2 CommentsIn the land of barbecue, chili, Tex-Mex and chicken-fried everything, being a vegetarian is not always easy. Add the enticing aroma of a southern deep-frying favorite like Thanksgiving turkey, and it might seem near impossible.
Wellesley College freshman and St. John’s School graduate Hannah Degner has faced challenges as a vegetarian in the Lone Star State.
Thai cuisine has a lot to offer for vegetarians like Allegra Fradkin, shown here enjoying pad Thai with tofu at a local eatery.
“At my house, and probably a lot of homes in Texas, family get-togethers more often than not consist of big barbecue feasts with ribs and brisket and sausage,” Degner said. “My extended family was a bit on edge when I first became a vegetarian because they felt like I would be judging them all of a sudden at our barbecue bashes. I wanted my family and friends to know that my choice had nothing to do with them and that I’m unfazed watching them indulge in a burger while I eat a veggie version.”
Going out to eat in Texas can be similarly tricky. St. John’s School senior Meryl Gibbs has noticed that seemingly meatless menu items are often deceiving. Upon inquiring about the cheese enchiladas at her favorite Tex-Mex restaurant, she learned that the mole sauce contained beef stock, the side of beans was made with pork, and the rice had chicken.
A model and competitive volleyball player, Gibbs said it’s difficult in Texas to uphold a balanced vegetarian diet that supports her active lifestyle. That’s why she decided to tweak her veggie diet to include fish.
Nick Feronti, a Lamar High School graduate and University of Texas at Austin senior, said he has also been disheartened when his order of cheese enchiladas arrived at the table drenched in meat sauce.
“Being a vegetarian in Houston can be terrible – most restaurants only serve three or four veggie options, so going out isn’t very fun,” Feronti said. “In Austin, a lot of restaurants have whole veggie sections on their menus with at least a dozen options.”
Branching out from Mexican cuisine and exploring all of Houston’s ethnic eateries – Indian, in particular – can lead to some great vegetarian discoveries.
Madhu Singh, a University of Texas freshman and Bellaire High School graduate, hasn’t eaten red meat for seven years and has gone back and forth on consuming poultry and fish. “My Indian culture has so many tasty vegetarian meals because most Hindus are vegetarian,” Singh said. “It wasn’t especially difficult for me to cut out meat when there are so many dishes with chickpeas, lentils, cottage cheese, beans and other protein-filled foods at my disposal.”
“At first glance Texas seems like a steakhouse-filled, barbecue-dominant place, but in Houston, there’s definitely a lot more diversity,” she said.
Lin Boynton agrees. “Even though there is Goode Company, Fogo de Chao and Ragin Cajun, you also have Ruggles Green, the Hobbit Café and Whole Foods,” the University of Chicago freshman and Bellaire High School graduate said.
It has been difficult for Boynton to explain her new lifestyle to her parents. “My mom is Chinese, and meat is probably her favorite food group. She loves everything and anything, from squid to chicken feet,” she said. “My dad is a Mainiac – he’s from Maine – and he can’t understand why I don’t eat seafood, especially lobster.”
“Being a vegetarian in Texas becomes challenging when dealing with the preconceptions people have about us,” Degner said. “There’s definitely a stigma about the ‘self-righteous animal saver’ persona in Texas, and you do see bumper stickers like ‘P.E.T.A. (People Eating Tasty Animals).’”
There are various reasons to go vegetarian, from ethics to health. Vegetarian diets are generally low in saturated fats and cholesterol. Foods like tofu, seitan and tempeh might intimidate picky omnivores, but a protein-packed meatless meal is possible without them.
I’ve been a vegetarian for 5 1/2 years and continue to be one this year as a freshman at Wesleyan University. One of my favorite dinners, even before I stopped eating meat, was vegetarian Texas chili. It’s a great dish that would make an excellent addition to any Texas-sized feast.
Vegetarian Chili (adapted from The Joy of Cooking)
2 Tbsp. olive oil
1 cup each, chopped: carrots, red bell peppers, green bell peppers, onions
2 cloves garlic, minced
2 green chili peppers, seeded and chopped
1 Tbsp. each: chili powder, ground cumin, ground coriander
1 28-oz. can plum tomatoes with juice, chopped
1 16-oz. can each, rinsed and drained: red kidney beans, cannellini beans, black beans
1 cup whole kernel corn
1 cup tomato juice
Salt to taste
Sauté carrots, bell peppers, onions and garlic in oil until onions are golden, about 12 minutes. Add chili peppers and spices. Stir, cooking for 2 minutes. Stir in beans, corn and tomato juice. Bring to a boil. Reduce heat and simmer about 45 minutes.
Serve with any combination of cheese, tortilla chips, salsa fresca, cilantro and sour cream.
