07/09/2026
Where Do You Get Your Protein?
People ask us this all the time. And it's a great question!
Here's something interesting: a cow eats grass. Just plants. And from that plant-based diet, the cow builds muscle, bone and strength.
The protein doesn't magically appear in the cow. It comes from the plants the cow eats.
So if cows build powerful bodies from plant-based nutrition, why do we assume humans need something different?
The truth is simple: Protein is in plants. It always has been.
In our h**p seeds and walnuts. In our legumes and grains. In the vegetables and nuts we use in every recipe.
A plant-based diet isn't missing protein — it's connecting directly to the source, without the middle step.
But what about "complete" protein?
After this question, we often hear: "But is plant-based protein complete?"
Great follow-up! Let's talk about it.
What makes a protein "complete"?
A complete protein contains all 9 essential amino acids your body needs. Your body can't make these on its own — they come from food.
Here's the thing: plants absolutely have complete proteins. You don't need animal products to get them.
Complete plant-based protein sources:
H**p seeds (all 9 amino acids!)
Quinoa (grain + legume combination)
Buckwheat
Soy & tofu
Spirulina
Chia seeds
Lentils + rice (combined)
Nuts + legumes (combined)
The beauty of plant-based cooking:
You don't have to eat them all at once. Your body is smart — if you eat lentils at lunch and rice at dinner, your body combines those amino acids beautifully.
That's where real food becomes art.
Plant-Based Spanakopita with Coconut Fetta & Tofu Aioli
This is a complete protein meal that proves plant-based cooking is an art form.
Golden rice paper wraps frame fresh spinach, homemade coconut fetta, and a silky tofu aioli — finished with edible flowers and fresh herbs. Every element builds nutrition and flavor together.
THE FOUNDATION: Coconut Fetta
(Make 2-3 days ahead)
Ingredients:
500g COYO Greek-style yogurt
4 vegan probiotic tablets
Method:
Mix the probiotic tablets into the yogurt with a wooden spoon until well combined
Place the mixture into a nut milk bag suspended over a fine strainer
Position a weight on top (a plate works beautifully)
Leave to drain for 24 hours in a cool place
The result is a creamy, tangy fetta-like cheese ready for your filling
Tip: The longer you leave it, the firmer and more fetta-like it becomes.
THE AIOLI: Tofu Aioli
Ingredients:
350g firm tofu
½ cup filtered water
1 tsp Celtic sea salt
120ml olive oil
Method:
Add tofu, filtered water, and sea salt to a blender
Blend until completely smooth and creamy
With the motor running, slowly drizzle in the olive oil until emulsified and silky
Add additional filtered water if needed to reach desired consistency
This creates a luxurious, protein-rich sauce that rivals any dairy aioli.
THE FILLING: Spanakopita Mix
Ingredients:
1 large onion, finely diced
1 leek, white part only, cleaned and sliced
3-4 cloves garlic, minced
200-300g fresh spinach, thinly sliced
150-200g coconut fetta (from above)
Celtic sea salt and black pepper to taste
Extra garlic if needed
Method:
Heat olive oil in a large pan over medium heat
Sauté onion, leek, and garlic until softened and fragrant (3-4 minutes)
Add thinly sliced spinach and cook until completely wilted (2-3 minutes)
Gently fold in the coconut fetta cheese
Season to taste with additional garlic, salt, and pepper
Cook until the mixture reaches a firm, spreadable consistency (it should hold together)
Allow to cool slightly before filling
ASSEMBLY: The Art
Ingredients:
Rice paper sheets (2 per serve)
Olive oil for brushing
Hot water for softening rice paper
Method:
Fill a shallow bowl with hot water
Briefly dip each rice paper sheet (1-2 seconds) until pliable
Place on a damp wooden board to prevent sticking
Spoon filling down the center of each sheet
Roll tightly, tucking in the sides as you go
Brush generously with olive oil on all sides
To finish:
Oven method: Place on a lined baking tray and bake at 180°C for 20-30 minutes until golden
Pie maker method: Cook according to your machine's instructions until golden and crispy
PLATING: The Finishing Touch
Serve on a white plate with:
Fresh tomato slices sprinkled with colorful microgreens
Fresh herbs (dill, parsley, or chives)
Edible flowers for color and elegance
A generous dollop of tofu aioli on the side
Why this works as complete protein:
Rice paper + spinach + tofu + coconut fetta = all 9 essential amino acids
Beautiful, intentional food design
Restaurant-quality presentation
100% plant-based nutrition
Our carob treats, chai, breads and meals are built on foods naturally rich in complete protein. When you eat them, you're eating the same plant-based nutrition that built that cow's strength — just in their whole, pure form.
No processing. No extraction. No middleman.
Just plants. Just protein. Just nourishment.
🌱✨
Taste Without Borders
Locally Sourced • Globally Inspired
Plant-Based • Organic • Dairy-Free • Wheat-Free • Refined Sugar-Free
