Happy Pride, darling peeps! I hope that you are finding wonderful ways to celebrate our diversity with love, love, and more love. I can think of no better way to fuel my marathon of Pride activities than with a Brazilian Rainbow Platter. Here's the recipe for this ever-so-simple but freakishly flavorful dish, which you can find along with other tantalizing eats in my cookbook, Mistress Ginger Cooks!: Everyday Vegan Food for Everyone.

Brazilian Rainbow Platter

Yields 4 servings

I adore everything about Brazil, from the bright, bold colors to the sweet, sexy samba to the tall, dark, and handsome locals. In fact, one of those strapping locals taught me how to make the Brazilian black beans that are the centerpiece of this vibrant platter. Have I whet your appetite yet? These sexy beans are adorned with a colorful array of fresh vegetables, all of which can be prepared within minutes, leaving more time for . . . samba!

2 tablespoons minced garlic
1 teaspoon salt
2 tablespoons extra-virgin oil
2 (15-ounce) cans salt-free black beans, rinsed and drained
2 cups peeled and chopped yams or carrots
4 cups chopped kale or collard greens, lightly packed
4 cups cooked brown rice
2 tomatoes, each cut into about 8 wedges
1 ripe avocado, sliced
Freshly squeezed lemon juice
Salt
Freshly ground black pepper

First, give that garlic the ol’ bump and grind! That’s right, grind the garlic and salt in a mortar with pestle (or in a food processor) until a paste forms and the juicy goodness of the garlic is set free.

Heat the oil in a medium saucepan over medium-high heat, about 1 minute. Add the garlic paste and cook, stirring constantly, for 1 minute. Add the beans and decrease the heat to medium. Cook, stirring occasionally, until the beans are heated through, about 5 minutes.

If you’re teaching your lover to make this dish, this is when you stand behind him, holding his hand in yours and guiding him to press some of the beans up against the side of the saucepan with the spoon until about half are mashed and half are still somewhat formed. (We’re taking “spooning” to the next level here. Please do try this at home.)

Put about 1 inch of water in a large saucepan with a vegetable steamer. Bring to a boil. Add the yams, cover, and steam until nearly tender, about 5 minutes. Put the kale over the yams, cover, and steam until the yams and kale are tender, about 2 minutes. (Still spooning by the stove? A little nibble on the earlobe works wonders here.)

For each serving, put 1 cup of rice on a plate or in a shallow bowl. Put one-quarter of the beans over the rice. Arrange one-quarter of the vegetables and tomato wedges around the beans. Garnish with a few avocado slices. Season with lemon juice, salt, and pepper to taste. Serve this magnificent feast to your tall, dark, and handsome dreamboat, and say, “Bom apetite!”

Per serving: 633 calories, 20 g protein, 16 g fat (2 g sat), 105 g carbohydrates, 652 mg sodium, 223 mg calcium, 199 g fiber

2020 UPDATE: Here we are five years later, and I’ve made a video to show you how to make this timeless dish — specifically those Brazilian Black Beans. Check it out!