RECIPE COLLECTION
EAT-Lancet-Inspired Recipes for Everyday Life
What does the Planetary Health Diet look like in an everyday kitchen? Start with meals that give vegetables, beans, lentils, whole grains and nuts a bigger role. This collection brings together recipes inspired by the EAT-Lancet approach, including some with fish, eggs, dairy or meat. You don’t need to change everything overnight: find a few dishes you enjoy, cook them regularly, and build a more plant-rich way of eating over time. That’s the idea behind Feast on the Planet : making everyday food choices part of caring for our health and the planet.
11 recipes
⏱ 50 minWhole-Wheat Spaghetti with Roasted Tomato Mascarpone Sauce and Sardines
Roasted tomatoes, carrots, onion, and garlic blend into a thick, naturally sweet sauce with mascarpone. Sardines are warmed through at the end so they stay in tender pieces rather than disappearing into the pan.
⏱ 45 minSmoky Tempeh Quinoa Bowls with Kimchi and Chipotle Cashew Sauce
Roasted tempeh and peppers sit over broth-cooked quinoa with edamame, sharp vegan kimchi, and a smoky chipotle cashew sauce. It's full of plant protein and will keep you full ALL DAY.
⏱ 100 minPlanet-Saner Banana Bread with Skyr, Peanut Butter, and Dark Chocolate
This banana bread lands somewhere between breakfast and dessert, which is honestly where many of us live emotionally. Ripe bananas bring natural sweetness, skyr and eggs add protein, whole wheat flour and de-oiled almond flour keep the crumb hearty without turning it into a brick, and a little dark chocolate reminds me that restraint is nice in theory.
⏱ 60 minWhole-Wheat Spaghetti with Tempeh Bolognese
Whole-wheat spaghetti is coated in a chunky tomato, carrot, and garlic sauce, then topped with crisp-edged tempeh. Ketchup and soy sauce give the tempeh a savoury, lightly sweet glaze without burying the tomatoes.
⏱ 20 minBlack Bean and Pepper Fajitas
Smoky peppers, lime-warmed black beans, avocado, and a small spoonful of sour cream make a fast fajita filling with plenty of contrast. A handful of raw pepper folded in at the end keeps the texture crisp.
⏱ 28 minWhole-Wheat Couscous with Chickpeas, Peas and Almonds
Whole-wheat couscous absorbs cumin-scented water while chickpeas and peas warm through in olive oil. Fresh lemon juice cuts through the nutty almonds with sriracha sauce to make it a little bit spicy.
⏱ 55 minRed Lentil, Sweet Potato and Chickpea Curry with Greek Yogurt
Red lentils break down into a thick tomato curry while sweet potato stays in soft chunks and chickpeas keep their bite. A cool spoonful of Greek yogurt and coriander sharpens the warm curry spices.
⏱ 60 minCarrot and Red Lentil Vegetable Soup
Carrots, leeks, celery, onion, potato, and red lentils cook into a thick, smooth soup with a clean thyme and lemon finish. Easy way to get more vegetables in.
⏱ 75 minLentil and Tofu Balls with Green Beans and Brown Rice
Baked lentil and tofu balls have a rough, browned exterior and a soft centre seasoned with tomato paste, smoked paprika, and oregano. Brown rice and lemon-dressed green beans turn them into a complete plate.
⏱ 40 minWhole Wheat Teriyaki Noodles with Tofu, Broccoli and Edamame
Whole wheat noodles are tossed with browned tofu, crisp-tender broccoli, carrots, red pepper and edamame in a glossy homemade teriyaki sauce. Toasted sesame seeds add a dry, nutty crunch at the end.
⏱ 32 minHigh-Protein Naan Pizzas with Mozzarella, White beans
Crisp-edged naan replaces the usual dough marathon, while white beans tucked into the tomato layer make these pizzas properly filling. Mozzarella still delivers the browned, stretchy finish.