Focused on the art of crafting complete, balanced meals that deliver sustained energy and nourishment, this book features 100 compelling and delicious recipes that just happen to be vegan.
These 100 recipes for wholesome and nourishing vegan food from blogger, nutritionist, and Food52 author Gena Hamshaw help you make delicious vegan meals that deliver balanced and sustained energy. Every recipe contains the key macronutrients of healthy fats, complex carbohydrates, and proteins, which together make for a complete meal--things like Smoky Red Lentil Stew with Chard, and Falafel Bowls with Freekah and Cauliflower. Photographs accompany each recipe, showing how Gena''s simple techniques and fresh ingredients yield delicious meals. Additional tips and tricks for taking food on the go, and for cooking ahead on the weekend for quick weekday lunches and dinners, round out the collection.
"If you''re looking for recipes to up your wellness game, this book has them.
Power Plates is filled with healthful ingredients, balanced one-dish melas, compelling photos, and everything I want to eat right this minute."
—Heidi Swanson, author of Super Natural Every Day
“Gena has a talent for making you consider plant-based food in a different way, and
Power Plates delivers just that, with great dinner ideas, colorful salads, and wholesome breakfast alternatives. I can’t wait to try the sweet potato falafels, cashew queso, and so many of her other great ideas."
—Sara Forte, author of The Sprouted Kitchen and Sprouted Kitchen: Bowl + Spoon
“As a busy parent of two kids, I am excited to have
Power Plates on our kitchen bookshelf! Gena Hamshaw cooks like we do during the week; her dishes are plant based, straightforward, and fun. If you eat similarly, this book will be a go-to resource with lots of new ideas for reworking familiar ingredients.”
—Bryant Terry, James Beard Foundation Leadership Award recipient and author of Afro-Vegan
"This vegan cookbook—with seasonal meal-plan charts that incorporate leftovers and ideas for batch cooking and freezing—is a useful guide for home cooks, vegan or not."
GENA HAMSHAW is a certified nutritionist, recipe developer, cookbook author, and food writer. Her recipes and articles have been featured in the
Well and Good,
Mind Body Green,
Glamour, and the
Chalkboard, among other publications. She is also a nutrition student, working toward a master''s in nutrition and education and her RDN (Registered Dietary Nutritionist) at Teacher''s College, Columbia University. She has written two cookbooks,
Food52 Vegan and
Choosing Raw, and is the author of the blog
The Full Helping.
WHITE CHILI WITH BUTTERNUT SQUASH
Makes 6 servings
1 tablespoon olive oil
1 large white or yellow onion, chopped
3 cloves garlic, minced
3 cups (540 g) cooked navy, Great Northern, or cannellini beans, or 2 (15-oz, or 425-g) cans, drained and rinsed
1 small zucchini, cut into 3⁄4-inch (2-cm) cubes
11⁄2 pounds (680 g) butternut squash, peeled, seeded, and cut into 3⁄4-inch (2-cm) cubes
2 (4-oz, or 113-g) cans mild green chiles with their liquid
2 tablespoons chopped chipotles in adobo with their sauce
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
3⁄4 teaspoon salt
2⁄3 cup (115 g) quinoa, rinsed
3 cups (710 ml) low-sodium vegetable broth
1 to 2 tablespoons freshly squeezed lime juice
Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 2 minutes.
Stir in the beans, zucchini, butternut squash, green chiles, chipotles in adobo, paprika, cumin, chili powder, salt, and quinoa, then pour in the broth. Bring to a boil over medium-high heat, then lower the heat, cover, and simmer for 20 minutes, until the butternut squash is fork-tender and the quinoa is fully cooked. Uncover and cook, stirring occasionally, for 5 minutes. Stir in the lime juice, then taste and adjust the seasonings if desired. Serve piping hot.