Jook, Pancit, Eggplant, and Oat: A day of food.

My mom is eating vegetarian (vegan) today.

This morning, we had jook (rice porridge) and pancit for breakfast.

I woke up to the smell of jook (my Mom was already brewing it when I got out of bed)

I haven’t had jook in so long! Jook is such a autumn/winter. When I was a kid, I used go to my parents’ restaurant after school everyday. On cold wintery days, my brother and I would eat either jook (with the thousand year old eggs!) or wonton soup. (Personally, I never really liked the wonton soup. I preferred eating the wontons dry with oyster sauce drizzled on top).

Anyways, the jook we ate today was made with brown rice! And it was delicious! For protein, we also had some shiitake mushrooms, “doufu gorn” (dry tofu), and “foo chuk” (tofu skin). We also added cilantro for seasoning.

The pancit was made with mung bean vermicelli (part peas and part mung beans) was very colorful thanks to the carrots and purple cabbage. :)

We also made eggplant tofu with hoisin sauce for dinner.

As a snack/dessert, we had our always-fantastic, gluten-free chocochip oat cookies!

We only made half of the recipe; or 8 cookies.

The first batch of four cookies:

By the time the second batch of four was done…

Needless to say, these cookies don’t stay on the plate for long. Unlike some other desserts (our gluten-free vanilla bean cake, most brownies), these cookies taste the best straight out of the oven!