Ching Ohana Home Cooking Journal

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.

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.