That's a common affliction of vegetarians. Here's some fun thoughts:
1) For those vegetarians who eat cheese, keep in mind that most true cheeses are made with rennet, the lining of a calf or lamb stomach, so it's not truly vegetarian fare.
2) The biomass of insects killed with pesticides, and road kills involved in getting vegetables and fruits to market make the difference between vegetarians and the rest of us a very small difference. Transit of fruits and vegetables generally requires crossing long distances, so it's the least "green" way of distributing foods.
3) Among people with the world's highest incidence of heart disease are regional population of Asian Indian men who are vegetarians. It's the ghee (clarified butter) that they use for cooking fat that is the culprit.
4) Soy, which is so popular in America as tofu and a number of other "health foods" is actually a potentially hazardous food to children, and blocks the uptake of nutrients in both children and adults. Traditional use of soy was in fermented products like fermented tofu (practically unobtainable in the US, and it stinks to high heaven), soy sauce, and the like. The unfermented soy products pose a true hazard and I believe it is just a matter of time before there is a backlash against it. There's a lot of big money behind soy, though.
On the other hand, eating less meat is a good idea for a number of reasons. It's worth studying a bit of the vegetarian cuisines. There are a lot of good ideas there. A lot of the militancy of some vegetarians, combined with the perception that vegetarians only eat uninteresting "rabbit food" works against a broader acceptance of the varied and delicious meatless cuisines the world has to offer.
What do you play? I play blues, delta and electric. Git fiddles o' mine are a Variax electric and a Seagull parlor acoustic.
