{"product_id":"a-grain-a-green-a-bean-isbn-9781984863201","title":"A Grain, a Green, a Bean","description":"\u003cb\u003eIn this collection of over 80 delicious, plant-based recipes, nutritionist, blogger, and author of \u003ci\u003eThe Vegan Week\u003c\/i\u003e explores one simple meal planning formula: a grain, a green, and a bean.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“Gena’s fun formula, made accessible by her bright recipes, is for anyone who wants to consume fewer animal products (me) and not feel unsated doing so (also me).”—Emma Laperruque, associate director of cooking at \u003ci\u003eBon Appétit\u003c\/i\u003e and \u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis simple trinity of foods lends itself to endless possibilities. Gena Hamshaw expands on the nourishing and economical trio with meals that include not only dark, leafy greens, whole grains, and beans, but also pasta, bread, zucchini, edamame, and tofu. She offers an approach to wholesome vegan eating that's welcoming and adaptable to any lifestyle. \u003cbr\u003e\u003cbr\u003eKeeping busy schedules in mind, \u003ci\u003eA Grain, a Green, a Bean\u003c\/i\u003e includes time-saving methods and formulas, including sheet-pan meals and one-pot wonders. Bring the beans and grains in your pantry to life with recipes such as: \u003cbr\u003e\u003cbr\u003e• Bowls \u0026amp; Salads: \u003cb\u003eBaked Pita, Crispy Chickpeas, and Spinach with Curried Cauliflower\u003c\/b\u003e and \u003cb\u003eBeet Couscous, Cheesy Tofu, and Watercress\u003cbr\u003e\u003c\/b\u003e• Beans and Greens on Bread: \u003cb\u003eKidney Beans and Kale over Savory Waffles \u003c\/b\u003eand \u003cb\u003eFrench Onion Brothy Beans and Greens with Garlic Toast\u003cbr\u003e\u003c\/b\u003e• Stovetop Meals: \u003cb\u003eRed Wien Braised Mushrooms and French Lentils with Farro \u003c\/b\u003eand \u003cb\u003eGochujang Pasta with Scallions, Kale, and Edamame\u003cbr\u003e\u003c\/b\u003e• Oven to Table: \u003cb\u003eSpinach Lasagna Rolls\u003c\/b\u003e and \u003cb\u003eSheet Pan Shawarma-Spiced Soy Curls and Freekeh\u003cbr\u003e\u003c\/b\u003e• Basics: \u003cb\u003eCashew Sour Cream \u003c\/b\u003eand \u003cb\u003eEggy Tofu\u003cbr\u003e\u003c\/b\u003e• Sweet Things: \u003cb\u003eFreezer Fruit Crumble \u003c\/b\u003eand \u003cb\u003eOlive Oil Cake\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eThese recipes serve as flashes of inspiration for when you've looked in your cabinets ten times for dinner ideas and still don't know what to make. \u003ci\u003eA Grain, a Green, a Bean\u003c\/i\u003e will quickly set you up to create an array of beautifully balanced grain bowls, soups, salads, toast, and more—with the promise of endless possibilities to keep you inspired.“You do not need to be a vegan, or even a vegetarian, to want this book. Gena’s fun formula, made accessible by her bright recipes, is for anyone who wants to consume fewer animal products (me) and not feel unsated doing so (also me). Tempeh ratatouille pasta? Sign me up.”\u003cb\u003e—Emma Laperruque, associate director of cooking at \u003ci\u003eBon Appétit\u003c\/i\u003e and \u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“I have long been a fan of Gena’s recipes, and \u003ci\u003eA Grain, a Green, a Bean\u003c\/i\u003e proves why. It contains a mind-blowing array of exciting, flavorful, and balanced meals that make me want to get cooking immediately! Gena’s creativity, passion, and nutrition expertise shine through every page, and she makes it all very doable, so everyone can eat well and enjoy more.”\u003cb\u003e—Ellie Krieger, RD, Food Network and PBS host and James Beard Award–winning cookbook author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“If you have ever found yourself stumped at the dinner hour wondering how to get a tasty and balanced meal on the table without spending hours and dirtying every pot in your cupboard, this book is for you. In \u003ci\u003eA Grain, a Green, a Bean\u003c\/i\u003e, Gena gets back to the basics, giving us a formula we can rely on in countless permutations to get simple, nourishing meals on the table. From bowls and salads to stovetop meals and oven-to-table dishes, this book is chock-full of approachable, satisfying recipes doable any day of the week.”\u003cb\u003e—Alexandra Stafford, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003ePizza Night\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eGena Hamshaw\u003c\/b\u003e is a registered dietitian nutritionist, recipe developer, and the author of \u003ci\u003ePower Plates\u003c\/i\u003e and \u003ci\u003eThe Vegan Week\u003c\/i\u003e. She shares vegan recipes on her blog, \u003ci\u003eThe Full Helping\u003c\/i\u003e, which she has written since 2009. Gena lives in New York City, where she can usually be found on her yoga mat or scoping out the city's best vegan pastas and pizza pies.\u003cb\u003eIntroduction\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003ePicture this: It’s dinnertime. Your fridge is at least semi-stocked with produce. Your pantry contains a few cans of beans and maybe a bag of rice, quinoa, or farro. There’s a bookshelf somewhere nearby that’s lined with cookbooks, and those cookbooks are littered with Post-it notes flagging the recipes you’ve been wanting to try. If you were to open your phone, you might find a cooking app or two. You’ve saved more recipes in Instagram and TikTok than you can count. \u003cbr\u003e\u003cbr\u003eIn spite of this, and the growling of your stomach as you stare blankly at the kitchen countertop, you have no idea what to cook. Does this sound familiar? If it does, you’re not alone. \u003cbr\u003e\u003cbr\u003eI’ve been cooking and writing about food for nearly fifteen years. I have an ample cookbook collection, including a few titles of my own, each filled with recipes I know and love. Like most home cooks nowadays, there’s no shortage of accounts I follow on social media for new ideas and inspiration. Even so, I find myself frequently stumped when I ask myself the question: What’s for dinner? \u003cbr\u003e\u003cbr\u003eFor better or for worse, I’m not the only one. Plenty of capable home cooks find themselves in the same scenario, with plenty of recipes at their fingertips and no dinner plan in sight. Given the multitude of cooking resources available to us online and in print, it shouldn’t be this hard, right? \u003cbr\u003e\u003cbr\u003ePerhaps what’s needed isn’t another recipe (let alone a giant collection of random recipes) but rather, a formula. This formula can get you thinking strategically about using the ingredients and foods you already have at home to create a meal you’re excited to eat. If you’re a loyal recipe follower, as I am, then you can use the formula to help you narrow your choices and make selections from the many cookbooks at your disposal. \u003cbr\u003e\u003cbr\u003eIf you’re going to trust in a formula, then it ought to be one that promises good and balanced nutrition as well as a pleasing meal: a quality protein source, energy-sustaining carbohydrates, healthful fats, and plenty of vegetables. If this meal can be relatively complete on its own, sparing you the effort of whipping up a bunch of additional side dishes or accompaniments, so much the better. \u003cbr\u003e\u003cbr\u003eYears of feeding myself through times of busyness and times of stillness, periods of culinary inspiration and dreaded food ruts, have helped me to settle on a formula I love and want to share. Ready for it? \u003cbr\u003e\u003cbr\u003eA grain, a green, and a bean.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46301299835109,"sku":"NP9781984863201","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781984863201.jpg?v=1767720516","url":"https:\/\/k12savings.com\/es\/products\/a-grain-a-green-a-bean-isbn-9781984863201","provider":"K12savings","version":"1.0","type":"link"}