A Grain, a Green, a Bean

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.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 Appetit and EpicuriousThis 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 and Beet Couscous, Cheesy Tofu, and Watercress. Beans and Greens on Bread- Kidney Beans and Kale over Savory Waffles and French Onion Brothy Beans and Greens with Garlic Toast. Stovetop Meals- Red Wien Braised Mushrooms and French Lentils with Farro and Gochujang Pasta with Scallions, Kale, and Edamame. Oven to Table- Spinach Lasagna Rolls and Sheet Pan Shawarma-Spiced Soy Curls and Freekeh. Basics- Cashew Sour Cream and Eggy Tofu. Sweet Things- Freezer Fruit Crumble and Olive Oil CakeThese 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. A Grain, a Green, a Bean 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.”—Emma Laperruque, associate director of cooking at Bon Appétit and Epicurious

“I have long been a fan of Gena’s recipes, and A Grain, a Green, a Bean 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.”—Ellie Krieger, RD, Food Network and PBS host and James Beard Award–winning cookbook author

“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 A Grain, a Green, a Bean, 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.”—Alexandra Stafford, New York Times bestselling author of Pizza Night

Gena Hamshaw is a registered dietitian nutritionist, recipe developer, and the author of Power Plates and The Vegan Week. She shares vegan recipes on her blog, The Full Helping, 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.

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