Recipes - Page 6 - Feast on the Planet

Chocolate Peanut Butter Silken Tofu Porridge

Prep 5 min Cook 6 min Rest 2 min

Cocoa and peanut butter give this oat porridge a dark, nutty depth, while silken tofu makes the texture notably smooth. It stays warm and spoonable rather than setting like mousse.

Broccoli, Cheddar and White Bean Frittata with Whole Wheat Toast

Prep 15 min Cook 20 min Rest 5 min

Tender broccoli, spinach and white beans are baked into a thick egg frittata with a modest layer of cheddar. Whole wheat toast turns it into a substantial breakfast.

Vegetarian Eggs Dairy

Peach and Skyr Overnight Oats with Hemp and Almonds

Prep 10 min Rest 8 h

Creamy skyr and milk soften the oats overnight, while chia gives the base a thick, spoonable texture. Sliced peaches, hemp seeds, and almonds add fresh sweetness and a clean crunch just before serving.

Easy Dairy High-Protein

Whole Wheat Teriyaki Noodles with Tofu, Broccoli and Edamame

Prep 20 min Cook 20 min

Whole wheat noodles are tossed with browned tofu, crisp-tender broccoli, carrots, red pepper and edamame in a glossy teriyaki sauce. Toasted sesame seeds add a dry, nutty crunch at the end.

Plant-Based High-Protein High-Fiber

Pumpkin Skyr and Lupin Protein Muffins

Prep 20 min Cook 30 min Rest 15 min

These pumpkin muffins bake with a soft, close crumb, a mild tang from skyr, and crunchy walnut pieces throughout. Lupin flour and skyr bring substantial protein without using protein powder, while whole wheat flour keeps the texture sturdy.

Baked High-Protein High-Fiber

Whole Wheat Baked Ziti with Lentils, Spinach and Cottage Cheese

Prep 15 min Cook 35 min Rest 10 min

Whole wheat ziti bakes into a thick tomato and lentil sauce, with wilted spinach threaded through the pasta and a browned mozzarella top. Cottage cheese keeps the middle soft and creamy without turning the dish into a solid block of cheese.

Baked Vegetarian High-Fiber

Lentil and Walnut Meatballs with Polenta and Tomato Sauce

Prep 25 min Cook 40 min Rest 15 min

Lentil and walnut meatballs bake with a browned, craggy crust, then sit on soft polenta under a tomato sauce mellowed with carrot and onion. Parmesan brings a sharp finish without taking over the plate.

Vegetarian Italian High-Fiber

Chickpea, Spinach and Feta Quiche

Prep 20 min Cook 42 min Rest 10 min

A crisp shortcrust shell holds tender spinach, lightly browned chickpeas, and pockets of salty feta in a soft egg custard. The chickpeas give the filling more substance than a standard spinach quiche without making it heavy.

Vegetarian Baked High-Fiber

Whole-Wheat Tart Pastry

Prep 15 min Cook 22 min Rest 50 min

This whole-wheat tart pastry uses olive oil for crisp edges and unsweetened applesauce to replace much of the fat in a classic dough. It makes one 28 cm shell for savoury tarts or quiches.

Baked High-Fiber Vegan

Gnocchi with Cannellini Beans, Spinach, Lemon and Ricotta

Prep 15 min Cook 25 min

Soft gnocchi and creamy cannellini beans are folded into a rough tomato sauce with wilted spinach, lemon and ricotta. Parmesan adds a sharp finish to the mild beans and soft dumplings.

Italian Vegetarian High-Fiber

Green Pea Falafel Bulgur Bowl with Herbed Skyr

Prep 25 min Cook 30 min Rest 15 min

Baked chickpea and green pea falafels bring a crisp-edged, tender center to whole grain bulgur, cucumber, and tomatoes. Herbed skyr adds a cool, protein "sauce" that will make you go harder in the gym.

Vegetarian Dairy Balanced

Rice & Lentil-Stuffed Eggplants

Prep 20 min Cook 50 min Rest 5 min

Roasted eggplant halves hold a soft filling of brown rice, lentils, tomato and cottage cheese, with walnuts for crunch and parsley at the finish. The rice makes it substantial, while the lentils give the filling more shape than a mound of starch. Recipe from our good friend Jamie Oliver.

Vegetarian Baked High-Fiber