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  Obsidian Mochi Toast

  Crispy layered filo with hummus and smoked tofu, served with miso-wakame espresso shot – vegan, 27g protein. Layer-and-pan-fry trick creates shatteringly crisp toast. Ready in 15 minutes.

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  Lush Banana Peanut Pockets

  Silken tofu dough pockets with molten peanut butter and caramelized banana, vegan, 26g protein. Steam-from-inside technique cooks the dough through in 4 minutes. Ready in 20 minutes.

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  Bloom Strawberry Blend

  Silken tofu and fresh strawberry smoothie with pistachio cream and flaxseed, vegan, 15g protein. Pistachio cream adds depth that makes this taste nothing like a standard fruit smoothie. Ready in 5 minutes.

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  Ebony Lentil Loaf

  Black beluga lentil bread with whipped tofu feta spread, vegan, 31g protein. No flour, no yeast, blended lentils set into a sliceable loaf.

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  Radiant Cracking Granola

  Peanut granola with soya yogurt, fresh blackberries and peanut butter drizzle, vegan, 22g protein. Ready in 5 minutes once granola is made.

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  Ruby Broil Bowl

  Broiled miso-glazed grapefruit and blackberries over cold soy yogurt with pumpkin seeds and sliced almonds, vegan, 22g protein. A thirty-second miso-agave glaze transforms sharp citrus into caramelized, complex fruit. Ready in 20 minutes.

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  Damson Blackberry Scones 

  Golden-crusted blackberry scones with walnut crunch and vanilla protein, vegan, 28g protein. Cold soy yogurt replaces butter and thermal shock creates the rise. Ready in 25 minutes, better eaten warm.

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  Bananas Foster Toast

  Seared caramelized banana on miso-salted caramel soy yogurt over shatter-crisp filo, vegan, 21g protein. Half-teaspoon red miso transforms plain yogurt into salted caramel cream. Ready in 12 minutes.

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  Scarlet Quinoa Glow

  Vanilla quinoa with warm strawberry compote and cold soy yogurt – vegan, 19g protein. Cashew butter melted into warm grains creates grain bowl creaminess. Spring glow in 15 minutes.

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  Sunrise Drift Custard Toast 

  Thick sourdough soaked in silky tofu-vanilla custard and pan-fried until golden – vegan, 25g protein. Cornstarch sets the batter like egg. Indulgent breakfast in 15 minutes.

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  Tumbled Spring Salad

  Butter lettuce, arugula and kidney beans with white miso silken tofu dressing, vegan, 21g protein. Silken tofu blends into a creamy white dressing in 60 seconds. Ready in 10 minutes.

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  Obsidian Mochi Toast

  Crispy layered filo with hummus and smoked tofu, served with miso-wakame espresso shot – vegan, 27g protein. Layer-and-pan-fry trick creates shatteringly crisp toast. Ready in 15 minutes.

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  Cove Artichoke Cakes

  Crispy artichoke and chickpea cakes with green cabbage slaw, vegan, 21g protein. Squeeze-dry technique and pulse not blend creates the flaky crab-like texture. Ready in 35 minutes.

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  Glade Green Soup

  Herbed cannellini and spring vegetable soup with white miso and oat cream finish, vegan, 22g protein. Half-blend technique creates vivid green base with whole visible ingredients. Ready in 25 minutes.

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  Seafoam Misoshiru

  White miso and matcha broth with kohlrabi matchsticks and soft tofu – vegan, 21g protein. Off-heat technique preserves live cultures and keeps matcha from turning bitter. Ready in 10 minutes.

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  Burnished Tempeh Sheet Pan 

  Miso-glazed tempeh medallions with charred kohlrabi, broccoli, and hemp seed crust – vegan, 45g protein. One pan, 25 minutes, genuinely indulgent.

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  Charred Garden Wrap

  Charred zucchini ribbons and tofu with hummus and arugula in a toasted wheat wrap, vegan, 26g protein. Mediterranean grill in 15 minutes.

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  Ivory Ribbon Toast

  Creamy smashed cannellini beans with lemon and garlic on toasted rye, topped with cucumber ribbons and arugula – vegan, 24g protein.

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  Forge White Bean Burgers

  Two smoky white bean and mushroom patties seared to a deep golden crust, served on butter lettuce with a tahini-lemon drizzle, vegan, 27g protein. Dry-sautéed mushrooms concentrate the umami and keep the patties from crumbling. On the table in 25 minutes.

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  Fierce Tempeh Salad

  Warm red lentils with crispy tempeh and charred asparagus on arugula, miso-tahini dressing, vegan, 34g protein. High-heat sear creates meaty tempeh crust. Post-workout recovery bowl ready in 18 minutes.

Dinner