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FOOD REVIEW

The Essential Vegetarian

By Katharyn Jeffreys

Features Editor

n October 1st, vegetarians around the globe celebrated World Vegetarian Day. This kicks off a series of events in Boston centered around promoting vegetarianism and educating vegetarians.

One of the main events is the Boston Vegetarian Food Festival. The 2000 Festival will be held on Saturday, October 14, from 10 a.m. to 6 p.m. at the Reggie Lewis Athletic Center, 1350 Tremont Street, Boston. The event includes free food, speakers, and other activities and exhibits. Admission is free.

For more information, or to volunteer, visit <http://www.bostonveg.org/foodfest/>.

I had lunch recently at Hsin Hsin, a Chinese Noodle Restaurant located just across the bridge at 25 Massachusetts Ave., Boston. For somewhat of a hole-in-the-wall restaurant, the food was surprisingly good. Plus, Hsin Hsin offers many vegetarian lunch specials, and the prices are very reasonable.

I tried the bean curd and broccoli, which is served in a brown sauce over white rice. The bean curd was prepared in a style similar to that of Panda Express (lightly fried and slightly crispy), but with less grease. At $4.95 for more food than I could consume, it was quite a bargain.

Also outstanding were the scallion pancakes. A dish often rendered limp and soggy by many establishments, the pancakes at Hsin Hsin were firm, flavorful wedges which did not leave me feeling weighted down. A serving of eight slices runs less than five dollars. I also sampled the tangy and spicy green beans ($6.95). While inferior to those offered at Royal East in Cambridge, they were still a flavorful addition to the meal.

Over the summer I grew very fond of smoothies. I personally find that a blend of fresh fruit, juice ice cubes, and protein powder make for an energizing and nutritious snack. I generally prefer berries to other fruits, or combinations such as blueberry-peach or strawberry-banana. Many recipes call for ice, but the water dilutes the fruit flavor. For a stronger flavor use apple, orange, or other fresh fruit juice frozen in an ice cube tray. Additionally, adding a tablespoon of protein powder is a great way for a vegetarian to get a little more of that important nutrient. Add a little honey or maple syrup to sweeten. Toss all the ingredients in a blender and whirl until crushed.

As always, please feel free to e-mail me with comments or questions at <veggie@the-tech.mit.edu>. Also, drop my nemesis Dan Katz of State of the Airwaves a line, letting him know that I have your support. I know he would love to hear from you.