Plant‑Based Daily Meal Collection

Blueberry Protein Pancakes:

1. In a large mixing bowl, combine the protein powder, sliced banana, soy milk, oats, baking powder, cinnamon, and a pinch of salt. Whisk until the batter is smooth and free of lumps.

2. Heat a non‑stick skillet over medium heat and lightly coat with a few drops of oil if desired.

3. Pour enough batter to form 3‑4 pancakes (about ¼ cup each). Cook for 2‑3 minutes, or until bubbles appear on the surface and the edges look set.

4. Flip the pancakes and cook another 2‑3 minutes until golden brown.

5. While the pancakes finish cooking, gently melt the blueberries in a small saucepan over low heat, stirring until they become a syrupy topping.

6. Serve the pancakes stacked, topped with the melted blueberry sauce, extra sliced banana, and a light sprinkle of cinnamon.

Avocado & Sun‑dried Tomato Toastie:

1. Toast the sourdough slices in a toaster or under a broiler until lightly browned.

2. In a small bowl, combine chopped fresh basil, diced spring onion, sliced avocado, and chilli flakes; toss gently.

3. Spread a generous layer of vegan cream cheese on one slice of toast.

4. Top the cream‑cheese layer with the avocado mixture, then add sun‑dried tomatoes (including a drizzle of their olive‑oil) and crumble the vegan feta over the top.

5. Place the second slice of toast on top, then air‑fry (or grill) the sandwich at 350°F (350°F) for 3‑4 minutes, pressing gently, until the bread is crisp and the filling is warmed through.

6. Slice diagonally and serve immediately.

Super Green Pasta:

1. Bring a large pot of salted water to a boil; add the pasta and cook according to package directions until al dente. Reserve ½ cup of pasta cooking water, then drain.

2. While the pasta cooks, heat 1 tsp olive oil in a large skillet over medium heat. Add the crushed garlic and sauté for 30 seconds until fragrant.

3. Add the chopped cavolo nero and spinach to the skillet; sauté 3‑4 minutes until the greens are wilted but still bright.

4. Transfer the cooked greens to a blender, add a drizzle of olive oil, the nutritional yeast, and a splash of the reserved pasta water. Blend until smooth.

5. Return the blended sauce to the skillet, add the drained pasta, and toss to coat evenly. Stir in the vegan cheese until it melts into the sauce.

6. Serve hot, optionally garnished with extra nutritional yeast or fresh basil.

Biancomangiare Dessert:

1. In a medium saucepan, whisk together the golden granulated sugar, cornstarch, salt, and 4 tbsp of almond milk until a smooth slurry forms.

2. Add the remaining almond milk, the peeled lemon zest (or thin strips of peel), and the cinnamon stick to the saucepan.

3. Place the saucepan over medium‑low heat and bring to a gentle boil, stirring constantly with a whisk to prevent lumps.

4. Once the mixture reaches a rolling boil, remove the lemon peel and cinnamon stick. Reduce the heat and simmer, stirring, until the custard thickens to a pudding‑like consistency (about 5‑7 minutes).

5. Lower the heat and continue whisking for an additional 5 minutes to ensure a smooth texture.

6. Pour the custard into serving dishes, allow it to cool to room temperature, then cover and refrigerate for at least 1 hour.

7. Before serving, garnish each portion with a handful of toasted almonds.