Many people associate “vegetarian” or “vegan” cuisine with blandness. Eating nothing but tofu, nuts, grains and soy is a meat and potato lover’s worst fear. For many, eating a simple salad with their meal is a daunting task and the idea of becoming a vegan or even trying vegan cuisine is rarely, if ever, considered seriously. An unfortunate reality since vegan cuisine is the healthiest and most sustainable diet on the planet.

Low in fat and rich in fiber, a vegetarian diet reduces the risk of cancer, heart disease and stroke. Yet fear of poor taste and worries of feeling deprived seem to be the diet’s biggest deterrents.

Cue Dragonfly, a vegan restaurant in Columbus, Ohio, that has appeared on America’s “Top 10″ list of vegetarian restaurants numerous times since opening in 2000. Even the most adamant meat eaters will have a tough time not enjoying Dragonfly’s delicious cuisine. Main courses such as portobella leek tart, poached oyster or confetti eggplant with star anise sauce or sun dried tomato risotto have our mouths salivating.

A Unique Approach

Dragonfly converted an old parking lot behind the restaurant into a fully functional organic garden. Using every square inch of horizontal and vertical space, Dragonfly’s jardin portager (kitchen’s garden) reduces the restaurant’s environmental footprint by providing much of the fresh fruits and vegetables served in the restaurant.

Images via: Short North