October is National Vegetarian Month. It comes on the heels of late September’s “Hug a Vegan/Vegetarian Day.” Whether you are veggie-curious or looking to expand on your favorite options in the area, three local restaurants want you to try these dishes during this month (or anytime).
The North American Vegetarian Society established the celebratory month in 1977 to “promote the joy, compassion and life-enhancing possibilities of vegetarianism.”
Whether you are looking to go meatless all the time or just occasionally, Little Owl Social Pub at 3747 Grand Blvd. in Brookfield has you covered. This neighborhood bar welcomes all who walk in the door.
“It’s always good to have options, whether it be for health or just choice,” owner Staphi Giafis said. “The veggie burger, it’s really awesome. It’s a roasted beet and chickpea burger that we top with provolone, lettuce, tomato and pickled red onion.”
That is the go-to order for regular diner Shannon Roman Gosciejew.
“It’s not a strong beet flavor. It’s very balanced. It’s not super earthy,” Gosciejew said. “I am actually not a vegetarian. But I really love veggie burgers. So, whenever there is one on the menu, that’s homemade, I tend to order it. And theirs is excellent.”
She always gets it on marbled rye. She also recommends the fried avocado tacos that come with a trio of salsas.
Ever since it opened, Amerikas restaurant at 734 Lake St. in Oak Park always has something vegetarian cooking.
“We try to make food that makes sense, all together with the flavors and the techniques,” Chef Gonzalez said. “Not that many restaurants or chefs take it serious to cooking for vegetarian persons.”
On the menu guacamole and hummus always fit the bill. Many entrees showcase the care veggies deserve too: calibaza roasted acorn squash, wild mushroom risotto, veggie enchiladas and chile relleno. But it’s their cauliflower appetizer that steals the show.
“When I opened Amerikas, at some point I forgot to make a vegetarian dish and for me it’s very important,” Gonzalez said. “So I run, in that moment, to the store and I start to see what is in the market and I see the cauliflower; I see carrots; I see the farro; and I see Manchego cheese. I grab everything, get inside in the kitchen and I make it.”
The cauliflower is the number one seller, according to Gonzalez. Online diners post about their devoted love for this dish. Many say it’s their favorite in the whole area.
Vegetarian options in Thai cuisine are nothing unusual, but how flavors come together at Yum Thai at 7330 Madison St. in Forest Park are special.
“Tofu is common in Thailand. We love tofu,” owner Vicky Pinyo-Nowlan said. “And we have a ton of vegetables. You don’t have to lose anything. You gain something.”
One example is her cashew dish.
“Cashews give you flavor. That’s why I say try cashew and tofu with toasted garlic chili sauce,” Pinyo-Nowlan said. “I don’t do like it when tofu is so bland. I came from the southern part of Thailand. We eat strong flavor.”
Another option is curry with vegetables, which is also gluten-free, as is their pad Thai.
“My pad Thai with the tofu is still flavorful, plus gluten-free,” Pinyo-Nowlan said. “In Thailand, we don’t use much soy sauce. All our food is with a fish sauce that’s gluten-free.”
If faster food calls to you, Buona Beef locations all serve an Italian beef sandwich or bowl made with plant-based Upton’s Natural Seitan
In October pick a taste that is all veg and harvest more than flavor.