If one slight positive is to come out of self isolation in these scary times we are living in its that I’ve got time to focus on my blog for the first time in a long while. I hope you’re all staying safe and managing to keep sane while trapped indoors. I’ve been meaning to write a follow up post to my article from a couple of years ago about Mindful Chef since the turn of the year but now seems like a great time to talk about them. With the difficulty of getting food delivery slots from the supermarkets and the store shelves emptying as soon as they are full its been a lifesaver knowing I have a regular delivery of ingredients and tasty recipes coming each week from these guys.
For those that aren’t aware, Mindful Chef is similar to other recipe box services like Hello Fresh and Gousto, but more focused around nutritionist designed recipes which are 100% gluten and dairy free with no refined carbs. The other main attraction for myself as a single person is that they also do meal boxes for 1 with minimal waste. Theres also lots of options for vegans/vegetarians, usually at least a third of the options each week. Another great scheme that they run is their One Feeds Two scheme where for each meal bought they donate a school meal to a child in poverty.
If you read my post a couple of years ago you’ll know I really enjoyed the meals but since starting again in January this year I have to say I’m even more impressed. The variety, consistent quality of ingredients and tastiness of the meals all feel like they’ve now been dialled to 11. Some of my favourites this year have included a delicious aubergine katsu curry and ridiculously tasty sweet potato and lentil burgers on mushroom buns. Most recipes are super easy and quick, generally they take no longer than 30 minutes so perfect after a long day at work. As an example heres the recipe for the katsu curry I mentioned above.
Aubergine katsu curry with edamame & rice
Ingredients
- 100 g fresh edamame beans
- 180 g tenderstem broccoli
- 1 aubergine
- 1 tbsp tamari
- 200 ml coconut milk
- 2 garlic cloves
- 2 spring onions
- 2 tsp maple syrup
- 2 tsp oil
- 2 tsp white sesame seeds
- 4 cm fresh ginger
- 80 g brown rice
Instructions
- Preheat the oven to 220C/ gas mark 7 and boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, and the edamame beans for the last 2 mins then drain.
- Heat a dry medium sized frying pan on a medium heat and add the white sesame seeds. Cook for 1-2 mins then transfer to a small bowl and reserve for later.
- Slice the aubergine into 1cm thick rounds (you should have 10 slices). Place in a large bowl with the tamari, maple syrup and 1 tsp oil, mix well to cover the aubergine in the marinade. Place the aubergine on a baking tray lined with parchment paper in the oven to cook for 15 mins until softened.
- To make the katsu curry sauce; finely slice the spring onions, peel and grate the ginger and garlic. Heat the same frying pan used for the sesame seeds with 1 tsp oil on a medium heat and add the garlic, ginger and just half the spring onions. Cook for 3 mins until softening. Add the curry powder and cook for a further minute then pour in the coconut milk and simmer for 10 mins or until thickened to a desired consistency.
- Add the tenderstem to the tray alongside the aubergine. Cook together for 10 mins.
- Add the remaining spring onion to the drained rice and edamame beans. Mix.
- Spoon the edamame rice into two warm bowls. Place the sliced aubergine over the rice and the tenderstem broccoli alongside. Sprinkle the aubergine with the sesame seeds and pour the katsu curry sauce over the aubergine.
Nutrition
As well as the recipe boxes, they also now do a wide selection of frozen meals and smoothies which you can check out here. Also at the minute they are offering 30% off for all NHS staff.
