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Vegetarians and Vegans, Have No Fear

 In Table Talk

 

Let’s face it, choosing a vegetarian or vegan lifestyle can be very hard when it comes to food. But honestly, how many times have you sat in front of your computer Googling “best vegetarian restaurants to eat at,” and when you come across one, the closest establishment is 100 miles away. Patience is not a virtue in this case. Thankfully, there are geniuses behind the grills who have already thought about the solution to this conundrum.

Over the weekend I sat down with some vegetarian guests at FiRE+iCE to get the 411 on what grub they eat.

Let’s take Karissa and John for example. Karissa has been a vegetarian for over ten years. Her boyfriend John is a die-hard meat lover. So I asked, “How do you decide on where to eat without arguing? Do you disagree a lot?”  John told me that at first, it was an ongoing battle and he was restricted to “earthy crunchy” cafés and restaurants, but when one of his friends gave him the inside about the unlimited food choices at FiRE+iCE and the fun atmosphere, he had to try it out.

Karissa’s bowl was full of Tofu and fresh vegetables. She expressed how great FiRE+iCE was for vegans and vegetarians due to the limitless options diners have at the market.  And I’ll let you in on a little “FiRE+iCE inside” – even the Greensburg Teriyaki , Mesquite Barbecue, and Sweet Chili sauces are all Vegan. The truth is that FiRE+iCE will be launching 10 new Vegan sauces next month.

Also, a separate grille in the back is used specifically for those with allergies or those that don’t eat meat. Just make sure you let the grill cooks know and they’ll take care of it for you!

So, maybe one day when I am feeling like I should be eating healthy and saving my cholesterol levels, I’ll take Karissa’s advice, grab a bowl and munch on the endless vegetables with some delectable vegan sauce. It looked damn good!

Try this recipe the next time you feel guilty for eating so much meat 🙂

Vegetarians Delight
Tomatoes, baby corn, yellow squash, zucchini, butternut squash, spinach, mushrooms, onions and Seshwan Sauce.


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