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Gena Hamshaw, MS, RD

@thefullhelping

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Registered dietitian, NYC. Writer, maker, and eater of vegan recipes. A GRAIN, A GREEN, A BEAN is my latest cookbook!

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Coming soon!! 🎉 I’m so excited to say that my next cookbook goes on sale on April 15 and is available for preorder NOW. The title says it all. For me, this book has been a joyful journey back to my roots. It's a collection of 80+ recipes that lovingly evoke the nourishing meals that started me on my plant-based journey. They revolve around an iconic trio: grains, greens, and beans. 🌱⁠
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The book has grain bowls and hearty salads, of course, but also creative casseroles, sheet pan meals, and pasta dishes. There’s even a section devoted to greens and beans on bread, because sandwiches are life! 🤌🥪 The book is similar to POWER PLATES in that every recipe is a complete meal, but I threw in five every day desserts, just because.⁠
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If you’ve ever found yourself wishing for a formula to lean on when you can’t think of what to cook, a guiding principle to help you create balanced meatless meals, or you just want more nourishing recipes that feature simple plant foods, then this title is for you. It’s been a joy to write, and I can’t wait for you to see it 🥹⁠
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Click through the link in my bio to learn more about A GRAIN, A GREEN, A BEAN and links for preordering!! And as always, so grateful to this community for supporting my work and inspiring me to keep cooking ❤️ taken in New York - New York by @thefullhelping

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2 years ago

I've always got a box (or several) of pasta and a jar of sauce in my pantry, waiting to rescue me on a night when I get home late and can't think of what else to cook. Lately, that sauce has been fresh and homemade, and it's this deep, savory roasted garlic tahini sauce. It's adjacent to tahini dressing, of course, but richer and more concentrated—which makes it perfect for mixing with your favorite pasta shape, a good splash of hot pasta water, and whatever add-ins you're into. Recipe is on the blog today—and that link is in my bio! 💚 taken in New York - New York by @thefullhelping

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a year ago

I used to think of this Israeli couscous salad with roasted cauliflower, dates, and pistachios as being more of a winter dish, but I made it over the weekend, and it's hitting just right. The lemon zest, mint, and parsley keep it fresh and bright, and I love the textures. Plus, it has that interplay of savory and sweet that is so very much my thing. A great make-ahead lunch component for a new week! Link in my bio 🔗⁠ by @thefullhelping

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a year ago

Sheepishly emerging after a too-long pause in posting to tell you that these baked curried tofu cubes are my favorite meal prep protein of the summer so far. They're tangy, colorful, gently spiced, and totally worth turning your oven on for.⁠
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Full recipe is in my latest blog post, and you can find the link in my bio 👆🔗. Also — hi! 💛 by @thefullhelping

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a year ago

🌶️✨ Need a last-minute brunch idea? Try Gena Hamshaw’s Saucy Stovetop Tortillas with Pinto Beans & Spinach! Crispy tortillas, savory beans, fresh spinach, and a splash of enchilada sauce — all finished with your favorite toppings (think sour cream, jalapeños, cheese, salsa, guacamole 🧀🍅🥑…the works!).

Perfect for a quick, delicious, and totally customizable meal. Check out the full recipe — from Gena’s new book, “A Grain, a Green, a Bean: One Simple Formula, Countless Meatless Meals” — at the bio link!

https://www.splendidtable.org/story/2025/05/28/saucy-stovetop-tortillas-with-pinto-beans-and-spinach

📖: @tenspeedpress
📸: @edible_perspective by @thefullhelping

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a year ago

In her new cookbook, A GRAIN, A GREEN, A BEAN, @thefullhelping pushes this smart formula way beyond basic grain bowls. There are easy, versatile sauces like this luscious red pepper number (made from jarred peppers) to stir through beans (or spoon over cabbage). There are oven-baked grains and cozy lentil pomodoro sauce to toss with pasta. Want to win a copy of the book? Head over to The Dinner Plan newsletter on Substack (link in @maggiejhoffman’s bio) to enter, free. (📸: Ashley McLaughlin) by @thefullhelping

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a year ago

It’s official: A Grain, A Green, A Bean is out in the world today!! This collection of recipes is so near and dear to my heart. It’s a tribute to the foods that have sustained my veganism over the years, a return to my culinary roots, an offering of simplicity and a reliable formula for all who might be interested in eating more plant-based meals.
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This scrumptious, colorful bowl of sheet pan ratatouille with tempeh and pasta (a very delicious, whole grain pasta, gifted to me by the folks at @revivaleinkorn) is one of my favorites from the book. It’s also a good recipe to spotlight because I want you to know that the book’s recipes aren’t *only* whole grains, whole beans, or dark leafy greens. I’m a big believer in variety and enjoying all of the many foods that can be made with these ingredients, so the book features pasta, breads, a variety of soy foods (tofu, tempeh, and TVP), and many vegetables that bring green color to your plate.
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You can order a copy through the link in my bio and dive into its balanced meals, with beautiful accompanying images courtesy of the oh-so-talented @edible_perspective. I hope the book will bring you nourishment and enjoyment!!
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📷: @edible_perspective
📹: @someshellyphotography taken in New York, New York by @thefullhelping

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a year ago

✨Giveaway✨ONE day until @thefullhelping’s latest cookbook, A Grain, A Green, A Bean, is officially out in the world. Cookbook projects are always so wild because of how long they take to fully come to life. I photographed 80% this book in fall of 2023 and wrapped up the rest in spring of 2024. Plus, add another 6 months before shooting that Gena and I were in talks about the project. It’s a surreal experience overall and one that I still can’t believe I get to have. 🙌

To celebrate, I thought it might be fun to do a Q&A on cookbook photography. (Hopefully, at least one of you will have a question. 😂) Feel free to drop any questions you have related to cookbook photography below! It can be anything from how I got started, to how I make it work in a home studio, who eats all the food 😅, etc. I’ll answer questions throughout this week on stories, so be on the lookout!

✨Details✨ Anyone who submits a question will be entered into a drawing to win a copy of Gena’s cookbook! (funded by myself 🙃) taken in Fort Collins, Colorado by @thefullhelping

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a year ago

Savory vegan mushroom risotto 🍄‍🟫🌱
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If it’s going to remain chilly outside 🥶, then let’s at least have some very good, kinda fancy comfort food on hand! Link to this delicious (and surprisingly un-fussy) recipe in my bio ❤️ taken in New York, New York by @thefullhelping

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a year ago

Oh hi, hello! I've been quiet around here as I navigate new professional responsibilities and a new rhythm. But I don't want to be quiet about the fact that A GRAIN, A GREEN, A BEAN will be published in exactly 3 weeks!! And there's a bonus surprise for those of you who have preordered already, or are thinking about it. I’ve created a little e-booklet of five recipes that didn’t make it into the book itself. This is for anyone who preorders from any store, even if it was before today. You can head to the bonus recipe booklet landing page at the link in my bio to share your preorder info and download a copy. Enjoy the recipes and get a taste of what's to come when the book arrives—including the bright, herby lentils on toast that you see pictured here, just in time for spring 🌿⁠
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More to come. Thanks for your support!⁠
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📷: @edible_perspective⁠ taken in New York - New York by @thefullhelping

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2 years ago

Spicy peanut kale salad with roasted sweet potatoes 🔥⁠
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The thing to make when you've got a sweet potato, some greens, and a jar of creamy PB in the pantry. Simple, unfussy, yet oh-so-flavorful and hearty and good. If you think you're not a kale salad person, this one might change your mind. Recipe through the link in my bio! 🔗 taken in New York - New York by @thefullhelping

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2 years ago

Hearty (dare I say meaty?) vegan Bolognese with TVP 😋
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If you, like me, have made countless plant-based Bolognese recipes with lentils or mushrooms, and you’re craving something with a slightly more authentic texture (+ more protein), then this recipe is for you! I love a lentil, don’t get me wrong, but sometimes I crave something that really is more meat-like. TVP does the trick, and it’s nutritious and economical to boot. Read all about this satisfying comfort food recipe on the blog now—link is jn my bio! 🔗
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📹: @someshellyphotography taken in New York, New York by @thefullhelping

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2 years ago