About this episode

This episode shares two meatless meal-prep friendly recipes to inspire easy home cooking.

What if a pot of beans, or a packet of ramen noodles, could turn into an easy make-ahead meal? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make vegetarian bean tostadas with make-ahead friendly elements, and that are easy to assemble fresh on a busy weeknight. You’ll also want to try a Dan Dan noodle salad with a tahini-chili crisp dressing that’s perfect for meal prep lunches, and endlessly adaptable with seasonal vegetables. Tune in for a quick dose of home cooking inspiration! *** 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! *** Links: Vegetarian Mexican tostadas from Muy Bueno Cooking Sonya used rojo chiquito beans which are also similar to the Domingo Rojo beans from Rancho Gordo Our favorite coleslaw recipe from our Substack Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking Fly By Jing original chili crisp and the extra crunchy version **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For…

People in this episode

Host: Sonya

Topics covered

• meal prep
• vegetarian recipes
• home cooking
• easy meals
• inspiration

Keywords

• meal prep
• vegetarian
• tostadas
• Dan Dan noodle salad
• easy meals

Mentioned in this episode

Organizations: Muy Bueno Cooking, NYT Cooking

Products: rojo chiquito beans, Domingo Rojo beans, Fly By Jing original chili crisp, Braids

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