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LIFESTYLE

Green Downtown at Pearl Brewery and Green Alon
www.greensanantonio.com
200 E. Grayson St., Suite 120, San Antonio, TX 78215
10003 N.W. Military Highway, Suite 2115, San Antonio, TX 78230

Touting itself as San Antonio’s only 100 percent vegetarian and kosher restau-
rant, Green Vegetarian Cuisine’s mission is to serve deliciousness and affordable
vegetarian comfort food with a wide range of options for everyone: vegetarians,
vegans and omnivores alike. With menu options as distinctive as they are deli-
cious, such as the falafel burrito filled with chickpea falafel patties, tzatziki,
onions, spinach and tomatoes wrapped in a whole-wheat tortilla, or the chopped
barbecue sandwich made with Texas-style mock barbecue, pickles and onions,
Green strives to promote healthier choices in a fast-food world. In business since
2007, Green has expanded to two San Antonio locations to offer the healthiest
options in town that are still incredibly tasty, said Mike Behrend, executive chef.
Behrend suggests the sweet and spicy Cece’s Stir Fry, an epic mix of popcorn
tofu, broccoli, bell pepper, celery, carrots and sesame sauce served with rice and
kale, or the protein salad consisting of kale, fresh spinach, chickpeas, quinoa
tabouli, flaxseed, raw pecan hummus, carrots, tomato, avocado and roasted
tofu. When you dine at Green Vegetarian Cuisine, you also are supporting its
sustainable choices, such as its energy-efficient thermal roof barrier that reduces
energy consumption, as well as other green-minded decisions such as incorpo-
rating reused restaurant equipment, a large bike rack and on-site recycling
dumpster for cardboard into its restaurants. From the roof to the plate, it seems
Green Vegetarian Cuisine is striving to meet its goal of helping San Antonio
transition from one of the fattest cities to one of the fittest.
Courtesy photos Green Downtown

Adelante Restaurant
www.facebook.com/pages/Adelante-Restaurant
21 Brees Blvd., San Antonio, Texas 78209

Adelante Restaurant, San Antonio’s vegetarian and vegan Mexican restaurant for
the past 32 years, is where heaven and health meet to serve the community, said
Dan and Deb Sodor, owners, cooks and bottle washers. “We have been doing
healthy before healthy was hip,” Dan said. But the Sodors’ simple and fresh philos-
ophy was born out of a lack of choices to eat good food that wasn’t full of fat. “At
the time, we had no real choices to eat Mexican food without all the grease –– Ade-
lante is no lard allowed,” he said. “We eat healthy and wanted to feed our children
healthy, and at the time it was a niche we felt we could fill.” Another distinguishing
factor that has been a key to Adelante’s success is that both Dan and Deb make all
the food themselves, and one of them is always in the kitchen. “We have vegetarian
and vegan dishes, but we also offer chicken, turkey and tuna options,” said Dan, a
vegetarian himself for the past 16 years. “All our beans and rice and sauces are veg-
etarian.” The Sodors make everything in-house, striving to use the freshest ingre-
dients to achieve what they call “enlightenment, one taco at a time.” Some must-try
favorites sure to win first-timers over: the Southwest poblano enchiladas made with
poblano, corn, potato and sweet potato; the zucchini poblano quesadillas bursting
with zucchini, corn, poblano, green onion, jack and feta; and the Adelante tamales.

Courtesy photo Adelante Restaurant visit us at www.bcms.org 31