These breakfast tostadas with lazzzzzy beans from my friend Kiera Wright-Ruiz’s new book MY (half) LATINX KITCHEN are soooo goooood. I make them for dinner and serve with rice. As Kiera reminded me in her book, rice eaten with beans is a complete protein!
My challenge this week: create a recipe only with the ingredients in the fridge/pantry. This is the result. The crispiest chickpeas, a bright gochujang tahini yoghurt, and my favourite chatred broccoli.
I love pantry cooking. What’s your favourite pantry meal?
I was curious about Kani salad, so I reimagined it without the imitation crab. Here is a creamy textural salad, with a silky, citrusy soy mayo dressing.
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