If you’re a bit of a food nerd and cookbook collector like me, this time of year is basically like second Christmas. As someone who doesn’t know the first thing about publishing, I can’t tell you why, but this is cookbook season! The happiest time of the year.
One of the books I’ve been most excited to pour over and eat my way though is Power Plates from the ever-creative nutritionist, Gena Hamshaw of the Full Helping. If you’ve spent anytime in the cookbook section of any major bookstore, you’ll be well familiar with Gena and her other impressive books, Choosing Raw and Vegan by Food 52. Her new book is the perfect compliment to this library. Power Plates is a collection of hearty, one dish, vegan mains, with an emphasize on balanced meals – ones that contain enough healthful fats, protein, and complex carbohydrates, plus a good hit of veggies. All things I struggle to get just right on my own.
I first got a glimpse of this book months ago when Ashley was photographing it and I knew that it would be amazing. Filled with Gena’s fool proof and vibrant bowl food and Ashely’s bright and airy photos, this book is a visual delight. The recipes are balanced between quick and easy, and a little more time consuming, but all are simple enough for someone testing out vegan and creative enough for a life-long vegan to be inspired by.
So far we devoured an entire batch of the Whole Grain Waffles, and have the Kimchi Fried Rice, Sweet Potato Nacho Fries, and Thai Peanut Noodle Bowls bookmarked for later this week. And incase you were wondering, I’m giving away a copy of Power Plates so you too can cook along.
To enter, just leave a comment in the comment section telling me your favouirte bowl food. One entry per-person. Open to US and Canadian residence only. Contest closes on February 18th at 11 p.m. PST
Now, let’s talk about this dish!
When adding new recipes to our weekday meals, I always like things that come together quick and easy with little clean up. Sounds familiar, I’m sure. This is one of those great bowl foods because it’s a little “whatever you got” clean out the fridge types. The grains suggested included spelt and barely (which I opted for), but if you don’t eat gluten a short grain brown rice would be delicious. The roast veggies can be whatever you have on hand. I did a mix of turnip, rutabaga, parsnip, carrot, and golden and red beets. Yam, sweet potato, or kabocha would be an amazing addition, too. And finally, while you’re at it, I’d recommend making a big batch of the Maple Mustard dressing to use all week and help simplify your suppers.
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
HARVEST BOWLS WITH BARLEY AND CIDER GLAZED TEMPEH
MAKES 4 BOWLS (Print recipe here)
1 cup spelt or wheat berries, barley, or farro
8 ounces tempeh, cut into 1⁄2 inch (1.3 cm) strips
1 cup apple cider juice
2 tablespoons Dijon mustard
2 tablespoons tamari
2 cloves garlic, minced or finely grated
ROASTED ROOT VEGETABLE
2 pounds root vegetables, peeled if need be and cut into 1 inch (2.5 cm) pieces
2 tablespoons neutral vegetable oil
8 sprigs thyme
8 sprigs rosemary
Coarse salt and freshly ground black pepper
4 cups firmly packed baby kale, spinach, or arugula
1⁄2 cup Maple Mustard Dressing (see recipe below)
1. Preheat the oven to 400°F (200°C), oil a 9 inch (23 cm) square baking pan, and line a rimmed baking sheet with parchment paper. Cook the grain. I used pearl barley, which I cooked by adding to a pot of boiling water and simmering for 45-60 minutes or until tender. After cooking, I gave it a quick rinse to remove extra starch.
2. Meanwhile, prepare the tempeh. Put the strips in the oiled pan. In a small bowl or measuring cup, whisk together the cider, mustard, tamari, and garlic. Pour the mixture over the tempeh and cover the pan with foil.
3. To cook the root vegetables, put them in a large bowl, drizzle with the oil, and toss until evenly coated. Spread them evenly on the lined baking sheet (you may need two baking sheets) and nestle the herb sprigs among them. Sprinkle generously with salt and pepper
4. Bake both the tempeh and the root vegetables for 25 minutes. Remove the foil from the tempeh and stir the vegetables well, then bake for another 20 minutes or so, until the tempeh is browning and the vegetables are tender; there will be some marinade left in the tempeh pan, but it should have thickened up considerably. If it hasn’t, bake the tempeh for 5 to 10 more minutes.
5. To serve, divide the greens among four bowls and top each with one quarter of the grain, tempeh, and root vegetables. Drizzle with the dressing and serve right away.
MAPLE MUSTARD DRESSING
MAKES 1/2 CUP
2 tablespoons olive 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
1 1⁄2 tablespoons nutritional yeast
1 to 2 tablespoons warm water, if needed
1. 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 the refrigerator, the dressing will keep for 1 week.)