In the Kitchen with Sophia Roe

Charred Broccoli and Herbed Adzuki Bean Salad

Charred Broccoli

2 cups broccoli
1/4 cup chopped green onion
1 hot pepper or 1/2 tsp chili flake
1 clove garlic
1 tbsp olive oil
1/4 coconut aminos or soy sauce
salt & pepper to taste

Turn on a skillet to medium high heat. Add olive oil, green onion and hot pepper (or chili flake). Cook for 2 minutes. Add garlic, cook for another minute. Add in broccoli, cook for three minutes. Add in coconut aminos or soy sauce and cook until broccoli is tender and charred on the outside. Add salt and pepper and set aside.

Herbed Adzuki Bean Salad

15oz cooked adzuki beans (or bean of choice)
1 tsp dijon mustard
1/2 tsp maple syrup
1/4 cup champagne vinegar
2 tbsp nutritional yeast
2 tbsp green onion, chopped
1/4 cup olive oil
1/2 cup basil, chopped
1/2 cup cilantro, chopped
zest of one lemon
salt and pepper to taste
hemp seeds (for garnish)

In a large bowl, whisk together dijon mustard, maple syrup, champagne vinegar, nutritional yeast, green onion, basil, cilantro, lemon zest, and salt and pepper. Once thoroughly mixed, whisk in olive oil. Add in cooked adzuki beans and green onions to the same bowl and mix together.

Plate adzuki bean salad and top with charred broccoli. Sprinkle hemp seeds on top and serve.