In this collection of over 80 delicious, plant-based recipes, nutritionist, blogger, and author of
The Vegan Week
explores one simple meal planning formula: a grain, a green, and a bean.
“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
Bon Appétit
and
Epicurious
This 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.
Keeping busy schedules in mind,
A Grain, a Green, a Bean
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:
• Bowls & Salads:
Baked Pita, Crispy Chickpeas, and Spinach with Curried Cauliflower
Beet Couscous, Cheesy Tofu, and Watercress
• Beans and Greens on Bread:
Kidney Beans and Kale over Savory Waffles
French Onion Brothy Beans and Greens with Garlic Toast
• Stovetop Meals:
Red Wien Braised Mushrooms and French Lentils with Farro
Gochujang Pasta with Scallions, Kale, and Edamame
• Oven to Table:
Spinach Lasagna Rolls
Sheet Pan Shawarma-Spiced Soy Curls and Freekeh
• Basics:
Cashew Sour Cream
Eggy Tofu
• Sweet Things:
Freezer Fruit Crumble
Olive Oil Cake
These 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.
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.