If green is the colour of well-being, then this soup is a health bomb. Roasting the vegetables serves to infuse each spoonful with smoky flavour, beans add body, feta offers salty richness, and microgreens provide a sense of spring freshness. Other little greens such as mustard, arugula, clover, and radish will also be most welcomed in this blend.
Placing vegetables directly on a hot pan encourages them to immediately start roasting for better browning, and that equals more yum.
Preheat oven to 425 F (220 C) and place a rimmed baking sheet in oven as it heats. Toss broccoli, onion, and garlic with oil and salt. Spread out on hot baking sheet and roast until broccoli is darkened in spots, about 25 minutes, stirring once.
Place broth, roasted vegetables, microgreens, feta, beans, lemon juice, and chili powder (if using) in blender or food processor container and blend until smooth. Warm soup in saucepan, and thin as needed with additional broth or water.
Serve soup garnished with additional microgreens and feta, sunflower seeds, and a drizzle of oil.
This recipe is part of the Small But Mighty collection.
Fool is a classic English dessert made, traditionally, by folding a stewed fruit into a creamy, sweet custard. This modern take adds layers of sweet pumpkin flavour and swaps out much of the cream for higher-protein Greek yogurt. The crunchy chocolate topping is a special finishing touch. Beat it It’s the fat in cream that helps trap air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes. Start with a cold bowl and beaters (or a cold balloon whisk, if you’re whipping by hand). Put your bowl (ideally a stainless one) and beaters in the freezer for 15 minutes before whipping. They’ll chill easily and help keep everything cool during the whipping process.
Blondies are basically “blonde brownies.” There is no cocoa or melted chocolate in the batter of a blondie. Here, the nutritionally lacklustre all-purpose flour is swapped out for puréed beans for a higher dose of protein. The end result is just as tender and chewy without any noticeable bean flavour. A great potluck dessert option, too. If desired, chopped nuts can be used instead of chocolate chips. Squeeze play To easily fit a piece of parchment paper into a baking dish, run it under cold water for a couple of seconds, scrunch it up, and then squeeze out the excess moisture. Now it will effortlessly form into the pan.
This protein-heavy, plant-only sweet bread is great for breakfast, dessert, or a snack. Sweet potato provides natural sweetness, while peanut butter adds richness to each slice. Serve with your favourite jam or jelly, or even a smear of cream cheese. Substitutions You can make this recipe gluten-free by using all-purpose, gluten-free flour. And use rice or oat milk and sunflower seed butter if you or someone you know has an allergy. Date syrup would be a suitable substitution for maple syrup. Power powder Not just for smoothies, protein powder can also be used as a replacement for some (not all!) of the flour in baked goods like muffins and sweet breads to bolster protein numbers. Plant-based protein powders result in a better texture than dairy-based powders like whey, which tend to give baked goods a rubbery texture.
Surprise yourself with a rich and creamy, lemon-forward cottage cheese cheesecake that is much higher in protein than classic versions. A nut-based crust brings healthy fats to the dish and additional satiating protein. Serve it with berry sauce for a beautiful sweet tang and visual appeal. No springform pan? You can also make the cake using a regular round cake pan, but the recipe might make more cottage cheese filling than the pan can hold. Pan handling A springform pan is a piece of bakeware with sides that can be easily removed from the base. It’s the ideal pan for baking cheesecakes, quiches, mousses, and cakes. The removable sides of this pan allow the baked goods to be easily removed without damage.