This healthy, satisfying, vegetarian twist on a BLT is packed with protein and includes white kidney beans, lettuce, tomatoes, croutons, farro, a poached egg and crispy, smoky kidney bean "fakin' bits." Hold the egg and yogurt in the dressing for a vegan version!
Chef Barbara Alexander shows how to make a Korean kidney bean and multi-grain bowl, with gochujang meatballs and a poached egg at The Culinary Institute of America. This hearty bowl features spicy and umami-rich Korean flavors with kidney bean and beef gochujang meatballs glazed with a delicious pineapple, soy and sesame sauce to die for.
To make the falafel in this recipe, chef Barbara Alexander pulses together navy beans, an egg, garlic and spices, and sautes them until crispy. These are served in a bowl with delicious Mediterranean ingredients, including Kalamata olives, pistachios, pomegranate arils, cucumber, tomatoes, herbs and a creamy tahini dressing.
Mangos are a popular street food in the countries where they grow, and in this recipe chef Sarah Linkenheil from The Culinary Institute of America shows us how to make a Vietnamese green mango noodle bowl with beef. She uses spiralized green mango in place of traditional rice noodles.
