vegetarian

Credit: Judy Antell / Vegetarian TMOM

The Common Ground Café, in Brattleboro, Vermont, was a Mecca for vegetarians. On any trip to Vermont, whether for skiing or biking, we detoured slightly off I-91 for interesting soups and sandwiches. Sadly, The Common Ground closed, but vegetarians can still eat well in the green state.

For breakfast, The Hatchery, in Ludlow, has a vegan tofu scramble with avocado and salsa, that fuels you for the day’s activities. The Hatchery is only open for breakfast and lunch; lunch vegetarian choices include a grilled vegetable sandwich with spinach, mushrooms and feta, a tofu wrap with cilantro pesto and the ‘asparagui,’ with grilled asparagus, cheddar cheese, arugula and roasted peppers.

On our recent ski trip to Okemo, we had planned to have dinner one night at Harry’s Café, about 5 miles down the road from the resort. Unfortunately, we didn’t make reservations in advance and couldn’t get a table until 8:30. So this vegetarian-friendly restaurant, with a Thai night on Thursdays (and a few Thai items on the regular menu) will have to wait for another trip.

vegetarian

Credit: Judy Antell / Vegetarian TMOM

Fortunately, Ludlow, a quintessential New England ski town, has other vegetarian and family friendly choices. The Cool Moose Café bills itself as a steakhouse, but t has great veggie burgers. The Bleu Moose & shrooms burger (also available in beef or chicken) has bleu cheese and mushrooms, and the tasty jacked up Philly burger includes jack cheese and cooked peppers and onions. Both are “2 napkin’ meals.

There are several fish entrees, a roasted Portobello entrée and a hearty salad with local goat cheese, good greens and cranberries.

Kid meals include a smaller burger, pizza and salad.

Cool Moose also has a large selection of local craft beers.

Coleman Brook Tavern, in the Jackson Gore Inn, is a farm to table restaurant with a few vegetarian choices. The pappardelle was loaded with fennel, roasted peppers and white beans in a wild mushroom broth. There is a filling roasted beet salad with Vermont chevre and pumpkin seeds, a Portobello strudel that works as a light appetizer and a delicious baked cheese stuffed with fox meadow maple pumpkin butter and ginger-butternut squash.

There’s an extensive and quite pricey wine list, great martinis and lots of single malt scotch to sip. Best of all, when you stay at the Inn, you can simply take the elevator to your room.