Gluten-Free Vegan/ Vegan Lunches/ Vegan Mains/ Vegan Salads

Power Plates by Gena Hamshaw | Recipe & Giveaway [CLOSED]

April 4, 2018
Gena Hamshaw's latest book Power Plates makes eating well not only attainable but utterly delicious with 100 nutricious plant-based recipes.

Power Plates by Gena Hamshaw

In the introduction to her latest cookbook Power Plates, Gena Hamshaw of The Full Helping writes:

“The next time you sit down to eat, ask yourself whether you have a source of protein, a good source of healthful fat, and some high quality, complex carbohydrates. If the answer is yes, then you’re working with a strong foundation.”

As a professional grazer, I sometimes neglect the basics of good nutrition in favour of something quick and delicious. Don’t get me wrong, I eat well but I know I could always be doing a little better. Like many parents, I tend to fuss over my kid’s diet and forget to check in on my own. Gena, a certified nutritionist, simplifies all the hullabaloo and over-thinking that seems to go hand in hand with nutrition-speak. Power Plates makes eating well, attainable and utterly delicious.

Gena Hamshaw's latest book Power Plates makes eating well not only attainable but utterly delicious with 100 nutricious plant-based recipes.

Sweet Potato Salad with Tempeh and Maple Dressing P.69

 

Gena Hamshaw's latest book Power Plates makes eating well not only attainable but utterly delicious with 100 nutricious plant-based recipes.

Mulligatawny P. 127

 

Like most people, I like to keep things simple and honest and I find Gena’s approach to food just that. I’ve followed her blog, The Full Helping, for some time and Gena’s openness about her own food struggles is refreshing and approachable. Power Plates is such a reflection of Gena’s food journey. It’s full of simple, achievable recipes designed to fuel the body and nourish the senses. From lentil-laden Mulligatawny to her Moroccan Sweet Potatoes (one of my favourites!) and breakfast fare like Apple Ginger Muesli and Creamy Breakfast Polenta, Gena’s book is full of healthful inspiration

Complete with stunning photography by Ashley McLaughlin from Edible Perspective, Power Plates has been a welcome addition to my cookbook collection. With thanks and bear-hugs to Ten Speed Press and Gena, I am sharing her recipe for Sweet Potato Salad with Tempeh and Mustard Dressing below. I could literally dive in to that dressing. It’s one of the many one-dish inspirations from Power Plates.

And I am giving my Australian readers a chance to win a copy!

Gena Hamshaw's latest book Power Plates makes eating well not only attainable but utterly delicious with 100 nutricious plant-based recipes.

Moroccan Sweet Potatoes P. 226

 

Gena Hamshaw's latest book Power Plates makes eating well not only attainable but utterly delicious with 100 nutricious plant-based recipes.

Sweet Potato Bowls with Cilantro Lime Rice and Black Beans P. 145

 

FOR YOUR CHANCE TO WIN A COPY OF GENA HAMSHAW’S POWER PLATES, LEAVE A COMMENT BELOW DESCRIBING YOUR FAVOURITE  PLANT-BASED ONE-DISH MEAL. ENTRIES CLOSE ON THURSDAY 12 APRIL AND A WINNER WILL BE DRAWN  ON FRIDAY 13 APRIL. SHIPPING WITHIN AUSTRALIA ONLY. [THIS GIVEAWAY IS NOW CLOSED]
 
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamhaw.
Published by Ten Speed Press, an imprint of PenguinRandom House LLC.
Photographs copyright © 2018 by Ashley McLaughlin

 

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Sweet Potato Salad with Tempeh and Maple Dressing

The sweet, salty maple mustard dressing featured in this autumn salad is one of my all time favorites. It began as a vinaigrette, but one of my recipe testers tried it with tahini in place of the oil and couldn’tstop raving about the results. When I tried her version, which is creamier and denser, I could see whyshe loved it so much. I use both versions often, and both are well suited to this salad of roasted sweetpotatoes, earthy tempeh, and peppery greens (Gena Hamshaw). 

Servings: 2 Servings
Author: Gena Hamshaw
Recipe Ingredients
SALAD
  • 8 ounces 225 g tempeh, cut into 1⁄2 inch (1.3 cm) cubes
  • 2 tablespoons tamari or Bragg Liquid Aminos
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 ⁄4 teaspoon smoked paprika
  • 2 medium sweet potatoes peeled and cut into 1⁄2 inch (1.3 cm) cubes
  • 1 tablespoon olive oilCoarse salt and freshly ground black pepper
  • 5 cups 150 g firmly packed baby arugula
  • 1 ⁄4 cup 10 g snipped fresh chives or chopped scallions, green parts only
MAPLE MUSTARD DRESSING
  • 2 tablespoonsolive oil or tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tamari or Bragg Liquid Aminos
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • 11 ⁄2 tablespoons nutritional yeast
  • 1 to 2 tablespoons warm water if needed
  • OPTIONAL TOPPINGS
  • Snipped fresh chives toasted sunflower or pumpkin seeds
Recipe Instructions
  1. To make the salad, put the tempeh in a shallow glass bowl or container, preferably one large enough tofit all of the tempeh in a single layer. In a small bowl or measuring cup,whisk together the tamari, vinegar, maple syrup, and paprika. Pour the mixture over the tempeh and stir gently to evenly coat the cubes. Cover and refrigerate for at least 1 hour and up to 12 hours.
  2. Preheat the oven to 400°F (200°C) and line two rimmed baking sheets with parchment paper.
  3. In a large bowl, toss the sweet potatoes with the oil until evenly coated. Transfer to one of the lined baking sheetsand sprinkle generously with salt and pepper. Bake for 30 to 35 minutes, until fork tender and starting to brown.
  4. Meanwhile, drain the tempeh and spread it on the other lined baking sheet. Bake for 15 minutes, untilthe tempeh is beginning to brown. Transfer the sweet potatoes and tempeh to a large bowl and let cool for about 10 minutes. Add the arugula.
  5. To make the dressing, combine the oil, maple syrup, mustard, tamari, apple cider vinegar, balsamic vinegar, and nutritional yeast in a small bowl or measuring cup. Whisk to combine. If the dressing is thicker than you’d like, whisk in the warm water as needed. (Stored in an airtight container in therefrigerator, the dressing will keep for 1 week.) Pour the dressing over the salad and toss gently to combine. Fold in any additional toppings and serve.

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Rose Smith
Guest

This veggie looks Awesome, very healthy and yummy!!! Thanks for sharing these delicious combinations!!

manda
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manda

I like veggie curries.

Peter
Guest
Peter

My wife’s granola is pretty damn good

Jess O'Neill
Guest

Thank you so much for this competition, Amanda. Gena’s blog and newsletter has gotten me through some really tough times I’ve had mentally in the past couple of years, and her recipes are perfect for us vegans who don’t want to compromise taste or health in a meal. My favourite one dish bowl I make at home is simple, health, and tasty. I layer the food rather than mix it together or devote sections to different plants. First, I marinate cubed firm tofu overnight in soy sauce, sesame oil and apple cider vinegar. The bottom lawyer is boiled and drained… Read more »

Brooke
Guest
Brooke

Cheats version of beans chilli. Combine a tin of drained black beans, spicy organic salsa (from costco), cashew sour cream and LOTS of chopped coriander. Serve over rice. Quick and delicious!

Emma
Guest
Emma

Recently, I love Indian dishes. Anything over rice. Lentils, tofu, hummus, mixed veggies. Yum

Kirilly
Guest
Kirilly

I love making versions of kitchari; but I adapt it every time depending on what I have in the house. I have used all sorts of combinations of grains, lentils, and vegetables; and I also find it a great way to use up any vegetables that are on their last legs. It is simply fool-proof!

Fe M
Guest
Fe M

A nice warm, chilli bowl! With potatoes and lots of black beans. The secret ingredient to make it sweet; pumpkin and of course corn! And to finish it off, a good dollop of coconut yogurt. mmmm…definitely my go-to recipe! And so easy!

Gena Hamshaw
Guest

Amanda, I’m so touched by this generous post and the fact that you’d share the book with your people. Thank you so very much—it means the world to me. I’m thrilled that you like it! <3

Natalia M
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Natalia M

I love salad bowls. Quick, hearty, and works with whatever veggies I have on hand. My favorite is massaged kale, red onion, roasted sweet potato, quinoa, lentils, and some raw veggies or sprouts. All tied nicely together with a garlicky tahini dressing. Getting hungry as I write this!

John
Guest
John

Sweet potato and peanut soup. So good

Kerrie Crowther
Guest
Kerrie Crowther

I love a sushi bowl, with marinated tofu, julienned carrots, pickled red cabbage, podded edamame, cucumber slices, red capsicum slices, lots of avocado and warm sushi rice, topped off with shredded nori and sesame seeds. Yum!

Macie
Guest
Macie

Cauliflower fried rice

Megan
Guest
Megan

Definitely Vegan MAC and cheese! Yum!