstarch, Gluten Free Soy Sauce, Rice Vinegar, Takara Hon Mirin, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Lime Juice, Coriander, TONZU Tofu), Toasted Sesame Seeds, Cornstarch, Broccoli, Bok Choy, Carrot, Spring Onion.

Recipe #4: Edamame Shoyu Ramen (mild spice)
with Fried Mushrooms, Nori, & Toasted Chili-Sesame Oil

Ingredients: Ramen Noodles (contain wheat, or Rice Noodles for Gluten Free), Shoyu Ramen (Ginger, Garlic, Shiitake Mushrooms, Leek, Daikon, Kombu, Spring Onion, Salt, Mixed Spices, Kaffir Lime, House-made Vegetable Stock (water, vegetable offcuts, bay leaves)), Edamame Beans in Tare (Edamame Beans, Gluten Free Soy Sauce, Rice Wine Vinegar, Takara Hon Mirin, Spring Onion, Garlic, Ginger, Mixed Spices), Chili-Sesame Oil (Chili, Sesame Seeds, Sesame Oil, Mixed Spices), Mushrooms, Spring Onion, Nori.

Recipe #5: Pumpkin, Garlic & Lentil Soup
with Crispy Flat Breads & Roasted Cashews

Ingredients: Pumpkin, Garlic & Lentil Soup (Olive Oil, Onion, Garlic, Ginger, Carrot, Pumpkin, Mixed Spices, Tomato Paste, Red Split Lentils, Cashew Nuts, Coconut Cream, Cornstarch, Apple Cider Vinegar, Salt, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Parsley, Lemon Juice), Flat Bread Flour Mix (Chickpea Flour, Gluten Free Flour, Cornstarch, Mixed Spices, Salt), Kale, Cashew Nuts.

Nutritional Information week 44 from left to right:

1. 2. 3.

4. 5.

Previous Weeks:

Week 43 - Order before Midnight on Thurs 19th October to receive a box with the following recipes between Mon 23rd - 30th October

Recipe #1: Tomato & Capsicum Pasta Marinara
with Butter Beans, Crispy Kale, Toasted Seeds & Parmesan Crumb

Ingredients: Penne pasta (durum wheat semolina, or a gluten free option), Marinara Sauce (olive oil, red onion, garlic, carrot, capsicum, capers, balsamic vinegar, mixed spices, nutritional yeast, salt, cornstarch, tinned tomatoes, house-made vegetable stock (veggie offcuts, water, bay leaves), lemon juice, butter beans), sunflower seeds, pumpkin seeds, Parmesan Crumb (cashew nuts, nutritional yeast, mixed spices, salt), kale, red capsicum.

Recipe #2: Edamame Mee Goreng
with Fried Veggies, Spring Onion, & Toasted Sesame Seeds

Ingredients: Ramen noodles (contain wheat, or gluten free option), Mee Goreng Sauce (sesame oil, garlic, ginger, carrot, nutritional yeast,
mixed spices, salt, miso paste, tomato paste, tapioca starch, cornstarch, mirin, rice vinegar, gluten free soy sauce, house-made vegetable stock (veggie offcuts, water, bay leaves), lime juice, lemon juice, garlic chives, edamame beans, sesame seeds), red capsicum, cauliflower, bok choy, spring onion.

Recipe #3: Aloo Gobi Curry (mild spice)
with Chickpeas, Cauliflower, Potatoes, & Spicy Chatnai

Ingredients: Basmati rice, Aloo Gobi Curry (chickpeas, coconut oil, onion, carrot, garlic, ginger, apple cider vinegar, mixed spices, salt, cornstarch, tomato paste, tomato tinned, house-made vegetable stock (veggie offcuts, water, bay leaves), lemon juice), Spicy Chatnai Sauce (parsley, coriander, red chili, ginger, mixed spices, salt, lemon juice, apple cider vinegar), cauliflower, spring onion, agria potato.

Recipe #4: Adzuki Bean & Quinoa Tabouleh Salad
with Avocado, Crispy Kale, Red Wine Vinaigrette, & Toasted Almonds

Ingredients: Quinoa, adzuki beans, Red Wine Vinaigrette (garlic, dijon mustard, nutritional yeast, mixed spices, salt, parsley, lemon juice, red wine vinegar, extra virgin olive oil, water), almonds, avocado, red onion, kale stalk, tomato.

Recipe #5: Crispy Nacho Pizza (mild spice)
with Chili Beans, Cheezy Swirl, Avocado, & Crushed Corn Chips

Ingredients: Pizza Flour Mix (gluten free flour, baking powder, nutritional yeast, salt, mixed spices), Chili Beans (red beans, olive oil, onion, garlic, carrot, red chili, mixed spices, salt, red capsicum, cornstarch, apple cider vinegar, gluten free soy sauce, tomato tinned, house-made vegetable stock (veggie offcuts, water, bay leaves), lemon juice), Cheezy Swirl (olive oil, onion, garlic, carrot, apple cider vinegar, nutritional yeast, salt, mixed spices, white miso, cashew nuts, house-made vegetable stock (veggie offcuts, water, bay leaves), lemon juice, parsley), avocado, red onion, jalapenos, corn tortilla chips (corn, lime juice, olive oil, salt).

Nutritional Information for week 43, from left to right:

1. recipe 1 week 43 pasta marinara nutrition 2. recipe 2 week 43 mee goreng nutrition

4. 5.

Week 42 - Order before Midnight on Thurs 12th October to receive a box with the following recipes between Mon 16th - 20th October

Recipe #1: Mushroom & Lentil Shepherd's Pie
with a side of Steamed Greens & Toasted Walnuts

Ingredients: Potatoes, Mushroom & Lentil Shepherd's Pie Mix (Lentils, Olive Oil, Onion, Garlic, Carrot, Celery, Mushrooms, Mixed Spices, Nutritional Yeast, Cornstarch, White Wine Vinegar, Tomato Paste, Gluten Free Soy Sauce, Vegetable Stock (water, veggie off-cuts, bay leaves), Lemon Juice, Parsley, Salt), Broccoli, Silver Beet, Walnuts.

Recipe #2: Creamy Spinach & Pea Spaghetti
with Crispy Fried Silver Beet, Toasted Seeds & Parmesan Crumb

Ingredients: Spaghetti (contains wheat, or Gluten Free Spaghetti), Creamy Spinach & Pea Sauce (Olive Oil, Onion, Garlic, Leek, Peas, Spinach, Mixed Spices, Nutritional Yeast, Apple Cider Vinegar, Cashew Nuts, Cornstarch, Coconut Cream, Salt, Vegetable Stock (water, veggie off-cuts, bay leaves), Lemon Juice, Parsley), Silver Beet, Sunflower Seeds, Pumpkin Seeds, Parmesan Crumb (Nutritional Yeast, Cashew Nuts, Sunflower Seeds, Mixed Spices, Salt).

Recipe #3: Thai Style Coconut Red Curry
with Edamame Beans, Fried Veggies, & Roasted Cashew Nuts

Ingredients: Jasmine Rice, Thai Style Coconut Red Curry Sauce (Coconut Oil, Red Onion, Garlic, Ginger, Red Chili, Red Capsicum, Lemongrass, Kaffir Lime, Cornstarch, Cashews, Coconut Cream, Rice Vinegar, Gluten Free Soy Sauce, Mirin, Vegetable Stock (water, veggie off-cuts, bay leaves), Lime Juice, Coriander, Edamame Beans), Broccoli, Carrot, Bok Choy, Spring Onion, Cashew Nuts.

Recipe #4: Crispy Fried Tofu Veggie Dumplings
with Fresh Veggies & Peanut Satay Sauce

Ingredients: Vermicelli Glass Noodles (contain Mung Bean), Rice Paper, Tofu Marinade (Tonzu Tofu, Sesame Oil, Garlic, Ginger, Gluten Free Soy Sauce, Rice Vinegar, Mixed Spices, Mirin), Peanut Satay Sauce (Onion, Garlic, Red Chili, Carrot, Fix & Fogg Smooth Peanut Butter, Mixed Spices, Gluten Free Soy Sauce, Rice Vinegar, Mirin, Maple Syrup, Cornstarch, Lime Juice, Coriander, Sesame Seeds), Red Capsicum, Cucumber, Spring Onion, Carrot.

Recipe #5: Mediterranean Brown Rice Salad
with Tofu-Feta, Olives, Sundried Tomatoes, Toasted Almonds, & Lemon Dressing

Ingredients: Brown Rice, Tofu-Feta (Tonzu Tofu, Nutritional Yeast, Olive Oil, Mixed Spices, Lemon Juice, Miso Paste, Salt), Cucumber, Tomato, Red Capsicum, Lettuce, Lemon Dressing (Lemon Juice, Mixed Spices, Parsley, Extra Virgin Olive Oil, Garlic, Dijon Mustard, Apple Cider Vinegar, Salt), Kalamata Olives, Green Olives, Sundried Tomatoes, Almonds.

Nutritional Information for week 42 from left to right:

1. 2. 3.

4. 5.

Week 41 - Order before Midnight on Thurs 5th October to receive a box with the following recipes between Mon 9th - 13th October

Recipe #1: Cheezy Chili-Bean Pasta
with Toasted Seeds & Parmesan Crumb

Ingredients: Pasta (Durum Wheat Semolina or Gluten Free Option), Cheezy Chili-Bean Sauce (Olive Oil, Onion, Garlic, Carrot, Red Capsicum, Tomato Paste, Mixed Spices, Gluten Free Soy Sauce, Apple Cider Vinegar, House-made Vegetable Stock (water, veggie off-cuts, bay leaves), Cashew Nuts, Nutritional Yeast, Coconut Cream, Cornstarch, Lemon, Fresh Parsley, Red Kidney Beans), Sunflower Seeds, Pumpkin Seeds, Parmesan Crumb (Nutritional Yeast, Cashew Nuts, Sunflower Seeds, Mixed Spices, Salt), Avocado.

Recipe #2: Gochugaru Korean Noodles (mild spice)
with Fried Tofu, Veggies & Toasted Sesame Seeds

Ingredients: Flat Udon Noodles (contains Wheat, or Gluten Free Rice Noodles), Gochugaru Sauce (Sesame Oil, Onion, Garlic, Ginger, Carrot, Red Chili, Red Capsicum, Tomato Paste, Mixed Spices, House-made Vegetable Stock (water, veggie off-cuts, bay leaves), Gluten Free Soy Sauce, Rice Vinegar, Mirin, Rice Flour, Cornstarch, Garlic Chives, Lime Juice, Tonzu Tofu), Tofu Crumb (Toasted Sesame Seeds, Rice Flour, Cornstarch), Carrot, Bok Choy, Spring Onion.

Recipe #3: Black Bean Burrito Bowl
with Brown Rice, Fresh Salad, & Herby Dressing

Ingredients: Brown Rice, Black Beans in Sauce (Black Beans, Onion, Garlic, Mixed Spices, Chili, Carrot, House-made Vegetable Stock (water, veggie off-cuts, bay leaves), Salt, Coriander, Lemon Juice), Herby Dressing (Parsley, Coriander, Lemon Juice, Mixed Spices, Garlic, Mustard, Olive Oil, Salt, Maple Syrup), Baby Cos Lettuce, Avocado, Tomato, Carrot.

Recipe #4: Za'atar Spiced Lentils & Quinoa Salad
with Veggies, Lemon & Garlic Hummus & Toasted Walnut Dukkha

Ingredients: Quinoa, Za'atar Spiced Lentils (Olive Oil, Red Onion, Garlic, Mixed Spices, Sesame Seeds, Salt, Tomato Paste, House-made Vegetable Stock (water, veggie off-cuts, bay leaves), Brown Lentils, Parsley, Coriander), Lemon & Garlic Hummus (Chickpeas, Garlic, Olive Oil, Tahini, Lemon Juice, Lemon Zest, Parsley, Maple Syrup, Salt, Mixed Spices), Walnut Dukkha (Walnuts, Sesame Seeds, Mixed Spices, Salt), Broccoli, Silver Beet, Lemon.

Recipe #5: Creamy Broccoli & Leek Risotto
with Butter Beans & Toasted Walnut Hemp Seed Crumb

Ingredients: Arborio Rice, Vegetable Stock (water, veggie off-cuts, bay leaves), Butter Beans, Leek, Broccoli, Lemon, Walnut Hemp Seed Crumb (Walnuts, Sunflower Seeds, Pumpkin Seeds, Hemp Seeds, Cashew Nuts, Mixed Spices, Salt).

Nutritional Info week 41 from left to right:

1. 2. 3.

4. 5.

Previous Weeks:

Week 40 - Order before Midnight on Thurs 28th September to receive a box with the following recipes between Mon 2nd - 6th October

Recipe #1: Plant Based Spaghetti Bolognese
with Juicy Mushrooms, Toasted Walnuts & Parmesan Crumb

Ingredients: Spaghetti (Durum Wheat Semolina, or Gluten Free option), Bolognese Sauce (Olive oil, Onion, Garlic, Carrot, Red Capsicum, Mixed Spices, Tomato Paste, Gluten Free Soy Sauce, Red Wine Vinegar, Textured Vegetable Protein (Soy), Brown Lentils, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Lemon Juice, Fresh Parsley), Mushrooms, Walnuts, Parmesan Crumb (Nutritional Yeast, Sunflower Seeds, Cashew Nuts, Mixed Spices).

Recipe #2: Orange, Ginger & Sesame Noodles
with Peas, Fried Veggies, Roasted Peanuts & Sesame Seeds

Ingredients: Ramen Noodles (contain wheat, or Rice Noodles for Gluten Free), Orange Ginger & Sesame Sauce (Sesame Oil, Garlic, Ginger, Carrot, Mixed Spices, Cornstarch, Gluten Free Soy Sauce, Rice Vinegar, Mirin, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Orange Juice, Fresh Coriander, Lime Juice, Peas), Cauliflower, Broccoli, Carrot, Spring Onion, Peanuts, Sesame Seeds.

Recipe #3: Roasted Cauliflower & Chickpea Couscous Salad
with Sundried Tomatoes, Olives, Dried Fruits & Toasted Seeds

Ingredients: Couscous (contains wheat, or Quinoa for Gluten Free), Cauliflower, Broccoli, Chickpeas in Sauce (Olive Oil, Garlic, Onion, Ginger, Mixed Spices, Tomato Paste, Apple Cider Vinegar, Salt, Fresh Parsley, Fresh Coriander, Lemon Juice), Cauli Spice Mix (Mixed Herbs and Spices, Salt), Sundried Tomatoes, Kalamata Olives, Capers, Dried Apricots, Dried Raisins, Dried Cranberries, Sunflower Seeds, Pumpkin Seeds.

Recipe #4: Fried Tofu & Avocado Sushi
with fresh Veggies, Pickled Ginger, & Sesame Sauce

Ingredients: Sushi Rice, Tofu in Marinade (Tonzu Organic Tofu, Gluten Free Soy Sauce, Rice Vinegar, Mirin, Garlic, Mixed Spices), Nori, Avocado, Cucumber, Carrot, Pickled Ginger (Ginger, Vinegar, Salt), Sesame Sauce (Sesame Oil, Tahini, Garlic, Mixed Spices, Gluten Free Soy Sauce, Rice Vinegar, Maple Syrup, Lime Juice, Fresh Coriander, Salt, Sesame Seeds).

Recipe #5: Smoky Tempeh & Black Beans
with Brown Rice, Tortilla Chips, Salsa Verde & Coco Sour Cream

Ingredients: Brown Rice, Hands Down NZ Corn Tortillas (Corn, Lime, Salt), Tempeh & Black Beans (Tonzu Tempeh, Black Beans, Olive Oil, Onion, Garlic, Chili, Mixed Spices, Gluten Free Soy Sauce, Liquid Smoke, Salt, Apple Cider Vinegar, Lemon Juice), Salsa Verde (Olive Oil, Onion, Garlic, Jalapenos, Tomatillos, Fresh Coriander, Lime Juice), Coco Sour Cream (Raglan Greek Style Coconut Yoghurt, Apple Cider Vinegar, Salt).

Nutritional Info week 40 from left to right:

1. 2. 3.

4. 5.

Week 39 - Order before Midnight on Thursday 21st September to receive a box with the following recipes between Mon 25th - Fri 29th September

Recipe #1: Creamy Pumpkin & Garlic Pasta
with Lentils, Silver Beet, & Toasted Dukkah

Ingredients: Penne (Durum Wheat Semolina, or Gluten Free option), Pumpkin Garlic Pasta Sauce (Olive Oil, Onion, Garlic, Carrot, Pumpkin, Nutritional Yeast, Mixed Herbs, Mixed Spices, Salt, White Wine Vinegar, Cashew Nuts, Coconut Cream, House-Made Vegetable Stock, (water, bay leaves, vegetable off-cuts), Parsley, Lemon Juice, Brown Lentils) Silver Beet, Toasted Dukkah (Walnuts, Sesame Seeds, Mixed Spices, Salt).

Recipe #2: Crispy Tofu Pad Thai Noodles
with Fried Veggies, Spring Onions, & Roasted Peanuts

Ingredients: Shanxi Noodles (Flat Udon Style, contain wheat, or Wide Flat Rice Noodles for Gluten Free), Marinated Tofu (Tonzu Organic Tofu, Sesame Oil
Mixed Spices, Nutritional Yeast, Cornstarch, Maple Syrup, Gluten Free Soy Sauce, Rice Vinegar), Pad Thai Sauce (Canola Oil, Onion, Garlic, Lemongrass, Ginger, Coriander Roots, Carrot, Red Pepper Flakes, Tamarind Paste, Gluten Free Soy Sauce, Rice Vinegar, Mirin, Cornstarch, House-made Vegetable Stock (water, bay leaves, vegetable off-cuts), Lime Juice), Carrot, Bok Choy, Spring Onion, Roasted Peanuts.

Recipe #3: Mushroom Rendang Curry
with Peas, Fluffy Jasmine Rice & Roasted Cashews

Ingredients: Jasmine Rice, Rendang Curry Sauce (Coconut Oil, Red Onion, Garlic, Ginger, Lemongrass, Green Chili, Kaffir Lime, Mushrooms, Red Capsicum, Mixed Spices, Salt, Nutritional Yeast, Cornstarch, Maple Syrup, Pandan essence, Tomato paste, Gluten Free Soy Sauce, Rice Vinegar, Threaded Coconut, Cashew Nuts, Coconut Cream, House-made Vegetable Stock, Coriander, Lime Juice, Peas), Button Mushrooms, Spring Onion, Cashew Nuts.

Recipe #4: Crispy Red Lentil Bites
with a Brown Rice, Pear & Avocado Salad & Lemon-Tahini Dip

Ingredients: Brown Rice, Red Lentil Bites Mix (Olive Oil, Onion, Garlic, Mixed Spices, Mixed Herbs, Tomato Paste, Salt), Lemon-Tahini Dressing (Tahini, Lemon Juice, Garlic, Maple Syrup, Salt, Fresh Parsley, Water), Chickpea flour, Pear, Baby Cos Lettuce, Avocado, Walnuts.

Recipe #5: Smoky Pulled Jackfruit & Bean Casserole
with Potatoes & Avocado, Toasted Seeds & Parmesan Crumb

Ingredients: Smoky Pulled Jackfruit & Beans (Olive Oil, Onion, Garlic, Chili, Mixed Spices, Mustard, Gluten Free Soy Sauce, Apple Cider Vinegar, Tomato Paste, Jackfruit, Corn, Butter Beans, Red Kidney Beans, House-made Vegetable Stock, Parsley, Lemon Juice), Potatoes, Avocado, Sunflower Seeds, Pumpkin Seeds, Parmesan Crumb (Nutritional Yeast, Cashew Nuts, Sunflower Seeds, Mixed Spices).

Nutritional Information, from left to right:

1. 2. 3.

4. 5.

Week 38 - Order before Midnight on Thursday 14th September to receive a box with the following recipes between Mon 18th - Fri 22nd September

Recipe #1: Roasted Cauli & Black Bean Tacos (mild spice)
with Corn Tortillas, Salsa Verde, & Toasted Hemp Seed Crumb

Ingredients: Corn Tortillas (Corn, Lime Juice, Salt), Black Beans in Sauce (Olive Oil, Onion, Garlic, Chili, Carrot, Mixed Spices, Nutritional Yeast, Salt, Black Beans, Lemon Juice), Salsa Verde (Olive Oil, Garlic, Jalapenos, Tomatillos, Salt, Black Pepper, Lime juice, Fresh Coriander), Hemp Seed Crumb (Hemp Seeds, Walnuts, Cashews, Sunflower Seeds, Pumpkin Seeds, Nutritional Yeast, Mixed Spices), Cauliflower.

Recipe #2: Cashew & Basil Pesto Fettuccine
with Lentils, Fried Veggies, Toasted Seeds, & Parmesan Crumb

Ingredients: Fettuccine (Durum Wheat Semolina, or Gluten Free Spaghetti option), Cashew & Basil Pesto (Garlic, Cashews, Sunflower Seeds, Pumpkin Seeds, Hemp Seeds, Celery leaves, Salt, Nutritional Yeast, Basil, Parsley, Spinach, Extra Virgin Olive Oil, Lemon Juice, Water, Black Pepper, Maple Syrup) Brown Lentils, Toasted Sunflower and Pumpkin Seeds, Parmesan Crumb (Nutritional Yeast, Cashews, Mixed Spices, Sunflower Seeds), Broccoli, Kale.

Recipe #3: "Chikka" Masala Chickpea Curry (mild spice)
with Veggies, Coriander & Coconut Raita, & Roasted Cashews

Ingredients: Basmati Rice, Masala Curry (Chickpeas, Coconut Oil, Red Onion, Garlic, Ginger, Chili, Carrot, Red Capsicum, Mixed Spices, Salt, Tomato Paste, Apple Cider Vinegar, Tomato Puree, Coconut Cream, House-made Vegetable Stock (water, bay leaves, vegetable off-cuts), Coriander, Lemon Juice), Coconut Raita (Raglan Greek Style Coconut Yoghurt, Apple Cider Vinegar, Coriander, Mint, Cucumber, Mixed Spices, Lemon Juice, Lime Juice, Salt), Roasted Cashew Nuts, Spring Onion, Broccoli, Cauliflower.

Recipe #4: 'Kisir' Turkish Bulghur Wheat Salad
with Pomegranate Dressing, Garlic Hummus, Puy Lentils, & Toasted Almonds

Ingredients: Bulghur Wheat (Or Quinoa for Gluten Free), Pomegranate Dressing (Extra Virgin Olive Oil, Garlic, Ginger, Red Pepper Paste, Mixed Spices, Salt, Pomegranate Molasses, Tomato Paste, Water, Parsley, Mint, Lemon Juice), Garlic Hummus (Chickpeas, Garlic, Mixed Spices, Salt, Lemon Juice, Maple Syrup, Tahini, Parsley), Puy Lentils, Cucumber, Red Onion, Garlic, Tomato, Toasted Almonds.

Recipe #5: Crispy Home-made Tempeh Pizzas
with Tofu-Feta, Mixed Olives, & Sundried Tomatoes

Ingredients: Pizza Flours (Gluten Free Flour, Mixed Spices, Baking Powder, Salt), Tomato & Herb Base Sauce with Kalamata & Green Olives, & Sundried Tomatoes (Olive Oil, Tomato Paste, House- made Vegetable Stock (water, bay leaves, vegetable off-cuts), Red Onion, Garlic, Mixed Herbs, Salt), Tofu-Feta (Tonzu Tofu, Olive Oil, Nutritional Yeast, Miso Paste, Mixed Herbs, Mixed Spices, Salt), Button Mushrooms, Smoky Tempeh in Marinade (Gluten Free Soy Sauce, Tomato Paste, Mixed Spices, Nutritional Yeast, Liquid smoke), Walnut Hemp Seed Crumb (Walnuts, Cashews, Sunflower Seeds, Pumpkin Seeds, Hemp Seeds, Nutritional Yeast, Mixed Spices).

Nutritional Info for week 38, from left to right:

1. 2. 3.

4. 5.

Week 36 - Order before Midnight on Thursday 7th September to receive a box with the following recipes between Mon 11th - Fri 15th September

Recipe #1: Southern Style Black-Eyed Bean Stew
with Smoky Roasted Potatoes & Coconut Sour Cream

Ingredients: Black Eyed Bean Stew (Black Eyed Beans, Olive Oil, Onion, Garlic, Carrot, Red Capsicum, Corn, Cayenne Pepper, Mixed Spices, Dried Herbs, Nutritional Yeast, Salt, Tomato Paste, Cornstarch, Apple Cider Vinegar, Maple Syrup, Tinned Tomatoes, House-made Vegetable Stock (vegetable off-cuts, bay leaves, water), Fresh Parsley, Lemon Juice), Potato Spice Mix (Mixed Spices, Dried Herbs, Salt), Coco Sour Cream (Raglan Greek Coconut Cream (Organic Coconut Cream, Natural Starch, Live Vegan Cultures: Acidophilus & Bifidobacterium)), Apple Cider Vinegar, Salt), Agria Potatoes, Silver Beet, Sunflower Seeds, Pumpkin Seeds, Parmesan Crumb (Nutritional Yeast, Cashew Nuts, Mixed Spices, Salt).

Recipe #2: Mushroom Spaghetti Carbonara
with Butter Beans, Broccoli, and Toasted Hemp Seed Crumb

Ingredients: Spaghetti (Durum Wheat Semolina, or Granoro Gluten Free Spaghetti), Carbonara Sauce Olive Oil, Onion, Garlic, Mushrooms, Mixed Spices, Dried Herbs, Nutritional Yeast, Salt, Cashew Nuts, Gluten Free Soy Sauce, Apple Cider Vinegar, Coconut Cream, Cornstarch, House-made Vegetable Stock (vegetable off-cuts, bay leaves, water), Butter Beans, Fresh Parsley, Lemon Juice), Broccoli, Mushrooms, Toasted Hemp Seed Crumb (Walnuts, Hemp Seeds, Pumpkin Seeds, Sunflower Seeds, Nutritional Yeast, Mixed Spices, Salt).

Recipe #3: Creamy Spinach & Coconut Dahl
with Crispy Broccoli & Roasted Cashew Nuts

Ingredients: Basmati Rice, Creamy Spinach & Coconut Dahl (Coconut Oil, Onion, Garlic, Ginger, Lemongrass, Green Chili, Green Capsicum, Curry Leaves, Mixed Spices, Dried Herbs, Salt, Cashew Nuts, Apple Cider Vinegar, Coconut Cream, Cornstarch, House-made Vegetable Stock (vegetable off-cuts, bay leaves, water), Lentils, Spinach, Fresh Parsley, Fresh Coriander, Lemon Juice), Broccoli, Cashew Nuts.

Recipe #4: Black Rice & Lentil Pilaf
with Mixed Veggies, Dried Fruits, Roasted Pecans, & Balsamic Dressing

Ingredients: Black Rice, Green Puy Lentils, Carrot, Silver Beet, Red Cabbage, Avocado, Dried Apricots, Dried Cranberries, Raisins, Pecans, Balsamic Dressing (Balsamic Vinegar, Mixed Spices, Extra Virgin Olive Oil, Dried Herbs, Garlic, Dijon Mustard, Fresh Parsley, Lemon Juice, Salt).

Recipe #5: Crunchy Rice Paper Rolls
with Marinated Tofu, Fresh Veggies, & a Peanut Satay Sauce

Ingredients: Rice Paper (Rice Flour), Vermicelli Glass Noodles (Mung Beans Flour), Marinated Tofu (Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure nigari)), Gluten Free Soy Sauce, Rice Vinegar, Takara Hon Mirin, Cornstarch, Garlic, Sesame Oil, Mixed Spices), Peanut Satay Sauce (Fix & Fogg Smooth Peanut Butter (Argentinian hi-oleic peanuts (99.5%), Marlborough Sea Salt), Mixed Spices, Gluten Free Soy Sauce, Garlic, Chili, Maple Syrup, Takara Hon Mirin, Rice Vinegar, Fresh Coriander, Lime Juice), Carrot, Red Cabbage, Bok Choy, Avocado.

Nutritional Info for week 37, from left to right:

1. 2. 3.

4. 5.

Week 36 - Order before Midnight on Thursday 31st August to receive a box with the following recipes between Mon 4th - Fri 8th September

Recipe #1: Creamy Pea & Broccoli Pasta
with fried Silver Beet, Toasted Seeds & Parmesan Crumb

Ingredients: Pasta (Durum Wheat Semolina, or Granoro Gluten Free Pasta), Creamy Pea & Broccoli Sauce (Olive Oil, Onion, Garlic, Leek, Garden Peas, Broccoli, Cashew Nuts, Spinach, Mixed Spices, Nutritional Yeast, Salt, Coconut Cream, House-made Vegetable Stock (vegetable off-cuts, water, bay leaves), Fresh Parsley, Lemon Juice), Silver Beet, Broccoli, Sunflower Seeds, Pumpkin Seeds, Parmesan Crumb (Nutritional Yeast, Cashew Nuts, Mixed Spices, Salt).

Recipe #2: Chickpea, Miso & Ginger Noodles
with Stir-fried Veggies, & Roasted Cashews

Ingredients: Flat Udon Noodles (contain wheat, or Flat Rice Noodles for Gluten Free), Miso & Ginger Sauce (Canola Oil, Onion, Garlic, Ginger, Carrot, Mixed Spices, Miso Paste (fermented soy beans), Gluten Free Soy Sauce, Takara Hon Mirin, Rice Vinegar, House-made Vegetable Stock (vegetable off-cuts, water, bay leaves), Fresh Coriander, Lime Juice), Bok Choy, Broccoli, Spring Onion, Cashew Nuts.

Recipe #3: Tex-Mex Cheezy Corn & Brown Rice Bowl
with Black Beans, & Jalapeno Salsa (mild spice)

Ingredients: Brown Rice, Cheez & Corn Sauce (Olive Oil, Garlic, Onion, Carrot, Coconut Cream, Cashew Nuts, Mixed Spices, Nutritional Yeast, Gluten Free Soy Sauce, Apple Cider Vinegar, House-made Vegetable Stock (vegetable off-cuts, water, bay leaves), Lemon Juice, Salt, Corn), Black Beans in Sauce (Black Beans, Olive Oil, Red Onion, Garlic, Mixed Spices, Lemon Juice, Salt), Jalapeno Salsa (Jalapenos, Lime Juice, Tomatillos, Mixed Spices, Fresh Coriander, Salt), Red Onion.

Recipe #4: Moroccan Spiced Lentil Couscous Salad
with Silver Beet, Mixed Olives & Toasted Almonds

Ingredients: Couscous (Durum Wheat Semolina, or Quinoa for Gluten Free), Moroccan Spiced Lentils (Onion, Garlic, Ginger, Mixed Spices, Brown Lentils, Puy Lentils, Tomato Paste, White Wine Vinegar, House-made Vegetable Stock (vegetable off-cuts, water, bay leaves), Fresh Coriander, Fresh Parsley, Lemon Juice, Salt), Lemon Dressing (Olive Oil, Mixed Spices, Garlic, Dijon Mustard, Apple Cider Vinegar, Lemon Juice, Lemon Zest, Salt), Mixed Olives (Kalamata Olives, Green Olives), Silver Beet, Carrot, Baby Cos Lettuce, Almonds.

Recipe #5: Fried Tofu Sushi Bowl
with Edamame Beans, Tahini Sauce, Pickled Ginger & Toasted Sesame Seeds

Ingredients: Sushi Rice, Tofu in marinade (Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure nigari)), Gluten Free Soy Sauce, Rice Vinegar, Takara Hon Mirin, Cornstarch, Garlic, Sesame Oil, Mixed Spices), Edamame Beans in Tahini Sauce (Tahini, Ginger, Garlic, Gluten Free Soy Sauce, Maple Syrup, Rice Vinegar, Fresh Coriander, Lime Juice), Pickled Ginger, Carrot, Spring Onion, Toasted Sesame Seeds.

Nutritional Information for week 36 from left to right:

1. 2. 3.

4. 5.

Week 35 - Order before Midnight on Thursday 24th August to receive a box with the following recipes between Mon 28th August - Fri 1st September

Recipe #1: Baked Hummus & Sundried Tomato Pasta
with Silver Beet, Broccoli, Toasted Seeds & Parmesan Crumb

Ingredients: Fusilli (Durum Wheat Semolina, or Granoro Gluten Free Fusilli), Yum Jar's Garlic Hummus (Chickpeas, Lemon Juice, Tahini, Extra Virgin Olive Oil, Garlic, Salt, Maple Syrup, Parsley), Sundried Tomatoes, Sunflower Seeds, Pumpkin Seeds, Nutritional Yeast, Silver Beet, Broccoli.

Recipe #2: Creamy Coconut & Lemongrass Curry Noodles
with Edamame Beans & Veggies & Roasted Cashew Nuts

Ingredients: Ramen Noodles (contain Wheat, or Rice Noodles for Gluten Free), Coconut & Lemongrass Curry Sauce (Sesame Oil, Onion, Garlic, Ginger, Carrot, Fresh Coriander, Lemongrass, Mixed Spices, Coconut Cream, Cashews, Mirin, Gluten Free Soy Sauce, Rice Vinegar, Lemon Juice, Lime Juice, Edamame Beans, Salt), Bok Choy, Carrot Spring Onions, Roasted Cashew Nuts.

Recipe #3: Kung Pao Tofu & Rice (mild spice)
with Fried Veggies, Spring Onions & Roasted Peanuts

Ingredients: Jasmine Rice, Kung Pao Sauce (Canola Oil, Onion, Red Capsicum, Spring Onion, Ginger, Garlic, Chili, Szechuan Pepper, Cornstarch, Rice Vinegar, Gluten Free Soy Sauce, Maple Syrup, Mirin, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Salt, Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure nigari)), Roasted Peanuts, Broccoli, Carrot, Spring Onion.

Recipe #4: Mushroom & Butter Bean Ragu
with Cheezy Polenta, Toasted Walnuts & Rosemary

Ingredients: Fine Cornmeal, Mushroom Ragu Sauce (Olive Oil, Onion, Leek, Garlic, Carrot, Mushrooms, Salt, Mixed Spices, Tomato Paste, White Wine Vinegar, Balsamic Vinegar, Tomato, Lemon Juice, Fresh Parsley, Butter Beans), Polenta Sauce (Raglan Greek Coconut Yoghurt (Organic Coconut Cream, Natural Starch, Live Vegan Cultures: Acidophilus & Bifidobacterium)), Olive Oil, Salt, Mixed Spices, Wholegrain Mustard, Nutritional Yeast), Roasted Walnuts, Button Mushrooms, Fresh Rosemary.

Recipe #5: Roasted Cauliflower, Orange & Tofu-Feta Salad
with Brown Rice, Herby Dressing, Dried Apricots & Toasted Almonds

Ingredients: Brown Medium Rice, Tofu-Feta (Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure nigari)), White Miso Paste, Nutritional Yeast, Apple Cider Vinegar, Lemon Juice, Salt, Mixed Spices, Olive Oil), Herby Dressing (Fresh Parsley, Fresh Coriander, Mixed Spices, Apple Cider Vinegar, Lemon Juice, Maple Syrup, Dijon Mustard, Salt, Pepper, Olive Oil), Cauliflower, Fresh Kale, Orange, Carrot, Dried Apricots, Roasted Almonds.

Nutritional Information for week 35, from left to right:

1. 2. 3.

4. 5.

Week 34 - Order before Midnight on Thursday 17th August to receive a box with the following recipes between Mon 21st - Fri 25th August

Recipe #1: Penne Pasta Arrabbiata (mild spice)
with Fried Tofu, Crispy Broccoli, Toasted Seeds & Parmesan Crumb

Ingredients: Penne Pasta (Durum Wheat Semolina, or San Remo Gluten Free Penne), Arrabbiata Sauce (Olive Oil, Onion, Garlic, Red Capsicum, Carrot, Tomato, Red Chili, Mixed Spices, Salt, White Wine Vinegar, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Fresh Parsley, Lemon Juice, Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure nigari)), Broccoli, Sunflower Seeds, Pumpkin Seeds, Parmesan Crumb (Nutritional Yeast, Sunflower Seeds, Mixed Spices).

Recipe #2: Garlic Peanut Satay Noodles
with Edamame Beans, Veggies & Roasted Peanuts

Ingredients: Wheat Noodles (Or Rice Noodles for Gluten Free), Garlic Peanut Satay Sauce (Onion, Garlic, Ginger, Carrot, Mixed Spices, Smooth Peanut Butter, Gluten Free Soy Sauce, Rice Vinegar, Mirin, Cornstarch, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Fresh Coriander, Lime Juice, Edamame Beans), Peanuts, Carrot, Bok Choy, Spring Onion.

Recipe #3: Tamarind & Ginger Fried Rice
with Chickpeas, Veggies & Roasted Cashews

Ingredients: Jasmine Rice, Tamarind & Ginger Sauce (Sesame Oil, Onion, Garlic, Ginger, Fresh Coriander, Carrot, Mixed Spices, Cornstarch, Tamarind Paste, Gluten Free Soy Sauce, Rice Vinegar, Mirin, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Lime Juice, Fresh Chives, Chickpeas) Broccoli, Bok Choy, Spring Onions, Roasted Cashews.

Recipe #4: Greek Style Spinach, Lentil & Potato Stew
with Tofu-Feta, Silver Beet, & Toasted Almonds

Ingredients: Spinach Lentil Stew (Olive Oil, Onion, Garlic, Carrot, Mixed Spices, Salt, Green Puy Lentils, Brown Lentils, Spinach, Fresh Parsley, Lemon Juice), Tofu-Feta (Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure nigari), White Miso Paste, Nutritional Yeast, Apple Cider Vinegar, Lemon Juice, Salt, Mixed Spices, Olive Oil), Potato, Silver Beet, Almonds.

Recipe #5: Crispy Fried Corn & Onion Fritters
with Roasted Veggies, & Sweet Chili Sour Cream

Ingredients: Fritter Flour Mixture (Chickpea flour, Rice Flour, Cornmeal, Salt, Mixed Spices, Nutritional yeast), Corn, Sweet Chili Sour Cream (Red Capsicum, Garlic, Red Chili, Apple Cider Vinegar, Maple Syrup, Salt, Raglan Greek Coconut Yoghurt (Organic Coconut Cream, Natural Starch, Live Vegan Cultures: Acidophilus & Bifidobacterium)), Red Onion, Carrot, Parsnip.

Nutritional Information from left to right:

1. 2. 3.

4. 5.

Week 33 - Order before Midnight on Thursday 10th August to receive a box with the following recipes between Mon 14th - Fri 18th August

Recipe #1: Tomato & Green Olive Tapenade Spaghetti
with Butter Beans, Crispy Broccoli, Toasted Seeds & Parmesan Crumb

Ingredients: Spaghetti (Durum Wheat Semolina, or Granoro Gluten Free Spaghetti), Butter Beans, Extra Virgin Olive Oil, Garlic, Green Olives, Capers, Tomato, Fresh Parsley, Lemon Juice, Almonds, Balsamic Vinegar, Nutritional Yeast, Mixed Spices, Salt, Broccoli, Kale, Sunflower Seeds, Pumpkin Seeds.

Recipe #2: Black Pepper Tofu & Sesame Noodles
with pan-fried veggies & Roasted Peanuts & Sesame Seeds

Ingredients: Noodles (contain wheat, or Rice Noodles for Gluten Free), Tonzu Tofu, (Certified organic activated whole soybeans, filtered water, natural coagulant, pure nigari), Sesame Oil, Garlic, Ginger, Onion, Carrot, Red Capsicum, Fresh Coriander, Cornstarch, Gluten Free Breadcrumbs, Salt, Mixed Spices, Gluten Free Soy Sauce, Rice Vinegar, Mirin, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Lime Juice, Bok Choy, Broccoli, Spring Onion, Peanuts, Sesame Seeds.

Recipe #3: Masoor Dal & Potato Curry
with fluffy Basmati Rice & Roasted Cashews

Ingredients: Basmati Rice, Red Split Lentils, Coconut Oil, Onion, Garlic, Red Chili, Mixed Spices, Nutritional Yeast, Salt, Carrot, Red Capsicum, Tomato Paste, Coconut Cream, Organic Tinned Tomatoes, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Fresh Coriander, Lemon Juice, Agria Potatoes, Spring Onion, Cashew Nuts.

Recipe #4: Crispy Roasted Cauliflower & Quinoa Bowl
with Creamy Harissa Hummus, & Crispy Toasted Almonds

Ingredients: Quinoa, Cauliflower, Chickpeas, Tahini, Garlic, Red Chili, Red Capsicum, Extra Virgin Sundried Tomato Infused Olive Oil, Lemon Juice, Fresh Parsley, Maple Syrup, Mixed Spices, Cauliflower, Carrot, Red Onion, Kale, Almonds.

Recipe #5: Tomato & Chilli Bean Jambalaya (mild spice)
with Fried Tortillas & a Jalapeno & Lime Salsa

Ingredients: Red Kidney Beans, Olive Oil, Onion, Garlic, Red Capsicum, Carrot, Leek, Mixed Spices, Tomato Paste, Nutritional Yeast, Cornstarch, Apple Cider Vinegar, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Fresh Coriander, Fresh Parsley, Lemon Juice, Maple Syrup, Jalapenos, Tomatillos, Lime Juice, Red Onion, Fresh Tomato, Hands Down NZ Corn Tortillas (Corn, Lime Juice, Salt), Walnuts, Sunflower Seeds, Pumpkin Seeds.

Nutritional Info for week 33 from left to right:

1. 2. 3.

4. 5.

Week 32 - Order before Midnight on Thursday 3rd August to receive a box with the following recipes between Mon 7th - Fri 11th August

Recipe #1: Chipotle Black Bean Brown Rice Bowl
Coriander & Lime Coconut Yoghurt & a Fresh Slaw

Ingredients: Brown Rice, Black Beans, Olive Oil, Onion, Garlic, Carrot, Chipotle, Mixed Spices, Tomato Paste, Apple Cider Vinegar, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Nutritional Yeast, Fresh Coriander, Lime Juice, Lemon Juice, Raglan Greek Coconut Yoghurt (Organic Coconut Cream, Natural Starch, Live Vegan Cultures (Acidophilus & Bifidobacterium)), Salt, Green Cabbage, Carrot, Spring Onion, Corn Tortillas (Corn, Lime Juice, Salt), Coconut Flakes.

Recipe #2: Gochugaru Korean Tofu Noodles (mild spice)
with Stir Fried Veggies & Toasted Sesame Seeds

Ingredients: Flat Udon Noodles (contain wheat, or Flat Rice Noodles for Gluten Free), Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure nigari), Sesame Oil, Garlic, Lemongrass, Red Capsicum, Carrot, Fresh Coriander, Mixed Spices, Gochugaru (Korean Chili Flakes), House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Gluten Free Soy Sauce, Mirin, Rice Flour, Cornstarch, Rice Vinegar, Chives, Lime Juice, Sesame Seeds, Red Cabbage, Bok Choy, Carrot.

Recipe #3: Sri Lankan Style Jackfruit Curry
with Jasmine Coconut Rice, Spring Onions, & Roasted Cashews

Ingredients: Jasmine Rice, Coconut Flakes, Jackfruit, Coconut Oil, Onion, Garlic, Mixed Spices, Green Chili, Tomato Paste, Pandan Leaf Essence, Mirin, Coconut Cream, Gluten Free Soy Sauce, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Fresh Coriander, Lime Juice, Salt, Green Cabbage, Spring Onion, Cashew Nuts.

Recipe #4: Walnut & Rocket Pesto Pasta
with Mushrooms & Crispy Kale, Olives, & Toasted Hemp Seed Crumb

Ingredients: Spiral Pasta (Durum Wheat Semolina, or Gluten Free Pasta), Walnuts, Sunflower Seeds, Pumpkin Seeds, Cashew Nuts, Pine Nuts, Fresh Rocket, Fresh Parsley, Fresh Baby Spinach, Garlic, Lemon Juice, Nutritional Yeast, Extra Virgin Olive Oil, Apple Cider Vinegar, Mixed Spices, Salt, Green Olives, Kalamata Olives, Kale, Mushrooms, Hemp Seeds.

Recipe #5: Baby Carrot & Ginger Risotto
with Silver Beet, Crispy Roasted Chickpeas, & Toasted Seeds

Ingredients: Arborio Rice, Chickpeas, Ginger, Baby Carrots, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Olive Oil, Mixed Spices, Mixed Herbs, Silver Beet, Pumpkin Seeds, Sunflower Seeds.

Nutritional Info for week 32 from left to right:

1. 2. 3.

4. 5.

Week 31 - Order before Midnight on Thursday 27th July to receive a box with the following recipes between Mon 31st July - Fri 4th August

Recipe #1: Creamy Lemon & Garlic Pasta
with Peas, Silver Beet, Toasted Seeds & Parmesan Crumb

Ingredients: Fettuccine (Durum Wheat Semolina, or Gluten Free Spaghetti), Olive Oil, Onion, Garlic, Carrot, Mixed Spices, Nutritional Yeast, Salt, Cornstarch, White Wine Vinegar, Maple Syrup, Coconut Cream, Cashews, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Lemon Juice, Lemon Zest, Fresh Parsley, Garden Peas, Silver Beet, Pumpkin Seeds, Sunflower Seeds.

Recipe #2: Mushroom & Red Bean Cassoulet
with Potatoes & Crispy Kale

Ingredients: Olive Oil, Onion, Carrot, Celery, Garlic, Mushrooms, Mixed Spices, Salt, Nutritional Yeast, Cornstarch, White Wine Vinegar, Manfuso Organic Tinned Tomatoes, Gluten Free Soy Sauce, Red Kidney Beans, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Fresh Parsley, Lemon Juice, Agria Potatoes, Fresh Kale, Mushrooms.

Recipe #3: Moroccan Chickpea & Prune Tagine
with Basmati Rice, Toasted Almonds & Sesame Seeds

Ingredients: Basmati Rice, Chickpeas, Olive Oil, Red Onion, Garlic, Ginger, Carrot, Red Capsicum, Mixed Spices, Salt, Cornstarch, Tamarind Paste, Prunes, Maple Syrup, Apple Cider Vinegar, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Lemon Juice, Lemon Zest, Fresh Coriander, Carrot, Spring Onion, Almonds, Sesame Seeds.

Recipe #4: Za'atar Spiced Veggie Bowl
with Lemon & Garlic Hummus, Lentils, Quinoa, & Toasted Dukkah

Ingredients: Quinoa, Olive Oil, Red Onion, Garlic, Mixed Spices, Sesame Seeds, Salt, Tomato Paste, House-made Vegetable Stock (water, vegetable offcuts, bay leaves), Brown Lentils, Chickpeas, Lemon Juice, Tahini, Extra Virgin Olive Oil, Maple Syrup, Fresh Parsley, Walnuts, Red Capsicum, Carrot, Tomato, Kale.

Recipe #5: Garlic Mushroom & Thyme Risotto
with Butter Beans & Toasted Walnuts

Ingredients: Arborio Rice, Butter Beans, Flat Mushrooms, Garlic, Onion, Walnuts, Mixed Spices, House-made Vegetable Stock (water, vegetable offcuts, bay leaves) Salt.

Nutritional Info for week 31, from left to right:

1. 2. 3.

4. 5.

Week 30 - Order before Midnight on Thursday 20th July to receive a box with the following recipes between Mon 24th - Fri 28th July

Recipe #1: Tomato & Capsicum Pasta Marinara
with Butter Beans, Olives & Capers, Toasted Seeds & Parmesan Crumb

Ingredients: Spiral Pasta (Durum Wheat Semolina, or Gluten Free Fusilli), Olive Oil, Red Onion, Garlic, Carrot, Red Capsicum, Mixed Spices, Salt, Red Wine Vinegar, Tomato Paste, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Fresh Parsley, Lemon Juice, Butter Beans, Green Olives, Kalamata Olives, Capers, Fresh Kale, Sunflower Seeds, Pumpkin Seeds, Nutritional Yeast.

Recipe #2: Plant Based Pad Thai
with Edamame Beans, Veggies, & Roasted Peanuts

Ingredients: Flat Rice Noodles, Edamame, Red Onion, Garlic, Lemongrass, Galangal, Fresh Coriander, Carrot, Tamarind, Gluten Free Soy Sauce, Rice Vinegar, Mirin, Cornstarch, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Kaffir Lime, Lime Juice, Broccoli, Red Cabbage, Bok Choy, Spring Onion, Peanuts.

Recipe #3: Thai Green Cashew Nut Curry (mild spice)
with Tofu, Veggies, & Roasted Cashews

Ingredients: Jasmine Rice, Coconut Oil, Spring Onion, Garlic, Green Chilli, Lemongrass, Galangal, Kaffir Lime, Green Capsicum, Fresh Coriander, Mixed Spices, Nutritional Yeast, Cashews, Gluten Free Soy Sauce, Mirin, Rice Vinegar Cornstarch, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Coconut Cream, Baby Spinach, Lime Juice, TONZU Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure nigari), Red Cabbage, Broccoli, Carrot.

Recipe #4: Home-made Potato Gnocchi in a Creamy Mushroom Sauce
with Lentils, Crispy Kale, & Toasted Walnuts

Ingredients: Potatoes, Brown Lentils, Olive Oil, Onion, Garlic, Nutritional Yeast, Mixed Spices, Chickpea Flour, Tapioca Flour, Salt, Cornstarch, Cashews, Coconut Cream, Fresh Parsley, Lemon Juice, Mushrooms, Kale, Walnuts.

Recipe #5: Black Bean & Mole Quesadillas (mild spice)
with a Fresh Salsa & Hemp Seed Crumb

Ingredients: Hands Down NZ Corn Tortillas (Corn, Salt, Lime), Black Beans, Olive Oil, Garlic, Onion, Chipotle, Dark Cocoa Powder, Nutritional Yeast, Mixed Spices, Almonds, Cashews, Walnuts, Pine Nuts, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds, Salt, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Tomato Paste, Maple Syrup, Gluten Free Soy Sauce, White Wine Vinegar, Lime Juice, Lemon Juice, Apple Cider Vinegar, Fresh Coriander, Fresh Parsley, Tomato, Shallots.

Nutritional Info for week 30, from left to right:

1. 2. 3.

4. 5.

Previous Weeks:

Week 29 - Order before Midnight on Thursday 13th July to receive a box with the following recipes between Mon 17th - Fri 21st July

Recipe #1: Coconut & Turmeric Dahl
with Fried Veggies & Toasted Coconut Chips

Ingredients: Basmati Rice, Red Split Lentils, Coconut Oil, Onion, Garlic, Ginger, Carrot, Mixed Spices, White Wine Vinegar, Coconut Cream, Tomato Paste, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Salt, Raglan Coconut Greek Yoghurt, Fresh Coriander, Lemon Juice, Broccoli, Spring Onion, Coconut Flakes.

Recipe #2: Cheezy Mashed Potatoes
with Home-made Baked Beans, Green Veggies and Toasted Almonds

Ingredients: Potatoes, Butter Beans, Olive Oil, Onion, Garlic, Carrot, Red Capsicum, Tomato Paste, Dijon Mustard, Parsley, Coconut Cream, Cornstarch, Nutritional Yeast, Mixed Spices, Gluten Free Soy Sauce, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Lemon Juice, Apple Cider Vinegar, Maple Syrup, Salt, Potatoes, Silverbeet, Broccoli, Almonds.

Recipe #3: Creamy Beetroot Fettuccine
with Garden Peas, Crispy Kale & Toasted Walnut Hemp Seed Crumb

Ingredients: Fettuccine (Durum Wheat Semolina, or Gluten Free Spaghetti), Olive Oil, Red Onion, Garlic, Carrot, Beetroot, Cashew Nuts, Nutritional Yeast, Mixed Spices, Cornstarch, Coconut Cream, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Lemon Juice, Salt, Parsley, Basil, Kale, Garden Peas, Walnuts, Pumpkin Seeds, Sunflower Seeds Hemp Seeds.

Recipe #4: Capsicum & Parsley Pesto Tabouleh Salad
with Tofu-Feta, Crispy Fried Kale, & Toasted Mixed Nuts

Ingredients: Bulghur Wheat (or Quinoa for Gluten Free), TONZU Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure nigari), White Miso Paste, Nutritional Yeast, Salt, Mixed Spices, Apple Cider Vinegar, Lemon Juice, Olive Oil, Red Capsicum, Parsley, Baby Spinach, Cashew Nuts, Sunflower Seeds, Pumpkin seeds, Kale, Celery Stalk, Pine Nuts, Almonds.

Recipe #5: Lemon, Lentil & Herb Stew
with Risone, Toasted Seeds & Parmesan Crumb

Ingredients: Risone (Durum Wheat Semolina, or Brown Rice for Gluten Free), Lentils, Olive Oil, Onion, Garlic, Ginger, Lemongrass, Mixed Spices, Nutritional Yeast, Salt, White Wine Vinegar, Cornstarch, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Coconut Cream, Parsley, Coriander, Mint, Lemon Juice, Silver Beet, Celery, Carrot, Pumpkin Seeds, Sunflower Seeds.

Nutritional Info for week 29, from left to right:

1. 2. 3.

4. 5.

Week 28 - Order before Midnight on Thursday 6th June to receive a box with the following recipes between Mon 10th - Fri 14th July

Recipe #1: Refried Chili Bean Tacos (mild spice)
with Coconut & Lime Salad, Toasted Seeds & Parmesan Crumb

Ingredients: Hands Down NZ Corn Tortillas (Corn, Salt, Lime), Olive Oil, Onion, Garlic, Carrot, Red Capsicum, Mixed Spices, Nutritional Yeast, Tomato Paste, Gluten Free Soy Sauce, Apple Cider Vinegar, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Manfuso Organic Tinned Tomatoes, Red Kidney Beans, Pinto Beans, Salt, Lemon Juice, Fresh Coriander, Raglan Greek Coconut Yoghurt (Organic Coconut Cream, Natural Starch, Live Vegan Cultures (Acidophilus & Bifidobacterium)), Lime Juice, Red Cabbage, Carrot, Celery, Sunflower Seeds, Pumpkin Seeds.

Recipe #2: Garlic Sesame & Miso Noodles
with Edamame Beans, Fried Veggies, & Toasted Sesame Seeds

Ingredients: Wheat Noodles (or Rice Noodles for Gluten Free), Sesame Oil, Shallots, Garlic, Galangal, Lemongrass, Kaffir Limes, Coriander Root, Mixed Spices, Salt, Miso Paste, Gluten Free Soy Sauce, Rice Vinegar, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Lime Juice, Fresh Coriander, Edamame Beans, Bok Choy, Carrot, Red Cabbage, Spring Onion, Sesame Seeds.

Recipe #3: Goan Spiced Tofu Curry (mild spice)
with Fluffy Basmati Rice, Fresh 'Chatnai', & Roasted Cashews

Ingredients: Basmati Rice, Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant pure nigari), Red Onion, Carrot, Red Chili, Red Capsicum, Garlic, Ginger, Tamarind, Manfuso Organic Tinned Tomatoes, Coconut Oil, Mixed Spices, Tomato Paste, Coconut Cream, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Fresh Parsley, Fresh Coriander, Lemon Juice, Cashews, Spring Onion, Salt.

Recipe #4: Quinoa, Orange and Cranberry Salad
with Grilled Brussel Sprouts, Tofu-Feta, Toasted Almonds & French Dressing

Ingredients: Quinoa, Orange, Brussel Sprouts, Carrot, Celery, TONZU Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant pure nigari), Olive Oil, Nutritional Yeast, Mixed Spices, Lemon Juice, Salt, Miso Paste, Garlic, Dijon Mustard, Fresh Parsley, Dried Cranberries, Almonds.

Recipe #5: Creamy Curried Kumara & Lentil Soup
with Crispy Kale, Brown Rice & Hemp Seed Crumb

Ingredients: Brown Rice, Red Split Lentils, Onion, Garlic, Ginger, Kumara, Mixed Spices, Tomato Paste, Manfuso Organic Tinned Tomatoes, White Wine Vinegar, Coconut Cream, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Fresh Parsley, Lemon Juice, Salt, Kale, Walnuts, Hemp Seeds, Sunflower Seeds, Pumpkin Seeds.

Nutritional Info for week 28, from left to right:

1. 2. 3.

4. 5.

Week 27 - Order before Midnight on Thursday 29th June to receive a box with the following recipes between Mon 3rd - Fri 7th July

Recipe #1: Plant Based Spaghetti Bolognese
with Crispy Fried Kale & Toasted Walnut Hemp Seed Crumb

Ingredients: Pasta (Durum Wheat Semolina, or Gluten Free option), Olive Oil, Onion, Garlic, Carrot, Mixed Spices, Tomato Paste, Textured Vegetable Protein (Soy), Brown Lentils, Gluten Free Soy Sauce, Apple Cider Vinegar, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Parsley, Lemon Juice, Hemp Seeds, Sunflower Seeds, Pumpkin Seeds, Nutritional Yeast, Kale, Walnuts, Salt.

Recipe #2: Creamy Tom Yum Noodle Soup
with Mushrooms, Spring Onions, & Roasted Peanuts

Ingredients: Noodles (Wheat, or Gluten Free Mung Bean Glass Noodles), Lemongrass, Galangal, Garlic, Shallot, Spring Onion, Carrot, Red Capsicum, Mushroom, Chili, Tomato, Nutritional Yeast, Gluten Free Soy Sauce, Rice Vinegar, Kaffir Lime, Sesame Oil, Coconut Cream, Lime Juice, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Chives, Coriander, Broccoli, Bok Choy, Peanuts, Salt.

Recipe #3: Creamy Cashew Chickpea Korma
with Basmati Rice, Seasonal Veggies, & Roasted Cashews

Ingredients: Basmati Rice, Chickpeas, Coconut Oil, Onion, Garlic, Ginger, Carrot, Mixed Spices, Nutritional Yeast, Cashew Nuts, Coconut Cream, Tomato Paste, Gluten Free Soy Sauce, Apple Cider Vinegar, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Lemon Juice, Broccoli, Fresh Coriander, Salt.

Recipe #4: Grilled Tofu Shawarma Bowl
with fresh Flatbreads & Tahini Yoghurt Sauce

Ingredients: Gluten Free Flour, Chickpea Flour, Rice Flour, Baking Powder, Mixed Spices, Nutritional Yeast, Salt, Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure nigari), Brown Rice, Olive Oil, Lemon Juice, Garlic, Maple Syrup, Tahini, Raglan Greek Coconut Yoghurt, (Organic Coconut Cream, Natural Starch, Live Vegan Cultures (Acidophilus & Bifidobacterium)), Baby Cos Lettuce, Carrot, Celery, Red Onion.

Recipe #5: Cheezy Black Bean Polenta Pie
with a Fresh Side Salad & Coco 'Sour Cream'

Ingredients: Corn Maize, Black Beans, Olive Oil, Onion, Garlic, Carrot, Tomato Paste, Nutritional Yeast, Gluten Free Soy Sauce, Apple Cider Vinegar, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Lemon Juice, Parsley, Raglan Greek Coconut Yoghurt, (Organic Coconut Cream, Natural Starch, Live Vegan Cultures (Acidophilus & Bifidobacterium)), Red Onion, Baby Cos Lettuce, Carrot, Tomato.

Nutritional Info for week 27, from left to right:

1. 2. 3.

4. 5.

Week 26 - Order before Midnight on Thursday 22nd June to receive a box with the following recipes between Mon 26th - Fri 30th June

Recipe #1: Yum Jar's Creamy Mac N Cheez
with crispy Cauliflower, Butter Beans, Toasted Seeds & Parmesan Crumb

Ingredients: Pasta (Durum Wheat Semolina, or Gluten Free option), Olive Oil, Onion, Garlic, Carrot, Butter Beans, Cauliflower, Apple Cider Vinegar, Miso Paste, Mixed Spices, Gluten Free Soy Sauce, Cashew Nuts, Coconut Cream, Nutritional Yeast, Cornstarch, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Lemon Juice, Fresh Parsley, Salt, Sunflower Seeds, Pumpkin Seeds.

Recipe #2: Peanut Satay Stir-fry Noodles
with Edamame Beans, Fried Veggies, Roasted Peanuts & Sesame Seeds

Ingredients: Flat Soba Noodles (Contain Wheat, or Rice Noodles for Gluten Free), Onion, Garlic, Ginger, Chilli, Carrot, Mixed Spices, Fix & Fogg Smooth Peanut Butter, Gluten Free Soy Sauce, Rice Vinegar, Mirin, Sesame Oil, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Coconut Cream, Lime Juice, Fresh Coriander, Salt, Edamame Beans, Peanuts, Sesame Seeds, Bok Choy, Spring Onion.

Recipe #3: Mushroom & Tofu Rendang
with Fluffy Jasmine Rice, Fried Veggies & Toasted Coconut

Ingredients: Jasmine Rice, Coconut Oil, Onion, Shallot, Garlic, Galangal, Ginger, Lemongrass, Chilli, Macadamia Nuts, Mushrooms, Gluten Free Soy Sauce, Rice Vinegar, Mirin, Mixed Spices, Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure nigari), House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Cornstarch, Nutritional Yeast, Kaffir Lime Zest, Desiccated Coconut, Coconut Cream, Tomato Paste, Lime Juice, Salt, Cauliflower, Carrot, Spring Onion, Coconut Flakes,

Recipe #4: Moroccan Spiced Lentil & Carrot Salad
with Couscous, Dried Fruit, Olives, & Toasted Walnuts

Ingredients: Couscous (Durum Wheat Semolina, or Quinoa for Gluten Free), Lentils, Kale, Carrot, Celery, Red Onion, Fresh Mint, Fresh Coriander, Raisins, Dried Apricots, Kalamata Olives, Green Olives, Walnuts, Extra Virgin Olive Oil, Balsamic Vinegar, Lemon Juice, Maple Syrup, Mixed Spices, Dijon Mustard, Garlic, Salt.

Recipe #5: Cheezy Tomato & Red Bean Jambalaya
with Coco Sour Cream, Spring Onions, Toasted Almonds & Parmesan Crumb

Ingredients: Brown Rice, Onion, Garlic, Ginger, Chili, Red Capsicum, Carrot, Celery, Mixed Spices, Tomato Paste, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Apple Cider Vinegar, Nutritional Yeast, Red Kidney Beans, Lemon Juice, Fresh Coriander, Spring Onion, Raglan Greek Coconut Yoghurt (Organic Coconut Cream, Natural Starch, Live Vegan Cultures (Acidophilus & Bifidobacterium)), Almonds, Sunflower Seeds.

Nutritional Info for week 26, from left to right:

1. 2. 3.

4. 5.

Week 25 - Order before Midnight on Thursday 15th June to receive a box with the following recipes between Mon 19th - Fri 23rd Jun

Recipe #1: Yum Jar's Plant Based Nachos
with Corn Tortilla Chips, Coco Sour Cream, Toasted Seeds & Parmesan Crumb

Ingredients: Hands Down NZ Corn Tortillas (Corn, Salt, Lime), Olive Oil, Onion, Garlic, Carrot, Red Capsicum, Mixed Spices, Nutritional Yeast, Tomato, Gluten Free Soy Sauce, Apple Cider Vinegar, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Red Kidney Beans, Pinto Beans, Salt, Lemon Juice, Coriander, Raglan Greek Coconut Yoghurt (Organic Coconut Cream, Natural Starch, Live Vegan Cultures (Acidophilus & Bifidobacterium)), Sunflower Seeds, Pumpkin Seeds.

Recipe #2: Tofu Panang Curry (mild spice)
with fluffy Jasmine Rice, Fried Veggies & Roasted Cashews

Ingredients: Jasmine Rice, Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure nigari), Coconut Oil, Onion, Shallot, Garlic, Chili, Lemongrass, Galangal, Kaffir Lime Zest, Carrot, Red Capsicum, Fresh Coriander, Mixed Spices, Tomato, Coconut Cream, Gluten Free Soy Sauce, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Mirin, Rice Vinegar, Lime Juice, Salt, Broccoli, Carrot, Spring Onion, Cashew Nuts.

Recipe #3: Creamy Spinach & Pea Pasta
with Crispy Kale, Broccoli, & Toasted Hemp Seed Crumb

Ingredients: Pasta (Durum Wheat Semolina, or Gluten Free option), Olive Oil, Onion, Garlic, Mixed Spices, Celery, Leek, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Coconut Cream, Cashew Nuts, Garden Peas, Fresh Spinach, Fresh Parsley, Fresh Chives, Kale, Broccoli, Lemon Juice, Salt, Nutritional Yeast, Hemp Seeds, Sunflower Seeds, Pumpkin Seeds.

Recipe #4: Buffalo Crumbed Cauli Wings (mild spice)
with Creamy Ranch Dip & a Crunchy Quinoa & Chickpea Salad

Ingredients: Quinoa Chickpeas, Cauliflower, Celery, Carrot, Gluten Free Breadcrumbs (White Rice Flour, Brown Rice Flour, Water, Sea Salt), Cornstarch, Mixed Spices, Rice Flour, Chickpea Flour, Olive Oil, Chili, Red Capsicum, Apple Cider Vinegar, Tomato Paste, Gluten Free Soy Sauce, Fresh Parsley, Fresh Dill, Dijon Mustard, Aquafaba, Lemon Juice, Cashew Nuts.

Recipe #5: Creamy Garlic Mushroom Risotto
with Butter Beans, Crispy Kale, Roasted Walnuts & Parmesan Crumb

Ingredients: Arborio Rice, Butter Beans, Mushroom, Garlic, Onion, Carrot, Kale, Fresh Thyme, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Walnuts, Nutritional Yeast, Sunflower Seeds, Mixed Spices, Salt.

Nutritional Info for week 25, from left to right:

1. 2. 3.

4. recipe 4 week 25 buffalo cauliflower nutrition 5.

Week 24 - Order before Midnight on Thursday 8th June to receive a box with the following recipes between Mon 12th - Fri 16th Jun

Recipe #1: Lemon Pepper Tofu Caesar Salad
with Quinoa, Dijon Dressing, Toasted Almonds, & Parmesan Crumb

Ingredients: Mixed Quinoa, Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure ), Toasted Almonds, Baby Cos Lettuce, Celery, Capers, Gluten Free Soy Sauce, Cornstarch, Gluten Free Breadcrumbs (White Rice Flour, Brown Rice Flour, Water, Sea Salt), Lemon Juice, Lemon Zest, Black Pepper, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Maple Syrup, Mixed Spices, Nutritional Yeast, Salt, Garlic, White Wine Vinegar, Dijon Mustard, Fresh Parsley, Olive Oil.

Recipe #2: Smashed Chicpea & Tabouleh Kebab Bowl
with Hummus, Crunchy Salad, & Pistachio Hemp Seed Crumb

Ingredients: Bulghur Wheat (or Hulled Millet for Gluten Free), Chickpeas, Pistachio Nuts, Hemp Seeds, Sunflower Seeds, Pumpkin Seeds, Nutritional Yeast, Baby Cos Lettuce, Tomato, Red Onion, Celery, Garlic, Tahini, Lemon Juice, Salt, Black Pepper, Fresh Parsley, Fresh Mint, Dried Chilli Flakes, Olive Oil.

Recipe #3: Tomato & Chilli Bean Pasta (mild spice)
with Tofu-Feta, Toasted Seeds, & Parmesan Crumb

Ingredients: Penne (Durum Wheat Semolina, or Gluten Free Penne), Red Kidney Beans, Tomato Tinned, House made Vegetable Stock (water, vegetable off-cuts, bay leaves), Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure ), Sunflower Seeds, Pumpkin Seeds, Nutritional Yeast, White Miso, Apple Cider Vinegar, Lemon Juice, Mixed Spices, Olive Oil, Onion, Garlic, Carrot, Celery, Red Capsicum, Salt, Tomato Paste, Fresh Coriander, Red Onion, Kale.

Recipe #4: Plant Based Bibimbap (medium spice)
with Yum Jar's Kimchi, Fried Mushrooms, & Edamame Beans

Ingredients: Sushi Rice, Chinese Cabbage, Daikon, Rhubarb, Edamame Beans, Mushrooms, Carrot, Spring Onion, Shallots, Ginger, Garlic, Rice Flour, Fresh Coriander, Salt, Mixed Spices, White Miso, Maple Syrup, Korean Chili Flakes (gochugaru), Gluten Free Soy Sauce, Sesame Oil, Rice Vinegar, Sesame Seeds.

Recipe #5: Shepherd's Pie with Creamy Swede Mash
with a side of Steamed Broccoli & Veggie Gravy

Ingredients: Swede, Broccoli, Red Kidney Beans, Onion, Garlic, Carrot, Celery, Mushrooms, Blackberries, Mixed Spices, Textured Vegetable Protein (Soy), Tomato, Red Cooking Wine, Cornstarch, Red Wine Vinegar, Tomato Paste, Olive Oil, Gluten Free Soy Sauce, House Made Vegetable Stock (water, vegetable off-cuts, bay leaves), Fresh Parsley, Lemon Juice, Nutritional Yeast Salt.

Nutritional Info for week 24, from left to right:

1. 2. 3.

4. 5.

Week 23 - Order before Midnight on Thursday 1st June to receive a box with the following recipes between Mon 5th - Fri 9nd June

Recipe #1: Pulled Chipotle Jackfruit & Bean Tacos (mild spice)
with Crispy Lettuce, & a Lime & Jalapeno Salsa

Ingredients: Corn Tortillas, Olive Oil, Onion, Garlic, Chipotle Pepper, Carrot, Red Capsicum, Mixed Spices, Salt, Tomato Paste, Apple Cider Vinegar, Maple Syrup, Jackfruit, Beans, Tomatoes, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Raglan Greek Coconut Yoghurt (Organic Coconut Cream, Natural Starch, Live Vegan Cultures (Acidophilus & Bifidobacterium)), Lemon Juice, Lime Juice, Jalapenos, Fresh Coriander, Baby Cos Lettuce, Celery.

Recipe #2: Thai Red Curry Noodles
with Fried Tofu, Bamboo Shoots, Veggies, & Roasted Cashews

Ingredients: Flat Udon Noodles (or Flat Rice Noodles for Gluten Free),Coconut Oil, Red Onion, Garlic, Ginger, Red Chilli, Red Capsicum, Galangal, Lemongrass, Kaffir Lime Zest, Coriander Root, Mixed Spices, Salt, Cornstarch, Tomato Paste, Gluten Free Soy Sauce, Rice Vinegar, Cashews, Coconut Cream, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Lime Juice, Coriander Fresh, Bamboo Shoots, Tofu, Broccoli, Carrot, Spring Onion, Cashews.

Recipe #3: Garlic, Lemon & Parsley Pesto Pasta Salad
with Lentils, Crispy Broccoli, Mixed Olives, Sundried Tomatoes, & Walnut Hemp Seed Crumb

Ingredients: Pasta (Durum Wheat Semolina, or Gluten Free option), Lentils, Fresh Parsley, Baby Spinach, Celery Leaves, Sunflower Seeds, Pumpkin Seeds, Cashew Nuts, Extra Virgin Olive Oil, Garlic, Nutritional Yeast, Salt, Mixed Spices, Lemon Juice, Maple Syrup, Walnuts, Hemp Seeds, Kalamata Olives, Green Olives, Sundried Tomatoes, Broccoli, Baby Cos Lettuce.

Recipe #4: Mixed Veggie Whole Grain Rice Bowl
with Edamame & Lime 'Hummus', Pickled Daikon, & Toasted Sesame Seeds

Ingredients: Brown Rice, Black Rice, Edamame Beans, Tahini, Lime Juice, Garlic, Spring Onion, Salt, Sesame Oil, Daikon, Carrot, Pickling Liquid (Rice Vinegar, Mirin, Coconut Sugar, Maple Syrup, Mixed Spices, Salt), Bok Choy, Orange, Spring Onion, Sesame Seeds.

Recipe #5: Rustic Italian Veggie Bake
with Butter Beans, Cheezy Sauce, Toasted Seeds & Parmesan Crumb

Ingredients: Potatoes, Butter Beans, Olive Oil, Onion, Garlic, Carrot, Nutritional Yeast, Mixed Spices, Cornstarch, Salt, Gluten Free Soy Sauce, Apple Cider Vinegar, Cashews, Coconut Cream, House-made Vegetable Stock (water, vegetable off-cuts, bay leaves), Lemon Juice, Fresh Parsley, Courgette, Tomato.

Nutritional Info for week 23, from left to right:

1. 2. 3.

4. 5.

Week 22 - Order before Midnight on Thursday 25th May to receive a box with the following recipes between Mon 29th - Fri 2nd June

Recipe #1: Charred Cauliflower & Butter Bean Fettuccine
in a Creamy Alfredo Sauce with Silverbeet, & Toasted Walnut Hemp Seed Crumb

Ingredients: Fettuccine (contains wheat, or Gluten Free Spaghetti), Olive Oil, Onion, Garlic, Carrot, Mixed Spices, Cornstarch, Almonds, Sunflower Seeds, Cashew Nuts, Coconut Cream, House-made Vegetable Stock (water, veggie offcuts, bay leaves), White Wine Vinegar, Nutritional Yeast, Parsley, Chives, Lemon Juice, Salt, Cauliflower, Butter Beans, Silverbeet, Walnuts, Pumpkin Seeds, Hemp Seeds.

Recipe #2: Carrot & Sesame Noodle Soup
with Lentils, Fried Greens, & Toasted Sesame Seeds

Ingredients: Flat Udon Noodles (contain wheat, or Gluten Free Rice Noodles), Sesame Oil, Onion, Garlic, Ginger, Carrot, Coconut Cream, House-made Vegetable Stock (water, veggie offcuts, bay leaves), Cornstarch, Mixed Spices, Nutritional Yeast, Lentils, White Miso Paste, Tahini, Gluten Free Soy Sauce, Lime Juice, Coriander, Parsley, Salt, Broccoli, Kale, Spring Onion, Sesame Seeds.

Recipe #3: Cajun Spiced Roast Veggie Salad (mild spice)
with Chili-Beans, Brown Rice, Toasted Seeds, & Parmesan Crumb

Ingredients: Brown Rice, Cauliflower, Broccoli, Carrot, Red Beans, Olive Oil, Onion, Garlic, Chili, Mixed Spices, House-made Vegetable Stock (water, veggie offcuts, bay leaves), Tomato Paste, Apple Cider Vinegar, Gluten Free Soy Sauce, Lemon Juice, Salt, Sunflower Seeds, Pumpkin Seeds.

Recipe #4: Blackberry-Glazed Black Pepper Tofu
with Jasmine Rice, Fried Veggies, & Roasted Cashew Nuts

Ingredients: Jasmine Rice, TONZU Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure ), Red Onion, Garlic, Ginger, Sesame Oil, Mixed Spices, Blackberries, House-made Vegetable Stock (water, veggie offcuts, bay leaves), Apple Cider Vinegar, Gluten Free Soy Sauce, Cornstarch, Mirin, Pure Canadian Maple Syrup, Rice Vinegar, Tamari, Lemon Juice, Salt, Bok Choy, Carrot, Spring Onion, Cashew Nuts.

Recipe #5: Smashed Chickpea & Tomato Salad
with Israeli Couscous, Tofu-Feta, Mixed Olives, & Toasted Almonds

Ingredients: Israeli (Pearl) Couscous (contains wheat, or Quinoa for Gluten Free), Chickpeas, Olive Oil, Onion, Garlic, Mixed Spices, Carrot, Tomato, Chives, Mint, Kale, TONZU Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant, pure ), White Miso Paste, Apple Cider Vinegar, Lemon Juice, Olives, Almonds.

Nutritional Info for week 22, from left to right:

1. 2. 3.

4. 5.

Week 21 - Order before Midnight on Thursday 18th May to receive a box with the following recipes between Mon 22nd - Fri 26th May

Recipe #1: Creamy Field Mushroom & Garlic Stroganoff
with Fusilli, Toasted Seeds & Parmesan Crumb

Ingredients: Fusilli (Durum Wheat Semolina, or Gluten Free Option), Olive Oil, Onion, Garlic, Mushrooms, Mixed Spices, Dijon Mustard, Tomato Paste, Gluten Free Soy Sauce, Red Wine Vinegar, House-made Vegetable Stock, (Veggie off-cuts, Bay Leaves, water), Cashew Nuts, Coconut Cream, Salt, Cornstarch, Parsley, Lemon Juice, Sunflower Seeds, Pumpkin Seeds, Nutritional Yeast.

Recipe #2: Edamame Mee Goreng
with Fried Veggies, Crispy Dried Onions & Toasted Sesame Seeds

Ingredients: Noodles (Wheat, or Gluten Free Option), Red Onion, Garlic, Ginger, Chili, Sesame Oil, Gluten Free Soy Sauce, Mirin, Maple Syrup, Rice Vinegar, Red Capsicum, Tomato Paste, Mixed Spices, Nutritional Yeast, Cornstarch, House-made Vegetable Stock, (Veggie off-cuts, Bay Leaves, water), Chives, Lime Juice, Edamame Beans, Bok Choy, Carrot, Spring Onions, Sesame Seeds.

Recipe #3: Coconut & Red Lentil Peanut Stew
with Brown Rice, Crispy Kale & Roasted Peanuts

Ingredients: Brown Rice, Olive Oil, Onion, Garlic, Ginger, Carrot, Red Capsicum, Mixed Spices, Tomato, House-made Vegetable Stock, (Veggie off-cuts, Bay Leaves, water), Red Lentils, Fix & Fogg Smooth Peanut Butter, Coconut Cream, Cornstarch, Nutritional Yeast, Kale, Roasted Peanuts.

Recipe #4: Crispy Korean-Inspired Tofu Tacos
with quick-pickled Slaw and Toasted Sesame Seeds

Ingredients: Corn Tortillas (Gluten Free), Sesame Oil, Ginger, Garlic, Tomato Paste, Maple, Mirin, Gluten Free Soy Sauce, Rice Vinegar, Chili, Cornstarch, Mixed Spices, Toasted Sesame Seeds, TONZU Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant pure ), White Vinegar, Fresh Coriander, Lime Juice, Chinese Cabbage, Cucumber, Carrot, Spring Onion.

Recipe #5: Cranberry, Apple & Quinoa Salad
with Spiced Lentils, Tahini Maple Dressing & Roasted Walnuts

Ingredients: Quinoa, Brown Lentils, Cos Lettuce, Dried Cranberries, Walnuts, Mixed Spices, Red Onion, Chinese Cabbage, Cucumber, Apple, Coriander, Parsley, Lemon Juice, Maple Syrup, Apple Cider Vinegar, Dijon Mustard, Salt.

Nutritional Info for week 21, from left to right:

Recipe 1 week 21 Mushroom Stroganoff Nutrition

2. 3.

4. 5.

Week 20 - Order before Midnight on Thursday 11th May to receive a box with the following recipes between Mon 15th - Fri 19th May

Recipe #1: Tomato, Red Lentil & Kale Orzo Stew
with Crispy Kale, Green Olives, Toasted Seeds & Parmesan Crumb

Ingredients: Orzo, Red Onion, Garlic, Carrot, Red Capsicum, Celery, Mixed Spices, Nutritional Yeast, Pepper Black, Salt, Brown Lentils, Apple Cider Vinegar, Tomato, House-made Vegetable Stock (Veggie off-cuts, Bay Leaves, water), Coconut Cream, Lemon Juice, Fresh Parsley, Green Olives, Sundried Tomatoes, Sunflower Seeds, Pumpkin Seeds, Nutritional Yeast, Mustard Powder, Salt.

Recipe #2: Crispy Orange & Sesame Tofu (mild spice)
on Sushi Rice with fried veggies & Toasted Sesame Seeds

Ingredients: Sushi Rice, TONZU Organic Tofu, Onion, Garlic, Ginger, Carrot, Mixed Spices, Gluten Free Soy Sauce, Rice Vinegar, Mirin, Maple Syrup, Cornstarch, House-made Vegetable Stock (Veggie off-cuts, Bay Leaves, water), Orange Juice, Orange Zest, Lime Juice, Fresh Coriander, Fresh Chives, Gluten Free Flour Mix, Nutritional Yeast, Sesame Seeds, Salt, Bok Choy, Carrot, Spring Onion.

Recipe #3: Green Persian Style Noodle Soup
with Brown Lentils, Mushrooms, & Mint Coconut Yoghurt

Ingredients: Spaghetti (contains wheat, or Gluten Free Spaghetti), Onion, Garlic, Mixed Spices, Black Pepper, Salt, Cornstarch, Brown Lentils, White Wine Vinegar, House-made Vegetable Stock (Veggie off-cuts, Bay Leaves, water), Lemon Juice, Fresh Parsley, Fresh Coriander, Baby Spinach, Mushrooms, Kale, Raglan Greek Style Coconut Yoghurt, Fresh Mint.

Recipe #4: Crispy Chickpea & Sweetcorn Fritters
with a side of Broccoli, Kale, & Lemon Aioli

Ingredients: Chickpeas, Lemon Juice, Sweetcorn, Broccoli, Kale, Chickpea Flour, Salt, Cornstarch, Baking Powder, Mixed Spices, Soy Milk, Garlic, Lemon zest, Dijon Mustard, Olive Oil.

Recipe #5: Beetroot & Broccoli Risotto
with Butter Beans, Roasted Walnuts & Parmesan Crumb

Ingredients: Arborio Rice, Beetroot, Broccoli, Butter Beans, House-made Vegetable Stock (Veggie off-cuts, Bay Leaves, water), Walnuts, Nutritional Yeast, Sunflower Seeds, Mixed Spices, Salt.

Nutritional Info for week 20, from left to right:

1. 2. 3.

4. 5.

Week 19 - Order before Midnight on Thursday 4th May to receive a box with the following recipes between Mon 8th - Fri 12th May

Recipe #1: Creamy Pumpkin & Garlic Pasta
with Garden Peas, Kale, Toasted Seeds & Parmesan Crumb

Ingredients: Pasta (Durum Wheat Semolina, or Gluten Free option), Olive Oil, Onion, Garlic, Carrot, Pumpkin, Nutritional Yeast, Mixed Spices, Cornstarch, Apple Cider Vinegar, Cashews, House-made Vegetable stock (veggie offcuts, bay leaves, water), Coconut Cream, Parsley, Chives, Lemon Juice, Salt, Kale, Peas, Sunflower Seeds, Pumpkin Seeds.

Recipe #2: Tamarind & Ginger Fried Rice
with Edamame Beans, Veggies & Roasted Peanuts

Ingredients: Jasmine Rice, Sesame Oil, Onion, Garlic, Ginger, Carrot, Kaffir Lime, Galangal, Mixed Spices, Tamarind, Gluten Free Soy Sauce, Rice Vinegar, Mirin, House-made Vegetable stock (veggie offcuts, bay leaves, water), Cornstarch, Lime Juice, Coriander, Chives, Carrot, Bok Choy, Broccoli, Spring Onion, Peanuts.

Recipe #3: Herby Pesto & 'Tofu-Feta' Salad
with Bulghur Wheat, Greens & Toasted Almonds

Ingredients: Bulghur Wheat (or Quinoa for Gluten Free), Garlic, Extra Virgin Olive Oil, Cashews, Sunflower Seeds, Pumpkin Seeds, Basil, Parsley, Spinach, Lemon Juice, Maple Syrup, Salt, TONZU Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant pure ), Miso Paste, Nutritional Yeast, Mixed Spices, Olive Oil, Kale, Broccoli, Celery, Almonds,.

Recipe #4: Cheezy Black Bean Quesadillas (mild spice)
with Tomatillo, Jalapeno & Cucumber Salsa

Ingredients: Corn Tortillas, Black Beans, Onion, Garlic, Chili, Carrot, Mixed Spices, Apple Cider Vinegar, Nutritional Yeast, Tomato Paste, Coconut Cream, House-made Vegetable Stock (veggie offcuts, bay leaves, water), Cornstarch, Red Onion, Jalapenos, Cucumber, Tomatillo, Lime Juice, Coriander.

Recipe #5: Baked Tofu Shoyu Ramen (mild spice)
with Mushrooms, Bamboo Shoots & Fried Veggies

Ingredients: Shandong Noodles (contain wheat, or Rice Noodles for Gluten Free), Shallots, Garlic, Ginger, Gluten Free Soy Sauce, Mixed Spices, Rice Vinegar, Sake, Mirin, Sesame Oil, Chili, Salt, House-made Broth (veggie offcuts, Carrot, Leek, Shiitake Mushrooms, Kombu, Kaffir Lime Leaves, water), Mushrooms, Bok Choy, Spring Onions, Bamboo Shoots.

Nutritional Info for week 19, from left to right:

1. 2. 3.

4. 5.

Week 18 - Order before Midnight Thursday 27th April to receive a box with the following recipes between Mon 1st - Fri 5th May

Recipe #1: Creamy Mushroom Carbonara
with Crispy Kale, Butter Beans, Toasted Seeds & Parmesan Crumb

Ingredients: Fettuccine (contains Durum Wheat Semolina, or Gluten Free Spaghetti), Olive Oil, Onion, Garlic, Carrot, Mushrooms, Nutritional Yeast, Mixed Spices, Cornstarch, White Wine Vinegar, Gluten Free Soy Sauce, Cashews, House-made Vegetable stock (veggie offcuts, bay leaves, water), Coconut Cream, Parsley, Lemon Juice, Salt, Butter Beans, Kale, Pumpkin Seeds, Sunflower Seeds.

Recipe #2: Thai Coconut & Lemongrass Curry Noodles
with Edamame Beans, Fried Veggies, and Toasted Coconut Chips

Ingredients: Flat Noodles (contain wheat, or Flat Rice Noodles for Gluten Free), Coconut Oil, Onion, Garlic, Ginger, Lemongrass, Galangal, Carrot, Cashews, Nutritional Yeast, Mixed Spices, Salt, Cornstarch, Coconut Cream, Mirin, Rice Vinegar, Gluten Free Soy Sauce, House-made Vegetable stock (veggie offcuts, bay leaves, water), Lime Juice, Coriander, Edamame Beans, Green Cabbage, Bok Choy, Spring Onion.

Recipe #3: "Chikka" Masala Chickpea Curry
with Autumn Veggies & Roasted Cashew Nuts

Ingredients: Basmati Rice, Chickpeas, Coconut Oil, Red Onion, Garlic, Ginger, Carrot, Chili, Mixed Spices, Salt, Nutritional Yeast, Cornstarch, Red Wine Vinegar, Tomato, Coconut Cream, House-made Vegetable stock (veggie offcuts, bay leaves, water), Coriander, Lemon Juice, Spring Onion, Parsnip, Green Cabbage, Coconut Flakes.

Recipe #4: Crispy Kumara Topped Shepherd's Pie
with Steamed Broccoli & Creamy Lemon Sauce

Ingredients: Olive Oil, Onion, Garlic, Carrot, Celery, Mixed Spices, Tomato Paste, Red Wine Vinegar, Real Maple Syrup, Gluten Free Soy Sauce, Tomatoes, Red Kidney Beans, Borlotti Beans, Brown Lentils, House-made Vegetable stock (veggie offcuts, bay leaves, water), Salt, Parsley, Lemon Juice, Kumara, Broccoli, Walnuts, Sunflower Seeds, Nutritional Yeast.

Recipe #5: Red Capsicum & Leek Paella
with Smoky Tofu, Fresh Lemon, & Toasted Almonds

Ingredients: Bomba/Arborio Rice, Leek, Capsicum, Broccoli, Lemon, Olive Oil, Onion, Garlic, Red Capsicum, Chili, Mixed Spices, Salt, White Wine Vinegar, Tomato, House-made Vegetable stock (veggie offcuts, bay leaves, water), Saffron, Lemon Juice, Parsley, TONZU Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant pure ), Gluten Free Soy Sauce, Tomato Paste, Nutritional Yeast, Cornstarch, Almonds.

Nutritional Info for week 18, from left to right:

1. 2. 3.

4. 5.

Week 17 - Order before Midnight on Thursday 20th April to receive a box with the following recipes between Mon 24th - Fri 28th April

Recipe #1: Tomato & Mushroom Minestrone
with Israeli Couscous, Toasted Seeds & Parmesan Crumb

Ingredients: Israeli Couscous (or Buckwheat for Gluten Free) Olive Oil, Red Onion, Garlic, Red Capsicum, Carrot, Celery, Mixed Spices, Salt, Tomato, Red Wine Vinegar, Gluten Free Soy Sauce, Butter Beans, Borlotti Beans, Red Kidney Beans, House-made Vegetable Stock, Fresh Parsley, Lemon Juice, Button Mushrooms, Nutritional Yeast, Sunflower Seeds, Pumpkin Seeds.

Recipe #2: Plant Based Pad See Ew (Soy Sauce Noodle Stir-fry)
with Fried Tofu, Mixed Veggies & Toasted Sesame Seeds

Ingredients: Flat Wide Rice Noodles, Tofu, Sesame Oil, Onion, Garlic, Ginger, Lemongrass, Red Capsicum, Mixed Spices, Rice Vinegar, House-made Veggie Stock, Gluten Free Soy Sauce, Maple Syrup, Mirin, Bok Choy, Carrot, Spring Onion, Sesame Seeds.

Recipe #3: Creamy Spinach & Coconut Dahl
with Red Split Lentils, Crispy Kale, Roasted Cashews & Coconut

Ingredients: Basmati Rice, Coconut Oil, Onion, Garlic, Ginger, Green Chili, Green Capsicum, Garden Peas, Mixed Spices, Salt, Apple Cider Vinegar, Gluten Free Soy Sauce, Spinach, Coconut Cream, Cashews, Cornstarch, House-made Vegetable Stock, Lemon Juice, Fresh Parsley, Fresh Coriander, Red Split Lentils, Kale, Spring Onion, Coconut Flakes.

Recipe #4: Glazed Popcorn Broccoli Bowl
with Thai Peanut Sauce, Sushi Rice, Fresh Veggies & Edamame Beans

Ingredients: Ginger, Garlic, Chilli, Pure Canadian Maple Syrup, Tomato Paste, Gluten Free Soy Sauce, Rice Vinegar, Apple Cider Vinegar, Water, Fix & Fogg Smooth Peanut Butter, House-made Vegetable Stock, Mirin, Lime Juice, Fresh Coriander, Mixed Spices, Gluten Free Flour, Gluten Free Breadcrumbs, Cornstarch, Baking Powder, Nutritional Yeast, Salt, Sushi Rice, Edamame Beans, Green Cabbage, Carrot, Broccoli, Spring onion.

Recipe #5: Lemon Cumin & Herb Stew
with Lentils, Crispy Kale, 'Socca' Chickpea Flatbread, Toasted Walnuts & Parmesan Crumb

Ingredients: Brown Lentils, Chickpea Flour, Mixed Spices, Olive Oil, Onion, Garlic, Ginger, Lemongrass, Carrot, Nutritional Yeast, Salt, Coconut Cream, House-made Vegetable Stock, White Wine Vinegar, Cornstarch, Parsley, Mint, Coriander fresh, Chives, Lemon Juice, Kale, Broccoli, Green Cabbage, Walnuts, Sunflower Seeds.

Nutritional Info for week 17, from left to right:

1. 2. 3.

4. 5.

Week 16 - Order before Midnight on Thursday 13th April to receive a box with the following recipes between Mon 17th - Fri 21st April

Recipe #1: Creamy Red Capsicum Alfredo
with Crispy Kale, Butter Beans, Toasted Seeds & Parmesan Crumb

Ingredients: Penne Pasta (Durum Wheat Semolina, or Gluten Free Penne) Butter Beans, Olive Oil, Onion, Garlic, Carrot, Mixed Spices, Nutritional Yeast, Salt, Cornstarch, Almonds, Coconut Cream, Maple Syrup, House-made Vegetable Stock (vegetable offcuts, water, bay leaves), Parsley, Lemon Juice, Red Capsicum, Kale, Pumpkin Seeds, Sunflower Seeds.

Recipe #2: Fresh Vietnamese Style Noodle Salad
with Edamame Beans, Nuoc Cham Dressing, & Toasted Peanuts

Ingredients: Glass Noodles, Edamame Beans, Peanuts, Sesame Oil, Rice Vinegar, Lime Juice, Maple Syrup, Gluten Free Soy Sauce, Lemongrass, Garlic, Nutritional Yeast, Mixed Spices, Dried Shiitake Mushroom Powder, Carrot, Cucumber, Red Cabbage, Spring Onion.

Recipe #3: Chipotle Black Bean Burrito Bowl
with Brown Rice, Fresh Salad & Coco Sour Cream

Ingredients: Brown Rice Medium Grain, Olive Oil, Onion, Garlic, Chipotle, Black Beans, Mixed Spices, Black Pepper, Salt, Lime Juice, Coriander, Carrot, Cucumber, Tomato, Red Cabbage, Raglan Greek Coconut Yoghurt, Apple Cider Vinegar.

Recipe #4: Orange & Black Pepper Tofu Stirfry
with Fried Veggies, Sushi Rice, Spring Onions and Toasted Sesame Seeds

Ingredients: Sushi Rice, TONZU Tofu, Sesame Oil, Onion, Garlic, Ginger, Chili, Mixed Spices, Gluten Free Soy Sauce, Cornstarch, Rice Vinegar, Mirin, House-made Vegetable Stock, Orange Juice, Lime Juice, Coriander, Chives, Mixed Sesame Seeds, Rice Flour, Gluten Free Breadcrumbs.

Recipe #5: Creamy Broccoli & Leek Risotto
with Chickpeas, Roasted Walnuts & Parmesan Crumb

Ingredients: Arborio Rice, Chickpeas, Olive Oil, Onion, Garlic, Carrot, Chickpeas, House-made Vegetable Stock, Mixed Spices, Broccoli, Leek, Nutritional Yeast, Sunflower Seeds, Walnuts, Salt.

Nutritional Info for week 16, from left to right:

1. 2. 3.

4. 5.

Week 15 - Order before Midnight on Thursday 6th April to receive a box with the following recipes between Mon 10th - Fri 14th April

Recipe #1: Yum Jar's Vegan Nachos (mild)
with Corn Tortilla Chips, Cheez Sauce, & Coco Sour Cream

Ingredients: Corn Tortillas, Carrot, Olive Oil, Onion, Garlic, Celery, Mixed Spices, Tomato Paste, Gluten Free Soy Sauce, Red Wine Vinegar, Red Capsicum, Red Kidney Beans, Borlotti Beans, Tomatoes Tinned, Lemon Juice, Fresh Coriander, Cashews, Nutritional Yeast, Cornstarch, Coconut Cream, House-made Vegetable Stock, Apple Cider Vinegar, Parsley Fresh, Raglan Greek Coconut Yoghurt, Apple Cider Vinegar, Salt.

Recipe #2: Plant-Based Mushroom Puttanesca
with Butter Beans, Mixed Olives, Toasted Seeds & Parmesan Crumb

Ingredients: Fettuccine (or Gluten Free Spaghetti), Olive Oil, Garlic, Red Onion, Carrot, Red Capsicum, Tomato Paste, Red Wine Vinegar, Mixed Spices, Salt, Tomatoes tinned, House-made Vegetable Stock, Fresh Parsley, Lemon Juice, Butter Beans, Capers, Kalamata Olives, Green Olives, Sunflower Seeds, Pumpkin seeds, Nutritional Yeast, Kale, Button Mushrooms.

Recipe #3: Green Coconut & Tofu Curry (mild)
with Fried Veggies, Jasmine Rice, Spring Onions & Roasted Cashew Nuts

Ingredients: Jasmine Rice, Coconut Oil, Onion, Garlic, Green Chili, Lemongrass, Galangal, Kaffir Lime Leaves, Fresh Coriander, Mixed Spices, Nutritional Yeast, Cornstarch, Cashews, Gluten Free Soy Sauce, Mirin, Rice Vinegar, House-made Vegetable Stock, Salt, Coconut Cream, Lime Juice, Tofu, Bok Choy, Carrot, Spring Onion.

Recipe #4: Tahini Lemon Bulghur Wheat Salad
with Chickpeas, Veggies, & Toasted Almonds

Ingredients: Bulghur Wheat (or Quinoa for Gluten Free), Chickpeas, Almonds, Kale, Courgette, Broccoli, Green Cabbage, Extra Virgin Olive Oil, Tahini, Cashews, Lemon Juice, Dijon Mustard, Maple Syrup, Salt, Mixed Spices, Fresh Parsley.

Recipe #5: Baked Tofu Tom Kha Soup
with Fried Veggies & Udon Noodles

Ingredients: Flat Udon Noodles (or Rice Noodles for Gluten Free), Tofu, Nori, Carrot, Broccoli, Green Cabbage, Spring Onion, Sesame Oil, Shallot, Chili, Garlic, Ginger, Red Capsicum, Lemongrass, Mixed Spices, Salt, Galangal, Coriander, Tomato Paste, Shiitake Mushroom, Coconut Cream, Gluten Free Soy Sauce, Mirin, Maple Syrup, Rice Vinegar, Nutritional Yeast, House-made Vegetable Stock with Kaffir Lime Leaves Chives, Lime Juice.

Week 14 - Order before Midnight on Thursday 30th March to receive a box with the following recipes between Mon 3rd - Fri 7th April

Recipe #1: Yum Jar's Smoky 3-Bean Chili (mild spice)
with Coconut Sour Cream, Corn Tortillas, Toasted Seeds and Parmesan Crumb

Ingredients: Corn Tortillas (from Hands Down NZ: Hawke's Bay grown corn (non-GMO), water, salt, naturally-occuring limestone), Red Kidney Beans, Borlotti Beans, Butter Beans, Olive Oil, Onion Red, Garlic, Chipotle Chili, Carrot, Capsicum, Celery, Mixed Spices, Salt, Liquid Smoke, Red Wine Vinegar, Dijon Mustard, Gluten Free Soy Sauce, Tomato Paste, Tomato tinned, House-made Vegetable Stock (Vegetable offcuts, Water, Bay Leaves), Lemon Juice, Fresh Parsley, Fresh Coriander, Nutritional Yeast, Sunflower Seeds, Pumpkin Seeds, Raglan Greek Coconut Yoghurt (Organic Coconut Cream, Natural Starch, Live Vegan Cultures (Acidophilus & Bifidobacterium)), Apple Cider Vinegar, Courgette, Kale.

Recipe #2: Peanut Satay Stir-fry Noodles
with Edamame Beans, Fried Veggies and Toasted Sesame Seeds

Ingredients: Udon Noodles (Contains Wheat, or Rice Noodles supplied for Gluten Free), Sesame Oil, Onion, Garlic, Ginger, Red Pepper Flakes, Carrot, Fix & Fogg Smooth Peanut Butter (Argentinian hi-oleic peanuts (99.5%), Marlborough Sea Salt), Gluten Free Soy Sauce, Rice Vinegar, Mirin, Maple Syrup, Black Pepper, House-made Veggie Stock (Vegetable offcuts, Water, Bay Leaves), Fresh Coriander, Lime Juice, Edamame Beans, Carrot, Bok Choy, Spring Onion, Sesame Seeds.

Recipe #3: Red Capsicum Masoor Dahl (mild)

with Basmati Rice, Toasted Coconut and Roasted Cashews

Ingredients: Basmati Rice, Red Split Lentils, Coconut Oil, Red Onion, Garlic, Ginger, Chili, Mixed Spices, Salt, Tomato Paste, Red Capsicum, Gluten Free Soy Sauce, Red Wine Vinegar, Coconut Cream, House-made Veggie Stock (Vegetable offcuts, Water, Bay Leaves), Fresh Coriander, Lemon Juice, Cashew Nuts, Coconut Flakes, Red Capsicum, Spring Onion.

Recipe #4: Broccoli & Tofu-Feta Israeli Couscous

with Fresh Greens, Mixed Olives, Sundried Tomatoes, Capers, & Toasted Almonds

Ingredients: Israeli Couscous (contains Wheat, or Quinoa supplied for Gluten Free), Tofu, Warm Water, White Miso, Nutritional Yeast, Apple Cider Vinegar, Lemon Juice, Salt, Mixed Spices, Olive Oil, Lemon Juice, Maple Syrup, Dijon Mustard, Fresh Parsley, White Wine Vinegar, Capers, Sundried Tomatoes, Kalamata Olives, Green Olives, Almonds, Cucumber, Broccoli, Baby Cos Lettuce, Kale.

Recipe #5: Herby Cashew & Lemon Pesto Quinoa Salad

with Puy Lentils, fresh Greens, & Toasted Walnut Hemp Seed Crumb

Ingredients: Quinoa, Puy Lentils, Garlic, Extra Virgin Olive Oil, Dijon Mustard, Cashews, Sunflower Seeds, Pumpkin Seeds, Fresh Parsley, Fresh Basil, Baby Spinach, Mixed Spices, Salt, Apple Cider Vinegar, Maple Syrup, Lemon Juice, Cucumber, Broccoli, Baby Cos Lettuce, Tomato, Walnuts, Hemp Seeds, Nutritional Yeast.

Week 14 Nutritional Info, recipes 1-5, from left to right:

1. 2. 3.

4. 5.

Week 13 - Order before Midnight on Thursday 23rd March to receive a box with the following recipes between Mon 27th - Fri 31st March

Recipe #1: Creamy Cashew & Beetroot Fettuccine
with Garden Peas, Crispy Kale, Toasted Walnuts & Parmesan Crumb

Ingredients: Fettuccine (Durum Wheat Semolina, or Gluten Free option), Onion, Garlic, Carrot, Cashews, Olive Oil, Beetroot, Coconut Cream, Nutritional Yeast, Mixed Spices, Cornstarch, House-made Vegetable Stock (vegetable off-cuts, water, bay leaves), Apple Cider Vinegar, Lemon Juice, Fresh Parsley, Fresh Basil, Garden Peas, Kale, Walnuts, Sunflower Seeds, Salt.

Recipe #2: Plant Based Crispy Tofu Pad Thai
with Fried Veggies, Spring Onions & Roasted Peanuts

Ingredients: Flat Rice Noodles, Shallots, Garlic, Galangal, Tamarind Paste, Tomato Paste, Mixed Spices, Gluten Free Soy Sauce, Rice Vinegar, Mirin, Cornstarch, Nutritional Yeast, House-made Vegetable Stock (vegetable off-cuts, water, bay leaves), Lemon Juice, Lime Juice, Chives, Coriander, Cabbage, Carrot, Bok Choy, Spring Onion, TONZU Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant pure ), Peanuts.

Recipe #3: Tex-Mex Style Jackfruit Salad
with Crunchy Veggies, Refried Beans & Coco Sour Cream

Ingredients: Brown Rice, Onion, Garlic, Carrot, Chipotle, Mixed Spices, Olive Oil, Tomato, Jackfruit, Dijon Mustard, Gluten Free Soy Sauce, Apple Cider Vinegar, Maple Syrup, Red Beans, Pinto Beans, Corn, House-made Vegetable Stock (vegetable off-cuts, water, bay leaves), Coriander, Lemon Juice, Cabbage, Red Capsicum, Spring Onion, Raglan Greek Coconut Yoghurt (Organic Coconut Cream, Natural Starch, Live Vegan Cultures (Acidophilus & Bifidobacterium)), Salt.

Recipe #4: Gochugaru Korean Tofu (medium spice)
on Fluffy Rice, with Fried Veggies, & Toasted Sesame Seeds

Ingredients: Sushi Rice, TONZU Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant pure ), Gluten Free Breadcrumbs, Korean Red Pepper Flakes, Rice Flour, Cornstarch, Mixed Spices, Sesame Oil, Gluten Free Soy Sauce, Rice Vinegar, Mirin, Maple Syrup, Garlic, Ginger, Tomato Paste, House-made Vegetable Stock (vegetable off-cuts, water, bay leaves), Chives, Coriander, Lime Juice, Cucumber, Broccoli, Carrot, Spring Onion, Sesame Seeds.

Recipe #5: Black Bean & Broccoli Tacos
with Fresh Salsa & Tomatillo Dressing

Ingredients: Hands Down NZ Corn Tortillas (Hawke's Bay grown corn (non-GMO), water, salt, naturally-occuring limestone), Olive Oil, Onion, Garlic, Carrot, Chili, Tomato, Mixed Spices, Black Beans, House-made Vegetable Stock (vegetable off-cuts, water, bay leaves), Lime Juice, Tomatillos, Vinegar, Coriander, Lemon Juice, Tomato, Cucumber, Broccoli, Spring Onion, Salt.

Week 13 Nutritional Info, recipes 1-5, from left to right:

1. 2. 3.

4. 5.

Week 12 - Order before Midnight on Thursday 16th March to receive a box with the following recipes between Mon 20th - Fri 24th March

Recipe #1: Chickpea Pasta Arrabiata (mild)
with Crispy Broccoli, Toasted Seeds & Parmesan Crumb

Ingredients: Spaghetti (Durum Wheat Semolina, or Gluten Free option supplied), Chickpeas, Onion, Garlic, Chili, Carrot, Red Capsicum, Tomato, White Wine Vinegar, House Veggie Stock (vegetable off-cuts, water, bay leaves), Mixed Spices, Cornstarch, Fresh Parsley, Lemon Juice, Nutritional Yeast, Sunflower Seeds, Pumpkin Seeds, Salt, Broccoli, Courgette.

Recipe #2: Miso & Ginger Veggie Stir-fry
with Edamame Beans, Noodles & Toasted Sesame Seeds

Ingredients: Flat Noodles (contains Wheat, or Flat Rice Noodles supplied for Gluten Free), Edamame Beans, Garlic, Ginger, Mixed Spices, Gluten Free Soy Sauce, Rice Vinegar, Mirin, Shiro Miso Paste (soybeans) Cornstarch, Housemade Vegetable Stock (vegetable off-cuts, water, bay leaves), Fresh Chives, Fresh Coriander, Lime Juice, Carrot, Broccoli, Bok Choy, Spring Onion, Sesame Seeds.

Recipe #3: Creamy Fried Cashew Tofu
with Fried Veggies, Curry Sauce, & Roasted Cashew Nuts

Ingredients: Jasmine Rice, Tofu, Coconut Oil, Onion, Garlic, Ginger, Mixed Spices, Nutritional Yeast, Chickpea Flour, Tomato Paste, Gluten Free Soy Sauce, Cornstarch, Mirin, Rice Vinegar, Coconut Cream, Housemade Vegetable Stock (vegetable off-cuts, water, bay leaves), Lime Juice, Fresh Coriander, Salt, Cashew Nuts.

Recipe #4: Pomegranate & Tomato 'Kisir' Turkish Salad
with Bulghur Wheat, Hummus, Fresh Veggies and Toasted Almonds

Ingredients: Bulghur Wheat (contains Gluten, Mixed Quinoa supplied for Gluten Free), Extra Virgin Olive Oil, Olive Pomace Oil, Garlic, Ginger, Red Peppers, Mixed Spices, Salt, Pomegranate Molasses, Apple Cider Vinegar, Tomato Paste, Parsley, Lemon Juice, Cucumber, Kale, Red Onion, Almonds, Chickpeas, Maple Syrup, Tahini, Fresh Parsley.

Recipe #5: Mediterranean 'Risoniotto'
with Sundried Tomatoes, Capers & Mixed Olives, Butter Beans, Toasted Walnuts & Parmesan Crumb

Ingredients: Risone (contains Gluten, Arborio Rice supplied for Gluten Free), Onion, Garlic, Carrot, Tomato, Mixed Spices, Housemade Vegetable Stock (vegetable off-cuts, water, bay leaves), Balsamic Vinegar, Lemon Juice, Olive Oil, Extra Virgin Olive Oil, Fresh Parsley, Green Olives, Kalamata Olives, Capers, Sundried Tomatoes, Butter Beans, Red Onion, Kale.

Week 12 Nutritional Info, recipes 1-5, from left to right:

1. 2. 3.

4. 5.

Previous Weeks:

Week 11 - Order before Midnight on Thursday 9th March to receive a box with the following recipes between Mon 13th - Fri 17th March

Recipe #1: Roasted Stuffed Chipotle Capsicum
with Coco Sour Cream & a fresh Salad with Lime Dressing

Ingredients: Brown Rice, Red Capsicum, Olive Oil, Onion, Garlic, Chipotle Chili, Carrot, Celery, Organic Chopped Tomatoes, Mixed Spices, Gluten Free Soy Sauce, Nutritional Yeast, Apple Cider Vinegar, House-made Vegetable Stock (Vegetable Offcuts, Bay Leaves, Water), Fresh Coriander, Lemon Juice, Lime Juice, Cucumber, Lettuce, Avocado, Raglan Greek Style Coconut Yoghurt (Organic Coconut Cream, Natural Starch, Live Vegan Cultures (Acidophilus & Bifidobacterium)), Salt.

Recipe #2: Zesty Tahini-Glazed Courgettes
with a Couscous Salad & Toasted Almonds

Ingredients: Moroccan Couscous (Durum Wheat Semolina, or Quinoa for Gluten Free), Courgette, Chickpeas, Cucumber, Lettuce, Avocado, Olive Oil, Tahini, Coconut Cream, Garlic, Lemon Juice, Lemon Zest, Mixed Spices, Ginger, Gluten Free Soy Sauce, Rice Vinegar, Fresh Parsley, Almonds.

Recipe #3: Crispy Tofu Tikka Masala
with Coconut Basmati Rice & Roasted Cashews

Ingredients: Basmati Rice, Coconut Oil, Onion, Garlic, Ginger, Chili, Mixed Spices, Tomato Paste, Organic Chopped Tomatoes, House-made Vegetable Stock (Vegetable Offcuts, Bay Leaves, Water), Coconut Cream, Gluten Free Soy Sauce, Red Wine Vinegar, Fresh Coriander, Lemon Juice, Kale, Spring Onion, Dried Coconut, Cashew Nuts, TONZU Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant pure ), Salt.

Recipe #4: Orange & Peanut Aubergine Stir-fry
with Edamame Beans, Noodles & Toasted Sesame Seeds

Ingredients: Flat Noodles (Wheat, or Rice Noodles for Gluten Free), Garlic, Ginger, Lemongrass, Carrot, Mixed Spices, Fix & Fogg Smooth Peanut Butter (Argentinian hi-oleic peanuts (99.5%), Marlborough Sea Salt), Orange Juice, Mirin, Gluten Free Soy Sauce, Rice Vinegar, Edamame Beans, Aubergine, Bok Choy, Carrot, Spring Onion, Sesame Seeds.

Recipe #5: Cheezy Mushroom, Leek & Lentil Lasagne
with Crispy Kale, Toasted Walnuts & Parmesan Crumb

Ingredients: Lasagne Sheets (Durum Wheat Semolina, or Gluten Free option), Onion, Garlic, Carrot, Mixed Spices, Nutritional Yeast, Gluten Free Soy Sauce, Apple Cider Vinegar, Coconut Cream, Cashew Nuts, House-made Vegetable Stock (Vegetable Offcuts, Bay Leaves, Water), Fresh Parsley, Lemon Juice, Kale, Leek, Mushrooms, Walnuts, Salt.

Week 11 Nutritional Info, recipes 1-5, from left to right:

1. 2. 3.

4. 5.

Week 10 - Order before Midnight on Thursday 2nd March to receive a box with the following recipes between Mon 6th - Fri 10th March

Recipe #1: Creamy Basil & Cashew Fettuccine
with Fried Courgette, Green Lentils, Toasted Seeds and Parmesan Crumb

Ingredients: Fettuccine (Durum Wheat Semolina or Gluten Free Spaghetti), Olive Oil, Onion, Garlic, Cashews, Nutritional Yeast, Salt, Mixed Spices, Cornstarch, House-made Vegetable Stock (Vegetable Offcuts, Bay Leaves, Water), Coconut Cream, Spinach, Lemon Juice, Fresh Basil, Fresh Parsley, Green Puy Lentils, Courgette, Kale, Sunflower Seeds, Pumpkin Seeds.

Recipe #2: Israeli Couscous Salad
with Yum Jar's 'Tofu-Feta', Chickpeas, Fresh Veggies, and Lemon Herb Dressing

Ingredients: Israeli Couscous (Durum wheat semolina, or Quinoa supplied for Gluten Free), Red Onion, Tomato, Red Capsicum, Kale, Chickpeas, Almonds, White Miso Paste (Soybeans), Nutritional Yeast, Apple Cider Vinegar, Lemon Juice, Salt, Mixed Spices, Olive Oil, TONZU Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant pure ), Garlic, Fresh Parsley, Fresh Mint, Dijon Mustard, White Wine Vinegar, Extra Virgin Olive Oil.

Recipe #3: Masoor Dal (Mild) & Coconut Raita
with fluffy Basmati Rice & Roasted Cashews

Ingredients: Basmati Rice, Red Split Lentils, Coconut Cream, Red Onion, Mixed Spices, Garlic, Ginger, Chili, Carrot, Tomato Paste, Gluten Free Soy Sauce, Apple Cider Vinegar, Tomato, Coconut Cream, House-made Vegetable Stock (Vegetable off-cuts, Bay Leaves, Water), Salt, Fresh Coriander, Lemon Juice, Kale, Spring Onion, Cashew Nuts, Raglan Greek Style Coconut Yoghurt (Organic Coconut Cream, Natural Starch, Live Vegan Cultures (Acidophilus & Bifidobacterium)), Garlic, Ginger, Fresh Coriander, Fresh Mint, Lime Juice.

Recipe #4: Smoky Roasted Corn Cobs
with Chipotle Black Beans, Garlic Aioli and Lime Salsa

Ingredients: Quinoa, Sweetcorn, Tomato, Red Capsicum, Cucumber, Spring Onion, Olive Oil, Nutritional Yeast, Mixed Spices, Soy Milk, Garlic, Dijon Mustard, Lemon Juice, Apple Cider Vinegar, Black Beans, Chipotle Peppers, Gluten Free Soy Sauce, Lime Juice, Maple Syrup, Fresh Coriander, Salt.

Recipe #5: Crispy Fried Tofu Veggie Dumplings
with Fresh Veggies & a Sweet Chili Dip

Ingredients: Vermicelli Glass Noodles (Mung Bean), Sesame Oil, Onion, Garlic, Ginger, Mushrooms, Szechuan Peppercorns, Mixed Spices, Nutritional Yeast, Gluten Free Soy Sauce, Rice Vinegar, Water, Cornstarch, Tofu, Carrot, Chili, Mirin, Maple Syrup, House-made Vegetable Stock (vegetable off-cuts, bay leaves, water), Fresh Coriander, Lime Juice, Sesame Seeds, Red Capsicum, Carrot, Spring Onion, Cucumber, Rice Paper Sheets, Nori Sheets.

Week 10 Nutritional Info, recipes 1-5, from left to right:

1. 2. 3.

4. 5.

Week 9 - Order before Midnight Thursday 23rd Feb to receive a box with the following recipes between Mon 27th Feb - Fri 3rd March

Recipe #1: Creamy Plant Based Carbonara
with Fried Tofu 'Pancetta', Toasted Seeds & 'Parmesan' Crumb

Ingredients: Spaghetti (Durum Wheat Semolina, or Gluten Free Spaghetti option), Kale, Olive Oil, Onion, Garlic, Carrot, Mixed Spices, Cornstarch, Liquid Smoke, Gluten Free Soy Sauce, Tomato Paste, House-made Veggie Stock (Water, Vegetable Off-cuts, Bay Leaves), Nutritional Yeast, Cashew Nuts, Coconut Cream, Salt, Tonzu Tofu (Certified organic activated whole soybeans, filtered water, natural coagulant pure ), Fresh Parsley, Lemon Juice, Pumpkin Seeds, Sunflower Seeds.

Recipe #2: Garlic Sesame Noodle Stir-fry
with Edamame Beans, Fried Veggies, & Toasted Sesame Seeds

Ingredients: Udon Noodles, (contain wheat, or Rice Noodles for Gluten Free), Sesame oil, Garlic, Ginger, Gluten Free Soy Sauce, Rice Vinegar, Mirin, Lime juice, Cornstarch, Mixed Spices, House-made Veggie Stock (Water, Vegetable Off-cuts, Bay Leaves), Sesame Seeds, Bok Choy, Carrot, Spring Onion.

Recipe #3: Cheezy Red Capsicum Jambalaya
with Coconut Sour 'Cream', & Hemp Seed Crumb

Ingredients: Medium Grain Brown Rice, Olive Oil, Onion, Garlic, Red Chili, Carrot, Celery, Red Capsicum, Tomatoes, Red Kidney Beans, House-made Vegetable Stock (Water, Vegetable Off-cuts, Bay Leaves), Nutritional Yeast, Mixed Spices, Gluten Free Soy Sauce, Apple Cider Vinegar, Lemon Juice, Fresh Coriander, Raglan Greek Coconut Yoghurt (Organic Coconut Cream, Natural Starch, Live Vegan Cultures (Acidophilus & Bifidobacterium)), Salt, Sunflower Seeds, Pumpkin Seeds, Hemp Seeds.

Recipe #4: Green Protein Power Bowl
with Edamame Beans, Avocado, Peanut Sauce, & Roasted Cashews

Ingredients: Quinoa, Onion, Garlic, Ginger, Chili, Carrot, Fix & Fogg Smooth Peanut Butter (Argentinian hi-oleic peanuts (99.5%), Marlborough Sea Salt), Gluten Free Soy Sauce, Rice Vinegar, Mixed Spices, Mirin, Lime Juice, Fresh Coriander, Salt, Edamame Beans, Avocado, Kale, Spring Onion, Cashew Nuts.

Recipe #5: Creamy Mushroom & Kale Risotto
with Butter Beans, Toasted Walnuts & Parmesan Crumb

Ingredients: Arborio Rice, Onion, Garlic, House-made Vegetable Stock (Water, Vegetable Off-cuts, Bay Leaves), Cashew Nuts, Coconut Cream, Lemon Juice, Mixed Spices, Nutritional Yeast, Fresh Parsley, Butter Beans, Salt, Nutritional Yeast, Sunflower Seeds, Walnuts, Button Mushrooms, Kale.

Week 9 Nutritional Info, recipes 1-5, from left to right:

1. 2. 3.

4. 5.

Week 8 - Order before Midnight Thursday 16th Feb to receive a box with the following recipes between Mon 20th - Fri 24th Feb

Recipe #1: Yum Jar's Creamy Mac N Cheez
with Crispy Fried Broccoli, Chickpeas, & Toasted Smoky Coconut Topping

Ingredients: Fusilli Pasta (Durum Wheat Semolina, or Gluten Free Fusilli), Chickpeas, Olive Oil, Onion, Garlic, Carrot, Nutritional Yeast, Mixed Spices, Salt, Liquid Smoke, House-made Veggie Stock (water, bay leaves, vegetable offcuts), Gluten Free Soy Sauce, Apple Cider Vinegar, Coconut Cream, Cashews, Lemon Juice, Fresh Parsley, Broccoli, Coconut Flakes.

Recipe #2: Roasted Sweetcorn & Black Rice Salad
with an Orange Dressing, Puy Lentils, & Toasted Almonds

Ingredients: Black Rice, Green Puy Lentils, Sweetcorn, Carrot, Red Capsicum, Avocado, Almonds, Orange Dressing, Extra Virgin Olive Oil, Orange Juice, White Wine Vinegar, Dijon Mustard, Garlic, Fresh Parsley, Mixed Spices, Salt.

Recipe #3: Summer Mango & Coconut Curry
with Fried Tofu & Veggies, Jasmine Rice & Roasted Cashews

Ingredients: Jasmine Rice, TONZU Tofu, Broccoli, Red Capsicum, Carrot, Cashews, Spring Onion, Coconut Oil, Onion, Garlic, Ginger, Coconut Cream, House-made Veggie Stock (water, bay leaves, vegetable offcuts), Mango, Gluten Free Soy Sauce, Mixed Spices, Lime Juice, Fresh Coriander, Chili, Salt, Shallot, Lemongrass, Galangal, Lime Zest.

Recipe #4: Chipotle Black Bean Salad Bowl
with Coconut 'Sour Cream', Couscous, Toasted Seeds & 'Parmesan' Crumb

Ingredients: Couscous (Durum Wheat Semolina, or Brown Rice for Gluten Free), Red Capsicum, Carrot, Green Cabbage, Sunflower Seeds, Pumpkin Seeds, Nutritional Yeast, Mixed Spices, Onion, Garlic, Chipotle Peppers, Cumin, Black Beans, House-made Veggie Stock (water, bay leaves, vegetable offcuts), Tomato Paste, Apple Cider Vinegar, Nutritional Yeast, Lime Juice, Fresh Coriander, Raglan Greek Coconut Yogurt. Salt.

Recipe #5: Roasted Korean Style Aubergine
with Red Pepper Dressing, Edamame Beans, & Glass Noodles

Ingredients: Glass Noodles, Edamame Beans, Aubergine, Red Capsicum, Green Cabbage, Sesame Seeds, Garlic, Ginger, Spring Onion, Red Pepper Flakes, Sesame Oil, Rice Vinegar, Gluten Free Soy Sauce, Mixed Spices.

Week 8 Nutritional Info, recipes 1-5, from left to right:

1. 2. 3.

4. 5.

Week 7 - Order before Midnight Thursday 9th Feb to receive a box with the following recipes between Mon 13th - Fri 17th Feb

Recipe #1: Garlic Aubergine Caponata Risone
with Garden Veggies, Butter Beans, & Toasted Seeds

Ingredients: Risone (Brown Rice supplied for Gluten Free option), Butter Beans, Aubergine, Tomato, Red Capsicum, Sunflower Seeds, Pumpkin Seeds, Green Olives, Capers, Caponata Sauce, Onion, Garlic, Olive Oil, Tomato Paste, Pine Nuts, Tomato Chopped, Balsamic Vinegar, Maple Syrup, Salt, Mixed Spices, House Veggie Stock (Water, Veggie Offcuts, Herbs), Lemon Juice, Parsley.

Recipe #2: Drunken' Noodles Edamame Stirfry (mild)
with Fried Veggies & Roasted Cashews

Ingredients: Flat Wide Rice Noodles, Edamame Beans, Bok Choy, Broccoli, Red Cabbage, Cashews roasted, Drunken Noodle Sauce, Rice Vinegar, House Veggie Stock, Gluten Free Soy Sauce, Mixed Spices, Maple Syup, Mirin, Red Chili, Red Capsicum, Onion, Garlic, Lime Juice, Thai Basil.

Recipe #3: Green Curry Tofu Buddha Bowl
with Brown Rice, Fresh Veggies, Marinated Tofu, & Toasted Sesame Seeds

Ingredients: Brown Rice, Tofu, Carrot, Red Cabbage, Broccoli, Red Capsicum, Mixed Spices, Green Chili, Green Capsicum, Garlic, Lemongrass, Ginger, Spring Onion, Salt, Lemon Juice, Lime Juice, Coconut Oil, Maple Syrup, Water, Dried Dulse Seaweed, Dried Shiitake Mushrooms, Gluten Free White Miso Paste, Gluten Free Soy Sauce, Cashews, Coconut Cream, Sesame Seeds.

Recipe #4: Turmeric & Ginger Roasted Chickpea Salad
with Veggies, Quinoa, Lime Coriander Dressing & Toasted Almonds

Ingredients: Quinoa, Chickpeas, Carrot, Baby Cos Lettuce, Baby Potatoes, Red Onion, Cucumber, Celery Stalk, Almonds, Mixed Spices, Ginger, Garlic, Olive Oil, Salt, Coriander, White Vinegar, Lime Juice, Mustard Dijon, Water.

Recipe #5: Mediterranean Red Bean & Pasta Salad
with Fresh Greens, Penne, Dijon Vinaigrette, & Toasted Pine Nuts & Seeds

Ingredients: Red Kidney Beans, Tomato, Baby Cos Lettuce, Cucumber, Red Onion, Celery, Pine Nuts, Sunflower Seeds, Pumpkin Seeds, Lemon Juice, White Wine Vinegar, Extra Virgin Olive Oil, Dijon Mustard, Garlic, Sumac, Salt, Pepper, Water, Fresh Parsley.

Week 7 Nutritional Info, recipes 1-5, from left to right:

1. 2. 3.

4. 5.

Week 6 - Order before Midnight Thursday 2nd February to receive a box with the following recipes between Mon 6th - Fri 10th Feb

Recipe #1: Mushroom Spaghetti Bolognese
with Lentil & Veggie Mince, Toasted Walnuts & 'Parmesan' Crumb

Ingredients: Spaghetti (Durum Wheat Semolina, or Gluten Free option), Mushrooms, Courgettes, Olive Oil, Garlic, Red Onion, Carrot, Tomato Paste, Mixed Spices, Gluten Free Soy Sauce, Red Wine Vinegar, Salt, Pepper, Tinned Tomatoes, House-made Vegetable Stock, Textured Vegetable Protein, Walnuts, Lemon Juice, Parsley, Nutritional Yeast, Sunflower Seeds, Salt.

Recipe #2: Fresh Vietnamese Style Noodle Salad
with Caramelised Tofu, fresh veggies, Nuoc Cham dressing, & Toasted Peanuts

Ingredients: Glass Noodles Green Bean, Tofu, Sesame Oil, Garlic, Lemongrass, Shallot, Mixed Spices, Gluten Free Soy Sauce, Water, Cornstarch, Rice Vinegar, Lime Juice, Pure Maple Syrup, Nutritional Yeast, Dried Mushroom, Red Capsicum, Cucumber, Carrot, Roasted Peanuts.

Recipe #3: Glazed Popcorn Broccoli Bowl
with Thai Peanut Sauce, Sushi Rice, Fresh Veggies & Edamame Beans

Ingredients: Sushi Rice, Ginger, Garlic, Chili, Pure Maple Syrup, Tomato Paste, Gluten Free Soy Sauce, Rice Vinegar, Apple Cider Vinegar, Water, Fix & Fogg Peanut Butter Smooth, Water, Mirin, Lime Juice, Coriander Fresh, Mixed Spices, Gluten Free Flour, Cornstarch, Baking Powder, Nutritional Yeast, Salt, Edamame Beans, Cucumber, Carrot, Broccoli, Sesame Seeds.

Recipe #4: Summer Veggie Burrito Bowl
with Brown Rice & Beans, Salsa Verde, Avocado, & Jalapenos

Ingredients: Brown Rice, Red Kidney Beans, Onion, Garlic, Cumin, Chipotle Pepper, Water, Lime Juice, Olive Oil, Shallot, Garlic, Jalapeno, Tomatillos, Salt, Fresh Coriander, Lemon Juice, Tomato, Red Onion, Avocado, Capsicum.

Recipe #5: Tomato & Courgette Israeli Couscous Salad
with Sundried Tomatoes, Butter Beans, Toasted Seeds & Parmesan Crumb

Ingredients: Israeli Couscous (or Quinoa for Gluten Free), Butter Beans, Tomato, Courgette, Red Onion, Pumpkin Seeds, Sunflower Seeds, Nutritional Yeast, Mustard Powder, Salt, Extra Virgin Olive Oil, White Wine Vinegar, Balsamic Vinegar, Water, Maple Syrup, Dijon Mustard, Parsley, Mixed Spices.

Week 6 Nutritional Info, recipes 1-5, from left to right:

1. nutritional info recipe #1 week 6 2. nutritional info recipe #2 week 6 3. nutritional info recipe #3 week 6

4. nutritional info recipe #4 week 6 5. nutritional info recipe #5 week 6

Week 5 - Order before Midnight Thursday 26th January to receive a box with the following recipes between Mon 30th Jan - Fri 3rd Feb

Recipe #1: Greek Style Broccoli & Tofu-Feta Pasta Salad
with Mixed Olives, Tomatoes, Capsicum, Toasted Pine Nuts & Almonds

Ingredients: Pasta (Durum Wheat Semolina, or Gluten Free option), TONZU Tofu, Water, White Miso Paste, Nutritional Yeast, Apple Cider Vinager, Lemon Juice, Salt, Mixed Spices, Olive Pomace Oil, Red Wine Vinegar, Dijon Mustard, Pure Canadian Maple Syrup, Garlic, Extra Virgin Olive Oil, Kalamata Olives, Green Olives, Broccoli, Tomato, Cucumber, Capsicum, Pine Nuts, Almonds.

Recipe #2: Cajun Cauliflower & Bean Tacos
with a Crunchy Slaw, Coco Sour Cream, Toasted Seeds & Parmesan Crumb

Ingredients: Corn tortillas (Corn, Lime Juice, Salt), Onion, Garlic, Carrot, Mixed Spices, Nutritional Yeast, Salt, Red Capsicum, Tomato, Red Wine Vinegar, Gluten Free Soy Sauce, Red Kidney Beans, (Vegetable Offcuts, Water, Bay Leaves), Lemon Juice, Fresh Parsley, Raglan Greek Style Coconut Yoghurt, Apple Cider Vinegar, Cauliflower, Spring Onion, Carrot, Cucumber, Pumpkin seeds, Sunflower seeds.

Recipe #3: Golden Coconut Cauliflower Curry
with Lentils, Basmati Rice, Roasted Cashews & Toasted Coconut

Ingredients: Basmati Rice, Coconut Oil, Onion, Garlic, Ginger, Mixed Spices, Nutritional Yeast, Tomato Paste, Gluten Free Soy Sauce, Apple Cider Vinegar, Red Split Lentils, Coconut Cream, Tomatoes, House-made Veggie Stock (Vegetable Offcuts, Water, Bay Leaves), Coriander Fresh, Lemon Juice, Cauliflower, Broccoli, Green Beans, Cashews, Coconut Flakes.

Recipe #4: Summer Roasted Potato & Lentil Salad
with Courgettes, Maple-Mustard Dressing, and Toasted Walnuts

Ingredients: Brown Medium Grain Rice, Brown Lentils, Raglan Greek Style Coconut Yoghurt, Dijon Mustard, Pure Canadian Maple Syrup, Apple Cider Vinegar, Garlic, Thyme, Salt, Water, Red Baby Potatoes, Baby Cos Lettuce, Courgette, Walnuts.

Recipe #5: Crispy Chickpea & Sweetcorn Fritters
with Sriracha Mayo and a fresh Salad

Ingredients: Quinoa, Chickpeas, Chickpea Flour, Salt, Baking Powder, Mixed Spices, Lemon Juice, Water, Soy Milk, White Wine Vinegar, Nutritional Yeast, Salt, Dijon Mustard, Olive oil, Sriracha, Sweetcorn, Baby Cos Lettuce, Radishes, Carrot, Tomato.

Week 5 Nutritional Info, recipes 1-5, from left to right:

1. 2. 3.

4. 5.

Week 4 - Order before Midnight Thursday 19th January to receive a box with the following recipes between Monday 23rd-Friday 27th January

Recipe #1: Smoky Roasted Cauliflower Bites
with a Lime & Coriander Brown Rice & Chickpea Salad topped with Toasted Almonds

Ingredients: Brown Medium Grain Rice, Olive Oil, Chili, Garlic, Ginger, Red Capsicum, Tomato Paste, Mixed Spices, Coriander, Lime Juice, Vinegar, Maple Syrup, Salt, Chickpeas, Cauliflower, Red Cabbage, Spring Onion, Carrot, Almonds.

Recipe #2: Thai Sesame & Basil Noodle Stir-fry
with Crispy Fried Tofu, Veggies & Toasted Sesame Seeds

Ingredients: Udon Noodles (contain wheat, or Rice Noodles for Gluten Free), Sesame Oil, Onion, Garlic, Ginger, Lemongrass, Chili, Tahini, Rice Vinegar, Gluten Free Soy Sauce, Mirin, Maple Syrup, Black Pepper, Nutritional Yeast, Cornstarch, House-made Veggie Stock (Water, Veggie offcuts), Basil, Lime Juice, Lemon Juice, TONZU Tofu, Cauliflower, Carrot, Bok Choy, Spring Onion, Black and White Sesame Seeds.

Recipe #3: Cheezy Tomato & Garlic Pasta
with Crispy Kale, Black Beans, Toasted Seeds & Parmesan Crumb

Ingredients: Penne Pasta (contains wheat, or Gluten Free option supplied), Olive Oil, Onion, Garlic, Carrot, Mixed Spices, Nutritional Yeast, Tomato Paste, Apple Cider Vinegar, Salt, Tomatoes, House-made Veggie Stock (Water, Veggie offcuts), Coconut Cream, Lemon Juice, Parsley, Black Beans, Tomato, Kale, Pumpkin Seeds, Sunflower Seeds.

Recipe #4: Chipotle Jackfruit Carnitas Tacos
with Coco Sour Cream, Lime Salsa, Toasted Walnuts & Parmesan Crumb

Ingredients: Corn Tortillas, Olive Oil, Jackfruit, Onion, Garlic, Chili, Mixed Spices, Orange Juice, Lime Juice, Gluten Free Soy Sauce, Maple Syrup, Lemon Juice, House-made Veggie Stock (Water, Veggie offcuts, Salt, Apple Cider Vinegar, Coriander, Sunflower Seeds, Walnuts, Nutritional Yeast, Raglan Greek Coconut Yoghurt, Avocado, Spring Onion, Tomato.

Recipe #5: Braised Harissa Aubergine Risoniotto
with Butter Beans, Crispy Kale, Toasted Seeds & Parmesan Crumb

Ingredients: Risone (contains wheat, or Arborio rice for Gluten Free), Olive Oil, Onion, Garlic, Red Capsicum, Chili, Tomato Paste, Mixed Spices, Salt, House-made Veggie Stock (Water, Veggie offcuts), Lemon Juice, Parsley, Aubergine, Kale, Nutritional Yeast, Sunflower Seeds, Pumpkin Seeds, Butter Beans.

Week 4 Nutritional Info, recipes 1-5, from left to right:

1. 2. 3.

4. 5.

Week 3 - Order before Midnight Thursday 12th January to receive a box with the following recipes between Monday 16th-Friday 20th January

Recipe #1: Creamy Basil & Cashew Fettuccine
with Fried Courgettes, Green Lentils, Toasted Seeds and Parmesan Crumb

Ingredients: Fettuccine (Durum Wheat Semolina, or Gluten Free Spaghetti), Olive Oil, Onion, Garlic, Cashews, Nutritional Yeast, Mixed Spices, Salt, Cornstarch, House-made Veggie Stock, Coconut Cream, Baby Spinach, Lemon Juice, Basil, Parsley, Green Lentils, Courgette, Kale, Sunflower Seeds, Pumpkin Seeds.

Recipe #2: Teriyaki Tofu & Cauliflower Stirfry
with Jasmine Rice, Fried Veggies, and Toasted Sesame Seeds

Ingredients: Jasmine Rice, Tofu, Sesame Oil, Onion, Garlic, Ginger, Carrot, Mixed Spices, Cornstarch, House-made Veggie Stock, Gluten Free Soy Sauce, Tomato Paste, Mirin, Rice Vinegar, Lime Juice, Lemon Juice, Carrot, Cauliflower, Spring Onion, Sesame Seeds.

Recipe #3: Moroccan Style Summer Tagine
with Chickpeas, Green Olives, Toasted Almonds & Dried Apricots

Ingredients: Couscous (or Quinoa for Gluten Free), Olive Oil, Red Onion, Garlic, Ginger, Carrot, Mixed Spices, Red Wine Vinegar, Tomato Paste, Salt, Tomato, Cornstarch, House-made Veggie Stock, Lemon Juice, Parsley, Coriander, Chickpeas, Cauliflower, Capsicum, Almonds, Dried Apricots.

Recipe #4: Smoky Roasted Corn Cobs
with Chipotle Black Beans, Aioli and a Summer Fruit Salsa

Ingredients: Quinoa, Corn, Tomato, Nectarine, Spring Onion, Nutritional Yeast, Salt, Mixed Spices, Olive Oil, Soy Milk, Garlic, Dijon Mustard, Lemon Juice, Apple Cider Vinegar Black Beans, Chipotle Pepper, Gluten Free Soy Sauce, Lime Juice, Maple Syrup, Coriander.

Recipe #5: Garlic-Roasted Stuffed Buttercup Squash
with Black Rice, Brown Lentils, Veggies, and a Lemon Mint Dressing

Ingredients: Buttercup Pumpkin, Black Rice, Brown Lentils, Carrot, Courgette, Garlic Bulb, Walnuts, Extra Virgin Olive Oil, Lemon Juice, Coriander, Mint, Maple Syrup, Dijon Mustard, Garlic, Mixed Spices, Salt.

Week 3 Nutritional Info, recipes 1-5, from left to right:

1. 2. 3.

4. 5.

Week 2 - Order before Midnight Thursday 5th January to receive a box with the following recipes between Monday 9th-Friday 13th January

Recipe #1: Stuffed Roasted Red Capsicum
with a Tomato, Brown Rice & Bean Salad, Toasted Seeds & Parmesan Crumb

Ingredients: Brown Medium Grain Rice, Olive Oil, Onion, Garlic, Red Chilli, Carrot, Celery, Mixed Spices, Red Kidney Beans, Tomatoes, House-Made Veggie Stock, Nutritional Yeast, Gluten Free Soy Sauce, Apple Cider Vinegar, Lemon Juice, Fresh Parsley, Red Capsicum, Cucumber, Carrot, Tomato, Pumpkin Seeds, Sunflower Seeds, Salt.

Recipe #2: Crispy Tofu Veggie Dumplings
with Fresh Summer Veggies & Sweet Chilli Dip

Ingredients: Rice Paper, Onion, Garlic, Ginger, Sesame Oil, Mixed Spices, Mushrooms, Gluten Free Soy Sauce, Rice Vinegar, Carrot, Chilli, Red Capsicum, Mirin, Maple Syrup, Cornstarch, House-made Veggie Stock (veggie offcuts, water), Coriander, Lime Juice, Sesame Seeds, Cabbage, Carrot, Spring Onion, Cucumber.

Recipe #3: Lemon, Garlic & Kale Pasta
with Fried Courgettes, Butter Beans, Parmesan Crumb & Toasted Walnuts

Ingredients: Spaghetti (Durum Wheat Semolina, or Gluten Free Option), Olive Oil, Onion, Carrot, Garlic, Cashew nuts, Nutritional Yeast, Mixed Spices, Salt
Coconut Cream, House-made Veggie Stock (veggie offcuts, water), Lemon Juice, Parsley, Chives, Butter Beans, Courgette, Kale, Sunflower Seeds, Walnuts.

Recipe #4: Thai Lemongrass Coconut Curry

with Edamame Beans, Sauteed Veggies and a Roasted Cashew & Coconut Topping

Ingredients: Soba noodles (contain wheat, Rice Noodles provided for Gluten Free), Sesame Oil, Onion, Garlic, Ginger, Coriander, Galangal, Lemongrass, Carrot, Mixed Spices, Nutritional Yeast, Coconut Cream, Cashews, Mirin, Gluten Free Soy Sauce, Rice Vinegar, Lemon Juice, Fresh Coriander, Edamame Beans, Broccoli, Spring Onion, Coconut Flakes.

Recipe #5: Baked Broccoli Pesto Bowl
with Quinoa, Chickpeas, Toasted Almonds & Zesty Lemon Dressing

Ingredients: Quinoa, Broccoli, Chickpeas, Almonds, Garlic, Parsley, Basil, Baby Spinach, Cashew Nuts, Sunflower Seeds, Pumpkin Seeds, Pine Nuts, Olive Oil, Lemon Juice, Water, Nutritional Yeast, Salt, Mixed Spices, Apple Cider Vinegar, Lemon Zest, Dijon Mustard, Maple syrup, Extra Virgin Olive Oil.

Week 2 Nutritional Info, recipes 1-5, from left to right:

1. 2. 3.

4. 5.

Week 1 - Order before Midnight Thursday 29th December to receive a box with the following recipes between Wednesday 4th - Friday 6th January

Recipe #1: Crunchy Rice Paper Rolls
with Marinated Tofu & Fresh Veggies, topped with Peanut Satay Sauce

Ingredients: Rice Paper, Sesame Oil, Ginger, Garlic, Red Chili, Gluten Free Soy Sauce, Rice Vinegar, Maple Syrup, Mirin, Mixed Spices, Fix & Fogg Smooth Peanut Butter, Water, Fresh Coriander, Lime Juice, Sesame Seeds, Tofu, Carrot, Red Capsicum, Cucumber, Spring Onions.

Recipe #2: Roasted Aubergine & Tofu-Feta Salad
with Couscous (or Quinoa for Gluten Free), Chickpeas, Summer Veggies & Toasted Seeds

Ingredients: Couscous (or Quinoa for Gluten Free), Aubergine, Tomato, Cucumber, Kale, Chickpeas, White miso, Nutritional Yeast, Apple Cider Vinegar, Lemon Juice, Salt, Mixed Spices, Olive Oil, Tofu, Salt.

Recipe #3: Cheezy Mexican Bean & Pasta Salad
with Red Capsicum and Avocado in a Cheezy Herb Dressing

Ingredients: Fusilli Pasta (Durum Wheat Semolina, or Gluten Free option), Garlic, Cashews, Mixed Spices, Nutritional Yeast, Salt, Apple Cider Vinegar, Lemon Juice, Parsley, Black Beans, La Morena Chipotle Pepper, Gluten Free Soy Sauce, Avocado, Spring Onion, Red Capsicum, Kale, Jalapenos, Lime Juice.

Week 1 Nutritional Info, recipes 1-3, from left to right:

1. 2. 3.