Power Plates: 100 Nutritionally Balanced, One-Dish Vega…

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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.

From the Publisher

Rice, Beans, Tofu, and Greens

Makes 4 To 6 Servings

This dish grew out of my tremendous love of rice and beans, as well as my tendency to load up the dish with extras: greens, peppers, sautéed mushrooms, tofu or tempeh, and whatever else strikes my fancy. I love it because it’s fast and filling, and it all comes together in a single pot. I’m the sort of person who can eat plain tofu right out of the package, so adding unmarinated, uncooked tofu doesn’t bother me. If naked tofu is a turnoff for you, feel free to use 8 ounces (225 g) smoked or baked tofu instead.

Optional Toppings

Crumbled corn chips, chopped fresh cilantro, lime wedges, hot sauce

Recipe

Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Stir in the cumin, chili powder, paprika, and salt, then stir in the beans, tomatoes, rice, and water. Add the tofu and stir gently to combine. Bring to a boil, then lower the heat, cover, and simmer, stirring gently from time to time, until the rice is tender, about 20 minutes for white rice or 40 minutes for brown rice.

Add the greens, cover, and simmer for 5 to 10 minutes, until the greens are wilted. Season with red pepper flakes and stir in lime juice to taste. Taste and adjust the seasonings if desired. Serve right away, with any additional toppings you like.

Ingredients 1 tablespoon olive oil 1 white or yellow onion, chopped 1 small bell pepper, chopped 1 teaspoon ground cumin 1 teaspoon chili powder 1⁄2 teaspoon smoked paprika 1⁄2 teaspoon salt 1 1⁄2 cups (270 g) cooked black beans, or 1 (15-oz, or 425-g) can, drained and rinsed 1 (14.5-oz, or 411-g) can diced or crushed tomatoes, preferably fire-roasted 1 cup (185 g) white or brown basmati or long-grain white rice 2 3⁄4 cups (650 ml) water 1 (15-oz, or 425-g) block extra-firm tofu, preferably pressed (see page 15), cut into 3⁄4-inch (2-cm) cubes 1 small bunch collard greens or other greens, stemmed and cut into thin strips Red pepper flakes (optional) Freshly squeezed lime juice

Publisher ‏ : ‎ Ten Speed Press; Illustrated edition (January 23, 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 0399579052
ISBN-13 ‏ : ‎ 978-0399579059
Item Weight ‏ : ‎ 2.3 pounds
Dimensions ‏ : ‎ 8.3 x 0.9 x 9.8 inches