Let me be up front – I’m not vegan. I’m not even vegetarian. But I try to eat my vegetables and not overdose on meat as general principles of life. (Not overdoing the meat, also means that my wallet can feel better about spending money on grass-fed and/or pastured raised meat.) I’m vaguely macro counting (very vaguely… I was more serious about it last summer), which means that I’m often eating lunches with legumes or tempeh, and saving my meat proteins for dinner.
When I came across the cookbook Power Plates by Gena Hamshaw, I was intrigued by the book’s summary which states “one hundred delicious and satisfying vegan recipes – each with a mix of healthy, fats, complex carbohydrates, and hearty plant-based proteins – that provide you with the macronutrients you need in every meal.”
After taking a careful look at the book, things I’ve noticed:
- There are no seitan recipes. (This does not mean that the book is gluten free. It is not. However, it’s not heavy on bread or pasta centered recipes.)
- There are no dessert recipes.
- There is a suggested meal plan section at the back of the book, with a week’s worth of food based on the seasons.
- There’s a nice diversity of recipes, broken down by breakfast, salads, soups, bowls, skillets/stovetop, and bakes. Some of the flavors are Asian inspired, Latin American inspired, Italian inspired, etc.
- The photography is well executed. There’s a lot of natural lighting, and none of the extreme HDR that I’m not personally fond of. Every recipe has a photo of the finished product.
Recipes that I want to try:
- Spelt biscuits with white bean gravy
- Wholemeal muffins
- Sweet potato salad with tempeh and maple mustard dressing
- Protein packed Caesar (has tempeh)
- Moroccan tagine with tempeh and chickpeas
- Macro bowls with adzuki beans and miso glaze kabocha squash
- Greek bowls with lentil keftedes and cashew tzatziki
- Pasta and broccoli rabe with creamy roasted red pepper sauce
- Black bean enchiladas with roasted butternut squash
The recipe that caught my eye to test out was 1) delicious sounding, and 2) used a lot of ingredients that I already had on hand. That recipe was curried tomato stew with chickpea dumplings. (Dumplings! I love all forms of dumplings!) The stew base is made from olive oil, onions, garlic, ground turmeric, sweet paprika, curry powder, canned crushed tomatoes, red lentils, vegetable broth, salt, red pepper flakes, and baby spinach (or kale… I ended up using both). The dumplings, which Hamshaw says was inspired by Shelly Westerhausen’s Vegetarian Ventures, is made from chickpea flour, salt, baking powder, cumin, fresh parsley (which I totally forgot to use, by the way), scallion greens, and water.
I prepped ahead the spices (made my own quick version of curry powder), as well as the dry ingredients from the dumplings yesterday. So, today’s cooking session went pretty quickly once I got off my lazy butt.
Overall review of the recipe? It’s easy and pantry friendly, which is great. I really liked the chickpea dumplings. However, I think the spices could have been stronger in flavor in the stew base. I felt like the tomato flavor overwhelmed. It wasn’t bad or anything like that, I just thought the curry flavors would be bolder. Oh, and there weren’t enough dumplings. The recipe states that using about 2 tablespoons dough per dumpling, you should get about 12. With my 1 1/2 tablespoon cookie scoop, I got 9 1/2 dumplings. So next time, I will increase the curry powder from 2 teaspoons to 3 teaspoons, scale up the dumpling dough, and see what I think.
[UPDATE – I know why I didn’t have enough dumplings! I forgot the parsley and I didn’t have enough scallions! I’m a forgetful git.]
Overall cookbook review? Compared to my other vegan/vegetarian cookbooks, I can see myself reaching for Power Plates regularly. I thought I’d find myself using Anna Jones’ A Modern Way to Cook often but never did because a lot of the recipes didn’t quite sound filling enough as stand alone recipes (like the beet and radiccio gratin). It’s the same reason why I don’t cook from Heidi Swanson’s Super Natural Every Day either. Every recipe in Power Plates, on the other hand, sounds filling which really appeals to the way I cook and eat. Some of the ingredients lists on the recipes seem long, but a handful of those ingredients are just seasonings or things I think I can prep ahead. I’ll just have to keep in mind that I might want to go a little heavier on the spices to match my taste preferences.
(The above link is the author’s blog which I recommend taking a look through. There are recipes on it!)
Disclaimer – I received this book from Blogging for Books for this review. I’m not getting paid for this post.