Leek Crêpes
by Blutopia
Serves: 4
Time: 30 minutes
Ingredients:
- 2 leeks
- 3 shallots
- 1 onion
- Walnuts
- 4 buckwheat crêpes
- 150ml soy cream
- Nutmeg
- Fresh parsley
- Optional: 200g silken tofu
Instructions:
Heat crêpes, add filling, fold. Top with walnuts and parsley.
Chop and sauté all vegetables with nutmeg. Cook 20 minutes with a splash of water.
Whip cream (with tofu if using). Mix into leeks. Season.
🌊 GOOD FOR THE OCEAN… AND FOR YOU!
15 Simple Recipes to download here
🌍 30% of greenhouse gas emissions are absorbed by the ocean.
🍽️ 25% of our carbon footprint comes from food.
Without the ocean, the planet’s average temperature would be 50°C instead of today’s 15°C. But the ocean is suffocating — due to reduced CO₂ absorption, changing currents, deoxygenation, and acidification.
Our food choices are a major cause.
Each French person emits 2+ tons of CO₂ equivalent just through food — the total per-person target for 2050 across all sectors!
Switching to a plant-based diet brings this down to 650 kg, reducing our food-related carbon footprint by three.
🥦 About This Booklet
Many plant-based recipes feel hard to access — specialty ingredients, obscure items, and time-consuming prep.
This guide, created with love by Blutopia, is for beginners, students, busy people, and the curious. You’ll find 15 seasonal, plant-based recipes using easy-to-find ingredients.
