Ching Ohana Home Cooking Journal

This simple dish is one of my favorites and it’s fairly easy to put together. I love this peanut lime dressing recipe from Forks Over Knives . I usually double the recipe for the dressing since I love it so much. The recipe is really flexible, in that you can use any vegetables you have on hand. I often use Romaine lettuce, shredded carrots, red cabbage, mint, cilantro, and green onions. And instead of brown rice noodles, I substituted them with the GreeNoodles . It was so so good. Another substitution to the recipe is I made air fried tofu instead of using edamame. I use firm tofu, cut into cubes, tossed with some cornstarch mixed with salt and pepper. Then I spray them with a bit of oil before placing them into the air fryer for 10 min at 400°F.

Life happened. As much as I love food, I have realized I cannot eat the same way I did when I was a teenager. I teach about the importance of a whole-foods plant-based diet, but I don't always practice it. Now that I'm on summer break with more time to meal prep, I'm using this space to keep myself accountable as I dive back into whole-foods plant-based cooking. Tofu and Sweet Potato Peanut Butter Curry  by Hetty Lui McKinnon from NYT Cooking was easy to put together. I didn't have plain frozen peas on hand, so I used the frozen peas and carrots mix we had instead, and it turned out great. The recipe calls for serving it over rice, but since I'm trying to lower my A1C, I opted for quinoa instead. I also made Tofu Scramble With Black Beans and Corn , another recipe by Hetty Lui McKinnon from NYT Cooking. This will be breakfast for the next couple of days, with whole-wheat tortillas and fresh sprouts.

Langar ki dal, creamy mixed lentils Cucumber raita Aloo jeera, cumin spiced potatoes One thing about Indian food is that it's already mostly vegetarian, and many things are straight up vegan if you use oil instead of ghee. During our strict phase, we ate a fair amount of Indian food. Now, we don't cook that much of it since it's not a family favorite, but occasionally when I feel the need to eat something different, I can whip out a couple of dishes from things we have lying around. All recipes from Urvashi Patel's Indian Instant Pot cookbook . Secret ingredient in the lentils? Ajinomoto!

This has become a staple in our house because it is so easy and the daughter loves mushrooms. It's from Serious Eats . Tofu, olive oil, a little lemon juice, miso, wine, and mushrooms, over pasta. Too easy! The one thing about the recipe is that it calls for 2 tsp pepper, which is a lot of pepper. I don't mind, but it's pretty aggressively peppery if you use that much.