Every KalaPlate recipe

503 recipes · page 11 of 11

• Twarog with Radish, Chives and Rye

  Polish · Breakfast

  A classic Polish breakfast plate of fresh twarog (farmer's cheese) mashed with a splash of milk, brightened with crisp radish and chives, and piled onto dark rye. Simple, fresh and seriously high in protein to start the day right.

• Ultimate Breakfast Casserole

  American · Breakfast

  Eggs baked over roasted sweet potato with bacon, sausage and capsicum until just set. Made for a crowd.

• Unbaked Cookie Dough Bars

  American · Dessert

  Soft, no-bake chocolate chip cookie dough bars made from chickpeas or white beans, spread into a pan and topped with a thin chocolate coating. Like a warm gooey chocolate chip cookie, but even better.

• Vanilla Berry Protein Shake

  Australian / modern · Breakfast

  Frozen berries, cold milk, vanilla protein and a spoon of chia, blended thick enough to need a moment with a spoon. Ninety seconds from fridge to glass.

• Vanilla Panna Cotta with Roasted Rhubarb

  Italian · Dessert

  Silky, just-set vanilla panna cotta boosted with Greek yoghurt and milk for real protein, topped with tangy roasted rhubarb. A make-ahead Italian dessert that feels indulgent but delivers over 6 g protein a serve.

• Vanilla Protein Shake

  Australian / modern · Snack

  The plain one, which the shelf did not have: cold milk, vanilla protein, a little honey and cinnamon. Thirty seconds in a blender or a shaker, and thirty grams of protein.

• Vegan Gado Gado with Tempeh, Tofu and Peanut Sauce

  Malaysian / Indonesian · Main

  A hearty Indonesian-Malaysian salad of blanched vegetables, pan-fried tofu and tempeh, and boiled potatoes, all smothered in a rich, spicy peanut sauce. Egg is swapped for extra tempeh to keep it fully plant-based while pushing protein well past 30 g a serve.

• Vegan Olive Oil & Orange Cake

  Italian · Dessert

  A moist, golden Italian-style olive oil cake built on chickpea flour and almond meal for genuine protein, brightened with fresh orange zest and juice. No dairy, eggs or honey — just fruity olive oil and citrus.

• Vegan Sichuan Mapo Tofu with Edamame & Rice

  Chinese · Main

  A properly numbing, savoury mapo tofu made entirely from plants. Soft-firm tofu simmers in a rich chilli-bean sauce built on doubanjiang (fermented broad bean paste), fermented black beans and toasted Sichuan pepper, with edamame stirred through to push the protein up to a real meal. Served over steamed jasmine rice.

• Yeast Extract, Cheese and Fried Egg Toast

  Australian / modern · Breakfast

  The Australian childhood breakfast, grown up: yeast extract scraped thin under melted cheddar, with a fried egg on top so it actually carries you to lunch. Salty, savoury and on the table in seven minutes.

• Veggie Frittata Muffins

  American · Breakfast

  Savory make-ahead mini frittatas packed with eggs, fresh veggies, dill and feta.

• Vietnamese Beef Breakfast Pho

  Asian · Breakfast

  A fragrant morning bowl of clear beef broth over silky rice noodles, topped with thin slices of beef that cook in the hot soup, and finished with a pile of fresh herbs, chilli and lime. A genuine protein-rich start to the day with no dairy.

• Vietnamese lemongrass tofu vermicelli bowl

  Vietnamese · Main

  Fragrant lemongrass-marinated tofu over cool rice vermicelli with fresh herbs, crunchy veg and a tangy vegan nuoc cham. Light, bright and full of texture.

• Vietnamese Summer Rolls with Prawns and Herbs

  Asian · Snack

  Fresh rice paper rolls packed with sweet poached prawns, rice vermicelli, crunchy vegetables and a garden of soft herbs, served with a punchy hoisin-peanut dipping sauce. Light, no-cook (aside from a quick poach) and naturally dairy-free.

• Vitamina de Abacate (Brazilian Avocado Shake)

  Brazilian · Breakfast

  In Brazil the avocado is a fruit and this is what happens to it: blended with milk and a little sugar into a thick pale-green shake. It sounds wrong to anyone who has only met avocado on toast and it converts them in one glass.

• Banana & Peanut Butter Breakfast Shake

  Brazilian / South American · Breakfast

  The Brazilian breakfast in a glass — banana blended thick with milk, oats and peanut butter until it drinks more like a meal than a smoothie. Two minutes and one jug.

• Waldorf Salad with Chicken, Grapes and Toasted Walnuts

  American · Salad

  The 1890s hotel salad, still one of the best things to do with an apple. Grapes and celery for crunch and sweetness, walnuts toasted so they taste of something, and a yoghurt dressing sharpened with Dijon and cider vinegar instead of a bowl of mayonnaise.

• Warm Roast Beetroot, Lentil & Goat Cheese Salad with Walnuts

  Australian / modern · Salad

  A hearty modern-Australian dinner salad built on French-style lentils and fluffy couscous, with sweet roasted beetroot, toasted walnuts and creamy goat cheese. Warm, earthy and genuinely filling — over 18 g of protein per serve.

• Whipped Cottage Cheese Bowls

  American · Breakfast

  Vanilla-whipped cottage cheese, blended until silky and spooned into bowls under berries and slivered almonds. Fresh, lightly sweet, and 26 g of protein a serve.

• World's Best Lasagna

  World · Main

  John Chandler's legendary layered lasagna — a slow-simmered sausage-and-beef ragù between sheets of pasta and three cheeses. A little work, but worth every minute.

• Xoi Man - Vietnamese Sticky Rice with Chicken, Mung Bean and Fried Shallot

  Vietnamese · Breakfast

  A hearty savoury breakfast of glutinous rice steamed until glossy, topped with shredded soy-glazed chicken, creamy split mung bean and a shower of crunchy fried shallots. It eats like a warm, satisfying bowl and packs well over 24g of protein per serve.

• Zucchini and Prosciutto Egg Muffins

  American · Breakfast

  Prosciutto lines each cup, holding a filling of grated zucchini, spinach and capsicum set in egg. Savoury, low-carb and easy to take on the go.

• Zucchini Muffins

  American · Breakfast

  Soft, moist, and warmly spiced muffins packed with grated zucchini, walnuts, and cinnamon. A delicious breakfast or snack made in just 30 minutes.