Grains and beans salad

2 C cooked mix grains (pearl barley, oats, brown rice, wheat berry, wild rice, job tears, etc)
1 can corn
1 can chili beans (red bean and pinto bean)
1 can black beans (optional)
1 C diced celery
¼ diced red onion
1 T lemon juice
TT Italian seasoning, salt-less
TT salt
TT celery salt
TT sugar
TT thyme
TT cilantro
TT olive oil/flaxseed oil
Dried cranberries and walnuts (optional)
Mix all ingredients together

Auntie Cheng's raw "cold dish"

1 cup carrot,shredded
1/4 cup celery, shredded
1/2 cup cucumber, shredded
1/4 cup onion, shredded
1 1/2 cup of thin rice vermicelli
1/4 cup lemon juice
1 tablespoon raw sugar, melted
dash of salt

Soak thin rice vermicelli in warm water for 20 to 30 minutes until soft. Then rinse. Pour hot water on the soaked thin rice vermicelli and soak until it's soft enough to eat. Mix in all ingredients and chill in fridge. Serve cold.

Stir-Fried Asparagus with Shiitake Mushrooms

1 lb Asparagus
6 oz. Shiitake mushrooms, fresh
1 T Vegetable oil
1 T Sesame oil
2 t Garlic, chopped
4 fl. oz. vegetable mushroom sauce


Use a sharp knife to peel away the tough outer skin from large asparagus spears.
Wash the asparagus, trim the ends and slice on the bias into 1- to 2-inch pieces.
Wash the mushrooms, trim off the stems and slice the caps into ½ inch thick slices.
Heat the oils in a work of sauté pan.
Add the garlic and stir-fry for a few seconds.
Add the mushrooms and asparagus and stir-fry for 1 minute.
Add the vegetable mushroom sauce and continue to stir-fry until the asparagus is nearly tender, approximately 3 minutes.

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On Cooking

Baked Butternut Squash

1 lb Butternut squash, medium dice
¼ t Cinnamon/coriander
1/8 t Cardamom, ground
2 T Brown sugar
2 T Lemon juice
2 oz. Soy Butter, melted

Place the squash in a buttered pan. Season with salt, basil, cinnamon, cardamom and brown sugar.
Drizzle the lemon juice and butter over the top of the squash.
Bake, uncovered in a 350°F (180°C) oven until tender, approximately 50 minutes.

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On Cooking

Soft Lemon Cookies

¾ C flaxseed meal
¾ C barley flour
1 C whole wheat pastry flour
1 stick soy margarine/butter (no trans fats and no hydrogenated oil)
¾ C sucanat
3 lemons

Squeeze juice and pulp out of lemons. In a bowl combine barley flour and whole wheat pastry flour. Mix the flour and flaxseed meal together. Stir in soy margarine, sucanat and lemons. Mix the ingredients well. Shape the dough into small balls and bake in 375F for 15 to 20 minutes

Special Coconut Rice

2 cups of basmati brown rice
1½ cups of water
1 can of coconut milk
3 fresh carrots chopped fine
2 fresh corn cuts
½ red onion
1 T McKay’s chicken seasoning
Dash of vege-sal

Cook rice with water and coconut milk until done at low/medium heat (about 45minutes). Add seasoning and salt. Stir in carrots, corns and onion. Baked in oven for 20 minutes at 225 F. Serve with whole wheat bread.

Hearty Delicious Oatmeal

1½ cup of rolled oats
½ cup of rolled barley flakes
1½ cups of water
3T Better than Milk Soymilk powder
1t cardamom
3t coriander
1t Turbinado sugar
1T agave nectar
¼ cup raisin
Dash of salt
1-2 apples


Boil water until hot. Mix all dry ingredients into serving bowl. Pour hot water into the mix ingredients. Let it sit for 2-3 minutes. Serve with sliced apple and sliced whole wheat bread on the side.