Summer Beans and Grains Plate | whole food plant based | oil free cooking | chef julia

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro adds a nutty flavor while brown rice is more economical.

mixed beans

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and ready to use.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can provide flavor at a lower cost.

avocado

🥗Healthier: mashed peas

💰Cheaper: none

Mashed peas maintain creaminess but are less costly.

Cook Rancho Gordo pinto beans on the stovetop with onions, garlic, and a teaspoon of salt.

Chop fresh herbs and add to the beans for flavor.

Prepare organic brown rice, which can be frozen for convenience.

Steam baby broccoli and broccolini for 3-5 minutes, then cool in ice water to stop cooking.

Tear up garden-grown kale and mix with lemon tahini dressing (tahini, fresh lemon, soy sauce).

Slice leftover baked tofu, spray with soy sauce, and air-fry until crispy.

Construct the plate by adding half a cup of brown rice as a base.

Drain liquid from the seasoned beans before adding them to the plate.

Add steamed vegetables like broccolini, corn, and okra on top of the rice.

Add sliced heirloom tomatoes to the plate.

Top with crispy tofu, red onions, scallions, and hot peppers as desired.

Sprinkle walnuts and cranberries on the kale salad.

Add slices of fresh avocado on top of the salad.

Include pickled Fresno chilies on the side for extra flavor.

Finish with fresh cilantro on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary