#gena hamshaw

[universitybookstore]

How can one not want all this?! From Ten Speed Press Gena Hamshaw of The Full Helping blog, Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals.

[allwayshungry]

Gena Hamshaw’s Smashed Chickpea Salad/Bowl (Serves 4; 20 min)

Ingredients

Deli Bowls with Smashed Chickpea Salad

3cups cooked chickpeas, or 2 (15-ounce, or 425g) cans, drained and rinsed

2stalks celery, finely chopped

2scallions, green parts only, chopped

1large dill pickle, finely chopped

2tablespoons chopped fresh dill, or 2 teaspoons dried dill weed

1tablespoon capers (optional)

6tablespoons (90g) tahini or vegan mayonnaise, plus more if needed

1tablespoon apple cider vinegar

1 1/2tablespoons Dijon mustard

1/4teaspoon salt

Freshly ground black pepper

5cups (150g) firmly packed baby spinach, baby arugula, or chopped lettuce

2cups (300g) cherry tomatoes, halved or quartered

1large cucumber, peeled and chopped

3/4cup (175ml) Everyday Lemon Tahini Dressing (see below)

4whole wheat pita breads, cut into quarters, or 4 slices rye, pumpernickel, or sourdough toast, cut into quarters

Optional toppings: Chopped dill pickles, sauerkraut, pickled beets, chopped scallions

Everyday Lemon Tahini Dressing

1/4cup (60ml) warm water, plus more if desired

1/4cup (60g) tahini

1clove garlic, finely minced or grated

2tablespoons freshly squeezed lemon juice

1/2teaspoon agave nectar or maple syrup

1/4teaspoon salt

1/8teaspoon freshly ground black pepper

Directions

Deli Bowls with Smashed Chickpea Salad

To make the chickpea salad, put the chickpeas into a large bowl and use a potato masher or a fork to mash them partially, leaving about half of the chickpeas whole. Add the celery, scallions, pickle, dill, capers, tahini, vinegar, mustard, and salt and mix well. Add a little bit more tahini if needed to hold the mixture together. Season with pepper, then taste and adjust the seasonings. Toast the pita, if desired.

To serve, divide the lettuce, tomatoes, and cucumber among four bowls. Drizzle with the dressing and top with the pita wedges and one-quarter of the chickpea salad. Serve right away, offering any other desired toppings at the table.

Everyday Lemon Tahini Dressing

To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.)

[litteredwithbooks]

From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying!

[tastethespice]

Golden Butternut Squash and Chickpea Curry - The Full Helping I made this today and it’s amazing!

[vegenista]

"The New Veganism" on Food 52

Have you guys been reading Gena Hamshaw's column on Food 52? If not, you should! It's wonderful. I've been a faithful reader of Gena's blog, Choosing Raw, for several years, in fact it was one of the first blogs I stumbled upon when I began looking deeper into raw foods & veganism. I love Gena's gentle approach to the raw food diet, & her passionate, yet tactful, discussions about everything from eating disorders to animal issues. 

Last June Gena launched her biweekly column on Food 52, called "The New Veganism," with the goal of showing readers "how to make rabbit food taste delicious and satisfying." In Gena's words: 

"My hope is that I can show you that vegan recipes -- cooked, raw, sweet & savory -- need not feel overly exotic. You do not need to fill your pantry with a new battery of condiments, & no, you don't have to love tofu (though I bet I can tempt you to try it). Whether you're looking to add a meatless meal to your weeknight rotation or just figure out what to serve to vegan friends at a dinner party, vegan cooking requires nothing more than a willingness to see new possibility in the same vegetables, grains, & legumes you've been familiar with all along."

I think Gena has done a fantastic job sharing delicious & simple recipes that prove that a vegan diet is absolutely accessible to anyone looking to add more meatless meals into their repertoire, or jump into veganism head first. It doesn't have to be complicated, bland, or full of nothing but tofu. Eating vegan is as vibrant & flavorful, as it is compassionate & healthful. 

The beautiful photos above are courtesy of Food 52, & are just a sampling of the wonderful dishes Gena has shared. If you haven't read the column yet, I suggest you catch up now & check back every other Thursday for new recipes!

[vegansaurus]

Vegansaurus pal Gena of Choosing Raw fermented some veggies at home and made, among other things, a tasty raw salad. Oh, cultured vegetables, how bright and beautiful you are.

[vegansaurus]

I told you ginger is the season's best ingredient! As proof, feast your eyes on our pal Gena Hamshaw's vegan gingerbread cookies. Simple to make, simpler to eat.

Get the recipe at Food52, and check out Gena's recipe archive there (that stuffing!). Gingerbread everything until our stomachs burn with the digestive power of the mighty root.

[gardenof-potential]

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