When my husband Chip and I moved to Atlanta to be near his family, I had some trepidation about hosting my first dinner party. All four of his siblings are vegetarians, while his dad's a confirmed meat-and-potatoes man. Chip has himself to blame: now an omnivore, he went veggie in high school and college. He credits himself as the first vegetarian in the family, creating a sibling-wide trend. His siblings, however, look at the halibut on his plate and call him the first quitter.

For Marinade:

2 scallions, white and green parts, thinly sliced

Juice of 1 lime

1 teaspoon sesame oil

1/4 cup soy sauce

16 ounces meat substitute strips, such as Morningstar Farms Meal Starters 

1 tablespoon canola oil, plus additional if needed for cooking

Most people are as passionate about their dietary choices as they are about their politics. For vegetarians there really is no other way. That we can survive on a plant and grain-based diet is often reason enough to choose one. Meat eaters, on the other hand, are convinced that we are designed to consume animal products; they believe that our ancestors were hunters for a reason. The debate is complex, with legitimate points on each side. There are also many nuances and variations to vegetable and meat-based diets. I recently met a fish-eating vegan. There are also lacto-ovo vegetarians and beef-only carnivores. And then there is the middle ground. Omnivores eat a balanced diet that includes both meat and vegetables. Here LIME takes on both sides of the debate: