Feast Recipes
Planet-friendly meals your family will actually eat — promise.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
Thai-Style Curry Noodles with Caramelized Cabbage and Tofu
Rice noodles, caramelized cabbage, carrots, and crisp-edged tofu are coated in a golden coconut-peanut sauce built from curry powder instead of curry paste (I didn't have any left haaaa). Lime keeps the rich sauce bright enough to cling to the noodles without becoming heavy.
Whole-Wheat Spaghetti with Roasted Tomato Mascarpone Sauce and Sardines
Roasted tomatoes, carrots, onion, and garlic blend into a thick, naturally sweet sauce with mascarpone. Sardines are warmed through at the end so they stay in tender pieces rather than disappearing into the pan.
High-Protein Whole Wheat Crêpes
Thin, pliable crêpes made with whole wheat flour, eggs, and defatted almond flour. The batter yields 12 lightly golden crêpes with a subtle vanilla aroma and enough structure for folding or rolling.
Red Lentil Pasta with Cottage Cheese Basil Pesto
A creamy basil pesto built from cottage cheese and cashews coats red lentil fusilli without Parmesan. Lemon and raw garlic keep the rich sauce bright and sharp.
Soy Yogurt Protein Bowl with Banana, Blueberries and Peanut Butter
Cool plain soy yogurt is topped with banana, blueberries, natural peanut butter, and granola. The fruit brings freshness while the granola adds a firm crunch to the creamy base.
Vegan Banana Bread with Lupin, Peanut Butter & Dark Chocolate
A moist, close-crumbed banana loaf with roasted peanut depth and pockets of dark chocolate. Lupin flour and defatted almond flour give it a more substantial texture without taking over the banana flavor.
Banana Almond Butter Skyr Overnight Oats
Creamy overnight oats with thick plain skyr, almond butter, cinnamon, vanilla, and fresh banana. The chia seeds set the mixture into a spoonable breakfast with a mild nutty finish.
Creamy Lemon Tahini Hummus
This hummus is whipped in stages: lemon juice and tahini first, then chickpeas, then cold water for a lighter, spoonable texture. Garlic and cumin keep the flavour direct and savoury.
Black Bean and Pepper Fajitas
Smoky peppers, lime-warmed black beans, avocado, and a small spoonful of sour cream make a fast fajita filling with plenty of contrast. A handful of raw pepper folded in at the end keeps the texture crisp.
Roasted Aubergine and Seitan Lasagna with Fresh Tomato Sauce
Roasted aubergine and browned seitan are layered with a concentrated sauce made from fresh tomatoes, a fluid béchamel, and a golden mozzarella-Parmesan crust.
Indian-Spiced Red Lentil Wraps with Tofu and Hummus
Thin red lentil wraps are blended with ginger, garlic and warm spices, then filled with golden crumbled tofu, hummus, carrot and cucumber. The soft wraps hold their shape well when folded, while the raw vegetables keep the filling crisp.
Vegan Paella with Smoked Tofu and Artichokes
Saffron rice, tender artichokes, sweet peppers and browned smoked tofu cook in one wide pan, with crisp-edged tofu standing in for chorizo. A short blast of heat at the end gives the base a light, toasted socarrat.