WELCOME to the VEGETARIAN SOCIETY of SOUTH JERSEY’s “VEGGIE DINING” blog.
VSSJ’s DINING GUIDE, along with the guide at NJveg, is the most up to date info for South Jersey, Philadelphia, and surrounding area restaurants. We’ve started with the ones that offer a discount for members of VSSJ, and are gradually posting many more!
The Dining Guide is organized by State (NJ or PA), County (NJ only), and City. You can also select restaurants that are solely vegetarian or vegan, and those that offer the discounts.
Other blog categories include discount coupon links, recipes, and VSSJ events.
We’re looking forward to your contributions and comments as well! To learn more about us, visit vssj.com.
Make several slits in the kombu (cutting one direction only). Cut the tofu into small pieces, and finely slice the spring onions. Grate the ginger.
Pour the soy sauce in the individual small dipping bowl and add some spring onion and ginger to taste.
Place the kombu in a pot of water, just over half full, and bring it to the boil. Add the tofu, and leave to simmer. Remove the tofu just before the pot returns to the boil. Dip in the sauce before eating.
1/4 lb carrot, peeled and cut into short and thin strips
1 1/2 Tbsp mirin
1 Tbsp sugar
1/2 Tbsp sake
1 Tbsp soy sauce
1 tsp sesame seeds
2 tsps vegetable oil
Lightly shave the gobo skin and shred gobo into very thin strips. Soak the gobo strips in water for a while and drain well. Heat vegetable oil in a frying pan, and fry gobo for a couple minutes. Add carrot strips in the pan and stir-fry them. Add sake, mirin, and sugar and stir-fry until the liquid is gone. Season with soy sauce and stir-fry well. Turn off the heat. Sprinkle sesame seeds.