Power plates : 100 nutritionally complete, one-dish vegan meals

First Title Value for Searching:

Personal Author:

Hamshaw, Gena

Edition:

First edition.

Physical Description:

247 pages : color illustrations ; 25 cm.

Summary:

Provides one hundred recipes for one-dish vegan meals, including such dishes as maple cinnamon granola, sesame citrus soba salad, white bean ribolita, golden beet risotto, skillet chili mac, and spiced lentil tamale pie.

Contents:

Breafast -- Salads -- Soups -- Bowls -- Skillets and stovetop -- Bakes.

Subject Term:

Vegan cooking

One-dish meals

Cookbooks

Publication Info:

New York : Ten Speed Press, [2018]

Subject:

Vegan cooking

One-dish meals

Cookbooks

Vegan cookery

One-pot meals

Cook-books

Cookery

Recipe books

SAILS ISBN:

9780399579059

Available:

Library	Shelf Number	Shelf Location	Status
Searching... Norton Public Library	641.5636 HAM	NONFICTION	Searching... Unknown
Searching... Dartmouth - Southworth	641.5636 HAM 2018	NONFICTION	Searching... Unknown
Searching... Fall River Main	641.563 H232	Stacks	Searching... Unknown
Searching... New Bedford Wilks Branch	641.5636 HAM 2018	NONFICTION	Searching... Unknown
Searching... Norfolk Public Library	641.5636 HAMS	NONFICTION	Searching... Unknown

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Summary

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.

Reviews (2)

Publisher's Weekly Review

Vegan blogger Hamshaw (The Full Helping) presents appealing options for creating nutrient-dense meals on a single plate. Using her "macronutrient building blocks" concept (which balances proteins, fats, and carbs), home cooks can design dishes that promote a "nutritious, sustainable eating pattern" with recipes that "just happen to be vegan." There are recipes for savory breakfast options such as a root-vegetable hash and Indian kitchari (a combination of mung beans and rice) along with whole-grain muffins and pancakes. Meal-size salads include a sesame citrus soba-noodle salad chock-full of edamame, red cabbage, carrots, and almonds with a tahini ginger garlic dressing, as well as a warm tofu chop salad with peanut dressing. Soup selections include a spicy chickpea-peanut West African stew and a curried Jamaican stew with kidney beans. There are sides such as green-bean aloo gobi and holiday fare such as a vegetable harvest pie-a shepherd's pie filled with kidney beans, tempeh, and winter vegetables. 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. (Jan.) © Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

In her best cookbook yet, blogger-turned-author Hamshaw (Food52 Vegan) shares appetizing vegan meals that won't leave you hungry. Substantial recipes such as apple ginger muesli, Vietnamese rice noodle salad with seared tofu, and herbed cauliflower steaks with lemon caper lentils offer a delightful balance of proteins, carbohydrates, and fats. Delicious main dishes are the stars here-there are no desserts, appetizers, snacks, or beverages. In particular, the meal-sized salads could be welcome weekday lunches or potluck contributions. Hamshaw touches lightly on nutritional guidance, meal planning, and make-ahead techniques (e.g., batch cooking grains and legumes over the weekend), but her advice never feels prescriptive or preachy. VERDICT Hamshaw brings style and substance to healthful vegan cooking. Highly recommended for anyone interested in plant-based recipes. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Excerpts

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. Excerpted from Power Plates: 100 Nutritionally Balanced One-Dish Vegan Meals by Gena Hamshaw All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Introduction	p. 1
Noteworthy Ingredients	p. 7
Using This Book	p. 12
Macronutrient Building Blocks	p. 18
Breakfast	p. 21
Shortcut Steel-Cut Oats	p. 23
Gentle Morning Kitchari	p. 24
Every Day Breakfast Tostadas	p. 27
Apple Ginger Muesli	p. 28
Hash with Root Vegetables and Tempeh	p. 31
Cauliflower Scramble	p. 32
Creamy Breakfast Polenta with Stewed Fruit and Hemp Seeds	p. 34
Hearty Pancakes with Buckwheat and Blueberries	p. 37
Tofu Migas	p. 38
Savory Oats, Two Ways	p. 41
Avocado and Tofu Toasts	p. 42
Whole Grain Waffles	p. 45
Skillet-Baked Oatmeal with Summer Stone Fruit	p. 46
Spelt Biscuits with White Bean Gravy	p. 49
Wholemeal Muffins	p. 50
Chai-Spiced Millet Porridge with Carrots and Apples	p. 53
Congee	p. 54
French Toast	p. 57
Breakfast Sweet Potatoes, Two Ways	p. 58
Maple Cinnamon Granola	p. 61
Salads	p. 63
Wild Rice Salad with Cherry Tomatoes, Corn, Green Beans, and Tofu	p. 65
Roasted Cauliflower Salad with Lentils	p. 66
Sweet Potato Salad with Tempeh and Maple Mustard Dressing	p. 69
Charred Broccoli Salad with Freekeh and Spring Herbs	p. 70
Guacamole Quinoa Salad with Black Beans	p. 73
Masala Lentil Salad with Cumin-Roasted Carrots	p. 74
Spring Panzanella with Artichokes, Asparagus, Peas, and Lemon Dill Vinaigrette	p. 77
Roasted Kabocha Salad with Barley and Lemon Miso Vinaigrette	p. 78
Warm Tofu Chop Salad with Peanut Dressing	p. 81
Zucchini Pesto Pasta Salad	p. 82
Winter Salad with Bulgur, Radicchio, and Toasted Almonds	p. 85
Sesame Citrus Soba Salad	p. 86
Tuscan Kale Salad with White Beans	p. 89
Butternut Squash Salad with Red Quinoa and Pumpkin Seeds	p. 90
Vietnamese Rice Noodle Salad with Seared Tofu	p. 93
Protein-Packed Caesar	p. 94
Beluga Lentils and Tomatoes with Tempeh Bacon and Turmeric Mustard Vinaigrette	p. 97
Brown Rice Tabbouleh Salad	p. 98
Soups	p. 101
Smoky-Red Lentil Stew with Chard	p. 103
Cheesy Cream of Broccoli with Smoky Roasted Chickpeas	p. 104
Curried Tomato Stew with Chickpea Dumplings	p. 107
Spicy Cabbage Soup with Rice and Chickpeas	p. 108
Moroccan Tagine with Tempeh and Chickpeas	p. 111
White Bean Soup with Leeks and Roasted Cauliflower	p. 112
West African Peanut Stew with Sweet Potatoes and Chickpeas	p. 115
White Bean Ribollita	p. 116
Curried Jamaican Stew with Kidney Beans	p. 119
Yellow, Split Pea Chowder with Sweet Corn	p. 120
Mushroom Miso Barley Soup	p. 123
Tortilla Soup with Roasted Corn and Black Bean Salsa	p. 124
Mulligatawny	p. 127
Lemony Lentil Soup with Mushrooms and Kale	p. 128
White Chili with Butternut Squash	p. 131
Bowls	p. 133
Quinoa Bowls with Braised Red Cabbage, Tofu, and Brussels Sprouts	p. 135
Harvest Bowls with Spelt Berries, Cider-Glazed Tempeh, and Roasted Root Vegetables	p. 136
Umami Bowls with Roasted Portobellos, Tofu, and Spicy Miso Dressing	p. 139
Golden Rice Bowls with Tofu Paneer and Vegetables	p. 140
Sweet Potato Bowls with Cilantro Lime Rice and Black Beans	p. 145
Sushi Bowls	p. 146
Mediterranean Quinoa Bowls with Roasted Fennel and Black-Eyed Peas	p. 149
The Peanut Noodle Bowls with Spicy Lime Tofu and Crisp Vegetables	p. 150
Millet Pilaf Bowls with Barbecue Tofu and Braised Collard Greens	p. 153
Korean Tempeh Bowls with Broccoli and Brown Rice	p. 154
Macro Bowls with Adzuki Beans and Miso-Glazed Kabocha Squash	p. 157
Green Goddess Bowls	p. 158
Sweet Potato Falafel Bowls with Freekeh Pilaf and Roasted Cauliflower	p. 161
Provençal Bowls with Lentil Salad and Herbed Cashew Cheese	p. 162
Greek Bowls with Lentil Keftedes and Cashew Tzatziki	p. 165
Coconut Kale and Lentil Bowls with Roasted Delicata Squash and Jasmine Rice	p. 166
Deli Bowls with Smashed Chickpea Salad	p. 169
Marrakech Bowls with Harissa-Roasted Vegetables and Bulgur Pilaf	p. 170
Skillets and Stovetop	p. 173
Golden Beet Risotto	p. 175
Roasted Zucchini Tacos with Corn and Tofu	p. 176
Rice, Beans, Tofu, and Greens	p. 181
Creamy Brown Rice with Shiitakes and Peas	p. 182
Spanish Quinoa with Tempeh Chorizo	p. 185
Balsamic-Glazed Tempeh and Vegetables over Soft Polenta	p. 186
Pudha with Spicy Sautéed Spinach	p. 189
Herbed Cauliflower Steaks with Lemon Caper Lentils	p. 190
Pasta and Broccoli Rabe with Creamy Roasted Red Pepper Sauce	p. 193
Creamy Curried Lentils and Quinoa	p. 194
Stuffed Collard Leaves with Pomegranate Dipping Sauce	p. 197
Kimchi Fried Rice	p. 198
Spinach and Gnocchi with White Beans	p. 201
Skillet Chili Mac	p. 202
Barley Risotto with Butternut Squash and Sage	p. 205
Aloo Gobi with Green Beans	p. 206
Coconut and Scallion Rice with Glazed Tofu and Bok Choy	p. 209
Dinner Toast with Savory Mushrooms, Chickpeas, and Greens	p. 210
Spicy Chickpea Quesadillas with Caramelized Onions	p. 213
Bakes	p. 215
Black Bean Enchiladas with Roasted Butternut Squash	p. 217
Home-Style Stuffed Shells	p. 218
Baked Milled Polenta with Spicy Red Lentil Marinara	p. 221
Stuffed Peppers with Farro, Herbs, and Tempeh Sausage	p. 222
Sweet Potato Nacho Fries	p. 225
Moroccan Sweet Potatoes	p. 226
Creamy Penne Primavera Bake	p. 229
Vegetable Harvest Pie with Tempeh	p. 230
Baked Potatoes with Lemon Garlic Broccolini and White Beans	p. 233
Spiced Lentil Tamale Pie	p. 234
Meal Plans	p. 237
About the Author	p. 240
Acknowledgments	p. 241
Index	p. 242

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Bound With These Titles

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Summary

Summary

Reviews (2)

Publisher's Weekly Review

Library Journal Review

Excerpts

Excerpts

Table of Contents