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.