Ching Ohana Home Cooking Journal

This recipe by Hetty Lui McKinnon turned out nice. I would reduce the amount of lemon and salt next time, and maybe increase the amount of maple syrup a tad bit and add some chili peppers for a bit of heat.

This is my first time trying out this recipe for the Soy-Butter Glazed King Oyster Mushrooms , and they were amazing! I paired them with GreeNoodles with this Peanut Sauce recipe from Forks Over Knives . For the bok choy, I  washed and halved 4 baby bok choys in a few tablespoons of water, then microwaved on high for 4 minutes until the stems are tender-crisp.  After steaming, drain the excess water, then drizzle with 1 tablespoon of soy sauce, a dash of sesame oil, and sprinkle with toasted sesame seeds.

It’s been a while since I have been out of town. For dinner tonight, I made  Vegan Mushroom Carbonara  (I swapped out oyster mushrooms with white mushrooms and used mirin instead sauerkraut brine) and  Roasted Zucchini . Super easy and delicious. It’s one of our go-to meals for comfort foods. 

I used to make this combo of  Mushroom and Carrot Bulgur with Spiced Zucchini  regularly when we used to live in Boston. It's simple but super flavorful. I air-fried panko shrimp from Costco to add some protein. Delicious! I also made Mango Sticky Chia Pudding  since I am craving mango sticky rice, but I can't have rice. It was amazing and so easy to put together.

I’ve been craving mayak eggs for awhile, and I don’t know why it took me so long to make them since it’s so simple to make.  ​ I also made this Thai-inspired Crunch Peanut and Quinoa Salad for dinner tonight. Instead of using all the quinoa, I toasted cooked quinoa and used it as a topping along with the peanuts. It’s a flavor bomb salad!

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.