Introduction
"Diet for a Small Planet," first published in 1971, was a groundbreaking book by Frances Moore Lappé that explored the environmental and social costs of meat-heavy diets and championed plant-based eating. Over 50 years later, its message remains vital in the face of climate change and the increasing dominance of corporate farms. This article delves into recipes inspired by "Diet for a Small Planet," highlighting the enduring relevance of sustainable and plant-based cuisine.
The Enduring Legacy of "Diet for a Small Planet"
Frances Moore Lappé's "Diet for a Small Planet" was a life-changing book for many in the 70s and 80s. It wasn’t an easy read as the author outlined the huge cost of eating high on the food chain, especially animal proteins from factory farms. What stuck with many readers was that plant protein - legumes and whole grains - was not that hard to include in pantries and weekly meals. Over 50 years later, climate change and the growth of corporate farms and giant meat processing corporations make our choices important for our small, warming planet. In an easy Question and Response format, Nestle relies on her work as a nutrition scientist.
Simple-Elegant Cheese Pie: A Versatile Vegetable Dish
One favorite recipe from "Diet for a Small Planet" is a "Simple-Elegant Cheese Pie," a layered vegetable dish in any crust (a pat-in rice crust is recommended in the book) topped with tomatoes and cheese. This recipe is very delicious and adaptable to what you have in the fridge. To speed up the prep after work, consider sautéing components like greens and onions in advance.
This recipe is more of an idea to build on than a strict recipe. Sometimes you can make the Parmesan Rice crust (if you have left over rice) or use a pre-made crust, or a pat-in crust. You can use any kind of cheese that is lying around, and it really lends itself to veggies and greens you have on hand. Sometimes put a schmear of pesto on the crust first.
Spinach Num Nums: A Family-Friendly Green Delight
One variation of the "Simple-Elegant Cheese Pie" is a spinach-based dish affectionately nicknamed "Spinach Num Nums." This recipe involves using leftover spinach and transforming it into a palatable and nutritious meal for children. It’s a testament to the book's ability to inspire creative and resourceful cooking.
Read also: The Hoxsey Diet
Pasta with Yogurt Sauce: A Quick and Flavorful Meal
Another vegetarian stand-by inspired by "Diet for a Small Planet" is pasta with yogurt sauce. You can make it with just yogurt, sometimes thinning the sauce with the pasta water. You can also add cremini and Maitake mushrooms for extra flavor.
Walnut-Cheddar Loaf (Nutloaf): A Hearty and Satisfying Main Course
The Walnut-Cheddar Loaf, or Nutloaf, is a family favorite. To prepare it, preheat oven to 350 degrees. Prepare and combine all ingredients and divide between two oiled or buttered bread pans. Bake for 35 - 40 minutes. Let stand for 10 minutes before cutting or attempting to remove loaf from pan for freezing.
Brazilian Black Bean Stew: A Flavorful and Nutritious Dish
The recipe is part of a trio that belong in the Brazilian Evening menu in Diet for a Small Planet. In Brazil, they make their national dish, feijoada, (pronounced fay-ZHWA-da) out of black beans with various kinds of pork, served with orange slices. Frances Moore Lappé, the author of Diet for a Small Planet, comments:“This dish has been one of my family’s favorites from the first edition. With a green salad and Italian bread it is a satisfying meal. I’ve been cooking this one for so many years that I have made it my own, so much so that for a long time I was not sure anymore what book I got it out of.
Adaptability and Resourcefulness: Key Principles of "Diet for a Small Planet"
The recipes inspired by "Diet for a Small Planet" emphasize adaptability and resourcefulness. Got leftovers? Substitute any cooked rice or grain to total 1 1/2 cups and/or use less spinach and add any cooked vegetable (broccoli is good!). Double cheese for richer dish.
Read also: Walnut Keto Guide
Read also: Weight Loss with Low-FODMAP