Ching Ohana Home Cooking Journal

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.