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PRE-ORDER  Easy cooking at home 2 people - 2 days
PRE-ORDER  Easy cooking at home 2 people - 2 days
PRE-ORDER  Easy cooking at home 2 people - 2 days
PRE-ORDER  Easy cooking at home 2 people - 2 days
PRE-ORDER  Easy cooking at home 2 people - 2 days

PRE-ORDER Easy cooking at home 2 people - 2 days

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We did it!  A 2-day meal plan with organic plant-based foods and cured boxes delivered to your home at an affordable price for a balanced and healthy lifestyle.

    The box contains 2 servings for 2-days

  • Breakfast
  • Lunch
  • Fresh Fruit Snacks
  • Dinner

Perfect for: 1 adult + 2 kids, 2 adults

Includes shipping.


Popeye's Favourite


  • 200 grams of fresh tofu
  • 100 g or a handful  of champignons
  • 1 small tomato
  • a handful of fresh, baby spinach leaves
  • two slices of whole grain bread


    • Dice tomato and champignons. 
    • Crumble the tofu into small pieces, using a fork. 
    • Heat a small amount of vegetable oil. 
    • Add the tomato and champignons and fry on medium heat for a few minutes, or until they release all the liquid and become soft. 
    • Stir in tofu and season with salt, pepper and turmeric. Add a bit more oil or water, if needed.
    • Fry for additional 2-3 minutes, before adding baby spinach leaves. 
    • Reduce the heat and continue to stir regularly. Your meal is ready when spinach slightly wilts.
    • Serve hot, with a slice of whole grain bread.  


    • Creative corner:

    If you want to personalise this dish, sprinkle it with some other spices of your choice. You can't make a mistake if you add garlic granules, Mediterranen mixture, chilli flakes or, perheps, dill…


     Spread The Love


    • 250 g cooked chickpeas
    • 1 horn pepper
    • juice of ½ lemon
    • 4 tablespoons aquafaba (chickpea water)
    • 2 teaspoons olive oil
    • 2 teaspoons tahini
    • seasoning: salt, pepper, mother's soul -cayenne pepper (optional)


    • Cover your roasting pan with baking paper. Slice horn pepper on quarters, place it in the pan, drizzle with a few drops of oil and put it in the oven.
    • I roasted my pepper on 150 degrees C (302 degrees F) for 30 minutes. If you don't have that much time, preheat your oven to 200 degrees C (392 degrees F) and roast for 15 minutes, or until it becomes soft and gets that nice, grill marks. Let it cool down.
    • Drain the chickpeas and save the water.
    • Place drained chickpeas, roasted pepper and all other ingredients in a food processor and blend until you get a very smooth mixture. The alternative is to put everything in a large bowl and combine using a hand blender. 
    • Spread the love, over the slice of your favourite bread. 😊
    • The best thing is, you'll have enough spread for at least for one meal! We care for you!

    Creative corner:

    If you are a fan of classical hummus or you simply want your meal to be done in no time- we have something for you, as well!

    • Blend all the ingredients except roasted pepper and mother's soul.  
    • Beside with salt and pepper, enrich your spread with a pinch of fresh or dried parsley and a pinch of dill seeds. If you don't have dill seeds, dill leaves will do. 
    • True gourmets can use pumpkin oil instead of olive oil and the ones who prefer the oil free version can simply leave out the oil from the recipe and add more aquafaba, if they prefer their mixture to be less thick. Either way, this meal will be even tastier if you serve it together with fresh pepper. 
    • You want to add garlic or anything else in your version? Please, do!
    • Interested in trying both versions? Prepare two different spreads using one half of the ingredients for one spread and the other half for the second, like I did. 


    Play in a kitchen, participate in the creation! Let's spread the love, together!




    A Heart Warming Beauty



  • a cup of red lentils
  • 2 large carrots
  • 1 horn pepper
  • 1 small, ½ large onion
  • a handful of fresh parsley
  • 1 vegetable cube (optional)
  • Seasoning: salt, pepper, bay leaf-curry mix (optional)


    • Cut veggies into whatever shape or size (you'll blend your soup later), but be aware that large pieces cook longer. 
    • Put veggies in the cooking pot, cover with water and bring to a boil. 
    • When water begins to boil, add the vegetable cube and a cup of red lentils.
    • Let it simmer for 15- 20 minutes and don't forget to stir occasionally.
    • When lentils and veggies soften, blend using a food processor or a hand blender, until you get a very creamy, thick soup.
    • Get the taste just right! Add salt, pepper and other spices of your choice. I highly recommend that you add a curry mixture of spices to your soup, as in that case the soup turns out particularly tasty and comforting. If you decide to do so, put as much curry as you prefer, but be aware that you don't want to add too much and lose all the taste of freshly cooked veggies. 
    • Decorate your lovely, heart warming soup with parsley. 


    Spice Up Your Life! 


  • 1 purple onion
  • 1 large, 2 smaller carrots
  • 2-3 tomatoes
  • 1/3 fresh, chilli pepper
  • a handful (15- 20 g) dried boletus
  • a handful of fresh parsley
  • a cup of tomato puree
  • ½ cup of white wine- optional
  • a cup cornmeal 
  • Seasoning: salt, pepper, turmeric, ground red pepper + oregano, sage and rosemary (or Mediterranean herb mix)



    • Dice onion, carrot, tomatoes and parsley. Mince dried boletus. 
    • Heat vegetable oil in a saucepan. 
    • Add onion, carrots and a piece of chilli pepper, sprinkle with salt, pepper, ground red pepper and turmeric and saute for 3-5 minutes, until onion becomes tender. 
    • Stir in boletus, parsley and a bay leaf, pour ½ cup of white wine and continue sauteing. When white evaporates, add a cup of water and wait until the bubbles break the surface to add your tomato cubes. Do so, and let it simmer. If you want to prepare your meal without wine, you are free to immediately add one and a half cup of water, bring everything to a boil and then add fresh tomatoes. It will taste equally amazing. 
    • In a small bowl, combine tomato puree with a pinch of salt, sage, oregano and rosemary.
    • When tomatoes broke down and the rest of the veggies are cooked, pour your tomato puree mixture in the sauce. 
    • Give it a good stir, simmer for a few moments- and voila, your spicy, aromatic main dish is done!
    • Now is the time to make polenta. Pour three cups of water in a pot and bring to a boil. Add some salt. When the water starts to boil, remove the pot from the fire and gradually stir in the cornmeal mix. When you stir in all the corn mix, return the pot to the stove and cook for  5-10 minutes on a low heat, stirring it regularly. The meal is done when it becomes thick and creamy. 
    • Put some polenta on a plate and cover it with stew. Serve with baby spinach salad. 





    FRESH APPLES (3lb)




    The Royal Dinner


    • 200 g smoked or fresh seitan
    • 2 cloves garlic
    • 1 soy cooking cream
    • 2,5- 3 cups of soy milk 
    • 2 full teaspoons of mustard
    • 2  teaspoons of flaxseed flour 
    • Seasoning: salt, black pepper, sweet ground red pepper, smoked ground red pepper-chives, capers (optional)

    For the side dish:

  • 4 medium potatoes (450- 500 g)
  • 5 tablespoons soy milk

    For salad:

    • Fresh arugula


    • Cut seitan into medallions and mince garlic. 
    • Dice potatoes. Put them in the large pot filled with cold water and cook on a medium heat until soft. If your potatoes are done before you managed to finish the sauce, let them rest in the hot water.
    • In a small mixing bowl, combine a pinch of salt and pepper with 1 teaspoon of ground sweet red pepper and 1/3 of teaspoon smoked red pepper. Sprinkle both sides of your seitan medallions.
    • Heat a tablespoon of vegetable oil and fry seitan for 2-3 minutes on each side. Remove, cover and let it sit near the stove or in a warm place. 
    • Add garlic together with two tablespoons of water and saute it for 1 minute until fragrant. 
    • Pour one soy cooking cream together with 2 cups of soy milk and bring to a gentle simmer over medium- high heat. Stir occasionally.
    • Meanwhile, combine 5-6 tablespoons of soy milk with 2 teaspoons of flaxseed flour in a small bowl. If not available, any other flour will do, but you may need to add less or more soy milk to the sauce-it depends how thick you prefer it to be. Stir gently, until you get a very compact mixture without any lumps. Pour this mixture into the sauce and continue to cook it on a medium heat, stirring regularly, doing so until the sauce begins to thicken. (Patiently wait until it does and don't worry- it will become perfectly creamy. 😊)  
    • At that point, enrich the sauce with 2-3 teaspoons of mustard and 10 capers (if they are available). Sprinkle with salt (by your preference), a decent amount of ground, black pepper and a teaspoon of chives.
    • When you are satisfied with the taste of the sauce, add seitan medallions and let the sauce slightly simmer for additional 2-3 minutes on a very low heat. If the sauce became too thick, you are free to add more soy milk- I believe ½ cup will be enough. 
    • Drain potatoes and mash them. Combine them with one tablespoon of olive oil, 5 tablespoons of soy milk and salt. You'll get a very creamy, mushy mixture.
    • Put the medallions on a plate and cover them with the sauce. Decorate with parsley and serve with mashed potatoes and arugula salad. 
    • Eat like a royal, for you are one! 😊 

    Creative corner:

    Don't feel like investing your time in side dish? Serve it with polenta, that can be prepared in no time!
    It will taste equally amazing if served together with rice or even pasta. If you want to experiment with pasta, just make more sauce by adding extra soy milk, and flour- if needed.


    Unconditional  Love For Plants


  • - 300 g Brussel sprouts
  • 2 medium sized carrots (150 g)
  • ½ celery root (50-60 g)
  • a handful of fresh celery leaves
  • a handful of fresh parsley
  • Marinade: salt & green pepper (to taste), 1 tablespoon of oil,  2 tablespoons teriyaki or soy sauce, a teaspoon of ground red pepper

    For the sauce:

  • 200- 250 g soy yogurt
  • juice of ½ lemon
  • salt and pepper
  • parsley
  • chives (optional)


    • Turn on the oven and preheat it to 200 degrees C (392 degrees F).
    • Prepare Brussel sprouts: trim the ends and rinse them in a large bowl of cold water. Cut smaller ones into halves and larger ones into quarters.
    • Cut celery and carrot Julienne (into sticks).
    • Cover your roasting pan with baking paper.
    • Place the veggies in a large bowl, add oil, sauce and the spices and mix everything with your hands to combine. If you have some extra time, allow them to marinade. If not, they are good to go. Put them in a roasting pan and straight in the oven. It will take 30- 45 minutes to get the veggies done. Make sure to stir them veggies after 15- 20 minutes.
    • Combine the quinoa and water in a sauce pan  (use twice as much water as quinoa). Cook uncovered until it has absorbed all the water (15- 20 minutes). 
    • Prepare the sauce by mixing all the listed ingredients in a small bowl. 
    • Serve on a large plate and decorate with parsley (I used some spring onion for the decoration, as well).