Recipe Matchmaker, Part 2: Beans

Another week, another Recipe Matchmaker! For those of you with hyperspecific recipe needs, I have hyperspecific recommendations. Let’s not waste another second.

Catering to the kids

“I’m looking for recipes for dinners that are “build-it-yourself” so that my kids can build up kid-friendly (read: bland) versions for themselves, and me and my husband can get fancy with toppings. Extra points for gluten-free!” — Jessica

I love the D.I.Y. approach to meals with the kiddos, not only because it allows a bit more freedom and flexibility for spice- and texture-loving parents, but also because it gives the littles some autonomy.

You might be surprised by the toppings they choose for Ali Slagle’s coconut-ginger black beans. Set out little bowls of crushed plantain chips, coconut flakes, sliced jalapeños, lime zest, zippy cabbage slaw, diced white onion and cilantro, sriracha, heck, maybe even some vegan chorizo. You could roast off whatever vegetables are languishing in the crisper to throw on top as well.

Vegan Coconut-Ginger Black Beans

View this recipe.

Take it from a reader: “This meal satisfied my picky 7 year old AND my anti-vegetarian husband! It’s all about the toppings. … A little store-bought mango pico de gallo was a nice finishing touch.”

Or take the same approach with Sarah Copeland’s skillet refried beans, to eat with corn tortillas and any combination of sliced avocado, radish and snap peas, scallions, shredded lettuce, crumbly cheese like Cotija or queso fresco, cilantro, lime and — maybe just for mom and dad — plenty of hot sauce.

Protein on the go

“Now that the weather is warming up, I try to take a walk on my lunch break and eat at my desk. I’d like a high-protein, vegetarian meal that I can either make ahead or throw together quickly and eat while working.” — Lauren

I’ve developed a bit of a reputation at work for bringing in a number of lunch components, spreading them out on my desk, making a show of the assembly and inevitably asking if someone has mayonnaise, because I forgot to bring some. I especially love to do this with a sandwich so that nothing gets soggy. Bread in a baggy, crunchy vegetables in one small container, the rest of the filling in another.

Get those steps in and then throw together Kay Chun’s chickpea salad sandwich, which offers some additional protein by way of tahini instead of mayo. Similarly, in Lidey Heuck’s chickpea salad with fresh herbs and scallions, you get protein from the beans and from Greek yogurt. That’d be aces in a big wrap. (That salad has a little mayo, which you could swap out for something like tahini, if you want to.)

If you’re more of a bowl gal, Ali’s spinach and feta lentil bowl is ideal for packing up in a bento-style box and tossing together when you’re ready to eat. Pro tip: Keep a nice ceramic bowl at your desk. It really makes the experience of eating on the clock a little more bearable.

“I’m a college student, and I’d love a breakfast/lunch recipe that’s easy to meal-prep, practical to eat on the go, and packs enough protein to keep me full throughout my morning lectures.” — Rebeca

While the above recipes for Lauren certainly apply here, I’m going to throw you another chickpea-Greek yogurt situation: Hetty Lui McKinnon’s tzatziki chickpea salad. In a pita pocket? Portable and delicious.

But for breakfast, I’m thinking Naz Deravian’s cottage cheese egg bites. You probably don’t need me to tell you that cottage cheese, like disco, flared jeans and other darlings of the ’70s, has staged quite the prolonged comeback. It’s a great source of protein, and, when whizzed in a blender, is nearly undetectable.

Your CSA box runneth over

I ended up with a preponderance of onions from my local CSA box (probably 12 pounds?), and I’ve already pickled some, and made my vegetarian version of French onion soup. What might I do with the remaining (still huge) pile? We don’t eat eggs, but do eat some dairy occasionally.” — Kelly

“Preponderance of Onions” would make an incredible jam band name. Why not stuff a few, à la Kay’s stuffed onions, with saffron-tinged rice, pistachios, golden raisins and dried tart cherries? They are showy, great for entertaining.

Yossy Arefi’s vegan onion dip is a bit more casual. And when there’s an abundance of any hearty vegetable, fritters should be on the menu. I’d love a platter of Palak Patel’s crispy and spicy onion bhajiya, adapted by Christina Morales, with some cilantro-date chutney for dipping.

“My CSA delivered pounds (pounds!) of collards, cabbage and purple sprouting broccoli. Cooking for one, so freezer friendly would be a bonus.” — Cara

I’d toss the collards and sprouting broccoli into Kay’s spring minestrone or Alison Roman’s spicy white bean stew, which each calls for greens and broccoli or broccoli rabe. Or enjoy the broccoli raw and fresh in Eric Kim’s crunchy apple and broccoli salad.

As for the cabbage: Hetty’s new recipe for roasted cabbage with capers and garlic is speaking to me, as is Eric’s cheesy cabbage tteokbokki. I think they’ll speak to you, too.