Food Friends: Home Cooking Made Easy A Weeknight Bean Curry + A Chewy, Chocolatey Gluten-Free Cookie — Our Best Home Cooking Bites of the Week!
What if a jar of beans in your pantry could turn into a curry you enjoy all week?
In this bite-sized episode, we’re sharing the most delicious things we cooked and ate this week to inspire each other — and you.
By the end of this episode, you’ll want to make a Kenyan weeknight-friendly mung bean curry that’s rich with coconut milk and fully vegan. You’ll also discover a chocolate almond cookie that’s naturally gluten-free, perfect for using up extra egg whites, and elegant enough for any occasion.
Tune in for a quick dose of home cooking inspiration, and walk away with two recipes you’ll want to make again and again!
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Our next gathering is April 8th at 4:30 PM PT!
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Links:
Nengu - Kenyan Mung Bean Curry from Baking Hermann
Chocolate Amaretti Cookies by David Tanis for NYT Cooking
Ottolenghi’s amaretti cookie recipe
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Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!