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It’s been a busy week around Dallas. The Texas State Fair is winding down, we lost Big Tex to a fire, and local vegetarians and vegans are ramping up for the Texas State Veggie Fair. Our plan was to hit the standard fair, then head to the veggie fair, but with Big Tex burning down, we’re not sure we’ll make it to the standard one.

We’ll miss Big Tex, and people who aren’t from here definitely don’t understand why. Honestly, it’s a 60-year-old giant Santa Claus skeleton turned cowboy, so why should we care? But we do. Those of us who grew up meeting at his giant boots every year, who were welcomed by his giant “Howdy, Folks,” and who had our first stolen kisses in his shadow, will miss him terribly. There is talk of rebuilding, but when you make it bigger or better, it reminds us all of what we’ve lost.

But the fair, it’s meant to roll with the times, and that’s what it’s doing. Good Karma Kitchen brought the vegan option to the masses this year. Vegans and vegetarians were able to skip the fried (insert random near-food here)s in favor of something a bit more healthful. Maybe this will be a trend and other vegan and vegetarian food vendors will start popping up next year. We’ll have to see.

The biggest excitement for us this week is definitely the veggie fair. From what we’ve seen so far, this is a great place to go and just be ourselves. A place where we can partake of the food without asking what’s in the fryer, and where nobody will look at us strange for skipping the barbecue. Since the veggie fair is Sunday (today), we’ll fill you in later with our impressions and takeaways.

For now, though, enjoy a beautiful recipe submitted to us by Melinda Stone of Denton. We’re calling it Portobello Bliss.

Portabello, pepper, onion and squash

One portobello mushroom top
One red pepper
One summer squash
Half an onion
Near east pine couscous
Handful of toasted pine nuts
Spoon full of minced garlic
Olive oil
Red pepper flakes

Slice veggies into thick chunks, spread on a cookie sheet. Drizzle with olive oil. Sprinkle on garlic, red pepper, salt and pepper to taste. Bake in 425 degree oven for 20 minutes or until soft. Prepare couscous as box instructs. Top couscous with veggies and pine nuts and enjoy.

Portobello, peppers, onions, and veggies over couscous

Thanks Ms. Stone for the amazing recipe. Pine nuts and garlic are a pair made in Heaven by anybody’s standards. Great job.

Until next we meet, enjoy great food and keep a happy heart.

Come back next Sunday for another ride through cattle country.


The 2012 Texas State Veggie Fair was wonderful. We were definitely at home there with so many vegan and vegetarian options. Mercy for Animals handed out recipes (with industry pictures, of coures), the Vegan Black Metal Chef gave a cooking demo, and we finally caught up with Good Karma Kitchen.

The food smelled wonderful as we wandered through rows of vendor tents taking it all in. Food trucks lined a street near a stage where live bands played throughout the day, kids bounced in a bounce house, and a few brave souls took to a bungie swing. Overall, this was a modern lifestyle version of a small town or county fair from an idyllic time; quiet and calm, people talking to friends and strangers alike, kids dancing around, and nobody worrying about much of anything. If we could pick a favorite way to spend an afternoon, this would be it.

We’ve been trying to get to Good Karma Kitchen for months, but every time we are in Fort Worth, they are in Dallas, or the other way around. We finally crossed paths at the Veggie Fair and are glad we did. This food truck is completely vegan, but that doesn’t mean you can’t find a bit of down home Texas cuisine. With Barbecue Tacos and Frito Pie on the menu, we knew we were in for a treat. After asking which was better, we went with the pie. A mountain of chips covered some of the thickest chili we’ve had in a while. Yes, it’s vegan, but the texture is beautiful. Chunks of fresh tomatoes and green peppers, black beans, and what we guessed was TVP or another veggie meat gave this a depth we didn’t expect to find on a truck. It may look like a little cup of chili, but that is one of the most filling meals we’ve had in a long time. If you ever see this bright yellow truck, no matter the time of day, it’s lunch time. Trust us.

Capital City Bakery offered a selection of vegan treats, so we naturally went there next. An oatmeal cream pie with vanilla cream (vegan, of course) frosting proved to be more than we could handle in one sitting. That sucker was HUGE! But it came wrapped, so we carried it around and nibbled throughout the day until it was gone. Pumpkin cupcakes were amazing as well. The ability to make things like this that taste so good, so much better than what we remember from our childhoods, is what brings people to realize that being vegan doesn’t mean have to resign yourself to accept that you will lack anything in your food life. Again, if you ever see this truck, make sure to stop and visit.

Inside the rec center, we attended a couple of cooking demos. A vegan bartender removed any and all animal products from some delicious beverages, some of which we didn’t even know weren’t vegan. She offered tips for some popular items. Jello shots, for instance, are obviously not vegan. But you if you use Agar Agar (available at any Asian market) instead, you are in business.

We were surprised to see that her entire audience left and the Vegan Black Metal Chef’s following came in. We figured there would be some crossover, but we may have been the only ones to see both demos. (We are the lucky ones.) He made Aloo Palak and Buffalo Seitan Bites in his demo with nothing precooked accept the boiled potatoes. The spices from the seitan filled the packed room, so definitely use the stove fan if you make this. Watching him make two vegan dishes from scratch in under an hour made us think we might actually have time to cook dinner, even on the busy days. Shocking videos aside, this guys is quite funny in person. Oh, and all the armor he wears in his videos is made of rubber, not leather.

If you get the chance to go to the veggie fair next year, do it. You don’t have to be vegan or even vegetarian to attend, so bring your friends. This is an eclectic group of people with one thing in common: we accept each other’s choices not to eat meat. Enjoy the adventure!

A recommendation from a friend put Sal’s Pizza Restaurant in Plano, Tx. on our radar, and we couldn’t be happier. With fresh made dough, delicious pasta, and friendly staff, it’s no wonder we like this place. We walked in and immediately felt like we were visiting friends.

Sal's Angel Hair with Garlic and Olive OilOn the first visit, the angel hair with olive oil and garlic (7.95) set the bar for everything else. Clean pasta with large slices of garlic may sound simple, but this was definitely art. The garlic was flavorful and the pasta cooked just right to layer the flavor and texture for a perfect meal.

Sal's Cheese Ravioli with Tomato SauceLater, the vegetarian tried some cheese ravioli with fresh tomato sauce (6.95). We asked and were told the sauce does not contain any meat broth. The sauce was tangy and plentiful, almost to the point of drowning the huge ravioli. The ravioli are filled with ricotta cheese and herbs, so given their size, this is an intense flavor on its own. Balance the sauce to cheese ratio in each bite for the best meal.

Sal's SaladPasta dishes here come with a basic salad and bread. The salad is nothing special, just some iceberg lettuce, a cucumber slice, a cherry tomato, and a pepper, but the house dressing is amazing. A thick tomato-based vinaigrette tangy enough to make you pucker, this is our new favorite dressing.

Sal's Pepperoni and HamburgerAll of us like the pizza here, and prices ranging from $9 to $18, we can actually afford to love it. The carnivore tried pepperoni and hamburger and noticed it is not nearly as greasy as other pepperoni pizzas he’s had. The cheese and meat are piled onto a hand-tossed crust that is the perfect thickness to appeal to both crisp and chewy pizza lovers.

Sal's Slice of Margarita PizzaThe margarita pizza is heavy with cheese and contains no sauce. Fresh basil cut into large strips and generously spread over the fresh sliced tomatoes give this an artful appearance. When the waiter said he liked how it looked, we had no idea it would be this colorful. Beautiful and delicious, we absolutely recommend the margarita pizza.

Sal's Veggie Pizza with added Sun Dried Tomatoes and Artichoke HeartsWe also tried Sal’s Veggie pizza, but we added sun dried tomatoes and artichoke hearts. Those were absolutely worth adding as they changed the dish from what would have been a better than average mushroom, black olive, green pepper and onion pizza to an amazing texture and flavor combination.

None of the pizzas are overloaded with red sauce, so if you prefer heavy sauce you should ask for it. We love the dough, so are happy to be able to taste the bread without an overwhelming sauce presence. All the pizza we tried was dry on the bottom, so we could use our hands without worry.

In short, Sal’s Pizza Restaurant offers delicious pizza and pasta, is a good choice for vegetarians and non-vegetarians, and delivers everything we could want from a great pizza place.

Until next we meet, enjoy great food and keep a happy heart.

Come back next Sunday for another ride through cattle country.

We talk about lunch and dinner all the time, but breakfast can be a fun meal for vegetarians. From breads to souffles to frittatas, morning meals are definitely among our favorites. Maybe it’s the eggs, or perhaps the ability to incorporate almost anything from the fridge into the meal, but we love the days we can have a good meal when we get up.

We’re not saying cereal and toaster pastries are beneath us, and we’ve had our fair share of bagels in the car on the way to work, but when we have the time, a little while in the kitchen is the highlight of our day. There’s just something about walking to the fridge with no plan, pulling out some eggs and butter, then just looking to see what we can find. Since we don’t eat bacon, our options are expansive.

Frittatas, for instance, are super simple and delicious. Scramble some eggs, toss them into an oven-proof skillet (coated with butter, of course) and see what’s left in the refrigerator. Cheese is good, but how about leftover carrots, fresh zucchini, and maybe some vegetarian chili? Umm. Yum! Empty the containers onto the frittata just as the eggs begin to set on the bottom and move the entire skillet into a preheated oven for a few minutes. Presto, blamo, you have an awesome breakfast. Add a little cheese over the top, or maybe some salsa for a bit more flash.

If one dish does not offer enough variety, run with potatoes. Relatively cheap and extremely versatile, those are huge favorites of ours because they go with pretty much everything. Through trial and error, we’ve discovered our version of the perfect hash browns. Because we’ve never written any of this down, we’ll go through it as we normally make them, but remember that ours turn out a little different every time. First, heat some oil – we use olive, but if you use grape or peanut be sure to watch it for smoking – in a skillet. While that heats, take a couple of potatoes and peel them. (Yes, the skins are good for you, but we just like our potatoes naked.) Once peeled and eyes are removed, cube the potatoes into small (maybe a third to a fourth of an inch?) squares. Toss them into the skillet and cut a sweet onion into similar sized pieces. Throw the onion into the skillet and give it a good shake to blend the two ingredients, coating them in the oil. Smash a couple of large garlic cloves and toss them in, then shake the skillet again. Move the ingredients periodically so they don’t burn, but let them sit long enough to start to crisp. As the potatoes begin to turn brown just around the edges, toss in some dried Mediterranean basil. Actually, toss in a bunch of this stuff because it makes them amazing. Add a little salt and a couple of turns of back pepper and keep an eye on everything until the potatoes finish cooking.

The fun of a leisurely breakfast lies in the creative process, so go nuts with whatever you find in the fridge and let us know how it turns out. We love new recipes, so share ‘em loud and share ‘em proud.

Until next we meet, enjoy great food and keep a happy heart.

Come back next Sunday for another ride through cattle country.

This week’s post is a little different. You may have noticed that today is Monday, making this a day late, but we thought we’d see how a weekend retreat works for vegetarians. This time, rather than a team of three, only the vegetarian went, so I’ll be writing directly to you. I’m the normal writer, but usually the information comes from all of us.

After spending the weekend at a retreat in the woods, I’ve discovered (or confirmed) three things: the mass-produced vegetarian foods from the freezer section are not camping-friendly; vegetarians are more common that we might think in Texas; and people will go out of their way to accommodate you even when they could get away with serving you PB&J.

I was lucky enough to be at a retreat with a full kitchen in the dining hall, so keeping Boca and Morningstar Farms patties frozen was easy. I had access to a microwave, so cooking them wasn’t difficult, either. But while I watched my burger spin on the carousel, I wondered what I would have been doing if this retreat had been held where we had to use tents and camp fires. First, it’s August in Texas, so we’re under the summer burn ban. But even if fire were an option, what would I have done to keep the patties frozen? I’ve taken specialty foods to the lake or park in a cooler on day trips, but never where they would be without a proper freezer for more than 24 hours. That would not have been easy. Since the sponsors supplied all retreat food, I ate what I was given and was thankful for what I got. That probably would have been the situation without a kitchen, only I’d have either burned myself trying to keep the patties on a stick to cook or survived on pickles, nuts and cereal. Thank goodness I had access to that kitchen!

While opening the burger patties, one of the other volunteer staff members came in asking if that was for the other vegetarian. About the time I opened my mouth to ask who this was (I was excited to not be alone on BBQ day), another staffer said four of us had signed up for the retreat. Since we had about 40 people there, that’s 10% vegetarian! (OK, maybe there were a few more people and it was only 8%, but I’m still excited about this.) Not only was I not alone, I was part of a decently sized group! But, either two of those registered didn’t show up or they made do with potato salad and pickles because the only one I found joined me in the kitchen to watch the burger patties go round and round.

*Note: ancient microwaves do not heat evenly nor do they heat quickly, so be patient if you find yourself in a camp dining hall with a veggie patty to cook.

When I registered for this camp, I listed my dietary preferences in the allotted box and added, “but I survive on PB&J so there’s no pressure.” The organizers took it upon themselves to make sure they had enough vegetarian options for multiple meals and that we vegetarians had a choice. Sure, it boiled down to (fake)beef or (fake)chicken, but it was still more of a choice than I expected. Maybe it was the people I was with, but I found myself appreciating their kindness and willingness to go out of their way to make sure I had enough to eat. They even got special buns to go with the patties. (Everyone else had sliced beef or sausage, so they didn’t need buns for their barbecue.)

So, the next time you organize a retreat, remember that vegetarians could (maybe, if we try) make up 10% of your guests and we love it when you take it upon yourself to make us feel just as welcome as the “normals” in the mix. I appreciated everything that was done to make me and the other vegetarians feel welcome this weekend, and I’m sure others would, too.

Next week we’ll look at Ethiopian cuisine and I’ll do my best to be on time. Thanks for waiting this time.

Until next we meet, enjoy great food and keep a happy heart.

Come back next Sunday for another ride through cattle country.

There’s a good chance that those of you who have spent any time in Dallas already know about Cosmic Café. It’s one of the staple places to which people bring their vegetarian friends when they don’t know what to feed them, but it became a staple for a reason.

Maybe the ambience sets the tone for an enjoyable time, maybe people just love the food, or it could be a little of both, but this vegetarian restaurant off Oak Lawn and Cedar Springs has earned its reputation as one of the best vegetarian restaurants in Dallas. We might go so far as to list it among the best in North Texas, once we’ve tried all the rest of them.

Cosmic Cafe Metal CupsFor now, though, we’ll confirm this place is something special. Walking in to see Buddha on the wall, a cat by the fireplace, and many other bright points of focus is just the beginning. Water comes in metal cups – which really do make it taste better – and the open room full of tables creates a white noise of conversation. Taking a seat out on the porch may cut down on the surrounding chatter, but the front of the building faces Oak Lawn. Tarot cards on the table help distract from the noise of traffic in the city, though. Inside or out, this is an extremely comfortable place to break away from any stresses of daily life.

The menu invites diners to stay awhile, saying there is no hurry, while books and activities on the tables keep you from realizing how much time might have passed. And you can enjoy meditation or classes, too. But as a restaurant, we’ve got to talk about the grub, right?

Cosmic Café has amazing food. No matter whence the dishes originate, everything here has an Indian twist. The spinach enchiladas (9.90), for instance, contain curried creamed spinach instead of the standard steamed. And the red corn tortillas have a little something extra we couldn’t place, but they are bright and work with the slowly increasing spice level of the filling.

Cosmic Cafe Herban Renewal SandwichIf curry isn’t your thing, try the Herban Renewal (8.46). This sandwich of avocado, creamed cheese, fresh spinach, fresh mushrooms and cheese comes on thick nan is nothing close to spicy. The fresh vegetables and mellow cheeses greeted our taste buds with a hug, and we loved every bite.

Cosmic Cafe Portabella TranceFor a little more flavor pop without moving to a full dinner-sized meal, try the Portabella Trance. Portabella mushrooms, spinach and garlic-sautéed onions give this a more juicy and hearty feel. The hot mushrooms and onions are very juicy, so have plenty of napkins on hand.

Cosmic Cafe SamosaAnd who can resist a samosa, really? Potatoes, peas and mild spices deep fried in a perfectly crisp outer shell are just too good to miss. Two to an order, the samosas (4.95) could easily fill a person over lunch, so plan to share if you want to experience more.

Cosmic Cave Buddha's DelightOr, maybe Buddha’s Delight (9.27) is a better option. This signature dish is almost a sampler platter, offering a samosa, dahl, rice and curried vegetables. Our experience included sun dried tomatoes, chickpeas and spinach, but the vegetables change periodically. The dahl is thick on its own, but put it over the rice and you have a more textured feeling. Three of us loved this plate and we absolutely recommend it to anyone looking for variety.

One thing we’ve looked at several times, but have yet to try is “I Hate Eggplant,” which sounds divine with sautéed eggplant, peppers and onions. We’ll keep that on the list for our next visit.

If you need to get away from the office for lunch, de-stress while you wait out rush hour, or just feed a roaming vegetarian, Cosmic Café has you covered. From reading and classes to meditation and food, this is a great place to visit.

As spring turns to summer, we’ll be looking for more patio locations. If you have a favorite, or just one you want us to try, let us know. We’ll put it on the calendar.

Until next we meet, enjoy great food and keep a happy heart.

Come back next week for another ride through cattle country.

We sometimes get so involved in the amazing vegetarian options we encounter in our small section of life that we forget we are just that – a small section of life. Dallas is a fairly diverse city, so we have a variety of options at our fingertips, but Texas in general remains a beef-loving state. When people plan large dinners, the standard options are barbeque or some chicken dish. Vegetarians are often considered the inconvenient guests who create extra work for the organizers. Who hasn’t heard this conversation at least once?

“Let’s serve barbeque.”

“What about the vegetarians?”

“Who cares?”

We’ve all been there, which is why it is impressive that the planners of a recent conference dinner made sure to order a vegetarian option and asked the caterer not to use any hidden broth or lard in any of the food items. If it wasn’t labeled as “beef,” it was a vegetarian option. Thanks! This seems like such a simple thing, but sometimes it takes multiple phone calls to get these simple things accomplished. They did a great job planning and the caterer’s spread was beautiful.

Unfortunately, running out of the meat dish only meant pulling the meaty spoon out of the empty tray to use in the vegetarian version. That matters not only because the vegetarian dish went empty just as the meaty one was being refilled, but also because it puts meat into the veg. There was a reason the organizers went out of their way to keep the two separate, but attendees at well-run events shouldn’t know how much care goes into planning and execution behind the scenes. As with any conference, dinner is only part of the whole so the overall experience is what matters.

We did take away a few tips, though. These may be obvious to caterers and event planners, but we masses who rarely plan or attend catered affairs found them helpful.

First, when planning an event involving a buffet, remember that everyone can, and will, eat vegetarian dishes, but vegetarians tend to go hungry once their options run out. Perhaps ordering half and half seems like overkill, but people moving through a buffet line tend to grab a little bit of everything without thought to the dietary limitations of others. (And of course that’s great. We should all able to relax and enjoy a meal without wondering if we’re depriving the person behind us in line.)

Since there are different levels of vegetarian, maybe putting something like the salad or mixed veggies between the meat and veg dishes can remove the temptation to share serving spoons. Or place extra spoons near the dishes to remove the need.

Finally, there is the vegetarian catering option. We mentioned Crosby Catering last week and can’t wait for a reason to try this place out. Spaghetti, lasagna, any pasta dish, and many Indian dishes can be made vegetarian without even trying, so serving these could be a valid alternative to the “beef or chicken” question.

If you have tricks to survive group events as a vegetarian, we’d love to hear from you.

Until next we meet, enjoy great food and keep a happy heart.

Come back next Sunday for another ride through cattle country.

We tried D’Vegan on a recommendation from staff members at Spiral Diner. Happy to see people show they care about the community, we immediately headed over to this vegan, Vietnamese restaurant, nestled inside the food court of Hong Kong Market Place on Walnut Street.

D'Vegan #4 with crispy egg rollBefore we entered, we noticed a neighboring restaurant’s whole roasted ducks for sale. We’ve said before that we don’t judge lifestyle choices, but on future visits, we’ll probably try to look at the salon to the left, instead. We made it inside and asked if the restaurant was known for anything particular. The waiter/cashier/all-around-useful-guy asked us if we like noodles with soup or without, and recommended the #4 – Crispy Rolls Noodle (6.95) as the no soup option. Why this one? “This is more Vietnamese style” and he wanted us to experience it. We’ve had vermicelli dishes before, but never a group to turn down a recommended experience, we went for it. Twp crispy egg rolls cut into pieces atop vermicelli noodles with carrots, basil, and tofu. Our waiter said he has great egg rolls, and he was right. Crispy with tons of tofu inside, these are among the best egg rolls we’ve had, vegetarian or otherwise. Super crispy outside and not greasy at all, we’ll probably crave these from now on. Mixing the noodles and veggies together gives a fresh taste to each bite. Pour all the sauce on and mix it up for the best flavor.

D'Vegan #5, spicyA similar but more spicy dish, the #5 – Lemon Grass Noodle (6.95) comes with a spicy “not-meat” over vermicelli with small mushrooms, sprouts, carrots, peanuts, and mint. The spicy protein mixes well with the sweet side sauce. This is very good overall, but the spice builds up. Mixing the sauce helps keep the heat at a reasonable level. If that doesn’t work, there’s always the hoisin sauce option.

D'Vegan Number 8But we couldn’t ignore the soup. We had to try the #8 – D’Vegan Noodle Soup (7.25). It carry’s the restaurant’s name, after all. Chewy veggie pastes, vermicelli noodles and mushrooms provide texture in a mild broth. Fresh shredded vegetables on the side give crispness, but the tomato chunks in the soup taste like canned stewed tomatoes. The overall flavor doesn’t jump out, but some of the ingredients might. A pepper here, a pineapple there – your taste buds won’t know where to look next. This is definitely a nice lunch on a cold day.

Apparently it is common for diners to come in and look up ingredients for Pho, thinking there might be some meat stock in the soups, but this is a completely vegan restaurant. All the stocks are vegetable based, so don’t worry about the broth. Indulge and enjoy.

D'Vegan Number 12AAll this attention to soup and vermicelli noodles might give the impression that’s all D’Vegan has to offer, but that would be wrong. An entire menu column dedicated to flat noodles says otherwise. #12A – Deluxe Flat Noodles (8.95) comes with the same beef-like protein that the #5 sports, but this version tastes very much like peppered beef with brown sauce, noodles and fresh vegetables. This has so much pepper that the pepper smell overpowered everything else when it came to the table. And the top layer is crunchy with black pepper. Red peppers hide inside and the spice builds, so be warned. A good dish, if you like pepper, this is a large enough portion to share.

D'Vegan Number 16Another recommendation that is large enough to share is the #16 – Shredded Tofu Broken Rice (6.95) We asked which is better, #16 or the #6 – Rice Porridge (6.95), and while our waiter said they are both good, the #16 is “more Vietnamese style” and he wanted us to try it. Extra points for ensuring we remain open to new experiences. In addition to the shredded tofu, this has strips of a protein thing similar to fake chicken. Those strips are really good and if we didn’t like each other so much we might have fought over them. The shredded tofu has a gritty texture, but it’s interesting against the rice. Putting a little sauce on top and eating a bite with a bit of fresh cucumber or tomato changes the flavor completely. On top, we love the shredded ginger and carrots.

As mentioned earlier, there are other food vendors and a hair salon just outside the restaurant. Between the mixed food smells and beauty fumes, there is a bit of a petting zoo odor here. But the food is good and the people are truly kind, so don’t let that one little thing keep you away. And don’t wait for a check to come to the table. When you are finished, just walk up to the counter and a member of the staff will ring you up.

Overall, we like this place and plan to return. The people are nice, and the food is great. On top of that, this is 100% vegan. What more can we ask of a restaurant? Definitely head over and check it out.

Until next we meet, enjoy great food and keep a happy heart.

Come back next Sunday for another ride through cattle country.

A waiter in a steakhouse once asked, “What made you decide to become a vegetarian?” OK. This was the wrong place to for a vegetarian to seek out dinner, but it was a birthday and the man of the day wanted steak, so we all went to a restaurant on the lake. While the instinctive “None of your business” response to the curious waiter did try to get loose, another, less reflexive idea bounced around, too: it doesn’t matter.

That’s right. It doesn’t matter why people eat what they do, as long as they are reasonably healthy and happy in their decisions. Whether a restaurant guest places religious value on all life, has seen the ugly undercarriage of the meat “industry,” or just prefers not to eat animals for health or personal reasons, a waiter doesn’t need to know why. He just needs to bring the order or explain that there are no vegetarian options.

Here in the Lone Star State, steakhouses, Mexican food restaurants, and even occasionally hair salons mount their kills on the wall for all to see. Yes, we live in a meat-eating, gun-loving stereotype of a state, but some of us prefer our food a little more colorful. Nobody’s saying to put down the steak knife, but if we are to join the carnivorous among us, we’d like to know our options going in. Does this restaurant cook the mashed potatoes in chicken broth? How about the rice? Do those refried beans contain lard or shortening? And that corn bread, did the cook use a little bacon grease to “flavor it up” this time? These cooking methods are such common practice in the region that asking about them might cause a waiter, manager, and finally cook (yes, all in the same visit) to look at you like you have three arms.

Don’t worry. If you wonder about these things, too, you haven’t sprouted an appendage and there’s nothing wrong with your lifestyle choices. If you eat meat, enjoy it. If, however, you prefer to adhere to a meat-free diet, we here at the VICC Project are dedicated to sharing information about meat-free options around the Dallas area. We’ll post restaurant reviews, shopping tips, and pretty much whatever you want to you know about being a vegetarian in Texas. We are not dietitians or any other form of experts. We’re just people who love food – to discuss, to smell, to wave around on our forks while we talk, and, most of all, to eat.

You’ll find no judgment here, so come on in and look around. If you have a favorite spot to share or you want us to check out a place so you don’t have to, drop us a line. We’ll do the research for you and lay out our results every Sunday.

Until next we meet, enjoy great food and keep a happy heart.

Come back next Sunday for: Best Thai, Addison, Texas.

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