Avocado Salad


1 cup vegetarian ham, cut into small cubes

1/3 onion, cut into small pieces

3-4 small green onions, minced

1 medium tomato, cut into small cubes

1 avocado, peeled, cut into halves, pitted, and then cut into small cubes

3-4 cilantro, minced



2 tsp sugar

½ tsp natural MSG

1 tsp salt

2 tsp olive/vegetable oil

3 tsp rice vinegar (or 3 tsp lemon juice, preferred for its better taste)



Mix seasonings to make a dressing. Combine all ingredients. Pour dressing over the ingredients and toss well. Ready to serve.



Serve cold before main course as appetizer.

·         Cilantro may also be called coriander or Chinese parsley


Bachelors Grains


Vegetarian ham, cut into small cubes

Konjaku, cut into small cubes

Minced vegetarian meat

Salty dried turnips, minced

Onion or cedrus leaves (Chinese mahogany), minced

(all of the aboce must be in the sam amount)

2 equal portions of green onion and cilantro, finely chopped.



Marinade Sauce:


Natural MSG


Black pepper

Tomato ketchup

Soy sauce (a must)



Five spices powder (to taste)

Chili powder (to taste)



Soak theminced vegetarian meatin (preferably hot) water until soft, wash 2 times and drain (squeeze all water out with two plams). Add in the marinaged sauce and sllow meat to marinate for 10 to 20 minutes.


Preheat oil or butter in a frying pan and saute onions until they are golden.


Add vegetarian ham and stir-fry until a savory aroma is exuded. Add one portion of the green oninon and cilantro. Add the presoaked, minced vegetarion meat together with the marinade sauce and sitr-fry until the sauce has almost evaporated. Add the konjaku and dried turnips and stir-fry add the five spices powder and chili powder to taste along with the other portion of green onion and cilantro. Stir and simmer for a short while until done.


Do not add too much water when cooking.

Allow misture to cool before refrigerating in a container or jar for use on another day of desired.


Bachelors Burger Bits


1 cup of minced vegetarian meat, soaked until soft

some cilantro

2 stalks of lemongrass, finely chopped (or 1 tsp dried lemongrass)



1 tsp salt

1 tsp sugar

1 tsp natural MSG

½  - 1 tsp of Au Lac chili sauce

a pinch of ground black pepper

20 drops of Maggi sauce

some fresh (or dried) onion, finely chopped



Combine minced vegetarian mat, lemongrass and all the seasonings and mix well. (Marinate the vegetarian meat in the seasonings for a while to enhance its flavor.)


Preheat oil in a frying pan, add the vegetarian meat; and stir fry until golden and the liquid has evaporated, about 4 minutes. (If too dry, add more oil.) Put on a serving dish and sprinkle with some cilantro.




Simple Sauce



1/3 cup roasted peanuts (or roasted ground sesame seeds)

½ cup Maggi soya sauce



Put peanuts in a plastic bag and crush them with the side of a knife. Then put the crushed peanuts into a bowl and add the Maggi soya sauce.


Boiled Vegetables


Cabbage, Chinese shard, Chinese cabbage, spinach, etc., coarsely chopped. Any green leafy vegetable is fine.



1 tsp of salt



Add the salt to water, bring to a boil, and then add the coarsely chopped cabbage. Cover and cook until the water boils again. Turn off the heat and keep covered for 2 minutes. Remove the cover and take out the boiled cabbage. Reserve the boiled water for the preparation of a nourishing soup. Just add minced cilantro, mint, red perilla (tsusu) and/or green onions and some Maggi sauce to the water.



Bachelors Platter


½ onion (or giner), finely chopped

6 green onions, finely chopped

600 g (21 oz.) fried bean curd, cut into 1 inch cubes

5-6 pieces of gluten, cut into 1 inch pieces

¼ vegetarian ham, cut into 1 inch cubes

1 medium carrot, cut into chunks

1 small turnip, cut into chunks

1 small cauliflower, cut into florets

green pepper, cut into squares

2 medium tomatoes, cut into chunks

300 g ( 10 oz.) lima beans

¼ small cabbage, cut to chunks

one small bunch of cilantro

some minced cedrus leaves (optional)

5 Tbsp vegetable oil



4 cubes preserved bean curd Szechwan brand (Another brand may be substituted only if it tastes hot and savory, and is not too salty.)

2 Tbsp Maggi sauce

2 Tbsp each of salt, sugar, and natural MSG

a pinch of black pepper (to taste)

a dribble of tomato ketchup (to taste)

½ tsp fice-spice powder



Combine seasonings in a bowl, mix well, and set aside.


Preheat 5 tablespoons of oil in a frying pan. Add onion and green onions (or cedrus leaves) and try until light golden and exuding a savory aroma. Add fried bean curd, gluten, vegetarian ham in that order. Stir-fry quickly and then add carrots, turnips, cauliflower, green peppers, tomatoes, lima beans, cabbage, cilantro and cedrus leaves. Stir a few times to mix thoroughly.


Pour the premixed seasoning in the mixture. Add 200 ml water, cover and cook until the vegetables have absorbed all the liquid. Cook on high heat 10 to 20 minutes more, adding more water, if needed, until vegetables are tender. Ready to serve. (Add fruits, sweets, fresh salad, etc., for variety each meal.)


Good Wife Tofu


1 box of soft tofu, cut into small pieces

2-3 medium-sized tomatoes, diced

an 1 inch slice of vegetarian ham, cubed

2 handfuls of chopped cabbage

1/3 of an onion, diced (optional) or 1 handful of cut cedrus leaves, minced

6-7 Tbsp vegetable oil

cilantro, finely minced

Chinese celery, finely minced

Green onion, finely minced

Roasted chopped onion



1 tsp salt

1 tsp sugar

1 tsp natural MSG

6-7 Tbsp Maggi soy sauce

2 pieces pickled bean curd

10 cloves or 1/3 tsp of clove powder

(Mix above seasonings together)

black pepper



Preheat cooking oil, stir in onions, and gry until you can smell the aroma of the onion. Add ham and stir-fry evenly, then stir-fry the tomatoes and cabbage.


Put in seasoning mixture and stir-fry. Add tofu to the cooked ingredients. Stir for a short while, then pour in 1 and a ½ cups of water. Cover with a lid. Reduce heat to low and cook for 10 to 20 minutes.


Remove from heat; and add the minced cilantro, Chinese celery and roasted and green onions. Top with some black pepper when serving. (Some minced mint may be added if desired.)


Modified Chapatis


Flour (whole wheat is more nutritious)


Sesame seeds


Lemon juice

Fruit syrup




Mix flour, salt and sesame seeds thoroughly. Add water to form a soft and thick dough (like making “steamed buns” but the dough should not be too dry or too hard).


Cut the dough into small portions and flatten the pieces using the palms of your hands. Put a little flour on the palms of your hands or on top of the dough to prevent sticking, but maintain the softness of the dough. The chapattis are now ready to be toasted. Use a frying pan to toast the chapattis (no oil), baked in an oven, grilled on a barbeque.


After toasting, first, spread butter then fruit syrup (or sugar) on the chapattis. Sprinkle with lemon juice. (All three used together have a very good taste.) When hot, they are fragrant and crispy and have a very unique taste indeed.


Cheese or fruit jam may be added if desired. Chapatis may be served with fruit, lettuce or corn. Potatoes, sweet potatoes, taro and/or slices of vegetarian ham may be barbecued and served with the chapattis.


Joy Rice Roll

This dish is simple, nutritious and does not trouble others. One will feel very light and comfortable both physically and spiritually when eating this. Since one will be very joyful, it has been named the “Joy Rice-Roll.”




Half a sheet of dried seaweed

Steamed rice

Sesame seeds or sesame powder (can be replaced by peanut power)



Pepper and salt to taste



Spread a layer of steamed rice over the dried seaweed. Sprinkle with the desired amount of sesame seed and seasonings. Roll the seaweed into a cylinder-shape. It is now ready to enjoy.