It ain’t easy being green…

A vegetarian moves to Baton Rouge and asks about local culinary options. Instantly, he receives enthusiastic and hearty reassurances.

“We’ve got tons of vegetarian food in Baton Rouge! This town is built on seafood!”

Indeed. But for traditional vegetarians who incorporate just eggs and dairy, and vegans who pass on animal-derived products altogether, the South Louisiana diet can present one hazard after another. For the cruelty-free culinary subset, navigating local menus and grocery stores takes thought, inspiration and patience, particularly when you have to explain that removing the sausage from a pile of red beans doesn’t count.

Survival, says LSU Vegetarian Society faculty advisor and geology professor Judith Schiebout, comes from experience. Schiebout went meatless in 1992 after her father died of a massive heart attack. She says the move has both protected her health and affirmed her commitment to the idea of a sustainable planet. The Vegetarian Society, she adds, is a haven for incoming international students who need help finding culinary options that dovetail with their dietary practices. The group gathers for potluck dinners at which they share ideas on how to get by in Baton Rouge.

“International groceries are a main source for me,” says Schiebout, who picks up things like tangy, intense fermented tofu to spread on whole grain crackers. Markets like Vinh Phat (12351 Florida Blvd.) and Le’s (1134 Marque Ann Dr.) are troves of rice noodles, spicy condiments, prepared goods, fresh Asian roots and vegetables and more.

Other vegetarians turn to Baton Rouge’s growing number of Asian restaurants for veggie-friendly staples like miso soup, eggplant and tofu stir fries and sushi prepared with avocado, pickled vegetables and cucumber. Eggs traditionally appear in pad Thai, but places like Thai Pepper (5958 Florida Blvd.) are usually happy to leave them out.

More bars offer veggie burgers, and because they can be microwaved or baked, they don’t have to be tossed on the grill alongside their beefy brethren. But for vegetarians who miss the pit, a smoky, grilled portobello mushroom “burger” like the one at The Chimes (3357 Highland Rd., 10870 Coursey Blvd.) provides a satisfying mouthfeel and heft.

At Chelsea’s Café (2857 Perkins Rd.) the menu includes more vegetarian items than you’d expect from a local watering hole, including stellar hummus, grilled veggies on focaccia and the vegan-friendly sautéed veggies on couscous. Nearby Yvette Marie’s Café (Government at 19th Street) features an Italian loaf pressed sandwich with roasted eggplant, peppers, pesto and mozzarella.

The arrival of Whole Foods Market at Town Centre has made life easier for vegetarians with their ample supply of bulk beans, whole grains, vast produce, frozen foods and prepared items ranging from vegetarian dumplings to samosas. And, Baton Rouge’s longstanding natural foods outlet, Our Daily Bread (9414 Florida Blvd. and inside Main Street Market downtown) features fresh signature lunches including avocado sandwiches with soy cheese on homemade bread and a spicy taco salad made with sautéed, seasoned tofu.

Other tricks from the vegetarian survival kit include items like Tandoori vegetables or vegetable Khorma at The Himalayas (3851 S. Sherwood Forest Blvd.). Italian restaurants accommodate vegetarians with pesto sauce, spaghetti with garlic, olive oil and parsley and simple marinaras. If you do dairy, Ruffino’s (18811 Highland Rd.) features creamy, vodka pasta, an indulgent alternative to straight-up red gravy.

The thriving Red Stick Farmers Market is now up to three weekly locations, and this time of year, it showcases vitamin-rich fruit, vegetables, eggs and cheese from local farmers—a paradise for living foods at the peak of freshness.

Have your own vegetarian favorites? E-mail your picks to [email protected].