Plant Based Eating on the Go IV: Navigating Restaurants
February 25, 2016
No matter how much you pack along or stock up on at your destination, it is likely you will be faced with eating out at some point on your travels. If you are with colleagues or meeting clients it’s a given and important that you have a plan in action before you open that menu.
Granted, some cities such as D.C., Philadelphia, or Boston are a snap- Trust me it is possible to also keep it clean and green in the likes of Helena, Montana and Timisoara, Romania with just a bit more effort.
Let’s face the fact, however, that there are going to be times when you have a choice in the destination for a meal and times when it will be completely out of your hands. The goal is to just do your best so I’d like to help you with some simple tips whatever the circumstance.
Lunch
Lunch time on the road is getting easier with the growth of high-end salad chains that not only accommodate dietary choices but clearly advocate for those who must or choose to omit particular foods.
Hands down my all time favorite is Sweet Green, however there are other options as reviewed here by Business Insider. Not feeling so salad-y? Nearly all of the salad chains feature daily soups as well.
And, if there is one in the neighborhood, Whole Foods is also a great alternative with plenty of lunchtime options from smoothies to build your own salads to stir fry bars.
Dinner (if it’s your choice)
Unless your companions are game to try the local vegan/ vegetarian restaurant, look for establishments that are highly rated and heavy on plant items.
Consider the many farm to table restaurants that are available in nearly every city. While not vegetarian, they can certainly offer you a wonderful selection of sides.
I favor Thai or Indian restaurants as most have easily adopted gluten free and vegan options and yet still include a wide array of other choices for colleagues.
Look for menus online that call out vegan and gluten free options as this is always a great sign.
Phone ahead and ask what they can do for you. Today many chef’s will offer an off-menu vegan plate. If not, they will have options. Trust me- You aren’t likely the first plant-based eater they have served.
Dinner (making the best of it)
So, your local client has the reservations made and your job is to show up and enjoy the hospitality, right? When that’s it, you could be dining at anything from a steak house to a wine bar. And guess what- You can still do this!
These are the times when the rubber meets the road and it comes down to your owning the desire to walk a different path with the way you feed yourself. Although there may honestly be times a large salad is your only choice, that’s why you have back up snacks in your hotel room. Be pleasant, not pouty, and enjoy the company you are with and the best that that establishment can offer you. The truth is the more you can be clear and honest with yourself, the easier it will be to have your desires met. Here are some ideas to make not the best scenario still work:
Grab a salad or smoothie ahead of dinner so you don’t hit the restaurant famished.
Consider putting together a set of veggie sides if you are at a steak house.
If it’s a small plates establishment there are sure to be a few options to meet your needs or that can be modified.
Or, if you are my husband you will ask the wait staff for the largest vegan salad the kitchen can produce. And he has had some beauties!
Wherever You Go
Be upfront with the wait staff as to your dietary needs and really be ok with sending something back that comes out laden with cheese from the kitchen when you specifically asked for dairy free. This is can be a real test for many. However, if your colleague or dining partner had ordered chicken and received a steak he or she would send it back. Get comfortable with taking care of yourself and your needs.
I have so enjoyed sharing this series with you these past weeks. I do hope that my suggestions on how to prep ahead, avoid airport non-food, and stock up your hotel room have provided you with just the tools you need to stay plant based on your next journey. Safe travels and stay well!
Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.
You may also be interested in:
Soy Sauce Noodles with Cabbage
Thank you, Hetty McKinnon, once again, for your inspiration. This is certainly one of those recipes that just writing it out prompts the desire to make it. So while you are reading, I will be serving myself. Ingredients 12 ounces dried or fresh thin noodles ( I subbed in Jovial GF Spaghetti which worked well)…
Heidelberren Streuselkuchen
There was a chapter of my life when a freshly baked cake came out of my oven several times a week. We lived those days in Germany, I taught high school and often the first thing I did after arriving home was to gather ingredients and bake. At the time, our house was full, and…
Leek and Pea Pilaf
Ingredients 2 young tender leeks, washed and chopped fine, omitting the tougher green ends 8 ounces of frozen or fresh-shelled peas 2 TBL olive oil 1 TBL vegan butter 8 threads of good quality saffron allowed to “bloom” for 10 minutes in a few tablespoons of boiling water (this saffron by Kiva) is exceptional. 3-4 …
Frozen Mint Slices
So yummy. This dessert will certainly have you sneaking back into the freezer for just one more bite. We can thank Oh She Glows for this marvelous recipe and Tanya Renner for turning me on to it. Ingredients THE FILLING: 3/4 cup (225 g) raw cashew butter* 1/2 cup (125 mL) pure maple syrup, room…
Spicy Samosa Wraps
A quick and easy weeknight meal prep ahead packed lunch. Ingredients Samosa Potatoes: 1 tsp oil 1/4 tsp cumin seeds 1/4 tsp coriander seeds 1/2 serrano pepper, chopped or other hot or mild green chili pepper (optional) 1 tsp ground turmeric 1/2 to 1 tsp ground cumin, preferably roasted 1 tsp ground coriander 1/3 tsp…
Polenta Soup
Ingredients 3 tablespoons extra-virgin olive oil, plus more to serve 2 large shallots peeled and minced 1-2 tablespoon herbs de Provence 1⁄2 teaspoon Aleppo pepper or pinch of red chili flakes. 4 quarts veggie broth Kosher salt and ground black pepper to taste 1 cup coarse stone ground yellow cornmeal 1 can rinsed and drained…
Roasted Spiced Cauliflower & Chickpeas
Here’s my take on another Melissa Clark recipe that will warm your heart and fill your tummy. There are a few steps to get these veggies to the oven, but then it’s pleasantly hands-off until dinner. I discovered that there is just enough baking time to get a short walk in before the winter sun…
White Bean, Kale and Tomato Soup
Just home from shopping at the local co-op, I needed a comforting soup that would come together quickly. This tomato-based beauty worked like a charm. The ingredients are all pantry staples, and a package of frozen spinach could easily sub in for the kale. Ingredients Olive oil 2 large shallots peeled and finely chopped 1…
On Demand Sourdough Flatbread
This final week of meal prep before our cross-country move was made all the easier with a large batch of this Sourdough Flatbread in the fridge. If you’ve missed my sharing Aran Goyoaga’s sourdough starter, here it is again. Start it on a Friday morning, and by Wednesday, you will be making bread. Several things…
Mushroom and Walnut Bolognese
Adapted from Alexa Weibel’s Vegan Bolognese Trust me on this, double this recipe because you will surely want more later in the week ahead. Ingredients 1 cup (100 grams) shelled gently chopped toasted walnuts Kosher salt and black pepper 1.5 lbs fresh mushrooms (use a combination of shiitake and baby bella) olive oil, plus more…
Gluten Free Sourdough Bread
There was something incredibly comforting about baking this in the midst of packing and listing our home for sale. In a week that felt like a tangle of loose ends, this loaf was solid and real. My wish is that this is the recipe that convinces you to keep a jar of sourdough starter in…
Minestrone Soup
Direct from Lauren’s kitchen to yours. Ingredients Olive Oil 1 large late summer squash or zucchini- chopped in bite-sized pieces and oven roasted or sautéed in a pan until just tender but holding their shape well 1 onion peeled and chopped 1 large or four small sweet peppers seeded and chopped 2 heaping TBL…