Thanks Gillymor, yeah that would be my assumption about mainstream US food - mainly starch and meat based - I suspect that has something to do with the relative affluence of the US compared to many countries, whereby meat became more of a staple than it may have originally been for both the native peoples and the early immigrants. Perhaps some of the hybrid ethic cuisines that have a poorer indigenous or immigrant European 'peasant' base (for want of a better word) might make the best hunting ground for US vegetarian foods? I've seen some veggie 'tex mex' stuff online but I've not explored it. though I make a pretty good red bean and sweetcorn chillie (with a hot chocolate mole base) but need to try cornbread with it.