Tools in the kitchen

Pressure cooker

Why buy beans in a can that are loaded with salt when you can cook them yourself in less than 30 minutes (even faster when you soak the beans ahead of time)? I have mine (Presto brand as a gift) for about 20 years and still use it. I have to replace the rubber ring (through amazon.com for about less than $10) once in a while but it is totally worth it.

Hand Slicer/Shredder

It comes with 3 shredded blades (small, medium, large), and a thickness adjustment so you can shred at the width and thickness you want. It lasts for a long time, I bought mine more than 15 years ago (for about $15), use it almost everyday, and it is still in a good condition. Buy one (Japanese made, in most Asian grocery markets), and you can shred almost any vegetables in minutes.

Vietnamese vegetarian sub (banh mi chay)

Toasted French bread (Baguette)
Pickled carrots
Cucumber wedges
Cilantro (coriander)
Soy sauce
Veganaise
Sauteed tofu or roasted eggplant and bell pepper
Hot pepper, sliced (optional)

Exotic fruits, a gift from friends to Mom

Burro Bananas from Mexico
Asian Pear from Chile
Strawberry Papaya from Brazil
Baby Pineapple from Africa
Kiwano from New Zealand
Mango from Mexico

Eggless chocolate cupcakes

From Hersheys.com

Ingredients:
. 3 cups all-purpose flour
. 2 cups sugar
. 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
. 2 tsps baking soda
. 1 tsp salt
. 2 cups water
. 3/4 cup vegetable oil
. 2 tbls white vinegar
. 2 tsps vanilla extract

Directions:

Heat oven to 350F.

For cupcakes:
1. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
2. Combine everything in large bowl, mix until thoroughly blended. Fill muffin cups 3/4 full with batter.
3. Bake 20 to 25 minutes or until wooden stick inserted in center comes out clean. Cool on wire rack.

For 2 9-inch cakes:

1. Line two 9-inch baking pans with wax paper; grease and flour pans' sides.
2. Pour batter into 2 pans.
3. Bake for 30 to 35 minutes or until wooden picks inserted in centers come out clean.
4. Cool 10 minutes.
5. Remove wax paper; cool on rack completely.

Watercress salad

Ingredients:

• 2 portobello mushrooms, sliced
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 tablespoon maple syrup or equivalent sweetener
• 1/2 bunch watercress
• 1/2 tomato, sliced
• 3 dashes of black pepper

Dressing:

• 3 tablespoons freshly squeezed lime juice
• 1/2 tablespoon maple syrup
• 1/2 teaspoon salt
• 1 tablespoon olive oil

Steps:

1. Sauté mushrooms for 1 minute in olive oil, salt and maple syrup. Remove from heat and cool.
2. Combine mushrooms and watercress in a large bowl. Toss with dressing.

3. Transfer to a serving dish arranged with tomato slices.

Making tofu with soybeans, lime juice and water

Makes about 1 pound and 12 ounces of tofu. It is delicious when still warm with just salt and black pepper.

Ingredients:

2 1/2 cups soybeans
1/4 cup freshly squeezed lime juice
1 gallon water

Steps:

1. Soak soybeans overnight and drain. Add fresh water and grind in a soybean grinder or blender.
2. Strain soybean pulp through a cheese cloth to make soymilk
3. Boil soymilk for about 45 minutes, stirring frequently. Reduce the heat and add lime juice.
Bring soymilk to boil again, tofu should start to form. The water should be clear with a yellow color, if not, add more lime juice, turn off the heat and cover the pot with a lid.
6. Allow to set for 1/2 hour.
7. Line a colander again with cheese cloth. Place the colander over a pot.
8. Transfer tofu to the strainer and fold the cloth over it. Place a plate on top, then place a gallon bottle of water for weight. (Make sure that the drained water in the pot does not touch the colander. If necessary, pour out the water from time to time.

10. Tofu is ready in about 2 hours.

Tropical garden from Florida

Mango (Xoài) Jackfruits (Mít)

Sugarcanes (Mía)

Cóc

Papaya (Đu đủ)

Mận

Sapodilla (Sam bô chê)

Lemongrass (Xả) Peppers (Ớt)
Pandan leaves (Lá dứa)