Saturday afternoons in the studio are for slow cooking. These are the 10 weekend-favourite recipes our team makes on repeat — every one is plant-based, generous, and forgiving of substitutions.
- Miso butter mushroom pasta. One pan, twenty minutes, deeply savoury.
- Smashed cucumber salad with sesame. Crunch and chill in equal measure.
- Coconut dal with crispy curry leaves. The pot you’ll be eating from all week.
- Roasted carrot grain bowls. Hot carrots, cold yogurt, salty seeds, lemon.
- Tofu banh mi. Sandwich royalty — pickled carrots are non-negotiable.
- Chickpea shakshuka. Brunch food that makes a beautiful dinner.
- Charred broccoli with miso tahini. Side dish that steals the plate.
- Garlic confit white bean soup. Cozy soup uplifted by 40 cloves of garlic.
- Sticky aubergine and crispy rice. Maximum textural drama.
- Olive oil cake with rosemary. Yes, dessert counts as dinner.
Pair any of them with the Lunch On The Go Bowl and you’ve got leftovers solved for Monday too.
