Kat with a K

The Anti-GVP Revolution

We know Ezra Klein always brings important things to our attention. Yesterday he took on the vital issue of the grilled vegetable plate. First, an important definition:

Let's get something straight: A vegetarian is someone who doesn't eat meat. It's not someone who loves vegetables. Or dislikes composed meals. Or thinks food doesn't benefit from seasoning, and saucing, and a variety of textures and grains and cooking methods.

Actually, the kitchen was doing a grilled vegetable plate. He hoped that was alright. It wasn't. The grilled vegetable plate -- or the GVP -- is so lazy as to be legitimately offensive. That meal cost actual money. Was pasta really too difficult of a charge? A sandwich? Frittata? Stir fry? Gazpacho? Stew? Curries? Pizza? Salad? Bruschetta? Dumplings?

Vegetarians of the world need to stop accepting the GVP. It's an insult, both from the kitchen to the diner, and from the kitchen to itself. It's not that hard to cook without meat, and choosing to eat less meat shouldn't result in a form of culinary punishment for diners. We can do better. Change is possible. We are the ones we've been waiting for. So say it with me: "No. The grilled vegetable plate is not acceptable. Do you have pasta? Or pizza? Or salads? Or an employee trained in the art of putting different kinds of foods together on a plate in order to create a satisfying dining experience for customers? Because if not, my party and I will go elsewhere."