Winter Salad with Bulgur, Radicchio, and Toasted Almonds Photo: Ashley McLaughlin

Recipe Corner: Winter Salad with Bulgur, Radicchio, and Toasted Almonds


“In her best cookbook yet, certified clinical nutritionist, recipe developer, and food blogger-turned-author Gena Hamshaw shares appetizing vegan meals that won’t leave you hungry. Substantial recipes such as apple ginger muesli, Vietnamese rice noodle salad with seared tofu, and herbed cauliflower steaks with lemon caper lentils offer a delightful balance of proteins, carbohydrates, and fats. Delicious main dishes are the stars here — there are no desserts, appetizers, snacks, or beverages. In particular, the meal-sized salads could be welcome weekday lunches or potluck contributions. Hamshaw touches lightly on nutritional guidance, meal planning, and make-ahead techniques (e.g., batch cooking grains and legumes over the weekend), but her advice never feels prescriptive or preachy. Hamshaw brings style and substance to healthful vegan cooking.”

“I earned my Master’s of Science in Nutrition from Teachers College, Columbia University. I went on to complete my dietetic internship with Teachers College. My internship training included rotations at Brookdale University Hospital Medical Center, the John Theurer Cancer Center, East River Gastroenterology, and the Institute for Family Health. I hold a premedical, post-baccalaureate degree from Georgetown University. I spent two years as a nutrition counselor in the office of gastroenterologist Robynne Chutkan, MD, specializing in dietary management of digestive disorders,” she adds.

Hawshaw’s recipes and articles have been featured in the Huffington Post, Whole Living, O magazine, VegNews, Thrive magazine, Well and Good, Mind Body Green, Glamour and the Chalkboard, among other publications. She has written two cookbooks, Food52 Vegan and Choosing Raw, and is the author of the blog The Full Helping. “This vegan cookbook—with seasonal meal-plan charts that incorporate leftovers and ideas for batch cooking and freezing—is a very useful guide for home cooks, vegan or not,” says Publisher’s Weekly.



3/4 cup dry bulgur wheat (which should then be cooked as directed in the instructions below)

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1/3 cup sliced or slivered almonds

1 head radicchio (about 8 oz.), torn into bite-size pieces

1 1/2 cups cooked chickpeas, or 1 (15-oz.) can chickpeas, drained and rinsed

1/3 cup golden raisins, more to taste

1/4 cup chopped fresh parsley, more to taste


2 tablespoons olive oil

2 tablespoons walnut oil, hazelnut oil, or additional olive oil

1 tablespoon finely grated lemon zest

1 tablespoon freshly squeezed lemon juice, plus more as needed

1 tablespoon sherry or red wine vinegar (more as needed)

1 teaspoon maple syrup

1 small clove garlic, minced or finely grated

1/2 teaspoon salt

Pinch of freshly ground black pepper



To make the salad, cook the bulgur per the instructions below.

Meanwhile, put the almonds in a small skillet and toast over medium heat, shaking or stirring frequently, until just golden; they’ll keep cooking after you remove them from the heat, so it’s better to stop too soon rather than too late. Put the bulgur in a large bowl and let cool briefly. Add the almonds, radicchio, chickpeas, raisins, and parsley.

To make the vinaigrette, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined. Pour the vinaigrette over the salad and toss well. Taste and adjust the seasonings if desired. Serve warm or at room temperature.

Cooking Bulgur Wheat:

Bring 3 cups of water to a boil, then stir in 1 cup of bulgur. Lower the heat, cover, and simmer for 7 to 10 minutes, until the bulgur is tender. Drain off any excess water, then fluff the bulgur with a fork. Cover and let sit for 10 minutes before using. 1 cup of dry bulgur wheat yields about 3 1/2 cups cooked.

Yield: Makes 4 servings of salad, and about 1/2 cup of vinaigrette

For this recipe, go to:

Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals by Gena Hamshaw

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. Focused on the art of crafting complete, balanced meals that deliver sustained energy and nourishment, this book features 100 compelling and delicious recipes that just happen to be vegan. Every recipe contains the key macronutrients of healthy fats, complex carbohydrates, and proteins, which together make for a complete meal–things like Smoky Red Lentil Stew with Chard, and Falafel Bowls with Freekah and Cauliflower. Photographs accompany each recipe, showing how Gena’s simple techniques and fresh ingredients yield delicious meals. Additional tips and tricks for taking food on the go, and for cooking ahead on the weekend for quick weekday lunches and dinners, round out the collection.

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