Health-conscious eateries are becoming increasingly accepted across New Hampshire, with locally-owned juice bars and vegetarian cafes offering creative alternatives to the rabbit food that all too many of us still envision at the thought of meatless meals. There’s now a new kid on the block; his name is Troy.

The seemingly prodigious influx of vegetarians and vegans in recent years can easily be dismissed as a fad that will die out like so many other restrictive dietary plans. The reality of the matter is that vegetarianism is neither a momentary fad nor merely a dietary restriction.

Among the earliest known vegetarians was Pythagoras, the Ancient Greek philosopher known for creating the geometric Pythagorean Theorem. His belief that meatless diets aided longevity inspired a group of individuals to adopt his dietary routine.

The vegetarian movement gained notable momentum throughout the twentieth century. Upton Sinclair’s influential 1906 novel “The Jungle” exposed the corrupt and unsanitary meatpacking industry, leading many to think twice about ordering the steak. Innumerable books praising the virtues of meat-free diets were published later on. There was even a political party known as the American Vegetarian Party that attempted to nominate a presidential candidate (It didn’t go so great).

In modern times, about six to eight million Americans choose to abstain from eating animals, while about two million opt for a vegan, or entirely plant-based, eating routine.

Food-obsessed individuals seeking to maintain a plant-based diet were recently blessed with the opening of Troy’s Fresh Kitchen and Juice Bar in Londonderry.

This family-owned eatery located in Londonderry’s Apple Tree Mall serves as a bastion for anyone seeking to pursue a produce-forward diet. The menu is filled with inventive, highly nutritious meals that cater to numerous restrictive diets.

The first half of the menu features a selection of grain bowls that can be prepared with brown rice, quinoa, riced cauliflower or as a wrap. Options such as the Curry Fury, which mixes spinach, carrots, snow peas, red peppers, crispy tofu, cashews and spicy coconut curry sauce, are able to be prepared gluten-free and vegan.

Breakfast is the real hidden gem on the “kitchen” side of the menu, with a variety of scrambles that are packed with fresh vegetables. The Southwest Scramble pairs peppers, onions, corn, black beans, fresh cilantro and homemade chipotle aioli with two freshly scrambled eggs. However, that’s not were it ends.

Do yourself a favor and splurge on the house-made hash browns. Masterfully seared on the flattop grill until audibly crisp, they put all other crispy potatoes to complete shame. For a small upcharge, they will appear as a “boat” for your scrambled eggs, with the golden brown shards of potato embracing the fluffy eggs.

Not an egg eater but still want to experience these potatoes? Have no fear; Troy’s allows diners to substitute scrambled tofu at no extra charge.

The “Juice Bar” side of the menu offers a range of freshly made juices, smoothies, smoothies bowls and wellness shots.

For something to dig your spoon into, The Islander smoothie bowl is a tropical mix of coconut milk, banana, pineapple, Mango, acai and blue algae. It’s then topped with coconut flakes, banana, blueberries and cashews.

Need something quick, satiating and utensil-free? The Blueberry Pancake smoothie blends coconut milk, blueberries, bananas, oats, cashews and maple, and the result is an impossibly thick and hearty beverage to get you through your day. The combination of fruits, nuts, and whole grains makes for a beverage that is loaded with fiber, healthy fats, potassium and antioxidants.

Troy’s functions as a casual community space for anyone in need of a fast and wholesome meal. They filled a health-oriented restaurant void in the area, and their growing fanbase serves as a testament to the shifting attitude about health and wellness that has begun taking hold here in New Hampshire.

All Images Courtesy of Nicholas VonSchantz-Ricci

References: http://www.pbs.org/food/the-history-kitchen/evolution-vegetarianism/ https://www.health.harvard.edu/staying-healthy/becoming-a-vegetarian