Today we’re reviewing Power Plates, the beautiful new vegan cookbook from Gena Hemshaw. The book features 100 one-dish vegan meals that are delicious, nutritionally-dense and just all-around beautiful to look at. Gena has graciously provided the recipe for vegan curried lentils and quinoa for me to share with you today. If you don’t have time to read this post, here’s the gist of it: try this recipe and buy this book!

Curried Lentils from Power Plates

Power Plates Review

If there’s one vegan cookbook you buy yourself this year, Power Plates is it! I knew this would be a good one since I already have Gena’s other cookbooks (Choosing Raw and Food52 Vegan) on my shelf and have enjoyed many recipes from them.

This gorgeous cookbook from Gena Henshaw, the blogger behind The Full Helping, among many other things, features 100 nutritionally balanced one-dish vegan meals, which is right up my alley because I basically live off bowls.

The meals in the book are deliver sustained energy and nourishment but aside from that, they just look so pretty. Every recipe contains key macronutrients: healthy fats, complex carbohydrates and proteins but is also micro-nutrient rich so you can be sure you’re filling up on all the good stuff with each meal.

The beginning chapters go through ingredients of note, tips and tricks for using the book, freezing and and storing tips and how to prepare the basics such as tofu, lentils and beans. The recipes are decided into 6 chapters: breakfast, salads, soups, bowls, skillets and stovetop and bakes. The end of the book also includes a meal plan to help you put it all together. You could honestly cook from this book and this book only for months!

Power Plates by Gena Hamshaw Review

What’s in a Good Cookbook?

A few things I look for in a good cookbook are:

  • practicality, how simple the recipes are, would I actually make them day to day?
  • health, do the recipes follow my own eating preferences, is it whole food plant-based?
  • beautiful photos of the prepared recipes

Power Plates 100% hits all these spots and then some. Expect recipes such as:

  • Creamy Curried Lentils
  • West African Peanut Stew
  • Charred Broccoli Salad
  • Roasted Cauliflower Salad
  • Masala Lentil Salad
  • Moroccan Sweet Potatoes
  • Zucchini Pesto Pasta Salad
  • Shortcut Steel Cut Oats
  • Cauliflower Scramble
  • Hearty Pancakes
  • French Toast
  • Apple Ginger Muesli
  • …and so much more..that you’ll actually make again and again.

For more of my favourite cookbooks, check out this post.

Creamy Vegan Curried Lentils and Quinoa

Vegan Curried Lentils

Alright, on to this creamy curried lentil goodness. This recipe caught my eye since it’s quite similar to my coconut red lentil dahl, which is one of my all-time fave recipes. I love the addition of quinoa for a double-whammy protein and texture hit.

This one-pot dish features warming, fragrant spices, healthy greens and two sources of plant-based protein. It’s very easy to make in under 30 minutes with simple, every day ingredients but the flavour is far from simple. It’s rich, creamy, comforting and makes a healthy and delicious plant-based meal any time of year.

If you’re looking for a new healthy cookbook full of delicious inspiration, I’d recommend Power Plates for sure! If you’d like to purchase it you can do so on Amazon here.


Vegan Curried Lentils and Quinoa

  • Author: Gena Hamshaw
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Entree, Soup
  • Method: Stovetop

It’s hard not to love this one-pot dish, a quick-cooking curry that’s fragrant, creamy, and nutritious. Curries are a mainstay for me, and this one gets bonus points both for its simplicity and the powerful double dose of plant protein from quinoa and lentils.



  • 1 tablespoon coconut oil
  • 1 small white or yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon curry powder
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon red pepper flakes
  • 1 cup (200 g) dried green or brown lentils
  • 3⁄4 cup (130 g) quinoa, rinsed
  • 4 cups (950 ml) low-sodium vegetable broth
  • 4 to 5 cups (120 to 150 g) firmly packed, chopped spinach, chard, collard greens, or kale
  • 1 cup (240 ml) full-fat coconut milk or cashew cream (see notes)
  • 2 tablespoons freshly squeezed lime juice
  • Freshly ground black pepper
  • Optional toppings: toasted cashews, chopped fresh cilantro, lime wedges


  1. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until tender and translucent. Add the garlic and cook, stirring constantly, for 2 minutes.

  2. Stir in the salt, curry powder, turmeric, cumin, red pepper flakes, lentils, and quinoa, then stir in the broth. Bring to a boil over high heat, then lower the heat, cover, and simmer for 25 minutes. If the curry is very thick, you can add 1⁄2 cup (120 ml) water to thin it slightly. Add the greens, cover, and cook for 5 minutes, letting the greens steam on top of the curry.

  3. Stir in the greens, then stir in the coconut milk and lime juice. Season with black pepper, then taste and adjust the seasonings if desired. Serve right away, with any additional toppings you like.


Cashew Cream (makes 1 cup)
  • 3⁄4 cup (95 g) raw cashews, soaked for at least 2 hours and drained
  • 2⁄3 cup (160 ml) water
  • 1⁄4 teaspoon salt
Combine all the ingredients in a blender (preferably a high speed blender) and process until very smooth.

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Ashley McLaughlin

Keywords: vegan, gluten-free, soup