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Posted at 03:16 PM ET, 02/06/2012

D.C. Meat-Free Week kicks off today

Dangerously Delicious Pies is among the H Street NE restaurants getting in on Meat-Free Week on Tuesday. A number of restaurants will unveil vegan dishes and offer specials on vegetarian food. (Photo by Evy Mages for The Washington Post)
Ever wished you could find more veggie food among the city’s food trucks? Or meet up for a drink at Barcode or the Argonaut and be able to snack on something vegan?

DC Meat-Free Week, which begins today, makes that possible, if only for a few days. The event — launched in 2010 by Amber McDonald of the blog DC Vegan as counter-programming to the carnivore-centric Meat Week — has grown in sync with the booming restaurant scene, and this year features barbecue and beer dinners, a cocktail-book launch and …vegan chocolate fondue?

A few highlights from the week:

Beginning today, Barcode starts serving up a slew of vegan dishes, including pizzas and pastas with vegan mozzarella. The highlight might be the new desserts, however: a wine-poached pear with chocolate, and chocolate fondue (both ring up at $7).

Tuesday, restaurants along H Street NE are marking Meat-Free Week with specials. The Argonaut is offering $2 tempeh tacos; Smith Commons serves its new vegan chickpea ravioli with coconut curry sauce; and Ethiopic offers 20 percent off its vegetarian platters. Save room for dessert: Dangerously Delicious, which already offers vegan savory and fruit pies, rolls out Fat Tire Beer Brat Pie and vegan whipped cream and ice cream; mention Meat-Free Week and you’ll get 10 percent off a veggie slice.

Wednesday marks the return of food-truck day, when several trucks offer new vegan dishes or offer specials on items they already have on the menu. Among the ones to try: Far East Taco Grille, which offers a vegan taco; and El Floridano, which will knock $2 off vegan dishes.

And finally, a number of restaurants are rolling out vegan dishes all week. A standout: Casa Oaxaca in Adams Morgan created a $35, three-course menu that channels Mexico’s many plant-based traditional foods: Among the nearly 10 options are mole enchiladas with a filling of spiced squash, veggie pozole (hominy soup) and a dairy-free tres leches cake (it’s soaked with coconut milk instead of the traditional milk).

Meat-Free Week continues through Feb. 13. For more details, visit DC Vegan.

By  |  03:16 PM ET, 02/06/2012

Categories:  Misc., Events, Restaurants

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