More Adventures with Food

Greens at the Chinese Market

I find my exploration of vegetarian meal options very interesting and have discovered that many ethnic cuisines feature vegetables, grains and legumes served in tasty combinations. One of our larger local supermarkets has two rows of international foods including ingredients for Indian, Chinese, Japanese, Central American, and South Asian dishes. I like the bags of rice and chick pea flour, the many varieties of rice, beans and lentils as well as the pouches of unfamiliar herbs and spices.

Vegetables Bahjis with lime and hummus

The Becka has perfected vegetable bahjis which are made with chick pea flour or besan. This week, I bought a colourful bag of mixed lentils and used them in a vegetarian version of my mother's ground beef goulash recipe. The experiment turned out well and the recipe is posted on Come Home for Supper. There is a Chinese supermarket downtown which has the largest selection of reasonably priced fresh green vegetables I have ever seen. Last week I bought a large bunch of mustard greens, a vegetable I have never found in our regular stores. It has a peppery flavour and is tasty in soups and stir fries.

Rice and Lentils with mustard greens

My daughter and I spent two weeks last fall in Nevada, Arizona and California. I managed to find healthy vegetarian food most of the time. Las Vegas was the most difficult place to find a good restaurant so I drank a lot of Odwalla smoothies and ate fresh fruit from a nearby Walmart. California is a very vegetarian friendly state and even the ferry we took across to Alcatraz sold vegan lunches at their snack bar.

Roasted Vegetable Fajitas, El Torito, Monterey, CA

We ate at a Mexican restaurant near Cannery Row in Monterey and enjoyed a well presented vegetarian fajita sizzler. Served with rice, beans and tortillas, it was so big that we enjoyed another meal of leftovers the next day.

My main complaint with restaurant meals is the high sodium content of almost every dish. I really notice salty foods because we use few processed foods or canned soups at home. So I prefer to spend money on good ingredients and experiment with herbs and spices instead of relying on salt for flavour. I am enjoying this food adventure very much!