Workweek Vegan on Vacation

Over the long holiday weekend, my husband and I visited Charleston, SC- a city revered for its culinary identity.  And as many a snarky TV personality will tell you, foodie begins with f not v. In other words, foodie-ism and veganism are not always the easiest allies.  I love to eat, and I certainly won't pretend I went to Charleston and skipped all the wonderful non-vegan offerings, particularly the seafood, but the beauty of a part-time or workweek vegan approach is you don't always have to say no.  It still helps to be mindful of your choices where you can be.  Lunch was an easy meal to keep vegetarian and sometimes even vegan while we were traveling.  The first day, we ate at a modern, creative and much buzzed place called Butcher & Bee where I had an amazing barbecued summer squash and slaw sandwich with homemade pickles.  This could easily have been vegan, and was the closest thing to it, if it wasn't served on brioche.  It would be a great sandwich to replicate at home.

Barbecued Summer Squash Sandwich at Butcher & Bee

 A couple of days later I tried a stunningly flavorful veggie wrap at a food & wine specialty market called Caviar & Bananas.  It was served hot and layered with hummus and vegetables: sun-dried tomatoes, squash, lima beans, pepper, spinach and mushrooms.  I for one am certainly tired of visiting restaurants where the closest thing to a vegetarian option is a grilled cheese, but Butcher & Bee and Caviar & Bananas did not disappoint and were anything but typical in their offerings.  

Herbivore Wrap at Caviar & Bananas