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"Marinate it in things like tamari or mirin (sweet rice wine), and then it can be cut and broiled, sautéed, grilled or fried…or coat it with flour and nuts, like almonds or pecans, similar to a cutlet," suggests Gentry.Found in Asian groceries and most health food stores, it can be molded and flavored into just about anything, including shrimp, scallops, duck and ribs.Gentry adds that you can "make meatballs with it; grate it, slice it, chunk it; put it into anything from lasagnas and casseroles to pastas and sandwiches." It can be grilled, braised, broiled, sautéed, stir-fried and deep-fried, so any recipe that calls for hearty protein-rich ingredients, like stew, tandoori, barbecue and kebabs, is fair game.Nourish Café has two locations in the Richmond District and Nob Hill and is open for breakfast and lunch, seven days a week.
The café also offers catering services for special occasions.
The term vegetarian used to once conjure images of tasteless tofu bean sprouts and curd - enough to make even the toughest foodie turn pale at the thought.