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30 Minute or Less

Scrambles & Hashes
Tofu Tahini Scramble
Smoothies
Strawberry Pumpkin Seed Smoothie (and Giveaway Winner)
Sauces
Hemp Seed Pesto
Dips
Carrot Avocado Pate
Meal Sized Salads
Black Bean Quinoa Salad with Cumin Dressing
Pasta
Vegetable White Bean Pasta
Dressings
Outstanding Miso Sesame Dressing
Dressings
Smoky Avocado and Cumin Dressing
Smoothies
Cinnamon Cherry Blast
Sauces
Avocado Pesto & Other Nut Free Alternatives
Smoothies
Black and Blue Smoothie
Snacks
Hemp Cacao Energy Bites

    Hi! I'm Gena.

    I'm a registered dietitian (RD), food blogger, recipe developer, and cookbook author. In this space you'll find nourishing vegan recipes, reflections on mindfulness and self care, and resources to help you explore an informed and compassionate relationship with food.

    Read More About Gena

    Quick Links:

    • Weekend Reading
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    • Work With Me

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    thefullhelping

    🍽 dietitian
    👩‍🍳 food blogger
    📚 cookbook author
    📍NYC
    🌱 vegan

    I've always got a box (or several) of pasta and a 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! 💚
    I used to think of this Israeli couscous salad wit 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 🔗⁠
    Sheepishly emerging after a too-long pause in post 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! 💛
    It’s official: A Grain, A Green, A Bean is out i 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
    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 ❤️
    Oh hi, hello! I've been quiet around here as I nav 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
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