Since I work from home, it’s super easy for me to get into a rut of snacking on processed food throughout the day in place of preparing a lunch using fresh, whole-food ingredients. Although I love creating recipes here and planning out dinners, lunch is almost always an afterthought. Power Plates, Gena Hamshaw‘s newest cookbook, has and is going to change my daytime eating habits!
Gena’s Masala Lentil Salad with Cumin Roasted Carrots is perfection. Packed with protein-rich lentils, vibrantly scented garam masala and balanced out with apple cider vinegar, this bowl has it all: fresh arugula, lighroasted carrots kissed with cumin and fresh mint.
Packed with 100 nutritionally balanced, one-dish vegan meals, Power Plates is a practical way to incorporate fresh, non-fussy food into your diet. As a certified nutritionist, Gena has done all of the work needed to ensure that each recipe is not only delicious, but also balanced with quality protein, fat and carbs. With all of these things covered, my cravings and mid-day hangriness have been banished, allowing me to focus on work and getting other things done.
To learn more about Gena, check out my Why I Cook interview with her from last year! I love Gena’s warm and inviting spirit, and that tone is reflected in each recipe and headnote throughout the cookbook. Power Plates is not a diet book—it’s a guide to help you feel nourished, with plenty of opportunities to adapt to your tastes and bring simplicity and ease to healthful eating.
Power Plates is also adorned with gorgeous photography by Ashley McLaughlin of Edible Perspective. Keep scrolling below to see some other dishes that Power Plates has to offer!
I’m also thrilled to share Gena’s Masala Lentil Salad with Cumin Roasted Carrots and offer a giveaway the cookbook to one lucky reader! Update: Congrats to Shira, the winner of this giveaway!
To enter, just leave a comment below that describes your favorite one-dish, plant-based lunch or dinner. On February 16, I’ll choose a winner at random. Shipping is restricted to the US only.
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
When I first whisked together the dressing for this recipe, I worried that the garam masala would overwhelm the salad, but it doesn’t; instead, the sweet notes of the Indian spice blend are perfectly balanced by the garlic, ginger, and a bright splash of apple cider vinegar. I add a generous handful of mint to the dish to contrast with the earthiness of the lentils and roasted carrots. The pomegranate molasses isn’t necessary if you don’t have it on hand, but if you do, it’s a wonderful way to add a sweet-and-sour finish to the dish.
- 1 1/2 pounds (680 g) carrots, peeled and sliced into 1⁄2-inch (1.3-cm) rounds
- 2 tablespoons neutral vegetable oil
- 1 tablespoon maple syrup
- 1 1/2 teaspoons ground cumin
- Coarse salt and freshly ground black pepper
- 1 cup (200 g) dried beluga or French green lentils, or 2 (15-oz, or 425-g) cans lentils, drained and rinsed
- 1⁄2 red onion, finely chopped
- 2 cups (60 g) firmly packed baby arugula, mizuna, or baby kale
- 1⁄3 cup (13 g) chopped fresh mint leaves
- 3 tablespoons olive oil
- 1 clove garlic, pressed or finely grated
- 1 teaspoon minced or finely grated ginger
- 1 teaspoon garam masala
- 2 tablespoons apple cider vinegar
- 1⁄2 teaspoon salt
- Freshly ground black pepper
- Pomegranate molasses; toasted pumpkin seeds, sunflower seeds, or pine nuts
To make the salad
- Preheatthe oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated.
- Transfer to the lined baking sheet, spreading them in a single layer (you may need a second baking sheet).
- Season generously with coarse salt and pepper. Bake for about 40 minutes, until the carrots are fork-tender and browning.
- Meanwhile, cook the lentils. Drain, rinse under cold running water, then let drain completely. (If you’re using canned lentils, you can skip this step.)
- Put the carrots and lentils in a large bowl and let cool for 10 minutes. Add the onion, arugula, and mint.
- To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
- Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired.
- Drizzle with about 1 tablespoon pomegranate molasses, and offer the toasted seeds on the side.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Page 69: This Sweet Potato Salad is packed with protein-rich marinated tempeh and roasted sweet potatoes, peppery fresh arugula and finished with a maple mustard dressing.
Page 226: These Moroccan Sweet Potatoes are seasoned with garlic, ginger, cinnamon, paprika, harissa and pomegranate molasses. Tomatoes, lentils, spinach and a lemon tahini dressing give it wonderful dimension of flavor and texture.
Page 28: In a breakfast rut? Too busy to make breakfast? This Apple Ginger Muesli has got you covered. Rolled oats are smothered in non-dairy yogurt and rich+fresh components like apple, ginger, hemp seeds and almonds overnight to create a perfectly quick and delicious, no-fuss breakfast the next day.