We can read a lot about quickie meals this time of year. Lots of cooking and baking to do, and not a lot of time for it. That said, you might like this idea-it's not the run-of-the-mill "speedy recipe" approach we see everywhere.

It's a simple strategy that Patty Knutsen, the Vegan Coach devised, and boy does it work. Her approach is built around having cooked beans and grains on hand at all times (stored in airtight containers in your fridge) and knowing what their best flavor matches are.

Then when it's time to get dinner on, just pull out your cooked whole grains, or beans (or both) and do 3 things:

1. combine them with some fresh veggies

2. add some herbs and spices

3. add any other ingredients you need to use up

On her website, Vegan Coach, Patty shares her lists of flavor matches (they're extensive). But for now, here are her bean flavor matches (see her site, www.vegancoach.com for Patty's grain and veggie flavor matches):

RED (KIDNEY) BEANS

• Chili Powder
• Cilantro
• Cumin
• Curry
• Onion
• Oregano
• Garlic
• Lemon
• Lime
• Mayonnaise, non-egg and non-dairy (I like Vegenaise)

• Mustard
• Pasta
• Pimentos
• Rice
• Savory
• Sweet Potato
• Tomatoes
• Vegetables, all
• Vinegar
• Yogurt

PINTO BEANS

• Cheese
• Chiles
• Cilantro
• Coconut

• Garlic
• Nuts
• Olives, especially black
• Onions
• Oregano
• Rice
• Salsa
• Savory
• Tomatoes
• Vegetables, all

BLACK BEANS

• Avocados
• Cheese
• Chiles, especially serrano
• Chives
• Cilantro
• Coriander
• Cumin
• Garlic

• Mint
• Onions
• Oranges
• Peppers
• Rice
• Savory
• Sour cream, non-dairy
• Tomatoes
• Vegetables, all

GARBANZO BEANS

• Bulgur
• Caraway
• Carrot
• Cinnamon
• Cumin
• Extra-virgin olive oil
• Garlic
• Ginger
• Green Onions
• Lemon Juice

• Onion
• Mustard
• Savory
• Seeds, especially sesame
• Tahini
• Tomatoes
• Vegetables, all
• Vinegar
• Yogurt

WHITE BEANS (Great Northern, Navy, etc.)

• Barbecue Sauce
• Basil
• Carrots
• Celery
• Chiles, especially Chipotle
• Crushed Red Pepper
• Dijon Mustard

• Leeks
• Lemon Juice
• Onion
• Oregano
• Paprika
• Savory
• Tamari, organic
• Thyme
• Tomatoes
• Vegetable Broth
• Vegetables, all
• Worcestershire Sauce

ADZUKI/ADUKI BEANS

• Allspice
• Balsamic vinegar
• Basil
• Bay Leaf
• Cilantro
• Dijon
• Garlic
• Green Bell Pepper
• Marjoram
• Mayonnaise
• Nuts, especially hazelnuts, almonds and walnuts
• Onion
• Orange
• Oregano

• Pineapple
• Red Pepper Flakes
• Rice, especially brown
• Rosemary
• Savory
• Tamari
• Thyme
• Vegetables, especially squash, potato, and sweet potato
• Whole Grains
• Worcestershire Sauce

You can also match flavors according to which vegetable you're using. Most beans and grains will simply fall into the background and act as a supporting neutral flavor so your veggie can hog the limelight. For example, Patty decided to pair broccoli with her beans and grains, and she had lots of flavor matches for broccoli to work with:

Broccoli Flavor Matches:

Agave nectar
Apple Cider Vinegar
Basil
Breadcrumbs
Butter
Cashews
Cheese
Cream
Cumin
Extra-Virgin Olive Oil
Garlic
Ginger
Lemon

Maple syrup
Nutritional Yeast
Nuts, especially almonds and walnuts
Onions
Orange
Peppers, especially hot
Pimiento
Potatoes
Sesame Seeds
Tamari, organic
Vinaigrette
Watercress

You get the idea. So now you might try her recipe-the result of exactly what we talked about above. If you're not on the vegan or vegetarian path, don't hesitate to add diced ham or chicken or even cooked ground beef. Heck, sprinkle grated cheese on top. It all works. Patty didn't have a name for it, so I'm calling it:

SPEEDY BROCCOLI and RICE

1/4 cup vegetable broth
1 cup pre-cooked brown rice
2 cups broccoli, coarsely chopped
1 stalk bok choy, chopped
2 green onions, chopped
1 tablespoon breadcrumbs
1 tablespoon nutritional yeast
1-2 teaspoons Tamari soy sauce
2 teaspoons butter
1 teaspoon lemon juice
1/2 teaspoon maple syrup
1/4 cup coarsely chopped tomato
Sea salt and pepper, to taste

Heat a large frying pan with enough veggie broth to cover the bottom or use a little swipe of olive oil. Add pre-cooked rice, broccoli, bok choy, and green onions. Cover the pan and heat ingredients until the broccoli is steamed tender, 7-10 minutes. (Stirring in a little additional water to prevent sticking may be needed.) Add remaining ingredients and cook, stirring occasionally, until heated throughout.

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