Vegetarian Porridge

I usually make this simple vegetarian porridge when I have leftover rice or the day after fasting.  It’s a comforting, nourishing meal packed with vegetables, mushrooms, and tofu.  If you’re not vegan, you can also add an egg when the porridge is almost finished cooking.

Traditional porridge recipes often call for roasting the rice first to bring out a nutty, fragrant flavor.  For this recipe, I use leftover cooked rice instead, making it a quick and easy meal that can be prepared in about 15 minutes.

Ingredients:

1 cup leftover cooked rice

4 cups water

About 2 cups mixed vegetables, cut into small cubes

(chayote, kohlrabi, carrots, pumpkin, or other vegetables of your choice)

1 cup mushrooms, sliced

(oyster mushrooms, white mushrooms, straw mushrooms, or a combination)

½ white onion, finely chopped

1 tablespoon fresh ginger, finely chopped

3 green onions, chopped

A small handful of fresh cilantro, chopped

Salt, to taste

Soy sauce, to taste

Mushroom seasoning, to taste

Black or white pepper, to taste

1–2 teaspoons cooking oil

Optional: 1 egg, if you are not vegan

Directions:

Sautéing the aromatics:

Heat the oil in a pot over medium heat.  Add the chopped onion and ginger and sauté for 1–2 minutes, until fragrant.

Adding the rice and water:

Stir in the leftover rice and add 4 cups of water.  Bring to a boil, stirring occasionally to help the rice break down and create a creamy consistency.

Adding the vegetables and mushrooms:

Add the chopped vegetables and mushrooms.  Reduce the heat to medium and simmer for about 10-15 minutes, or until the vegetables are tender and the porridge reaches your preferred consistency.

Seasoning:

Season with salt, soy sauce, and mushroom seasoning to taste.  Stir well and adjust the seasoning as needed.

Optional egg:

If you eat eggs, crack one into the porridge when it is almost finished cooking.  Stir gently for an egg-drop style porridge or leave the egg whole and cook until set.

Add fried tofu into the porridge before it has done

Serving:

Ladle the hot porridge into bowls.  Garnish with chopped green onions and cilantro and finish with a little freshly ground pepper for extra aroma.

Tips:

Add more water if you prefer thinner porridge.

Feel free to use whatever vegetables you have on hand.  Corn, cabbage, spinach, or broccoli also work well.

For extra protein, add cubed firm tofu along with the mushrooms and vegetables.

For a richer flavor, you can use vegetable broth instead of water.

Sweet and Sour Pompano Fish

Pompano is a tender yet firm fish that is especially delicious when fried and served with a flavorful sweet and sour sauce.  It’s also a convenient choice for smaller households, as Korean markets often sell pompano individually.

For a lighter option, you can air-fry the fish instead of deep-frying it, then spoon the sweet and sour sauce over the top.

Ingredients:

Fish ingredients:

1 whole pompano fish, cleaned

Oil, for frying

Aromatics:

2 garlic cloves, minced

1 small piece of fresh ginger, shredded

Use any combination of the following Vegetables — 2 cups total:

Tomatoes

Green onions

Red bell pepper

Pineapple

Cabbage

Sweet & Sour Sauce

1 tablespoon fish sauce

1 tablespoon sugar

1 tablespoon vinegar

Slurry:

⅓ cup water or stock

1 teaspoon cornstarch

Directions:

Preparing the fish:

Rinse the pompano and pat it dry.  Make two shallow diagonal cuts on each side of the fish.  This helps it cook evenly and allows the flavors to penetrate.

Frying the fish:

Heat enough oil in a large pan to fry the fish.  Carefully add the pompano and fry both sides until golden brown and cooked through.  Transfer to a serving plate.

Preparing the aromatics:

Carefully remove most of the oil from the pan, leaving about 1 tablespoon.  Add minced garlic and shredded ginger.  Sauté until fragrant.

Cooking the vegetables:

Add the vegetables and stir-fry for about 2 minutes, keeping them slightly crisp.

Making the sauce:

Stir together the fish sauce, sugar, and vinegar, then add the mixture to the pan.  Bring to a gentle boil.

Thickening the sauce:

Mix the cornstarch with water or stock until smooth. Slowly pour the slurry into the pan, stirring constantly. Cook until the sauce thickens slightly.

Serving:

Pour the sweet and sour vegetable sauce generously over the fried pompano.  Serve immediately with steamed rice.

 

Air-frying Option:

Air-fry the prepared pompano until golden and cooked through, then serve it with the sweet and sour sauce.

Become Your Own Teacher

Become Your Own Teacher

We do not suffer only because of what happens in our lives.  At a deeper level, we suffer because we do not understand ourselves.  We often look outside ourselves for answers: someone to love, a career to succeed in, a place to go, possessions to acquire, or a teacher to depend on.  We believe that once we have these things, happiness will come.  Yet after we achieve what we want, another emptiness often appears.  We want more.  We fear losing what we have.  We compare ourselves with others, then chase a new goal.  The cycle continues endlessly.

Why is that?

Because we have never truly turned inward and asked:

Who am I?
What am I living for?
What truly makes me happy?
Why is my mind restless?
Why do I keep repeating the same old mistakes?

When we do not understand ourselves, it is easy to live a life defined by others.  Society tells us what success looks like, so we pursue that version of success. People tell us what happiness should be, so we search for it.  When we see what others have, we want it too. One day, we may possess many things and yet have no idea what we truly want.

That is a profound form of suffering: living a life that we ourselves do not understand.

Turning Inward Is a Teaching of Buddhism

If we want to be free from suffering, we must learn to turn inward – not to escape from life, but to see life with greater clarity.

Begin with a few fundamental questions:

Who am I?

Am I truly living, or am I merely existing?

Are these desires truly mine, or are they things I have learned from society?

What really matters to me?

Am I searching for happiness, or am I running away from my own anxiety?

If I did not need to prove anything to anyone, how would I live?

These questions do not need to be answered immediately.  They are doorways.

Each time we honestly look within, another layer of ignorance begins to fall away.  We start to see how our minds operate: our fears, desires, jealousy, wounds, expectations, and all the things we have carried for years.

Once we can see these things clearly, they no longer have complete control over us.

That is the beginning of awakening.

Without Understanding Ourselves, We Repeat Ourselves

A person who does not understand their own mind will repeat the same old stories in new forms: changing jobs but remaining dissatisfied, changing partners but continuing to suffer, moving to a new place while still feeling restless, achieving a goal only to find that joy quickly fades away.

The problem is not necessarily our circumstances, but the way our minds relate to them.

If fear and a sense of lack remain inside us, then no matter how much we change the outside world, we carry ourselves with us.  We cannot run away from ourselves.

Therefore, the path of transformation does not begin by changing the world.  It begins by understanding the person who is looking at the world.

Become Your Own Teacher

Being a teacher does not mean standing before a crowd and giving lectures.

First, become the teacher of your own mind – the person who understands themselves:

Know when you are angry.

Know when you are afraid.

Know when you are grasping for more.

Know when you are seeking approval.

And most importantly, learn to see all these things without becoming their slave.

An awakened person is not someone who no longer has emotions.  It is someone who can see their emotions without allowing them to determine the course of their entire life.

It is not about having no desires, but about understanding desire.

It is not about having no suffering, but about understanding the roots of suffering.

It is not about having no fear, but about having enough clarity to face fear directly.

The more deeply we understand ourselves, the freer we become.

And from that freedom, happiness no longer needs to be chased.

When We Understand Ourselves, We Naturally Illuminate the Lives of Others

A lamp does not have to try to shine.   It only needs to be lit.

In the same way, a person who understands themselves does not need to try to become an inspiration to others.  The way they live becomes their teaching.

Their peace is their message.

The way they face adversity is their lesson.

The way they love without possessing is their light.

The journey of becoming a teacher does not begin by teaching others.  It begins by living according to the very principles we wish to share.

When we are truly awake, we no longer care whether others call us a “teacher.”  We simply live.

And that life itself becomes the teacher.

The Middle Way

To have the time and energy for the journey of awakening, we need to live simply: eat moderately, sleep moderately, work moderately, rest moderately, and consume moderately.

The body has genuine needs.  The mind, however, can create countless desires that go far beyond those needs.

The more we chase unnecessary desires, the more time and energy we consume.

The path of awakening requires simplicity – not poverty, not self-denial, and not giving up joy, but knowing what is enough.

This is the spirit of the Middle Way: neither indulgence nor extremism.

When we let go of unnecessary needs, we gain more time to turn inward.

Life Was Not Meant to Be Suffering

We often think that life means enduring hardship, competing with others, and achieving as much as possible before we are finally allowed to be happy.

But life does not have to be understood this way.

We can enjoy ourselves, play, love, explore – and still awaken.

An awakened person can enjoy a meal, watch the sunset, love someone, do work they enjoy, and laugh wholeheartedly without losing themselves in any of it.

That is true freedom.

Become Your Own Teacher

The deepest teachings on awakening ultimately bring us back to ourselves.

Do not only look for a teacher outside yourself.  Look for the teacher sleeping within you.

Observe your mind.

Ask questions.

Slow down.

Let go of what you do not truly need.

Learn to distinguish between needs and desires, between happiness and stimulation, between freedom and indulgence.

Above all, learn to live with awareness in the midst of ordinary days.

Awakening does not necessarily begin with an extraordinary moment.

It may begin this very morning, when you ask yourself:

“Am I living my own life, or the life that other people want me to live?”

If you are courageous enough to truly face that question, the journey has already begun.

And the most important thing is not to become a teacher so that you can teach others.

It is to become a human being who understands themselves so deeply that they no longer need to run away from themselves.

Then life is no longer a burden.

It becomes a journey – to live, to love, to play, to explore, and to awaken.

Stir-Fried Bitter Melon with King Oyster Mushrooms and Eggs

Bitter melon, also known as bitter gourd, has a distinctive bitter flavor and has long been valued in traditional medicine.  It is rich in vitamin C and contains vitamin A, a fat-soluble vitamin that supports healthy skin and vision.  Combined with king oyster mushrooms and eggs, bitter melon makes a flavorful, nutritious, and budget-friendly dish.  In rural Vietnam, this is the kind of simple meal that can easily appear on the table every day.  Many farmers grow bitter melon in their gardens and raise free-range chickens, making the ingredients readily available.  There is something comforting about the simplicity of traditional rural cooking – fresh ingredients, uncomplicated preparation, and meals enjoyed with family.  This dish is a wonderful addition to a weekly menu when you are looking for an affordable and wholesome vegetable dish.

Ingredients:

1 bitter melon (bitter gourd)

1 king oyster mushroom

2 eggs

Cooking oil, for stir-frying

Stir-Fry Sauce ingredients:

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon vinegar

1 teaspoon mushroom seasoning

¼ teaspoon salt

½ cup water

Aromatics & Seasonings:

1 shallot, finely minced

2 garlic cloves, minced

2 green onions, sliced

Black or white pepper, to taste

Directions:

Preparing the vegetables:

Wash the bitter melon and cut in half lengthwise. Remove the seeds and white pith, then slice the bitter melon thinly.

To help reduce its bitterness, lightly sprinkle the sliced bitter melon with salt and let it sit for about 15 minutes.  Rinse well and drain.

Preparing the green onions:

Separate the white and green parts.  Cut the white portion into short sections and slice the green leaves. Set aside.

Preparing the mushrooms:

Slice the king oyster mushroom into bite-sized pieces. If desired, lightly sprinkle the mushrooms with salt and let them sit for about 15 minutes, then rinse and drain.

Preparing the eggs:

Crack the eggs into a bowl and beat well with a small pinch of salt and vinegar.

Mixing the sauce:

Combine the soy sauce, oyster sauce, sugar, vinegar, mushroom seasoning, salt, and water in a small bowl. Stir well and set aside.

Cooking the eggs:

Heat a little oil in a large skillet or wok over high heat. Add the eggs and stir-fry for about 2 minutes, stirring gently until they are just cooked through.  Transfer the eggs to a plate and set aside.

 

Stir-frying the vegetables:

Using the same pan, add a little more oil.  Add the minced garlic, shallot, and the white parts of the green onions.  Stir-fry until fragrant.

Add king oyster mushrooms and bitter melon.  Stir-fry over medium-high to high heat until the vegetables are nearly cooked.

Adding the sauce:

Pour in the prepared sauce and continue cooking until the liquid has reduced slightly and the vegetables are well coated.

Finishing the dish:

Return the cooked eggs to the pan and gently toss everything together, allowing the eggs to absorb some of the flavorful sauce.  Taste and adjust the seasoning as needed.

Garnishing and serving:

Sprinkle with freshly ground pepper and the green parts of the green onions.  Turn off the heat and serve immediately.

Serving Suggestion:

Serve hot with steamed white rice.  The mild sweetness of the rice balances the distinctive bitterness of the bitter melon, while the mushrooms and eggs add a satisfying savory richness.

Simple, affordable, and comforting, this is a wonderful everyday Vietnamese-style home-cooked meal.

Steamed Banana Cake in a Pressure Cooker

Steamed Banana Cake in a Pressure Cooker

There are times when I crave traditional desserts but don't have hours to spend in the kitchen.  These days, our schedules are busier than ever, so having a few simple cooking techniques and kitchen tools can make all the difference.

That's why I love making steamed banana cake in a pressure cooker.  Traditional steamed banana cakes can take quite a bit of time, but using an Instant Pot or pressure cooker makes the process much easier and faster.  The result is a soft, chewy, fragrant banana cake with a delicious natural banana flavor.

This recipe is especially good for using very ripe bananas.  Instead of letting them go to waste, you can turn them into a simple homemade dessert with just a handful of ingredients.  The banana mixture is allowed to rest before steaming, giving the tapioca starch time to combine with the bananas and create the cake's characteristic chewy texture.

Serve it chilled with a sweet and lightly salty coconut milk sauce for an easy dessert that tastes wonderfully comforting and traditional.

Ingredients:

Ingredients For the Banana Cake:

4-5 very ripe bananas

1 cup tapioca starch

1/2 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

A few drops of yellow food coloring, optional

Ingredients For the Coconut Milk Sauce:

1 cup coconut milk

2 tablespoons sugar

1 teaspoon salt

1 teaspoon cornstarch

Directions:

Making the Banana Cake:

Preparing the bananas: Peel and chop the bananas into small pieces and place them in a large mixing bowl.

Combining the ingredients: Add the sugar, tapioca starch, salt, and vanilla extract.  Mix thoroughly until the bananas are evenly coated and the ingredients are well combined.

Letting the mixture rest: Cover the bowl and let the mixture sit for about 1 hour.  This allows the bananas to release some of their natural moisture and gives the tapioca starch time to combine with the banana mixture.

Adding color, if desired: If you prefer a bright yellow banana cake, add a few drops of yellow food coloring and mix well.

Preparing the mold: Line a heatproof steaming mold with plastic wrap, leaving enough overhang to cover the top of the cake.  This helps prevent condensation or water from getting into the banana mixture during steaming.

Filling the mold: Pour the banana mixture into the prepared mold and smooth the surface.

Steaming in the pressure cooker: Place the mold in your Instant Pot or pressure cooker with the appropriate amount of water for steaming.  Cook using the Steam function for 7 minutes.

Releasing the pressure naturally: When the cooking time is complete, allow the pressure to release naturally.

Chilling before serving: Carefully remove the cake from the pressure cooker and let it cool.  Refrigerate for several hours until thoroughly chilled.  Chilling helps the cake firm up and makes it easier to slice.

Making Coconut Milk Sauce:

Add the coconut milk, sugar, and salt to a small saucepan.

Dissolve the cornstarch in the coconut milk, stirring until there are no lumps.

Place the saucepan over medium heat and cook, stirring constantly, until the sauce comes to a gentle boil and begins to thicken.

Adjusting the consistency with a little additional coconut milk if the sauce becomes too thick.

Let the sauce cool slightly, then drizzle or spoon it over the chilled banana cake before serving.

Serving Tip:

For the best texture, serve the banana cake cold or slightly chilled with the coconut milk sauce spooned over the top.  The chewy banana cake and creamy, sweet-salty coconut sauce make a simple but satisfying dessert.

Tip:

 One thing you may want to check is the 7-minute Steam setting and water amount for your particular Instant Pot model, since pressure-cooker steam settings can vary.

Steamed Fish with Ginger and Scallions

Steamed Fish with Ginger and Scallions: 

Steamed fish with ginger and scallions is a classic Chinese dish, often served at family meals and even as a main course at elegant wedding banquets.  It is light, flavorful, and surprisingly easy to prepare at home.

This recipe uses an Instant Pot to make steaming the fish quick and convenient.  You can use whole fish, such as snapper, sea bass, or tilapia, or substitute frozen fish fillets if preferred.  Fresh ginger, scallions, onion, soy sauce, and oyster sauce come together to create a fragrant and savory topping that complements the delicate flavor of the fish.

Ingredients:

Ingredients For the Fish:

1 whole snapper, sea bass, or tilapia

1 small piece of fresh ginger, peeled and shredded

1 onion, peeled, washed, drained, and chopped

3 scallion heads

Scallion stalks, chopped

¼ tsp salt

1 tsp seasoning powder

A pinch of black pepper

Ingredients For the Sauce:

1 tsp minced garlic

1 chili pepper, finely chopped

2 tbsp soy sauce

1 tbsp oyster sauce

2 tbsp olive oil

Directions:

1. Preparing and Marinating the Fish:

Clean and rinse the fish thoroughly, then drain well. Make a few shallow cuts on both sides of the fish to help the seasoning penetrate.

Season the fish with salt, seasoning powder, and black pepper.  Rub the seasoning evenly over the fish, including inside the cavity if using a whole fish. Let it marinate for about 15 minutes.

 

2. Arranging the Fish:

Place the scallion heads evenly on the bottom of a heatproof dish or steaming tray.  Place the marinated fish on top.

Scatter the chopped onion and scallion stalks over the fish, then top with the shredded ginger.

3. Steaming the Fish:

Pour 1 cup of water into the Instant Pot and place the steaming rack inside. Carefully place the dish with fish on the rack.

Secure the lid and select the Steam function. Steam the fish for about 2 minutes, then allow it to rest in the pot for another 5 minutes before carefully removing it.

Cooking time may vary depending on the size and thickness of the fish.  The fish is ready when the flesh is opaque and flakes easily with a fork.

4. Preparing the Sauce:

While the fish is steaming, heat the olive oil in a small pan over medium heat.

Add the minced garlic and sauté until fragrant.  Add chopped chili pepper, soy sauce, and oyster sauce.  Stir well and bring the mixture to a gentle boil.  Taste and adjust the seasoning if needed.

5. Finishing and Serving:

Carefully remove the steamed fish from the Instant Pot and transfer it to a serving plate.

Pour the hot sauce evenly over the fish.  Garnish with additional chopped scallions and shredded ginger, if desired.

Serve immediately with steamed white rice.

Tip: For the best flavor, use fresh fish whenever possible.   If using frozen fillets, thaw them completely and pat them dry before seasoning and steaming.

Avocado TuNa Salad

Avocado Tuna Salad

If you're looking for a quick, healthy meal that's packed with flavor, this Avocado Tuna Salad is the perfect choice.  Made with simple, everyday ingredients, it's creamy, fresh, and ready in minutes. Enjoy it as a sandwich spread, spoon it over crisp Boston lettuce for a light lunch, or serve it with crackers or fresh vegetables for an easy snack.

Ingredients:

• 1 ripe avocado
• 2 hard-boiled eggs, chopped
• 1 (5-ounce) can tuna, drained
• 1 cup red onion, finely chopped
• 1 small cucumber, diced

Dressing ingredients:

• 2 tablespoons mayonnaise
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh garlic, minced
• Salt, to taste
• Chopped fresh cilantro, to taste

Directions:

1. Cut the avocado in half, remove the pit, scoop out the flesh, and mash it in a large mixing bowl.

2. Add the chopped hard-boiled eggs, drained tuna, red onion, and diced cucumber.

3. Add the mayonnaise, olive oil, Dijon mustard, minced garlic, salt, and chopped cilantro.

4. Gently mix until all the ingredients are well combined.  Taste and adjust the seasoning as needed.

5. Serve immediately as a sandwich filling, over Boston lettuce, or with crackers.  For the best flavor, refrigerate for 20–30 minutes before serving to allow the ingredients to meld together.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.  Because avocado naturally oxidizes, the salad is best enjoyed fresh.

Easy Tortilla Apple Pies

There’s something nostalgic and comforting about a warm apple pie, especially the handheld kind we grew up loving from McDonald’s.  This recipe is my goal homemade twist on that classic treat.  Instead of puff pastry, I use simple tortilla wrappers – surprisingly perfect for creating a crisp, golden shell.  The filling is rich with butter, brown sugar, cinnamon, and a touch of ginger, giving it that cozy, familiar flavor.

While tortillas don’t have the buttery creaminess of puff pastry, they bake up beautifully, and a light brush of softened butter before baking adds just the right touch.  The result is an easy, delightful apple pie you can make anytime, with ingredients you likely already have at ho

Ingredients:

• 4 apples, peeled, cored, and diced
• 2 tbsp butter
• 1 cup brown sugar
• 1 tbsp vanilla
• 2 tsp cinnamon and nutmeg powder
• Zest and juice of one lemon
• Pinch of salt
• 1/2 tsp minced ginger
• 1 tsp cornstarch + 2 tbsp water
• 6 tortilla wrappers
• Soft butter for brushing

Directions:

1. In a sauté pan, combine apples, butter, brown sugar, vanilla, spices, lemon zest and juice, salt, and ginger.

2. Cook over medium heat until the apples soften and release their juices.

3. Mix cornstarch with water to create a slurry, then pour it into the pan.  Cook until the filling thickens. Let it cool completely.

4. Divide the apple filling among the tortilla wrappers.  Roll each one tightly like a burrito.

5. Brush the outside of each tortilla with softened butter.

6. Bake at 350°F for 20 minutes, or until golden brown and crisp.

Banana Cottage Cheese Bread

If you're looking for a wholesome, high-protein breakfast that's naturally satisfying, this Banana Cottage Cheese Bread is a wonderful recipe to keep on hand.  Made with just a few simple ingredients, it's soft, lightly sweet, and perfect for busy mornings or an afternoon snack.

Cottage cheese is an excellent source of protein and provides important nutrients like calcium and phosphorus, which support healthy bones and teeth. It also adds moisture and a creamy texture to baked goods without making them heavy.  Combined with ripe bananas, this loaf is naturally flavorful and requires very little effort to prepare.

Whether you enjoy it on its own, spread with a little nut butter, or topped with fresh fruit, this easy bread is a delicious way to add more protein to your breakfast routine.

Ingredients:

• 1 cup cottage cheese
• 3 large eggs
• 1 ripe banana
• 1/4 teaspoon baking soda

Optional Spices & Flavor Boosters:

Customize the loaf with your favorite warm spices:

• Cinnamon: 1 teaspoon for classic banana bread flavor.
• Nutmeg: 1/8 to 1/4 teaspoon for subtle warmth.
• Ground ginger: 1/4 teaspoon for a gentle hint of spice.
• Pumpkin pie spice: 1 teaspoon as an easy all-in-one option.
• Vanilla extract: 1 teaspoon to enhance the sweetness of the banana.
• Pinch of salt: Helps balance and brighten the flavors.

You can also fold in chopped walnuts, pecans, or a few dark chocolate chips after blending for extra texture and flavor.

Directions:

1. Preheat the oven to 350°F (175°C).

2. Line an 8” x 4” loaf pan with parchment paper.

3. Add the cottage cheese, eggs, banana, and baking soda to a blender.  If using spices or vanilla, add them at this stage.  Blend for about 30 seconds, or until the mixture is completely smooth.

4. Pour the batter into the prepared loaf pan and spread it evenly.

5. Bake for 30-35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

6. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool further before slicing.

Serving Ideas:

Enjoy a slice warm or toasted with almond butter, peanut butter, Greek yogurt, or fresh berries.  Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, making this loaf a convenient make-ahead breakfast or snack.

Self-rising flour recipe

Self-rising flour is the fastest way to go when you have a short time to make a cake or muffin for breakfast for surprise guests.  You can buy self-rising flour already made in any store.  However, if you run out of it, then this recipe will help you make it at home.  This recipe is from the King Arthur website, so you can be confident in making larger batches

Ingredients:

1 cup all‑purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt  

To scale this to 10 cups of flour, multiply each ingredient by 10, for example:

 Self‑Rising Flour for 10 Cups of All‑Purpose Flour

Ingredients:

10 cups all‑purpose flour

15 teaspoons baking powder

2 1/2 teaspoons salt

 Simplified Measurements to make it easier:

Baking powder:  

15 teaspoons = 5 tablespoons

Salt:  

2 1/2 teaspoons = 2 teaspoons + 1/2 teaspoon

Final Large‑Batch Recipe (10 cups):

10 cups all-purpose flour

5 tablespoons baking powder

2 1/2 teaspoons salt

Whisk thoroughly to distribute the leavening evenly (the page emphasizes whisking all ingredients together) 

Pillow-Shaped Dumplings (Bánh Gối)

Bánh gối, or Vietnamese pillow-shaped dumplings, are a popular street food enjoyed throughout Vietnam. Depending on the region, they may have different names and slightly different fillings, but they are always recognized by their signature crescent shape with a puffy center that resembles a pillow.

Traditionally, the wrapper is made from wheat flour dough and filled with a savory mixture of seasoned ground pork, Chinese sausage, wood ear mushrooms, and vegetables such as jicama and carrots.  The dumplings are then deep-fried until golden and crispy. They are typically served with fresh herbs, pickled vegetables, and a sweet-and-sour fish sauce for dipping.

For this simplified version, I use ready-made empanada dough, which is widely available in most American supermarkets.  It saves time without sacrificing the delicious crispy texture.  Feel free to customize the filling with your favorite ingredients.

Ingredients:

Filling ingredients:

½ lb ground chicken

1 Chinese sausage (lap cheong), finely diced

1 cup finely chopped jicama

½ cup finely chopped carrots

5 dried wood ear mushrooms, soaked, drained, and finely chopped

½ cup finely chopped onion

1 teaspoon salt

½ teaspoon fish sauce

½ teaspoon ground black pepper

1 teaspoon chicken seasoning powder (or chicken bouillon powder)

Wrapper:

1 package empanada dough discs

For Frying:

Neutral cooking oil

Directions:

Heat a small amount of oil in a skillet over medium heat.  Sauté the onion until fragrant.

Add the jicama, carrots, and diced Chinese sausage. Cook for 2–3 minutes until the vegetables begin to soften.

Add the ground chicken and stir-fry until it is no longer pink but not fully cooked.

Stir in the chopped wood ear mushrooms.  Season with salt, fish sauce, black pepper, and chicken seasoning powder.  Cook for another minute, then remove from the heat and let the filling cool slightly. The filling only needs to be partially cooked, as it will finish cooking during frying.

Place a spoonful of filling in the center of each empanada dough disc.  Lightly brush the edges with water, fold the dough over into a half-moon shape, and press the edges firmly to seal.  Crimp or pleat the edges for a traditional look.

Heat enough oil in a deep skillet or saucepan to reach at least halfway up the dumplings.  When the oil reaches about 320°F (160°C), carefully add the dumplings in batches.

Fry for 5–7 minutes, turning occasionally, until the wrappers are puffed, crisp, and evenly golden brown. Transfer to a paper towel-covered in plate to drain.

Sweet and Sour Dipping Sauce:

Ingredients:

1 tablespoon fish sauce

1 tablespoon sugar

1 tablespoon cold water

1 teaspoon vinegar

Minced garlic, to taste

Minced chili, to taste

Directions:

Combine the fish sauce, sugar, water, and vinegar in a small bowl, stirring until the sugar dissolves.  Add the minced garlic and chili, then adjust the seasoning to your taste.   If you prefer a sweeter or tangier sauce, simply add a little more sugar or vinegar.

Serving Suggestions:

Serve the crispy bánh gối hot with a platter of fresh lettuce and herbs, sweet-and-sour pickled daikon and carrots, and the dipping sauce.  The combination of the crunchy wrapper, savory filling, crisp vegetables, and tangy sauce makes this classic Vietnamese street food irresistibly delicious.

Oatmeal and Egg Soup

A warm bowl of oatmeal and egg soup is a simple, nourishing breakfast that comes together in minutes. It’s especially helpful for anyone trying to lose weight or maintain steady energy throughout the morning – oatmeal provides slow‑digesting fiber that keeps you full, while the egg adds satisfying protein.  The result is a light, comforting meal that’s both wholesome and efficient.

Ingredients:

1/4 cup oatmeal

1 egg

1/8 teaspoon salt

1 cup water

Directions:

Pour the water into a small saucepan and bring it to a boil over medium heat.

Add the oatmeal and salt.  Cook for about 5 minutes, stirring occasionally, until the oats soften and the mixture thickens.

Crack the egg directly into the saucepan.  Stir gently to create silky ribbons of egg throughout the soup.

Turn off the heat and let the soup sit for a minute to finish cooking.

Your warm, protein‑rich oatmeal and egg soup is ready to enjoy.

Savory Variations:

Ginger–Scallion Boost:  Add 1–2 teaspoons of finely chopped scallions and a few slices of ginger while the water heats.  Finish with a splash of soy sauce or sesame without for a light Asian‑style breakfast.

Vegetable Comfort Bowl:  Stir in a handful of spinach, grated carrot, or chopped mushrooms during the oatmeal‑cooking stage.  The vegetables soften quickly and make the soup heartier.

Herb & Pepper Upgrade:  Add black pepper, a pinch of garlic powder, or fresh herbs like parsley or cilantro. These brighten the flavor without adding calories.

Chicken Broth Swap:  Replace water with low‑sodium chicken broth for a richer, more savory base.

 

Sweet Variations:

Honey & Cinnamon:  Add a pinch of cinnamon while cooking the oats, then drizzle a little honey after turning off the heat.

Fruit Ribbon Egg Drop:  Add a few slices of banana or berries right before stirring in the egg.  The heat softens the fruit and creates a naturally sweet bowl.

Vanilla Warmth:  A tiny splash of vanilla extract transforms the soup into a cozy, pudding‑like breakfast.

Higher‑Protein Variations:

Double‑Egg Version:  Use two eggs instead of one. Stir gently to keep the texture silky.

Greek Yogurt Swirl:  After turning off the heat, stir in 2 tablespoons of plain Greek yogurt.  It adds creaminess and extra protein.

Protein Powder Boost:  Mix 1–2 teaspoons of unflavored whey or soy protein powder into the oatmeal after removing from heat to avoid clumping.

 

Tofu Soft Cubes:  Add small cubes of soft tofu during cooking.  They blend beautifully into the soup and increase protein without changing flavor.

 

Is Being Vegetarian as Difficult as You Think?

Is Being Vegetarian as Difficult as You Think?

This is a question many people ask when they hesitate to embrace a vegetarian lifestyle.  In reality, becoming vegetarian is not as difficult as it seems.  I have followed a vegetarian diet for more than four years, and I have learned that the greatest challenge is not the food itself – it is our mindset.

Today, there are many plant-based products made to resemble familiar meat dishes, such as vegetarian chicken, fish, and sausage.  These foods can help beginners transition more comfortably into a vegetarian lifestyle.  However, for those who choose vegetarianism as part of their spiritual practice, avoiding imitation meat products may help reduce attachment to the taste and desire for meat, allowing the mind to become calmer and more focused.

Many people also worry that a long-term vegetarian diet may not provide enough nutrition.  However, a growing body of scientific research has shown that a well-planned vegetarian diet can provide all the essential nutrients the body needs while offering many long-term health benefits.

If we think of vegetarianism as simply giving up meat and our favorite foods, we naturally focus on what we believe we are losing.  This mindset makes becoming vegetarian seem difficult.  But when we change our perspective, we discover that vegetarianism is not about loss – it is about cultivating something much greater.

Every vegetarian meal is an opportunity to nurture compassion, reduce unnecessary suffering, and protect the lives of animals.  As the demand for meat decreases, the need for hunting, fishing, and slaughter also declines.  A small choice made by each of us can contribute to positive changes for animals, society, and the environment.

According to the Buddha's teachings, we are encouraged to cultivate loving-kindness and compassion while avoiding harm to all living beings. Every living creature, whether human or animal, treasures its life and possesses Buddha-nature – the potential to awaken through spiritual practice. Therefore, vegetarianism is not merely a dietary choice; it is a practice that helps us develop compassion and mindfulness in every meal we eat.

Equally important, Buddhists are taught not to become proud or self-righteous because they are vegetarian.  Looking down on those who are not vegetarian contradicts the very principles of humility and compassion that the Buddha taught. Every person has their own circumstances, understanding, and right time to make meaningful changes in life.

From a scientific perspective, a healthy vegetarian diet provides abundant dietary fiber, vitamins C and E, folate, magnesium, healthy unsaturated fats, and many powerful antioxidants. These nutrients help lower cholesterol, support healthy blood pressure, reduce the risk of heart disease, strengthen the immune system, and improve digestive health.  Eating more vegetables, fruits, legumes, and whole grains has also been associated with a lower risk of many chronic diseases and a longer, healthier life.

For these reasons, vegetarianism has become increasingly popular around the world.  It is no longer practiced only by people of faith.  Many individuals choose a vegetarian lifestyle to improve their health, protect the environment, maintain a healthy weight, and enjoy a better quality of life.

What is especially interesting is that science and Buddhism, although they begin from different perspectives, arrive at remarkably similar conclusions.  Science shows that a balanced vegetarian diet promotes physical health, helps prevent disease, and may increase longevity. Buddhism teaches that vegetarianism cultivates compassion, purifies the mind, and reduces the karma associated with taking life.  One approach nourishes the body, while the other nourishes the mind, but both ultimately guide us toward a healthier, more peaceful, and more meaningful life.

In my own experience, if someone wishes to begin transforming themselves, practicing vegetarianism is one of the most accessible first steps.  Eating more whole grains, vegetables, fruits, and legumes makes the body feel lighter and healthier while helping the mind become calmer.  At the same time, it allows us to cultivate compassion, which is one of the fundamental virtues on the path of personal and spiritual growth.

Every living creature values its life and fears pain. When we truly understand this, we begin to appreciate our food in a different way.  Vegetarianism is not about forcing ourselves to give something up.  Rather, it is about expanding our compassion to embrace all forms of life.

You do not have to become a full-time vegetarian overnight.  You can begin with one vegetarian day each week, then gradually increase to two days or simply enjoy a few vegetarian meals each month.  Every small step is meaningful.  As you experience the benefits of better health, greater inner peace, and the joy of knowing that your choices help protect living beings, you may discover that vegetarianism is no longer a difficult sacrifice but a natural, fulfilling, and compassionate way of life.