Power Plates turns six months old today! It feels like yesterday that NYC was freezing cold and I was celebrating the fact that this book, so long in the making, was finally in print.
It’s given me such joy to get messages and pictures and to have the knowledge that the recipes don’t just belong to me anymore: they belong to any person who’s supported the book. If you’re one of them, thank you so much. It means the world to me.
Power Plates came into being while a lot of other things in my life were coming apart. Sometimes I can’t believe it got written. Most of the time, I can’t imagine what those two years would have been like without it. Its theme—balanced nourishment—feels all the more poignant with hindsight. The book nourished and sustained me during a period of unanticipated loss, and I’ll always feel particularly attached to its recipes.
To celebrate the book’s half-year birthday, I’m giving away 3 copies to US and Canadian readers today—right after I share one of my favorite power plate meals.
Rice, Beans, Tofu and Greens isn’t necessarily the book’s most impressive recipe. It’s not what I would make if I were having people over. But if I were to measure a recipe simply by how often it gets made, this would be my favorite from the book. I’ve made all of the recipe a few times over, but this is the one I’ve cooked the most times since the book got written.
I make it because it’s unfussy and weeknight friendly, because it’s the kind of hearty, comforting food I’ve come to live by, and because it’s packed with the macronutrient mindfulness that the book is all about. It feels only right to share this one today—and I hope that some of you might come to rely on it in the same way that I have.
- 1 tablespoon olive oil
- 1 white or yellow onion chopped
- 1 small bell pepper chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 ⁄2 teaspoon smoked paprika
- 1 ⁄2 teaspoon salt
- 1 1 ⁄2 cups 270 g cooked black beans, or 1 (15-oz, or 425-g) can, drained and rinsed
- 1 14.5-oz, or 411-g can diced or crushed tomatoes, preferably fire-roasted
- 1 cup 185 g white or brown basmati or long-grain white rice
- 2 3 ⁄4 cups 650 ml water
- 1 15-oz, or 425-g block extra-firm tofu, preferably pressed (see page 15), cut into 3⁄4-inch (2-cm) cubes
- 1 small bunch collard greens or other greens stemmed and cut into thin strips
- Red pepper flakes optional
- Freshly squeezed lime juice
- Optional toppings: Crumbled corn chips sliced or cubed avocado, chopped fresh cilantro, lime wedges, hot sauce
- Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Stir in the cumin, chili powder, paprika, and salt, then stir in the beans, tomatoes, rice, and water. Add the tofu and stir gently to combine. Bring to a boil, then lower the heat, cover, and simmer, stirring gently from time to time, until the rice is tender, about 20 minutes for white rice or 40 minutes for brown rice.
- Add the greens, cover, and simmer for 5 to 10 minutes, until the greens are wilted. Season with red pepper flakes and stir in lime juice to taste. Taste and adjust the seasonings if desired. Serve right away, with any additional toppings you like.
Photographs by Ashley McLaughlin.
And now for the giveaway! Enter below. I’ll pick three winners this coming Friday, 7/27.
a Rafflecopter giveaway
Good luck. And in the spirit of simple, sustaining meals, I’ll be back later this way to share one of my new favorite staples.