Cool off this summer with a refreshing, no-frills watermelon slush

Influenced by French cuisine, bò lúc lắc (or Vietnamese Shaking Beef) is a common dish in Vietnam, that is easily assembled and perfect for a hot day.

This isn’t your typical creamed Swiss chard because I like to be able to bite into the stems that carry a nice sweetness to them. If you prefer it to be really stewed and creamy, feel free to cut up your vegetables way smaller so that the end product is more of dip consistency.

As with all my fried rice dishes, this one was made on the fly using whatever I could find in the fridge. So that includes: oyster shrooms, basil, and Lao Gan Ma chili crisp ofc. This recipe uses leftover turmeric rice, but you could totally start with a base of plain leftover rice.

The crabmeat-like texture of Lion's Mane makes it a great substitute for actual crab in TONS of dishes.

Add a kick to your next game-day bean dip using a nice spoonful of chili crisp oil.

While larb is traditionally served with sticky rice, green beans, and raw cabbage, I decided to swap those ingredients out for lettuce, cucumbers, and basil to make for easier digestion. If you don’t have an issues with digestion, I highly encourage you to try this dish the traditional way. If you typically get gassy after eating, these modifications might be easier on your gut.

Adding Omsom’s Lemongrass BBQ pack to some fresh oyster mushrooms served atop spaghetti squash

A delicious and nutritious soup made with beets and leeks, that’s also very easy on the eyes

Ingredients

1 tbsp butter (vegan)

1 onion, halved & sliced

1 tbsp red miso paste

8oz mushrooms, sliced

1/4 cup chives, chopped

1/2 tsp white pepper

Directions

Heat skillet over medium high heat and melt butter. Add onion slices and cook until softened and browned, stirring occasionally.

Once onions have lightly caramelized, add miso and mix until well incorporated. Add in remaining ingredients, stir, and cook until mushrooms soften. Remove from heat and serve hot.

Sukju namul is a refreshing and popular Korean side dish that helps to mellow out the kicks we usually get from the spicy dishes I make.

How can you not like this pink soup?! Radishes have a crisp spice that shines beautifully in this creamy soup. It’s wonderfully refreshing for the season since it can be served either hot or chilled.

Time to bust out that immersion blender for this easy peasy celery soup.

Try this delicious method of making eggs that is a classic dish in East Asian cuisine.

You can combine things like mushroom stems, kale stems, carrot tops, onion butts, and celery bits, all together in a pot to make a delicious vegetable stock. You don’t even have to add any spices because the natural properties of vegetables carry out a light yet savory profile.

Frittatas are a great way to incorporate healthy fats, protein, and vegetables all in one dish. Unlike your traditional frittata, this one is way more loaded with kale and mushrooms than eggs.

This dip has the essence of a baba ganoush minus the eggplant, and it sure contains the complexity of flavors you would expect.

My new obsession has been making buddha bowls, and this is by far one of my favs! Trying my best to keep my body running on good quality fuel and energy during a stressful time.

You may also be thinking how making jam could ever be quick, and let me tell you: it’s usually not. What’s the trick here? CHIA SEEDS. Not only do these seeds provide nutrients and a good source of fiber, but they also help to thicken up liquids very quickly and easily. By adding chia seeds to the mix, a laborious process suddenly becomes super simple.

Shakshuka is a traditional breakfast food from Israel served with a side of bread. Typically, the dish has two main stars: egg and tomato. Here at wai, we don't eat much bread, so we added in a filler in the dish itself: lentils!