Eating Vegetarian in Ethnic Restaurants Part 1 – Overview

Welcome to Herbivoracious! If this is your first visit, please start here.

I’ve been a vegetarian for 22 years, and I’ve always enjoyed eating foods from around the world. America is a country of immigrants, and virtually every group that has come here has opened restaurants. I grew up in Louisville, …

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Nishino – Let Me Count The Ways

Snacky Pants and I just got back from a lovely date-night dinner at Nishino, which is our very favorite Japanese restaurant in Seattle. (My wife is still deciding what nickname she wants to go by on the blog. So for tonight it is Snacky Pants.) Located in an unassuming little shopping center next to a …

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Knives for the Vegetarian Kitchen, Part 1

If you love to cook, you are probably going to fall in love with knives. I’ve had many of them over the years, but I’ve pretty well settled on the set above. I’ll walk you through them and tell you what they are and what I like about them. I think a vegetarian kitchen has …

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Review: Duck Soup Inn, San Juan Island, WA

Last weekend we were up on San Juan Island in Puget Sound with my wife’s folks and a couple of their friends. At the (very fine) farmer’s market in Friday Harbor on Saturday morning, one of our crew bought a few zucchini blossoms and the woman in line behind her bought all the rest that …

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Heirloom Caprese and a Grilled Zucchini and Tofu

I don’t think anyone needs a recipe for these, just use your best olive oil for the caprese and your best balsamic and parmesan for the zucchini and tofu. I really need plain white plates for these to look right. The caprese was inspired by that beautiful tomato, and I realized a good if obvious …

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Review: Good Karma in Park City, Utah

My brother and I were recently in Park City for a few days of skiing. Opting for "cheap" on President’s Day Weekend, we stayed well off Main St. and the resorts, over in the Prospector Square area. The hotel was kind of a dump, but it turned out we had the good fortune to be …

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Grilled Peaches with Ras Al Hanout and Ginger Beer Reduction

This sounds fancy but is actually a slam dunk to make, especially if you use a packaged spice mixture. The combination of sweet, pungent and spicy is pretty addictive. You could serve it as an appetizer or as part of a light dinner with a salad or a meze. It seems like it would enjoy …

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