Vegan lifestyle articles that discuss ways of living in peace with humans, animals, and the environment.
Dustin Rhodes,
Friends of Animals (FOA)
December 2016
The executive chef says, “Our mission fails if the food isn’t good; and it can’t just be good, it’s got to be better. This is food that tastes like Texas.”
Green was an instant success because of the brilliant decision to keep the menu recognizable and, at its heart, Texan. There are vegan breakfast bowls, vegan migas and mouth-watering sweet potato pancakes with fresh blueberries; for lunch, you can eat a deliciously healthy protein salad with mouth-watering chicken-fried tofu and marinated greens or a taco plate; and dinners offer something for everyone
When one thinks of Texas, a few things immediately come to mind: The
Alamo, cowboys, barbecue, those ubiquitous “Don’t mess with Texas”
bumper-stickers that are simultaneously threatening and hilarious. It’s
doubtful that “scrumptious vegetarian cuisine” is the first thing that pops
into anyone’s head. But that is quickly changing, especially in San Antonio,
where brothers Mike and Chris Behrend, along with business partner Paul
Evans, are changing the Texas culinary landscape—one vegan barbecue sandwich
at a time.
Green Vegetarian Cuisine was originally conceived by Mike Behrend, who owned
and operated Lulu’s Bakery and Café, along with his mother Luanne Singleton,
for 15 years. Mike became a vegetarian in 2005, then sold the café the
following year and began construction on what was to become the original
location of Green Vegetarian Cuisine—even though friends thought he was
crazy to open up a vegetarian restaurant in San Antonio, a city that
routinely has the dubious distinction of being named one of America’s most
unhealthy cities.
Green was an instant success because of the brilliant decision to keep the
menu recognizable and, at its heart, Texan. There are vegan breakfast bowls,
vegan migas and mouth-watering sweet potato pancakes with fresh blueberries;
for lunch, you can eat a deliciously healthy protein salad with
mouth-watering chicken-fried tofu and marinated greens or a taco plate; and
dinners offer something for everyone: the ever popular orange tofu bowl,
fish-less fish tacos, and so, so much more. There are vegan cupcakes in
every flavor you can imagine (seriously!), along with fat slices of moist
Southern-style cake, sticky buns and chewy cookies. Mike Behrend, the
executive chef says, “Our mission fails if the food isn’t good; and it can’t
just be good, it’s got to be better. This is food that tastes like Texas.”
Green was not formed with the singular mission to create superb
plant-based cuisine. The restaurant is Kosher and “green” has a double
meaning; the restaurant tries to keep its environmental footprint as low as
possible by reducing and reusing as much as possible, using compostable
take-out containers and recycling everything they can. The simple fact of
not serving flesh is a boon to the environment, as is emphasizing fresh
vegetables and fruits. The original Green location even had its own garden,
where the produce ended up on customers’ plates. Even though they outgrew
the original space, and moved into San Antonio’s resurrected Pearl
neighborhood, the commitment to being a low-impact, environmentally aware
restaurant remains intact. The restaurant is also committed to paying a
living wage to its super friendly and competent staff—some of whom have been
with Chef Mike since before Green even existed. This is a staff known to
greet you by name and have a cup of coffee on the table before you’ve barely
had a chance to sit down.
In the last decade, Green has expanded, too. There are two Green locations
in San Antonio, in addition to one in Houston—which serves a hybrid menu of
vegetarian fast food and Green’s emphasis on Texas-style cuisine. There’s
also the wildly popular Earth Burger in San Antonio—which is what all fast
food should be: completely meat-free, healthy, filling, affordable and
delicious. And their coconut soft serve might be one of the most delicious,
luscious and velvety frozen desserts you will ever taste, period.
Most recently, in May 2016, Green opened Bok Choy Pan-Asian—“plant powered
Asian cuisine.” It’s about a mile up the street from Green’s Pearl location,
and it is fabulous. There are Thai, Vietnamese, Chinese, Korean and
Japanese-inspired dishes—including hard-to-find dishes in the vegetarian
world like BBQ beef bun (yes! the “fish” sauce is vegan), Kung Pao Eggplant
and Pho, among others. It should also be noted that all of Green’s
restaurants share a commitment to being affordable. There are breakfast
items—large portions, I might add—for only $5. Taking the whole family to
any of these restaurants won’t break the bank.
We’d be remiss not to mention that Green graciously hosts our annual
fundraiser for Primarily Primates at its Pearl location. Fiesta in the
Jungle utilizes Green’s vibrantly colored, spacious restaurant and covered
patio—treating 150 supporters to a memorable and delicious evening of music,
celebration and outrageously good food. The proceeds benefit the 350 animals
who reside at our sanctuary, and it’s a not-to-be-missed event that the
staff at Green never fail to enhance with their gracious hospitality.
If you’re wondering what’s next, Evans offers a not-so-subtle hint: he
“looks forward to the day when there is a Green Vegetarian Cuisine in every
major city in Texas.” And we hope—hint, hint!—that someday this plant-based
empire expands beyond the lone-star state and comes to a city near you.
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