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Shimeji mushrooms and green beans cooked in medium spicy Korean Gochujang pepper paste served with tofu and spring onion
Cranberry and apricot vegan cookies
GF Mandu Chicken Skewers
Ligurian Branzino
Tempeh Vitality Pot DF Shimeji mushrooms and green beansMixed goodness of pulses, grains, cultured kimchi roots, aubergine and tomato dip, broccoli and kale, topped with fermented soy beans and multi seeded mix. Ingredients: Tricolor Quinoa Lentils green Brown Rice Black beans tin Lime Juice Salt Oil Rapeseed Beetroot Raw Red Carrot Cabbage (Red) Rice flour Water Chilli flakes Garlic Fresh Ginger fresh Onion Red Aubergine Fresh Sundried Tomato Tomatoes Chopped Red pepper Fresh Dates (dried, chopped) Lemon
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