The vegan vs. the Texas fine dining establishment: Can we get along?

I have one foot in the Texas good ole boys world of new residential construction and another in the creative land of non-profit arts. Announcing that you are vegan may feel similar to a gay person coming out: It elicits different responses, some hilarious, some awkward, and some absolutely ridiculous.

Aunt Voula would make lamb. My boss calls me Tofu. My father thinks I am a left-wing activist. And everyone else wants to know where on earth I get protein, Vitamin B12 and calcium.

Vegans are not alone. There is many people with a myriad of different dietary restrictions and preferences, whether medical or self-imposed, that seek gluten-free, low-sodium, low-fat, low-protein and high-fiber foods. Then there are the pescaterians, flexaterians, raw vegans, raw foodies, pure vegetarians, ovo-vegetarians, lacto-vegetarians, and ovo-lacto vegetarians. Some are easier to cater to than others, but then we pile on the individual palates preferences and allergies.

Yes, we are an exceptionally complex culinary society. Although I usually subscribe to the you-can’t-always-get-what-you-want philosophy, when it comes to sustenance, it doesn’t have to be that difficult.

Whether you are a long time veggie, a recent convert or starting to contemplate an animal-reduced lifestyle, you will at some point experience anxiety over dining out.

Sometimes the issue is not with others but rather they are a result of emerging insecurities within ourselves as we live through vegan growing pains. Perhaps you do not want to explain veganism again for the nth time, wish there was something on the menu you can order without alterations, or think that you are making others feel criminal for eating animals in front of a vegan.

My advice? Get therapy and get over it.

No avoiding this issue

Eating out and eating together are a big part of business, cultural and personal exchanges. At work, almost everything is celebrated in a steakhouse. Fine dining establishments rely on meat and seafood for their high-ticket menu items, and with a large percentage of restaurants per capita, Houstonians adore eating out frequently.

Vegetarians make up 3.4 percent of the United States adult population. Unless we want to be segregated from mainstream activities, the responsibility falls on us to be flexible and on others to be inclusive. Houston prides itself on its warm Southern hospitality and is ready to give you some vegan foodie love.

Tip 1: Google
You are a business nobody if you are not online nowadays. So google away, pre-screen menus and become familiar with a restaurant’s offerings. There is an increasing number of savvy restaurateurs who are labeling the special dietary features of dishes.

At Montrose area favorite Ruggle’s Grill, chef Bruce Molzan indicates whether a menu item is vegan, non-dairy and gluten free. Monica Pope’s T’afia on Travis frees you to design your own signature dish by selecting a protein, a side, and a sauce, meaning, you can experiment with an endless number of combinations. Trevisio's new summer menu includes a whole vegetarian section with a myriad of vegan options.

Tip 2: Give a heads-up
Restaurants appreciate advance notice in order to prepare to please their clients. Professional chefs have the ability to satisfy your dietary needs and are more than happy to flex their culinary muscles. On a few occasions, executive chef Grant Hunter of Brenner’s Steakhouse on the Bayou has made a mouth-watering picture perfect plate of grilled veggies and the most delectable beefsteak tomato salad.

At a recent company function, Maggiano's on Post Oak also presented me with a well thought-out, seasoned and beautifully presented vegan dish.

Tip 3: Scan the menu and ask questions
You may not have the luxury of time to research and call ahead. In that case, scan the menu and look for options or dishes that can easily be adapted. Although some pasta is made with egg, most restaurants have an egg-free option. Tossing it with marinara and veggies makes for a satisfying meal.

Well seasoned cheese-less pizzas are delicious, and a perfectly grilled portobello mushrooms have the ability to make some meat eaters somewhat jealous. Be watchful of rice pilafs and risottos as they are usually made with chicken stock, butter, and cheese. Often, veggie side dishes contain additional ingredients not listed. Sautéed spinach could be laden with butter and roasted mushrooms with beets could be topped off with cheese. Ask questions.

Tip 4: Carry a food card
Although I would love to take credit for this idea, Pat Greer suggests carrying an information card with your preferences that you can easily give to the restaurant staff. Order Vistaprint business cards for free (just pay a small amount for shipping and handling) and customize them with your dietary specifics and carry them with you.

Top 5: Be gracious and thankful
Exceptional service and flexibility needs to be acknowledged either through a hearty tip, a complement to the management, a thank you to the executive chef, or even a personal letter. Tell your friends. Chances are, if more people ask for vegan and vegetarian alternatives at restaurants, they may include these dishes as a part of their regular menu.

I can understand a new practicing veggie feeling like they're a burden or high maintenance when dining out. Stop it. You are doing something wonderful, and once you get your vegan groove on, you will realize that it is really not as hard as most perceive.