I've never met anyone from the planet Vega...

One of the best things a Vegetarian friend did for me was to introduce me to Carob Bars, many years ago. I lost contact with her, but I do believe she eventually starved to death, but then being a Vegetarian was the least of her problems...

The Banquest above sounds great. I am omnivorous. I do like vegetables, even SOME Vegetarian dishes. I eat meat, and eggs and fish for protein - brain food. And I do like the taste of properly prepared meat.

I'm also a Sushi (and Sashimi!) lover. The wasabi contains enzymes that help digest the uncooked fish protein. Japanese mix the green paste with a little soy sauce in those tiny bowls - it takes away the firey taste.

Sashimi (uncooked fish) grade fish is special. Firstly, the Japanese do not eat freshwater fish uncooked, only ocean fish - it's to do with the parasite factor. It is individually caught on a hand line, rapidly landed, then immediately stabbed thru the brain with a sharp knife. Fish fillets treated this way will keep for up to 10 days on ice and stay totally transulescent without any smell of "fishiness" or signs of going off. "Normally" caught "commercial" fish thrash around and pump large quantities of lactic acid into the flesh, which turns it white - it partly cooks it! "I've grown accustomed to the taste..."

I could probably live on Sushi (and sashimi) exclusively for the rest of my life - only 2 hassles - it's expensive if bought because of the hands on preparation time, and while cheap if home made - the preparation time is not quick...

There's a guy in Sydney Australia who is now supplying the trade with proper Sashimi grade fish.

BTW, there's about half a dozen different traditional styles of Sushi - in commercial establishments, you normally only see one type, as well as "California Sushi". Actually Korean Sushi is not as sweet as Japanese - they use less sugar.

Robin the Foodie...
(Now I'm Hungry...)