Recipes For Future #2 – Breakfast, Lunch and Dinner

Hi Food Rebels!

I wanted to thank all of you for your emails and comments to our first Recipes For Future post! It’s such a motivation boost, you wouldn’t believe.

In the past week I wondered why Fridays For Future triggered me so much. Do you know the food author Micheal Pollan? 

In his book Cooked‘ he put very well into words the reason why we started our website:

‘For years I had been trying to determine what is the most important thing an ordinary person can do to help reform the American food system, to make it healthier and more sustainable?’

And this is exactly what’s been roaming in our heads for years. 
Our solution (for now) is this: let’s eat more vegetables!

The current food system stands for three things that almost make me aggressive:

1. It promotes illness and overweight
2. It causes animal abuse
3. It causes environmental destruction

Surely, the industrial meat production isn’t the only reason for a broken food system, but it is a massive part of it.

Long story short, Fridays For Future for me was the trigger to re-focus again and tackle the food system with the tools an ordinary person has. And if it’s ‘just eating more veggies’.

Alrighty, felt good to put these thoughts into words, thank you for reading!

Now, without further ado, Breakfast, Lunch and Dinner For Future!

Breakfast For Future

Vegan French Toast

Easy Vegan French Toast – No fuss, just taste - toasts are ready #salt #turmeric | hurrythefoodup.com
This vegan French toast should be on every food radar. Our simple guide with the dos and don’ts of French toast means breakfast has never been easier!
Ready in: 12 minutes
Recipe by: HurryTheFoodUp
5 from 3 votes
Check out this recipe

Lunch For Future

Turkish Lentil Salad

Turkish Lentil Salad with a honey mustard dressing. Easy and quick, ready in 7 minutes. Full of fiber, protein and vitamin K.
Ready in: 7 minutes
Recipe by: HurryTheFoodUp
4.6 from 5 votes
Check out this recipe

Dinner For Future

Vegan Tofu Bolognese

Vegan Bolognese. It was about time we veganized the Italian classic. And we’re proud to say we were successful. Please welcome, the amazing Anti Bolognese!
Ready in: 30 minutes
Recipe by: HurryTheFoodUp
4.8 from 5 votes
Check out this recipe

Please let us know if you tried a recipe. What else do you think can an ordinary person do to change things for the better?

Let us know in the blog comments 🙂

Have a great weekend,

Hauke

PS. Check out first week of Recipes For Future here. In that post I show the different carbon emissions of food. Meat loses big time 🙂

PPS. Recive a weekly Recipes for Future email, just sign up below!

2 comments

  1. How do vegetarians avoid continued weight loss. At just two pounds a year over the past 15 years, my doctor now considers me anorexic. I didn’t go vegetarian to lose weight by the way. Ive been trying to eat more, and even keep a food log. When I reach the end of the day with a calorie deficit, it’s really discouraging. Even the thought of another can of beans is off putting (and I do love beans). Cooking meals from scratch several times a day is so time consuming. I wish I could find high calorie non processed food recipes that don’t involve wheat or sugar (or making a big mess in the kitchen.)

    Any suggestions for the bony people out there? Or maybe I’m the lonely only.

    • Hi Susan, thanks for your comment! I’m sure you’re not the only one. People often start losing weight without intending it on a veggie diet. Hmm, recipes that are high in calories, don’t make a mess in the kitchen and don’t contain beans. Well, what first comes to mind is pasta and rice dishes. High in carbs, usually just a pot and a pan (maximum) and easy to make. For example the tofu bolognese in this blog post contains 720kcal. That’s very decent! If you have a dessert afterwards, you might already reach 950kcal, very likely half of your daily required intake 🙂

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