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.
Sweet Potato Salad with Tempeh and Maple Dressing P.69
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!
Moroccan Sweet Potatoes P. 226
Sweet Potato Bowls with Cilantro Lime Rice and Black Beans P. 145
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
Sweet Potato Salad with Tempeh and Maple Dressing
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
Instructions
- 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.
- Preheat the oven to 400°F (200°C) and line two rimmed baking sheets with parchment paper.
- 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.
- 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.
- 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.
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-mia3-2.cdninstagram.com/vp/855595f9d6450edef85083e895962529/5D3297E8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-mia3-2.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
This veggie looks Awesome, very healthy and yummy!!! Thanks for sharing these delicious combinations!!
Congratualtions Fe M. You have won a copy go Gena Hamshaw’s Power Plates. The winner was drawn today. Enjoy!
I like veggie curries.
Me too!
My wife’s granola is pretty damn good
You’re a lucky man, Peter.
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 »
Thanks so much for the beautiful message, Jess. Gena is a wonderful and kind soul, isn’t she? I am so glad to hear that her blog has found a kindred spirit. Your favourite bowl sounds WONDERFUL! In kindness, Amanda
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!
Recently, I love Indian dishes. Anything over rice. Lentils, tofu, hummus, mixed veggies. Yum
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!
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!
I love sweet potato – great idea! Thanks Fe M
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
Gena, your book is wonderful and should be shared. Everyone should have a copy! x
You guys are making me so hungry! I love these ideas.
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!
Sweet potato and peanut soup. So good
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!
Cauliflower fried rice
Definitely Vegan MAC and cheese! Yum!