| My mother had a well-worn copy of "Diet for a Small Planet" tucked on her bookshelf for years. I remember reading it well before terms such as sustainability, CSA box or farm-to-table, were on the tip of my tongue. In her piece marking the 50th anniversary and re-issue of an updated version, Kristen Hartke writes about the ahead-of-its-time book that "holds that universal access to a healthy and sustainable diet provides a global springboard to a better environment, functional democracies, stronger economies and increased social justice. While the concept might seem commonplace today, it was revolutionary at the time." (We talked about this topic during last week's food chat. Missed it? You can read the transcript it here.) Just like our cooking styles, habits and goals have evolved through the years, so has this book. Author Frances Moore Lappé's daughter, Anna, updated it, cutting and editing recipes and adding more dishes from Indigenous people and people of color. We featured one of the original recipes, a vegan version of feijoada, a popular Brazilian stew. Hope you'll try it. This week everyone seems to have been focused on simplifying. Aaron Hutcherson's latest pantry-friendly recipe makes smart use of canned mushrooms. They are minced and flavored with hoisin and chili-garlic sauce to create a quick filling for Mushroom Dumplings. Nourish columnist Ellie Krieger's Apple Pie Parfait will give you all the flavor of fall pie without the fuss. And Daniela Galarza found a quick, cheesy biscuit recipe that is tender and fluffy, making it perfect for her homemade breakfast sandwich that will rival any you pick up through a drive-through window. She recommends you eat it for dinner. A big thank you to Becky Krystal for writing this newsletter for a few weeks while I was away. It's good to be back. And join us on Wednesday, Sept. 29, at noon (ET) for our weekly food chat. We plan to do a deep-dive into our love affair with sheet-pan cooking. Watch for Becky's primer on caring for the pans next week. You must register for the chat, but you don't have to be a Post subscriber to participate. Want to get a jump-start or can't join us live? Go ahead and submit a question now.  (Photo by Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) This meatless version of a popular Brazilian dish, featured in "Diet for a Small Planet," is filling, flavorful and frugal. By Kristen Hartke ● Read more » | | | Pantry-friendly vegetarian dumplings are filled with canned mushrooms, bamboo shoots and two flavor-packed sauces. By Aaron Hutcherson ● Read more » | | | All of the flavors of apple pie, but none of the fuss. By Ellie Krieger ● Read more » | | | This cheddar biscuit sandwich recipe from chef Alex Guarnaschelli makes two extra biscuits — for snacking while you cook, or breakfast the next morning. By G. Daniela Galarza ● Read more » | | | Make double the amount of marinated tuna and use the leftovers to make a second meal. By Ann Maloney ● Read more » | | | |
More from Voraciously Brothy soups, chunky soups, creamy soups, but all light soups, ready for early fall. By Kari Sonde ● Read more » | | | Many cuisines feature sweet and savory crepes or thin pancakes similar to them, which can be served for breakfast, lunch or dinner. By Becky Krystal ● Read more » | | | Think beyond granola and sprinkling over cereal. Dried fruit can add nuanced flavor to savory dishes, too. By Kari Sonde ● Read more » | | | A good grilled cheese can become great with just a few small tweaks. By Becky Krystal ● Read more » | | | A look at different types of sweet potatoes and when to use each in your recipes. By Aaron Hutcherson ● Read more » | | | Killing deer for venison helps prevent their damage to habitats, their danger to humans and the greenhouse gases they emit. Perspective ● By Tamar Haspel ● Read more » | | | |
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