Menu Calendar

Menu Calendar for 2026

Order cut off time is 48 hours before your chosen delivery day!
- midnight Saturday night for a Tuesday delivery
- midnight Monday night for a Thursday delivery
- midnight Wednesday night for a Saturday delivery
So if you are ordering a Box Creator make sure you're ordering from the correct week # !

For the more info on our meal ingredients see Ingredients & Nutrition.

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Week 23: for deliveries from Tuesday 16th - Saturday 20th June

1. Herby Leek & Lentil Pasta
Fusilli pasta in a herby leek & lentil pasta sauce, with fried carrot, toasted seeds & fresh lemon juice

2. Maple & Tahini Edamame Poke Bowl
Edamame beans & mixed veggies on jasmine rice with a creamy tahini dressing & toasted sesame seeds

3. Roasted Beetroot & Tofu-Feta Salad
Juicy roasted beetroot on a couscous & fresh veggie salad, topped with Yum Jar Tofu-feta & toasted walnut dukkah

4. Greek Style Baked Beans
Cannellini beans cooked in a rich tomato and herb sauce, served on bulgur wheat, with zesty lemon & garlic yoghurt & fried silver beet

5. African Style 'Chicken' & Peanut Stew
Crispy fried plant based 'chicken' (tofu for gluten free) in a creamy African peanut stew with kumara & cabbage

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Week 22: ORDERS NOW CLOSED for deliveries from Tuesday 9th - Saturday 13th June

1. Plant Based Chili-Bean Nachos
 Mildly spiced smoky chili-beans and corn, served on Mexicano corn chips with coconut sour cream, fresh tomato and jalapenos

2. Creamy Mushroom & White Bean Spaghetti
 Juicy fried mushrooms and cannellini beans in a creamy white sauce with spaghetti, topped with toasted seeds and parmesan crumb

3. Golden Turmeric & Kumara Dahl
 Fragrant turmeric and onion spiced lentils in curry sauce, served on fluffy basmati rice. topped with coriander dressing

4. Tofu Tom Yum Noodle Soup
 Thin noodles in a tangy, sweet and sour broth with crispy fried tofu and mixed veggies

5. Persian Lemon, Chickpea Stew
 Persian style vegetable broth with chickpeas, pearl couscous and silver beet, served with fresh lemon and toasted almonds

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Week 21: ORDERS NOW CLOSED for deliveries from Tuesday 2nd - Saturday 6th June

1. Plant Based 'Chicken' & Broccoli Carbonara
Crispy plant based 'chicken' (or tofu) and broccoli florets in our creamy cashew carbonara sauce on pasta, topped with toasted seeds

2. Sesame & Ginger Edamame Noodles
Edamame beans and mixed vegetables stir-fried with noodles in a sesame and ginger sauce, topped with toasted sesame seeds & peanuts

3. Roasted Pomegranate & Balsamic Chickpeas
Roasted chickpeas & broccoli with a pomegranate & balsamic sauce, served on crunchy bulghur wheat salad, topped with toasted almonds

4. Thai Green Coconut Curry
Creamy coconut Thai style green curry, with stir-fried mixed veggies, cannellini beans, bamboo shoots & mung bean sprouts

5. Black Bean & Smoky Jackfruit Jambalaya
Mixed black beans & brown rice jambalaya with smoky pulled jackfruit and spicy jalapeno & capsicum salsa

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Week 20: ORDERS NOW CLOSED for deliveries from Tuesday 26th - Saturday 30th May

1. Kumara & Black Bean Chili
Kumara chunks in a cumin-spiced Mexican style black bean chili, served with a zesty lime salsa & cheezy cashew queso

2. Plant Based 'Chicken'/Tofu Pad Thai
Crunchy plant based 'chicken' (or tofu for gluten free) in a sweet and tangy tamarind sauce, with fried veggies, fresh lemon, & roasted peanuts

3. Sumac & Garlic Roasted Potatoes
Agria potatoes roasted in a Mediterranean spice mix, served on fluffy tabouleh with cannellini beans in a garlic, lemon & mint dressing

4. Olive & Spinach Pesto Spaghetti
Spaghetti in a kalamata olive and spinach pesto with juicy lentils, fried mushrooms & silver beet, topped with toasted almonds

5. Chana Masala - Chickpea Curry
Chickpeas in a tomato, onion and aromatic Indian style masala, served on fluffy basmati rice with zucchini, spring onion, & roasted cashews

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Week 19: ORDERS NOW CLOSED for deliveries from Tuesday 19th - Saturday 23rd May

1. Plant Based 'Chicken' & Penne Puttanesca
Fried plant based 'chicken' (or tofu) in a rich tomato & onion passata, with penne pasta, zucchini, kalamata olives, capers, & parmesan crumb
 
2. Singapore Curry Chickpea Noodles
Chickpeas and mixed veggies fried in a curry-spiced 'Singapore noodle' style soy & lime sauce, with thin noodles, topped with roasted peanuts
 
3. Crunchy Baked Sesame Tofu
Marinated tofu crumbed with sesame seeds and starches and baked until crispy, served on fluffy jasmine rice, with stir-fried mixed veggies
 
4. Kumara, White Bean & Brown Rice Winter Salad
Healthy brown rice and cannellini beans in Dijon dressing, with boiled kumara, sautéed silver-beet, crunchy apple and celery, topped with toasted walnuts

5. Hearty Potato, Onion & Lentil Stew
A classic,  French-style, hearty winter stew with agria potatoes, mixed herbs, puy lentils and onions, served with fresh lemon juice and topped with toasted almonds

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Week 18: ORDERS NOW CLOSED for deliveries from Tuesday 12th - Saturday 16th May

1. Creamy Spinach & Lentil Pasta
Fettuccine pasta in a creamy spinach sauce with whole lentils, fried brussels sprouts & toasted almonds with parmesan crumb

2. Ginger, Maple & Soy Braised Tofu
Sliced tofu marinated and braised in a sweet soy, ginger & maple sauce, served on jasmine rice with mixed stir-fried veggies & toasted sesame seeds

3. Moroccan Vegetable & Tagine
Rich, aromatic onion & tomato tagine sauce with cannellini beans & kalamata olives, served on fluffy cous cous & topped with mixed dried fruits

4. Plant Based Vietnamese Style Phở
Fragrant spiced house-made phở soup with plant based 'chicken', (or tofu for gluten free), noodles, mixed veggies, & fresh lime

5. Gado Gado Potato & Chickpea Salad
Boiled agria potatoes & mixed veggies in an Indonesian peanut sauce, with chickpeas, roasted peanuts, & toasted coconut flakes

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Week 17: ORDERS NOW CLOSED for deliveries from Tuesday 5th - Saturday 9th May

1. Yum Jar's Plant Based Mac 'N' Cheez
More-ish Mac N Cheez with crispy fried plant based chicken & broccoli, topped with crunchy toasted seeds

2. Creamy Pumpkin, Coconut & Chickpea Noodles
Chickpeas & noodles in an aromatic pumpkin & coconut sauce with fried greens, topped with smoky toasted coconut flakes

3. Mushroom & Lentil Shepherd's Pie 
Hearty lentil shepherd's pie filling with juicy fried mushrooms, baked with a crispy potato top, served with a side of broccoli florets

4. Kumara & Edamame Bean Poke Bowl
Chunks of orange kumara with fried edamame beans in a sweet soy sauce, pickled shiitake mushrooms, jasmine rice & fresh veggies

5. Beetroot, Pea & Tofu-Feta Risotto
Creamy arborio rice cooked with beetroot and peas in vegetable stock, topped with fried silver beet, tofu-feta & toasted walnuts

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Week 16: ORDERS NOW CLOSED for deliveries from Tuesday 28th - Saturday 2nd May

1. Hearty Zucchini Ratatouille
Fried zucchini & capsicum in a rich Mediterranean style tomato stew with cannellini beans and pasta, topped with toasted seeds & parmesan crumb

2. Goa Style Plant Based 'Chicken' Curry
Fried 'chicken' (or tofu) in an aromatic South Indian curry sauce with fried capsicum, topped with spring onions, served on basmati rice with fresh lemon

3. Creamy Mushroom & Lentil Stroganoff
Fried mushrooms and brown lentils in a creamy stroganoff sauce, served on boiled potatoes, topped with fresh lemon and parsley

4. Tofu 'Pad See Ew' Noodles
Wide flat rice noodles with fried tofu in a garlic, soy and vinegar sauce, with mixed fried veggies and roasted peanuts

5. Vegan Chili-Bean Nachos (mild spice)
Crispy baked corn tortilla chips with fried chili beans and veggie mince, topped with avocado, coco sour cream & kalamata olives

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Week 15: ORDERS NOW CLOSED for deliveries from Tuesday 21st - Saturday 25th April

1. Lemongrass & Coconut Chickpea Curry
Chickpeas in a creamy lemongrass & coconut curry with fried veggies, served on fluffy jasmine rice

2. Orange & Ginger Edamame Noodle Stir-fry
Shelled edamame beans and mixed veggies stir-fried with noodles in a zesty orange and ginger sauce, topped with roasted peanuts

3. Roasted Red Capsicum & 'Chicken' Pasta
Penne pasta in a rich red sauce with fried plant based 'chicken' or tofu, and roasted red capsicum, topped with toasted seeds and parmesan crumb

4. Tex-Mex Black Beans & Brown Rice Bowl
Mildly spicy black beans served with brown rice, topped with coco sour cream, tomato salsa & fresh avocado

5. Roasted Kumara & Lentil Salad
Fluffy quinoa with chunks of roasted kumara, green lentils and fresh salad veggies in a zesty Dijon vinaigrette

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Week 14: ORDERS NOW CLOSED for deliveries from Tuesday 14th - Saturday 18th April

1. Roasted Cajun Tofu Bowl
Tofu and potatoes roasted in a Cajun spice mix, with bulghur wheat, fresh salad veggies & garlic & lemon yoghurt 

2. Creamy Spinach & Pea Pasta
Chickpeas and fried zucchini with spaghetti in a creamy spinach & pea sauce, topped with toasted seeds & parmesan crumb

3. Pumpkin Masoor Dahl
Chunks of pumpkin in a tomato and onion lentil sauce, served on basmati rice and topped with coriander chatnai

4. Thai Peanut Satay Noodles
Edamame beans and mixed veggies fried with ramen noodles in a peanut satay sauce, topped with roasted peanuts

5. Brown Rice Tahini Salad
Fluffy brown rice and cannellini beans in a herby tahini dressing with fried silver beet, zucchini and fresh tomato, topped with toasted almonds

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Week 13: ORDERS NOW CLOSED for deliveries from Tuesday 7th - Saturday 11th April

1. Cheezy Zucchini Pasta Bake
Chunks of zucchini, cannellini beans and pasta baked a rich tomato passata with a cheezy crumbed topping

2. Sweet Onion & Ginger Noodles
Thin noodles in a Japanese 'Wafu' dressing, with crispy fried plant based 'chicken' (or tofu), crunchy fresh veggies, and roasted peanuts

3. Mapo-Tofu Bowl (Mild Spice)
 TVP mince and Tofu in a mildly spicy peppery sauce, served on jasmine rice with fried mushrooms, bok choy, & spring onions.

4. Creamy Chickpea & Potato Salad
Boiled agria potatoes with fresh crunchy vegetables & dried cranberries in a creamy potato salad dressing, topped with toasted walnuts

5. Roasted Pumpkin & Ginger Risoniotto
 Creamy, gingery risotto sauce in risone (or arborio rice) with chunks of roasted pumpkin & brown lentils, topped with fresh lemon juice & toasted almonds

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Week 12: ORDERS NOW CLOSED for deliveries from Tuesday 31st March - Saturday 4th April

1. French Lentil, Herb & Potato Stew
Green puy lentils stewed with thyme and mixed spices in a rich vegetable stock, with potatoes, parsnip and zucchini, topped with mixed toasted seeds

2. Vegan 'Chicken' Curry Fried Rice
Curry-spiced fried rice with plant based 'chicken' or tofu for gluten free, topped with mixed stir-fried vegetables & roasted peanuts

3. Cheezy Pumpkin Pasta
Chickpeas in a cheezy pumpkin sauce, served on fusilli pasta with fried zucchini & silver beet, topped with toasted almonds and parmesan crumb

4. Fried Tofu & Mushroom Ramen
Ramen noodles served in an umami-filled broth with fried tofu, mushrooms & veggies, topped with toasted sesame seeds & red pepper flakes (mild spice)

5. Quinoa & Butter Bean Pesto Bowl
Spinach, pine nut & lemon pesto with fluffy quinoa and butter beans, fresh veggies & pitted kalamata olives

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Week 11: ORDERS NOW CLOSED for deliveries from Tuesday 24th - Saturday 28th March

1. Smoky Paprika & Lime 'Chicken' Tacos
Crispy fried plant based 'chicken' or tofu in smoky paprika & lime spices, topped with fresh crunchy veggies & a coriander & coconut yoghurt sauce

2. Yum Jar's Classic Spaghetti Bolognese
Juicy fried mushrooms and zucchini in a rich tomato and textured vegetable protein bolognese, topped with toasted seeds & parmesan crumb

3. Chickpea & Vegetable Jalfrezi Curry (mild spice)
Crunchy mixed vegetables and chickpeas coated in a mild spice masala, with fluffy basmati rice & spring onions

4. Cheezy Leek & Brussel Sprout Potato Bake
New season Brussel sprouts, leeks and potatoes in a creamy bechamel cheezy sauce with cannellini beans, topped with crunchy breadcrumbs & toasted almonds

5. Lemongrass Tofu Vermicelli Noodle Salad
Fresh crunchy mixed vegetables and fried tofu with vermicelli rice noodles and a zesty lemongrass dressing

Week 10: ORDERS NOW CLOSED for deliveries from Tuesday 17th - Saturday 21st March

1. Hearty Italian Minestrone
A rustic mix of vegetables & butter beans simmered in tomato and herb sauce with macaroni, topped with toasted seeds & parmesan crumb

2. Garlic, Soy & Sesame Stir-fry Noodles
Shelled edamame beans stir-fried with bamboo shoots & mixed vegetables in a garlic soy & sesame sauce, topped with toasted sesame seeds & peanuts

3. Thai Coconut 'Chicken' Green Curry
Creamy coconut green curry sauce with Harmless Food Co's plant based 'chicken or tofu, served on fluffy jasmine rice

4. Pomegranate & Chickpea Salad
Chickpeas marinated in a pomegranate, lemon & parsley dressing, served with chopped mix vegetables in bulghur wheat or millet, topped with almonds

5. Spinach, Olive & Walnut Risotto
Arborio rice & cannellini beans cooked in house-made vegetable stock and an olive & spinach tapenade, topped with toasted walnuts

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Week 9: ORDERS NOW CLOSED for deliveries from Tuesday 10th - Saturday 14th March

1. Balti Style Plant Based 'Chicken' Curry (mild spice)
Balti spices in a tomato & coconut sauce with Harmless Food Co's Plant Based 'Chicken' & fried zucchini. Served on basmati rice with a lemon, coriander & mint drizzle and spring onions

2. Cashew, Spinach & Basil Pesto Pasta
Spaghetti & garden peas in a plant based pesto sauce, with fried broccoli & round green beans, topped with toasted almonds

3. Mushroom & Lentil Shepherd's Pie
Hearty lentil shepherd's pie filling with juicy fried mushrooms, baked with a crispy potato top and served with a side of broccoli florets

4. Smoky Crumbed Tofu Tacos (mild spice)
Tofu marinated in a smoky paprika & chipotle sauce, crumbed & fried, served in tacos with fresh veggies & a cheezy cashew cream sauce

5. Roasted Kumara & Chickpea Bulghur Wheat Salad
Roasted orange kumara with fresh crunchy vegetables & chickpeas in a lemon & thyme dressing, topped with toasted seeds & mixed dried fruits

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Week 8: ORDERS NOW CLOSED for deliveries from Tuesday 3rd - Saturday 7th March

1. Creamy Caesar Pasta Salad
Crunchy fresh vegetables and fusilli pasta with Harmless Food Co's Plant Based 'Chicken', in a creamy, tangy salad dressing with toasted seeds

2. Crispy Garlic-Pepper Tofu
Saucy, sticky garlic-pepper tofu pieces served on jasmine rice, with fresh crunchy green vegetables, sprinkled with roasted peanuts

3. Curry-Spiced Roast Veggie Salad
A mix of root vegetables, cabbage & green lentils, roasted in a curry spice paste, with a lemon, coconut & coriander dressing

4. Creamy Tahini-Miso Ramen
Noodles served in a creamy tahini-miso broth, with chickpeas, stir-fried veggies, & a sprinkle of toasted sesame seeds

5. Cheezy Roasted Witloof & White Beans
Witloof halves roasted with a cheezy bechamel sauce & cannellini beans, served on couscous with a balsamic-dressed tomato & radish salad

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Week 7: ORDERS NOW CLOSED for deliveries from Tuesday 24th - Saturday 28th Feb

1. Palak Tofu Spinach Curry
Fried tofu cubes, zucchini & spring onion in a rich spinach curry sauce, served on fluffy basmati rice, topped with roasted cashews

2. Thai Red Curry 'Chicken' Noodles
Ramen noodles in a mild red curry sauce, with Harmless Food Co's plant based 'chicken'* and mixed fried vegetables

3. Creamy Tomato, Mushroom & Chickpea Pasta
Penne pasta in a creamy tomato sauce with chickpeas, fried mushrooms & zucchini, topped with a sprinkle of toasted almonds

4. Crunchy Edamame Bean Poke Bowl
Fluffy jasmine rice with fried edamame beans in a soy garlic sauce, topped with fresh crunchy vegetables, pickled radishes & a sweet chili coconut 'mayo'

5. Sundried Tomato & Zucchini Risoniotto 
Risone (aka orzo) cooked in a rich tomato & herb stock sauce with brown lentils, fried zucchini & sundried tomatoes, topped with toasted seeds & parmesan crumb

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Week 6: ORDERS NOW CLOSED for deliveries from Tuesday 17th - Saturday 21st Feb

1. Creamy Garlic 'Chicken' & Broccoli Pasta
Harmless Food Co's plant based 'chicken'* in a creamy garlic alfredo style sauce, with green beans & broccoli, topped with toasted seeds & parmesan crumb
*tofu will be supplied for gluten free boxes

2. Basil & Ginger Noodle Stir-fry
Fried tofu in a 'Holy Basil' style sauce, with crunchy stir-fried veggies & noodles, topped with roasted peanuts

3. Mixed Lentil Dahl
A medley of red, yellow & brown lentils in an onion, tomato and coconut sauce with Indian curry spices, served on basmati rice, topped with roasted cashew nuts

4. Roasted Kumara Nacho Bowl
Roasted red kumara with nacho style pinto beans, crispy baked tortilla chips, topped with a tomatillo, coriander & lime salsa verde & fresh avocado

5. Roasted Scallopini Ratatouille
We've partnered with Little Farms to bring you some of their delicious Wairarapa-grown organic produce: yellow scallopini squash, roasted and added to a ratatouille sauce, served on couscous/millet, topped with toasted almonds

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Week 5: ORDERS NOW CLOSED for deliveries from Tuesday 10th - Saturday 14th Feb

1. Smoky Roasted Corn Cobs
Corn cobs roasted in smoky tomato and paprika rub, served with a black bean & potato salad in a creamy Dijon dressing 

2. Red Capsicum & Chickpea Pasta
Fusilli in a rich red capsicum sauce with fried spinach, broccoli & chickpeas, topped with toasted seeds & parmesan crumb

3. Fried Souvlaki Tofu Bowl
Marinated and fried tofu strips with fresh salad, tabouleh, red cabbage pickle, and garlic coconut yoghurt

4. Vietnamese Rice Noodle Salad
Fried tofu with crunchy fresh veggies & rice noodles in a Vietnamese nuoc cham dressing, topped with roasted peanuts

5. Sicilian Baked Aubergines
Roasted aubergines in a Sicilian tomato & caper rub, with couscous, a green bean side salad, lemon basil dressing & toasted almonds

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Week 4: ORDERS NOW CLOSED for deliveries from Tuesday 3rd - Saturday 7th Feb

1. Crispy Lemon Tofu Pasta Salad
Marinated tofu pieces crumbed & fried with broccoli florets, with pasta, fresh vegetables, herby lemon dressing & toasted almonds

2. Roasted Stuffed Capsicum Boats
Green capsicum halves stuffed and roasted with couscous, chickpeas and zucchini in a herby passata with cheezy topping, a fresh side salad and toasted seeds

3. Thai Style Panang Coconut Curry 
Mixed stir-fried vegetables and garden peas in a creamy coconut panang curry sauce, served on fluffy jasmine rice

4. Edamame Bean Hoisin Noodle Stir-fry
Shelled edamame beans and mixed vegetables stir-fried in a sweet soy sauce, with noodles and toasted sesame seeds

5. Creamy Kumara, Lentil & Ginger Stew
Tender beauregard kumara chunks in a creamy coconut, ginger & lentil stew, served with fluffy basmati rice and a handful of fresh spinach

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Week 3: ORDERS NOW CLOSED for deliveries from Tuesday 27th - Saturday 31st Jan

1. Classic Spaghetti Bolognese
 Juicy fried mushrooms and zucchini in a rich tomato and textured vegetable protein bolognese, topped with toasted seeds & parmesan crumb

2. Fried Tofu & Veggie Pad Thai
 Flat rice noodles in a tamarind sauce with fried tofu and mixed vegetables, fresh lemon juice & roasted peanuts

3. Roasted Masala Veggies & Chickpeas
 Potatoes, zucchini and carrot roasted in a mildly spiced masala curry paste, with chickpeas and coriander dressing

4. Mexican Black Beans & Rice Bowl
 Mexican spiced black beans with fluffy jasmine rice, fresh veggies & coco sour cream

5. Herbed Lemon Couscous & Brown Lentil Salad
 A fresh salad with fluffy couscous and brown lentils, with a herby lemon and garlic dressing and toasted almonds

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Week 2: ORDERS NOW CLOSED for deliveries from Tuesday 20th - Saturday 24th Jan

1. Baked Falafel Tahini Salad 
 Baked golden falafel patties in a fresh crunchy salad with toasted seeds & a garlic tahini dressing

2. Crunchy Peanut Edamame Bean Bowl
 Fresh veggies and shelled edamame with jasmine rice & a peanut, sesame & lime dressing

3. Spinach & Basil Pesto & Pea Pasta
 Garden peas & fusilli pasta with fresh house-made pesto, grilled broccoli, avocado & a cheezy cashew crumb

4. Zucchini Masoor Dahl with Coriander Chatnai
 A rich onion and lentil dahl with fried zucchini, topped with fresh coriander chatnai & spring onions

5. Cajun Chili-bean Tacos (mild spice)
 Cajun style pinto beans on crispy corn tortillas, topped with fresh avocado & kiwifruit salsa

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Week 1: ORDERS NOW CLOSED for deliveries from Tuesday 13th - Saturday 17th Jan

1. Cheezy Black Bean Quesadillas & Avocado Salsa
Fried black beans & cheezy sauce in crispy tortillas, topped with a tangy avocado, lime & mango salsa

2. Mediterranean Style Chickpea & Couscous Salad
Chickpeas marinated in a tart pomegranate & sumac dressing with crunchy veggies, topped with toasted sunflower & pumpkin seeds

3. Roasted Capsicum Pasta Salad with Peach & Tofu-Feta
A fresh, crunchy summer salad with fresh peaches and pickled red onions, topped with toasted walnut pieces

4. Sweet Soy-Chili Noodle & Edamame Bean Stir-Fry
A classic noodle stir-fry with shelled edamame beans in a mild chili & soy sauce, with crunchy mixed veggies

5. Baked Tomato & Aubergine Parmigiana
A juicy oven-baked dish with a cheezy bechamel sauce, butter beans, herby tomato passata & a crunchy side salad