{"product_id":"power-plates-isbn-9780399579059","title":"Power Plates","description":"\u003cb\u003eFocused on the art of crafting complete, balanced meals that deliver sustained energy and nourishment, this book features 100 compelling and delicious recipes that just happen to be vegan.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThese 100 recipes for wholesome and nourishing vegan food from blogger, nutritionist, and Food52 author Gena Hamshaw help you make delicious vegan meals that deliver balanced and sustained energy. Every recipe contains the key macronutrients of healthy fats, complex carbohydrates, and proteins, which together make for a complete meal--things like Smoky Red Lentil Stew with Chard, and Falafel Bowls with Freekah and Cauliflower. Photographs accompany each recipe, showing how Gena's simple techniques and fresh ingredients yield delicious meals. Additional tips and tricks for taking food on the go, and for cooking ahead on the weekend for quick weekday lunches and dinners, round out the collection.\"If you're looking for recipes to up your wellness game, this book has them. \u003ci\u003ePower Plates\u003c\/i\u003e is filled with healthful ingredients, balanced one-dish melas, compelling photos, and everything I want to eat right this minute.\"\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eHeidi Swanson, author of \u003ci\u003eSuper Natural Every Day \u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e “Gena has a talent for making you consider plant-based food in a different way, and \u003ci\u003ePower Plates\u003c\/i\u003e 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.\"\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eSara Forte, author of \u003ci\u003eThe Sprouted Kitchen \u003c\/i\u003eand \u003ci\u003eSprouted Kitchen: Bowl + Spoon\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e“As a busy parent of two kids, I am excited to have \u003ci\u003ePower Plates \u003c\/i\u003eon 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.”\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eBryant Terry, James Beard Foundation Leadership Award recipient and author of \u003ci\u003eAfro-Vegan\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\"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.\"\u003cb\u003e—\u003ci\u003ePublishers Weekly\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003eGENA HAMSHAW is a certified nutritionist, recipe developer, cookbook author, and food writer. Her recipes and articles have been featured in the \u003ci\u003eHuffington Post\u003c\/i\u003e, \u003ci\u003eWhole Living\u003c\/i\u003e, \u003ci\u003eO \u003c\/i\u003emagazine, \u003ci\u003eVegNews\u003c\/i\u003e, \u003ci\u003eThrive \u003c\/i\u003emagazine, \u003ci\u003eWell and Good\u003c\/i\u003e, \u003ci\u003eMind Body Green\u003c\/i\u003e, \u003ci\u003eGlamour\u003c\/i\u003e, and the\u003ci\u003e Chalkboard\u003c\/i\u003e, 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, \u003ci\u003eFood52 Vegan\u003c\/i\u003e and \u003ci\u003eChoosing Raw\u003c\/i\u003e, and is the author of the blog \u003ci\u003eThe Full Helping\u003c\/i\u003e.\u003cb\u003eWHITE CHILI WITH BUTTERNUT SQUASH\u003c\/b\u003e\u003cbr\u003eMakes 6 servings \u003cbr\u003e \u003cb\u003e\u003cbr\u003e\u003c\/b\u003e1 tablespoon olive oil\u003cbr\u003e 1 large white or yellow onion, chopped\u003cbr\u003e 3 cloves garlic, minced\u003cbr\u003e 3 cups (540 g) cooked navy, Great Northern, or cannellini beans, or 2 (15-oz, or 425-g) cans, drained and rinsed\u003cbr\u003e 1 small zucchini, cut into 3⁄4-inch (2-cm) cubes\u003cbr\u003e 11⁄2 pounds (680 g) butternut squash, peeled, seeded, and cut into 3⁄4-inch (2-cm) cubes\u003cbr\u003e 2 (4-oz, or 113-g) cans mild green chiles with their liquid\u003cbr\u003e 2 tablespoons chopped chipotles in adobo with their sauce\u003cbr\u003e 1 teaspoon smoked paprika\u003cbr\u003e 1 teaspoon ground cumin\u003cbr\u003e 1 teaspoon chili powder\u003cbr\u003e 3⁄4 teaspoon salt\u003cbr\u003e 2⁄3 cup (115 g) quinoa, rinsed\u003cbr\u003e 3 cups (710 ml) low-sodium vegetable broth\u003cbr\u003e 1 to 2 tablespoons freshly squeezed lime juice \u003cbr\u003e\u003cbr\u003eHeat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 2 minutes.\u003cbr\u003e\u003cbr\u003eStir in the beans, zucchini, butternut squash, green chiles, chipotles in adobo, paprika, cumin, chili powder, salt, and quinoa, then pour in the broth. Bring to a boil over medium-high heat, then lower the heat, cover, and simmer for 20 minutes, until the butternut squash is fork-tender and the quinoa is fully cooked. Uncover and cook, stirring occasionally, for 5 minutes. Stir in the lime juice, then taste and adjust the seasonings if desired. Serve piping hot.By Gena Hamshaw of \"The Full Helping\" blog","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46300616491237,"sku":"NP9780399579059","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780399579059.jpg?v=1767735020","url":"https:\/\/k12savings.com\/es\/products\/power-plates-isbn-9780399579059","provider":"K12savings","version":"1.0","type":"link"}