Dining Out: The Art of Improvising (in Africa)

I’ve had friends ask about the challenges of dining out when adhering to a vegan diet. I always suggest checking out menus ahead of time, and even calling ahead. With a little planning, dining out really is a breeze most of the time, even when a restaurant isn’t ostensibly vegan-friendly. While we were in Zimbabwe, our itinerary included a stay at the country’s only five-star hotel, The Victoria Falls Hotel. The accommodations were lovely, and the staff top-notch. However, with menus that highlight local favorites such as crocodile and ostrich (with just  a few vegetarian options that centered on cheese and cream sauces), it took a little extra effort and creativity by the chefs to make our meals memorable and cruelty-free.

Whether dining here in the States or abroad, the basic principle remains the same: it’s easiest to recommend substitutions and create variations on what’s already there, borrowing from other items on the menu. For example, I asked the kitchen to hold the feta and salmon on my “Nicoise” salad, and instead toss in some grilled red onions and pineapple that were part of other dishes on the menu. The grilled pineapple was borrowed from a dessert offering.

My salad was SO awesome, I suggested to the maitre d’ that he recommend this dish to any vegetarians in the future, and further that the hotel consider adding the salad to its regular menu. Here’s hoping that, if the hotel gets repeated requests and recommendations like mine, a vegan menu option will materialize.

At the same lunch, Seth wanted a sandwich, so he asked for one made with the stir-fry vegetables, a “side” on the menu. Easy enough, and delicious!

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