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.
⏱ 37 minWhite Bean Mac and Cheese
Whole wheat macaroni is folded into a sharp cheddar sauce thickened with blended cannellini beans. The beans make the sauce glossy and substantial while leaving enough whole for a soft, creamy bite.
⏱ 82 minDate-Sweetened Skyr Brownies with Lupin Flour
A dense, moist cocoa brownie with a soft centre and a lightly set top. Date paste brings the sweetness, while skyr, lupin flour and peanut butter give the batter a fuller texture than a standard flour-and-sugar version.
⏱ 40 minBroccoli, Cheddar and White Bean Frittata with Whole Wheat Toast
Tender broccoli, spinach and white beans are baked into a thick egg frittata with a modest layer of sharp cheddar. Whole wheat toast turns it into a substantial breakfast.
⏱ 60 minWhole Wheat Baked Ziti with Lentils, Spinach and Cottage Cheese
Whole wheat ziti bakes into a thick tomato and lentil sauce, with wilted spinach threaded through the pasta and a browned mozzarella top. Cottage cheese keeps the middle soft and creamy without turning the dish into a solid block of cheese.
⏱ 80 minLentil and Walnut Meatballs with Polenta and Tomato Sauce
Lentil and walnut meatballs bake with a browned, craggy crust, then sit on soft polenta under a tomato sauce mellowed with carrot and onion. Parmesan brings a sharp finish without taking over the plate.
⏱ 72 minChickpea, Spinach and Feta Quiche
A crisp shortcrust shell holds tender spinach, lightly browned chickpeas, and pockets of salty feta in a soft egg custard. The chickpeas give the filling more substance than a standard spinach quiche without making it heavy.
⏱ 40 minGnocchi with Cannellini Beans, Spinach, Lemon and Ricotta
Soft gnocchi and creamy cannellini beans are folded into a rough tomato sauce with wilted spinach, lemon and ricotta. Parmesan adds a sharp finish to the mild beans and soft dumplings.
⏱ 70 minGreen Pea Falafel Bulgur Bowl with Herbed Skyr
Baked chickpea and green pea falafels bring a crisp-edged, tender center to whole grain bulgur, cucumber, and tomatoes. Herbed skyr adds a cool, protein "sauce" that will make you go harder in the gym.
⏱ 75 minRice & Lentil-Stuffed Eggplants
Roasted eggplant halves hold a soft filling of brown rice, lentils, tomato and cottage cheese, with walnuts for crunch and parsley at the finish. The rice makes it substantial, while the lentils give the filling more shape than a mound of starch. Recipe from our good friend Jamie Oliver.
⏱ 60 minLemony Halloumi Tray Bake with Chickpeas and Summer Vegetables
Crisp-edged potatoes and chickpeas share the tray with tender zucchini, sweet red bell pepper, split cherry tomatoes, and browned halloumi. Lemon zest and juice sharpen the salty cheese and the sweet roasted vegetables.
⏱ 65 minWhole Wheat Vanilla Crêpes with Sparkling Water
Thin whole wheat crêpes scented with vanilla, with a soft, flexible texture from sparkling water folded into the batter just before cooking. They make a generous breakfast batch and stay pliable enough to fold without tearing.
⏱ 96 minHigh-Protein Tofu and Green Bean Gözleme
Whole wheat and lupin dough wraps a savoury filling of browned tofu, green beans, tomato, skyr, and molten mozzarella. The pan gives each flatbread a crisp, mottled exterior while the centre stays soft and substantial.