Planetary Diet Archives

Veggie-forward Party Menu for 8 People

by OPL | Nov 17, 2021 | People and Planet First, Quality of Life

At our recent OPL Summit, we had a three-course, veggie-forward potluck dinner for eight people, and it was a party for the senses. We used the Planetary Diet as our guide for the party menu and let each amateur chef chose a favorite recipe to share. The EAT-Lancet Commission created the Planetary Diet is an eating approach that emphasizes fruits, vegetables, nuts, whole grains, and plant proteins, such as beans and lentils. Meat, dairy, sugar, and starchy vegetables play a minor role on the plate. To learn more, read our blog, Now is the Time to Adopt the Flexible and Healthy Planetary Diet.

Eight OPL staff members each made a dish, and the resulting Planetary Diet menu was inspiring. Of course, every meal is complemented by great conversation and a pleasing environment, and we had the perfect makings for a memorable dinner party!

As an inspiration for your next gathering, we are happy to share our One Planet Life Summit Veggie-forward Potluck Recipes with you. Below are links to our recipes. We hope you try one, some, or all of these delicious recipes and let us know the result. Please share your stories and pictures with us in the comments section below. Bon appetit!

Mediterranean Pinwheels

Mediterranean Pinwheels are an easy-to-make and delicious appetizer. Serve them at home or take them to your next potluck party.

Shane's Crab Cakes with Capers and Cilantro

These crab cakes are mouth-watering delicious and fit into the Planetary Diet that’s good for you and the planet.

Vegetarian Eggplant Parmesan

This dish is so flavorful you may find you like this vegetarian eggplant parmesan version better than the traditional recipe.

Surprisingly Delicious Kale Walnut Salad

When you mix kale, apples, cranberries, and walnuts together you get a surprisingly delicious, double-helping worthy salad.

Easy Spicy Corn Salad with Queso Fresco

This spicy corn salad with queso fresco is a perfect weeknight side dish. It is easy and adds just enough kick to enhance your meal.

Family Secret Southern Broccoli Salad

This southern broccoli salad has the perfect combination of flavor and crunch to be the meal or complement to an entree.

Chocolate Zucchini Cake

It’s dessert and vegetables at the same time! This chocolate zucchini cake is moist and delicious and perfect for any occasion.

Magnolia Bakery's Famous Banana Pudding

This recipe for famous banana pudding is from the Magnolia Bakery cookbook. It’s a sweet and satisfying dessert.

Eating more fruits and vegetables is good for you and the planet. Find more delicious OPL-recommended plant-rich recipes here.

Shane’s Crab Cakes With Capers and Cilantro

by OPL | Nov 1, 2021 | Dinner, Lunch, Recipes

OPL Home Chef Sam Shane shares his family recipe for Crab Cakes with Capers and Cilantro. These crab cakes are mouth-watering delicious and fit into the Planetary Diet that’s good for you and the planet. Serve with a crisp salad and chilled white wine and you have a guest-worthy meal.

Servings: 4, makes 8 crab cakes

Ingredients:

Crab Cakes:

1 hard-boiled egg, finely chopped
1/2 to 3/4 stick of butter
1 tbs lemon juice
1 tbs Worcestershire Sauce
1 tbs Dijon Mustard
1 lb crab meat
1 cup (more or less) panko bread crumbs
1 large egg, beaten to blend
Olive oil and butter

Sauce:

1 cup of white wine
Juice and zest of 1 lemon
2 tbs capers, rinsed
3/4 stick of butter
Cilantro chopped
Salt and pepper
Cornstarch (you can use a little dissolved cornstarch to thicken)

Crab Cake Instructions:

Step 1: Mix hard-boiled egg and dijon mustard in a large bowl.

Step 2: Add crab meat and toss to combine.

Step 3: Fold in just enough bread crumbs to bind the mixture. Season to taste.

Step 4: Mix in the beaten egg.

Step 5: Shape into 8 crab cakes.

Step 6: Chill in the refrigerator for 30-60 minutes.

Step 7: Heat oil and butter in a pan over medium heat. Cook crab cakes until golden brown on both sides. Remove to a warm pan.

Sauce Instructions:

Step 1: Deglaze the pan with white wine over medium-high heat and reduce it by half.

Step 2: Add capers, lemon juice, and zest.

Step 3: Add butter one pat at a time until desired consistency.

Step 4: Season with salt and pepper to taste.

Step 5: Add chopped cilantro.

Recipe compliments of Home Chef and OPL Community member Sam Shane