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)

Pickled carrots

Makes about 2 cups

Ingredients:

• 3 carrots, peeled,julienned
• 6 tablespoons maple syrup or equivalent sweetener
  
• 6 tablespoons vinegar
• 1 teaspoon salt

Steps:

1. Mix all ingredients together.
2. Place in a ceramic container or glass jar and cover.
3. Allow to marinade for 1 hour or more.

Alternative: Use 2 carrots and 1 small daikon.

Sweet and sour soy sauce

2 portions of maple syrup
2 portions of water
1 portion of soy sauce
1 portion of lime juice

Combine ingredients and serve.

Winter rolls

These delicious rolls with a sweet taste and crunchy texture are so healthy and easy to make. Dip it in a sweet and sour soy sauce before biting into one.


1 large jicama, peeled, shredded
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon salt
a few dashes of ground black pepper
1 tablespoon crushed peanuts
2 tablespoons extra light olive oil
1 teaspoon minced ginger
15 rice papers
romaine lettuce
1 cucumber, sliced length wise, cut each slice long enough for a roll
mint leaves

In a hot pan, add the oil, wait for it to get hot, add the ginger, brown it, start adding the jicama in several additions, keep stirring while adding, add the soy sauce, sugar, and salt. Stir fry in high heat until the jicama is dry and soft. Remove from the heat. Let it cool before you can wrap.

To wrap:
You need 2 cutting boards or 2 large plates. Soak a rice paper in warm water, place it on one plate, do the same thing for another rice paper. By doing this, you don't have to wait for the rice paper to get soft. You will always have one ready to roll.

Put a piece of lettuce, 1 slice of cucumber, 3 mint leaves on the rice paper, at the end near you:


Add about 1 tablespoons jicama and sprinkle some crushed peanut on top:

Fold the two sides:

Folder the end near you:


Start rolling it away from you:

Transfer it to a plate, cover it with a wet tower.

Soak another rice paper, switch the plate with the already soaked one earlier. Start rolling another one.

Make about 15 rolls.

Fresh ingredients

JICAMAA sweet, juicy, crunchy vegetable, can be eaten raw or used in many stir fried dishes, also made a flavorful vegetable both.

TAROIs a root, has a texture of a potato, but more flavorful, a meat substitution for many Asian dishes.