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Food Delivery | London Plastic-free 🌱 Plant based Conscious lifestyle 🚲

IT’S COLLAB TIME!! we’ve joined forces with our friend and neighbour Gina Lely from the deliciously wonderful Hanoi Cà Phê! Light and fragrant, Vietnamese cuisine is PERFECT for the summer (even minus the sun!)

The DabbaDrop team have been visiting Hanoi Cà Phê for tasty lunches ever since we discovered it, and we’re thrilled that Gina’s super scrumptious Vietnamese dishes will now grace our iconic Dabba tins!

✨First up is Nôm – a Vietnamese salad (to be eaten cold) of pickled mooli, carrot, mint and chilli dressed with a classic Nuoc Cham and topped with roasted, crushed peanuts.

✨Next, you’re in for a treat with Thit chay rau xà làch – vegan pork lettuce wraps. We’ve teamed up with Omnipork to bring you this larb, made with mushrooms and delicately spiced. We’ll serve this deliciousness with half a baby gem lettuce; the leaves make a vehicle for scooping up the larb before popping into your mouth. You can also combine the pickle from the top tin for an extra flavour BOMB!

✨The curry: Cà Ri Chay – lovingly made with a curry paste including galangal, lemongrass, turmeric, coconut and chilli – the result is creamy and sweet, with tamarind for extra depth of zing. We’ve loaded this one with vegetables, and we’re sure you’ll love it. Best served alongside Cóm – Pandan Steamed Jasmine Rice.

For this collaboration only, we’re swapping out our samosas for some crispy vege spring rolls and a sweet chilli dipping sauce, Viet style!

Excited? We are! 💃🙌🥰🥳

#collab #dabbadrop #hanoicaphe #eastlondon #londonbusiness #eastlondoneats #femalefounders #vietnamesefood #dabba #tiffin #collaboration #femaleceo
MIRCHI PAKORA TIME! A Rajasthani mainstay. A snack supreme! We hope you enjoy 😊✌

8 to 9 large mild chillies (jalapeno peppers work too)
Oil for deep frying
250 grams potatoes boiled and mashed, or baked and smushed as we have.
1 x 🔥 green chilli – chopped
handful chopped 3-cornered leeks
½ tsp fennel seeds – crushed
½ tsp coriander powder
¼ tsp cumin powder
¼ tsp turmeric
¼ tsp red chilli powder
¼ tsp garam masala
1 pinch asafoetida
salt to taste

1 cup chickpea flour
½ cup water - add more as required
1 pinch asafoetida (hing)
¼ teaspoon red chilli powder
1 pinch of baking soda (optional)
salt to taste

Rinse the chillies well with water, then pat dry and remove the tops.

Slit each chilli from the top and keep a little space at the bottom before the slit. Remove the seeds.

Bake your potatoes. Remove from the oven and while the potatoes are still warm, smush them, leaving the skins on for extra texture, fibre and nutrients.

Next, add one finely diced green chilli, 1/2 tsp coriander powder, 1/4 tsp cumin powder, ¼ tsp turmeric, chopped 3-cornered leeks, 1/2 tsp crushed fennel seeds, ¼ tsp garam masala and 1/4 tsp red chilli powder. Mix THOROUGHLY.

Now stuff the potato mixture into all your big chillies. Set aside.

In a large bowl, place 1 cup gram flour along with 1/4 tsp red chilli powder and a pinch of asafoetida.

Add 1/2 cup water to make a medium-thick batter - add salt and water as required to get the right consistency.

Heat your oil to the sizzle point, then turn down the heat.
Dip each stuffed chilli in the batter to coat well
Place into medium hot oil, being careful not to splash hot oil.

Once golden and crisp, remove and pop them on kitchen paper towels to absorb excess oil.

Serve Rajasthani Mirchi Pakoras hot with an afternoon chai. Serve with your chutney of choice. ENJOY!
Pocket AND planet friendly! Check out this plant based festive centrepiece

Top with juicy pink pomegranate seeds, fresh dill, coriander, chilli and red onion for a CHEAP, and mightily delicious Christmas dinner.

Serve with a medley of, quite frankly, mind-blowing side dishes like Aloo Chaat potatoes, Roasted Brussels Panchporan, Saffron Rice, Green Chutney, and our Creamy Curried Leeks (recipes coming soon!)

Here's the recipe; we hope you enjoy!

One large cauliflower
Biryani Masala spice blend x tablespoons
One teaspoon of turmeric powder
One teaspoon of chilli powder
Sea Salt
Greek Yoghurt - we've used plant-based
To garnish
Fresh pomegranate seeds
fresh dill
fresh coriander
Finely chopped chilli and red onion

Begin by scoring your cauliflower stem and popping it in the steamer for 10 minutes.

Now, slow fry your onion, garlic and ginger until translucent (we've used a pre-frozen cube); next, add a few tablespoons of Biryani Masala spice blend with the turmeric and chilli powder.

Be careful not to burn; once the spices are fragrant, remove them from the heat, add them to some yoghurt, and stir well.

Now carefully take your cauliflower from the steamer and sit it on a baking tray before smothering it with the spicy blend and sprinkling it with flakey salt.

Roast for around 40 minutes until a little crispy on the edges. Garnish with pomegranate and fresh herbs, and serve with a medley of sides! A wild alternative to turkey, this dish is pocket AND planet friendly! Enjoy!

Our new Biryani Masala spice blend is available via our online shop! Click in the reel OR via the link in bio!

#behindthescenes action from Dabba HQ. Christmas CONTENT - coming in HOT! Keep your eyes peeled for recipes and fun stuff galore ♥️🥳🎄

#dabbadrop #christmas #christmasrecipes #contentshoot #behindthescene #shootday
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