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! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! Our next gathering is April 8th at 4:30 PM PT! *** Links: Nengu - Kenyan Mung Bean Curry from Baking Hermann Chocolate Amaretti Cookies by David Tanis for NYT Cooking Ottolenghi’s amaretti cookie recipe *** 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!