There’s an old New Yorker cartoon depicting two women talking over the dinner table. “I started my vegetarianism for health reasons,” one says to the other, “then it became a moral choice, and now it’s just to annoy people.”
Obviously written by a carnivore. Yet, no matter how hard some of us cling to our meat-eating habits, many of us will admit that going meat-free every now and then is one way to add variety to our diets.
It’s also not much of a sacrifice, if you try the right recipes. Think of a thick, juicy grilled cheese sandwich with tomato, basil and garlic adding flavor. Think raw lasagna with zucchini noodles and a sun-dried tomato sauce. Or spicy strips of portobello mushroom with a creamy touch of rémoulade. Or a salad that mixes avocado and mango.
Chefs across the country are creating a host of decadent vegetarian options that make meat-free dining choices more rewarding. San Antonio is no exception.
At Brasserie Pavil, 1818 N. Loop 1604 W., chef Scott Cohen offers a vegetarian cassoulet made with artichokes, wild mushrooms and carrots in addition to white beans that tastes every bit as good as it sounds. At Thai Dee, 5307 Blanco Road, you can order any dish vegan or vegetarian. Many of the city’s Indian restaurants also offer numerous vegetarian options, such as the buttery lentils at Star of India, 2267 N.W. Military Hwy., or the okra dish, bhindi masala, at Bombay Hall, 8783 Wurzbach Road.
There’s also the city’s only vegetarian restaurant, Green Vegetarian Cuisine & Coffee, 1017 N. Flores St., where chef Mike Behrend offers everything from chicken-fried wheat-meat to mushroom stroganoff.
Why all this talk of vegetarianism? October is National Vegetarian Month. So, enjoy a meat-free dish this month, even if it’s a slice of chocolate cake.
Recipes can be seen at the links below: