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Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals Hardcover – January 23, 2018
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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.
Crumbled corn chips, chopped fresh cilantro, lime wedges, hot sauce
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.
- 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
"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."
About the Author
GENA HAMSHAW is a certified nutritionist, recipe developer, cookbook author, and food writer. Her recipes and articles have been featured in the Huffington Post, Whole Living, O magazine, VegNews, Thrive magazine, 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.
Top customer reviews
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Unlike a previous reviewer, I am impressed and definitely not disappointed! Do yourself a favor and make Gena's white bean ribolita. It's wonderful -- probably the best soup I have ever tasted or made.
I love the recipes , which let you branch away from normal boring american flavors and really make you feel full.
You can also make these in huge batches for the week ( which is what i do)
It’s a great book for people who are trying to eat less meat, are vegan, or just love veggies and beans (me)!