Where do I shop?

I've been asked where my family gets groceries, which is a slightly odd question, unless you're a vegetarian.
I got mostly get stuff from a San Diego grocery store called Henry's. They're mostly produce and some other stuff.
I get most instant foods and jams, ect from Whole Foods. Funny story, Whole Foods actually owns Henry's.
My vegetarian yogurt comes from Trader Joes.
I get other stuff, like junk food, from Vons.
I get chips and things I eat a lot from Costco.
And I get my vegan ingredients from a resteraunt called Sipz. There's this nice lady there who let me buy some tofu and such there. The resteraunt is 100% vegan with 2 vegetarian items. I LOVE their cake. But there's only two and they're both in San Diego. Lucky me!
I also go to Farmer's Markets. I bet there's a bunch in your area.

Now that I think of it, we get groceries very often.
There you go. Now you might stalk me.

Great Groceries.

To continue the post above^^

Whole Foods has a lot of vegan and vegetarian food. What I like about them is that they state if it's vegan/vegetarian. They have vegan soup, sauce, sweets and other stuff. There is also Trader Joes, which is more of a cheaper alternative. If you live in California, you might also want to go to Henry's. I have heard Henry's is owned by Trader Joes. I think Henry's is cheaper though.
So you might want to consider these places next time.
To find a Whole Foods near you, click here.
To find a Henry's near you, click here.
To find a Trader Joes near you, click here.

Veg. Hot Pot

A great recipe. I tried it last week and I loved it
You will need:
5 1/4 cups vegetable broth (I made mine from scratch, but still)
4 1/4-inch-thick slices fresh ginger, peeled
2 cloves garlic, crushed and peeled
2 teaspoons canola oil
1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced
1/4 teaspoon crushed red pepper, or to taste
3/4 pound small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounces Chinese wheat noodles or rice sticks (see Ingredient note)
1 (14 ounce) package firm tofu, drained, patted dry and cut into 1/2-inch cubes
1 cup grated carrots
4 teaspoons rice vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/4 cup chopped scallions for garnish

How to make:
1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.

2. Meanwhile, heat oil in a large nonstick skillet over medium to high heat. Add mushrooms and crushed red pepper. Stir it until it's very slightly tender, which should be about 5 minutes or so. Then add the bok choy stems and stir for about another 3 minutes..

3. Add the mushroom mixture to the broth. Add noodles, turn the heat to medium-low and let it simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.

This should make 5 servings.

Avoid This.

For the newer veg heads. I didn't know this until two months of being a vegetarian.
Avoid:
gelatin
glycerin/glycerine (unless stated vegetarian)
glycerol

Pectin is another story. Pectin is vegetarian geletain; in other words, you can eat it. Agar-agar is fine, too.

Some Kind of Tasty Pasta Salad.

My dad made it and it tasted really good.
cannellini Beans, like the kinds in a can
Rigatoni Pasta
Olives
Diced Tomatoes
Minced Garlic
Basil
Oregano
Extra Virgin Olive Oil
Small Pieces of Bell Pepper

1. Make Pasta
2. Put the oil in a frying pan over low-med heat. Add the tomatoes, bell pepper, olives beans and garlic stir, until the beans are just heated through (took me about 5-6 minutes) Add the oregano and basil. Mix together. I also added Parmesan Cheese for some cheesiness.

Soybean Ice Cream?

I have dairy, but for the people who don't, I found this soybean ice cream at Vons. Thought to try it out. It's called Soy Dream. I tried this one:

To be honest, it actually tasted very nice. Like, Soy ice cream may sound like a weird/bad/gross idea, but in reality, was a great one. I suggest trying it out.

Spanish Rice Salad

(courtesy of Yahoo! Food)
You will need:
2 cups cooked white rice
2 (11 ounce) cans Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1 cup shredded reduced-fat Cheddar cheese
3/4 cup Old El Paso(R) Thick 'n Chunky Salsa
1/2 cup light sour cream
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 ripe avocado, pitted, peeled and cut into wedges
10 fresh cilantro sprigs

How to make:
1. In large bowl, combine all salad ingredients; mix well. In medium bowl, combine all dressing ingredients; mix well.
2. Add dressing to salad; toss to coat. Spoon salad onto individual serving plates. Garnish each with avocado wedge and cilantro sprig.