From Sustainable Food Strategy development to Sustainable Sourcing Strategy, to Sustainable Recipe development, to Cooking the meals each week, photography, video…and more, our team are instrumental in the development of Truli – a new meal home delivery brand launched in West London
A tasty paella made with British grown Quinoa, instead of the traditional bomba rice. Great depth of flavour achieved with warming saffron, smoked paprika, a hint of chilli powder and turmeric. Paired with seasonal asparagus, sweet peas and traditional black olives. Topped with wonderful mushroom scallops, which have been poached in dulse flavoured broth, which have given them a wonderful umami flavour.
A delicious risotto made with British grown Buckwheat, instead of the traditional rice. Hearty and nutrient dense, with a creamy herb pesto made with pumpkin seeds, and added ‘cheesyness’ without the dairy from the addition of nutritional yeast. Topped with some toasted smoky paprika chickpeas, this is a fabulous naturally gluten-free and dairy-free meal, packed full of flavour and wholefood goodness
A delicious, naturally gluten-free rainbow tart made with protein rich chickpea flour, and served with a side of cauliflower tabbouleh, crispy kale and fermented chilli and apple relish
Delicious croquettes with wonderful soft centre, filled with flaky artichoke hearts, potato and marrowfat peas, with a hint of dulse seaweed to add a rich umami flavour, plus provide added vitamins and minerals. Paired with our flavourful herb rich pesto hummus and delicious fresh cauliflower tabbouleh.
Wonderful creamy and warming chickpea masala, with our signature crispy kale leaves, and turmeric quinoa. Topped with a herb pesto drizzle, for an added depth of flavour and a more nutrient rich touch, complemented by some creamy coconut yoghurt
A delicious gnocchi, inspired by the Italian classic, but made with wonderful locally sourced UK grown and seasonal produce. Naturally gluten-free, and with a delicious 100% plant-based ‘cheesy’ oat crumb ‘parmesan’
Lentil & mushroom Wellington with hassle-back celeriac, and a side of roasted heritage carrots with a seasonal rhubarb & apple glaze. Paired with delicious purple sprouting broccoli – the star of this season, topped with our home-made mushroom ketchup, lemon zest, and toasted seaweed & sunflower seeds, which provide not only great taste and texture, but are great sources of essential vitamins, minerals including Vitamin K & omega 3 & 6
A healthier and lower carbon version of a traditional lasagna which uses butternut squash in place of traditional wheat pasta sheets, British reared turkey instead of beef. Paired with some nutritionally dense crispy kale, this is a not so guilty pleasure you won’t have to worry about.
A delicious way to enjoy wonderful seasonal British asparagus, with a great plant-based ‘cheese’ made from hemp seed and wild garlic, paired with a wonderfully fresh quinoa, beet salad with watercress, spring onion, and mint in a herby vinaigrette.
Cottage pie paired with delicious purple sprouting broccoli – the star of this season, topped with our home-made mushroom ketchup, lemon zest, and toasted seaweed & sunflower seeds, which provide not only great taste and texture, but are great sources of essential vitamins, minerals including Vitamin K & omega 3 & 6.
This cottage pie is made with protein rich lentils, and UK seasonal vegetables, and is creamy without the use of dairy. We’ve added a lovely complementary fermented beetroot & apple sourkraut and fresh herbs
Wonderful cauliflower ‘steaks’ with a rich umami marinade, served with fresh cauliflower & herb tabbouleh, on a bed of creamy carrot hummus. We’ve gotten creative and re-created a UK version of the traditional Middle Eastern tabbouleh, using cauliflower and British grown herbs, and some apple sweetened beetroot in place of the traditional pomegranate.
With the Truli team we have co-developed a trul(i)y sustainable brand, from ingredient sourcing, to recipe development, cooking, project management and photography and social media. We use creative techniques to ensure all ingredients are used up and food waste is avoided.
Here are some examples of the creative things we are doing to avoid and reduce plastic and food waste:
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