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.
⏱ 57 minSkillet Flatbreads with Hummus, Smoky Tofu and Cucumber
Warm whole-wheat flatbreads hold creamy homemade hummus, smoky pan-seared tofu, and a sharp cucumber-tomato salad. The tofu adds a proper protein centre without turning the plate into a stack of beige carbohydrates.
⏱ 51 minWhole Wheat and Lupin Flatbreads
Soft skillet flatbreads with a lightly nutty flavor and browned spots from a hot pan. Lupin flour replaces part of the whole wheat flour, adding protein while the baking powder keeps the breads tender without yeast.
⏱ 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.
⏱ 13 minChocolate Peanut Butter Silken Tofu Porridge
Cocoa and peanut butter give this oat porridge a dark, nutty depth, while silken tofu makes the texture notably smooth. It stays warm and spoonable rather than setting like mousse.
⏱ 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.
⏱ 490 minPeach and Skyr Overnight Oats with Hemp and Almonds
Creamy skyr and milk soften the oats overnight, while chia gives the base a thick, spoonable texture. Sliced peaches, hemp seeds, and almonds add fresh sweetness and a clean crunch just before serving.
⏱ 40 minWhole Wheat Teriyaki Noodles with Tofu, Broccoli and Edamame
Whole wheat noodles are tossed with browned tofu, crisp-tender broccoli, carrots, red pepper and edamame in a glossy homemade teriyaki sauce. Toasted sesame seeds add a dry, nutty crunch at the end.
⏱ 65 minPumpkin Skyr and Lupin Protein Muffins
These pumpkin muffins bake with a soft, close crumb, a mild tang from skyr, and crunchy walnut pieces throughout. Lupin flour and skyr bring substantial protein without using protein powder, while whole wheat flour keeps the texture sturdy.
⏱ 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.
⏱ 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.
⏱ 60 minThai Peanut Noodles with Crispy Tofu and Bok Choy
Crisp panko-coated tofu sits over rice noodles and tender bok choy in a peanut, lime, garlic, and ginger sauce. The sauce is savoury, sharp, lightly sweet, and thick enough to cling to every strand.
⏱ 62 minLentil Spaghetti with Seitan Mince and Fresh Tomato-Carrot Sauce
Crumbled seitan is browned until crisp at the edges, then folded through lentil spaghetti and a slow-simmered sauce of fresh tomatoes, onions, and carrots. The carrot softens into the sauce, giving it body and a gentle sweetness without added sugar.