A Grain, a Green, a Bean: One Simple Formula, Countless Meatless Meals

Dietician Hamshaw (Power Plates; The Vegan Week) has written a timely volume supporting the growing interest in plant-based cooking. Using a basic formula to mix grains, greens, and beans, the book is broken down into sections covering bowls, salads, sandwiches, and stovetop and oven recipes, with an emphasis on making quick yet flavorful and balanced meals. While the focus is on vegan fare, using ingredients often on hand or easily obtained, Hamshaw also offers options for using dairy when plant-based ingredients are unavailable. Each recipe begins with a list of recommended mixes of the three feature ingredients, helpful preparation information, and modification possibilities. Outstanding photographs show off the completed dishes, which will appeal equally to non-vegan eaters. Standouts include red-wine braised mushrooms and French lentils with farro. Rounding out the well-organized sections, there are basic recipes for dips, hummus, and vegan sauces.