Introduction

[Guest guest]

I've been a vegetarian for 30 years now. While not vegan I hope to increase

my recipes in this area. Soy based dishes are of particular interest to me.

 

Here in California where I live there is a wide selection of foods available

from all over the world. Many of my recipes are not that quick but make

enough to freeze for later meals.

 

In the two days I have been a member of this list I noticed that we are from

many places in the world. How have you adapted ingredients that are

available in one country to what is available in other countries? Some of

the preprepared foods used by one person may not be available to others.

M.