Spinach and Gnocchi with White Beans from Power Plates + a Giveaway

Spinach and Gnocchi with White Beans from Power Plates + a Giveaway| theclevercarrot.com

I remember trekking down a muddy mountain with my cousin after a long summer hike.

We were starving, and naturally, we were chatting about where we should go for lunch after our descent. I mentioned a few local places (I totally wanted a beer and a burger with ALL the toppings), but quickly caught myself asking her: “Can you even eat anything at restaurants these days?”

My cousin is newly vegan. When eating at non-vegan restaurants, it’s been difficult for her to find something on the menu that’s not just a bunch of leaves and mealy tomatoes on a plate. To my question she replied: “There’s always French Fries.”

Of course! French Fries. Who doesn’t love thin, salty, crispy French Fries?

But seriously? For your main meal?

One of the greatest pleasures in life is enjoying a fabulous meal out, and to think that French Fries could be your only option is such a buzzkill. I’m not a vegan myself, but this conundrum got me thinking about the real issue at hand: is it that hard to offer something substantial (and creative!) for those looking to follow a plant-based lifestyle?

Of course it’s not; it’s all about awareness.

And that’s why I’m excited to share Gena’s new book with you today.

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pack and go lunch: tangled red cabbage salad

pack and go lunch: tangled red cabbage salad | theclevercarrot.com

Food memories are strong memories.

When I was a kid, my mom used to make a delicious red cabbage salad with cucumbers.

She sliced the cabbage very thin, and dressed the tangly strands with red wine vinegar and olive oil.

The salad was left to marinate in a particular bowl, allowing the acidity from the vinaigrette to soften the vegetables….

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maple roasted harvest vegetables

maple roasted harvest vegetables | theclevercarrot.com

It’s one of the most delicious ways to enjoy your vegetables.

Here, I’m using rainbow carrots- a mix of purple, yellow, light and dark orange- and a full pound of brussels sprouts. Parsnips also join the party, lending their subtle gingery flavor.

For the glaze (so good!), the combo includes tangy country mustard, maple syrup and apricot jam to balance the flavors. It gets all sticky and caramelized when baked….

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