I had thought about how it might be difficult traveling in Vietnam as a vegetarian when I go back, and this article confirmed the possible problems (like telling somebody that you don’t eat seafood could still get you clams on your plate).
Monthly Archives: April 2001
Tonight I tried a new dish from Lorna Sass’ Short-Cut Vegetarian called “Green Potato and Leek Soup.” It’s a super-simple dish, using roasted garlic olive oil (mmmmm) to saute the leeks. Then, boiled water and some vegetable stock powder are added followed by potato flakes (“instant” mashed potatoes) and frozen spinach (the “green” in “Green Potato and Leek Soup”). I topped it off with some freshly ground pepper a sprinkle of parsley. The whole dish takes maybe 15 minutes preparation and cooking and came out pretty well, though a bit “spinachy” for my tastes.
Vegetarians can have trouble getting the necessary Omega-3 fatty acids from plant-based soruces. The main source for the extremely beneficial Omega-3’s are fish-based sources, but true vegetarians don’t have many choices. However, one that is supposedly quite good is Fortified Flax by Omega Life. In addition to providing necessary Omega-3’s, it also provides fiber and a number of other vitamins and minerals. I picked some up recently in the crushed seed form (a fine powder) and have started to add it to dishes, sandwiches, etc. I was worried it would add a dirt-like taste or texture to my food, but it hasn’t. In fact, I could barely even tell it was there. It cooked up nicely with spaghetti sauce and soup and also worked well sprinkled on a sandwich.