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Asian Veg Fare Extraordinaire
Except for a couple of brief periods, I have been a vegetarian since 1985. I am a vegetarian mainly out of compassion although my spiritual path has given me additional reasons. Out of compassion, I am now choosing more humane options in using animal products. My primary interest in food are in sharing cultures and cuisines. I am a competant cook in Chinese, Indian, Thai, Middle-eastern and east European cuisines and enjoying learning additional foodways. My favourite vegetarian dish is saag, fixed Punjabi style out of mustard greens and spinach, seasoned with ghee, garlic (or hing), garam masala, and black cardamom; all served with homemade rotis and raita.
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