“Hearty Mexican fare” and vegan dining hardly go hand in hand. At Tryst Café, owner Lisa Khnanisho attempts to do this dichotomy with hot, filling and comforting menu choices like hempseed tamales.
Lathered in olive oil, lemon and lime juice, salt and pepper and a touch of honey, the wood-oven carrots from Parma Italian Roots are slipped into the heat and kissed by mesquite flames.
Every now and then a breakfast dish – even a vegetarian breakfast dish – comes along that steals your heart and satisfies your longings. To wit: Hearth ‘61’s vegetable hash.
When chef-owner Chris Gruebele designed Verdura’s menu, he sketched a picture of what would become the restaurant’s popular General Pow Cauliflower.
Agave del Scottsdale uses huitlacoche – a mushroom-like delicacy that grows on ears of corn – to stuff its Chile relleno.
Vietnamese banh mi sandwiches are typically filled with a combo of vegetables and meats, which poses a problem for vegetarians and vegans. Enter Cherish Farm Fresh Eatery’s vegan banh mi.
You might be surprised to hear that Meat the Ball owner Stefano Fabbri’s preferred “meatball” is made of cauliflower.
Try this cardamom- and cumin-heavy dish at the Merkin Vineyards Scottsdale tasting room.
At Breakfast Kitchen Bar, owner Sam Ashek serves avocadoes in a novel way: avocado fries, a buttery but crunchy take on the humble tater fry.
Cibo Urban Pizzeria may be known for its glorious, crusty pies and quaint 1913 bungalow, but it also deserves a shoutout for its mixed vegetable antipasto.
Joyride Taco House’s Garden Variety Burrito is anything but ordinary.
Get your hamburger fix sans meat with the Impossible Burger.
Welcome Diner serves up a vegetable-centric delight.
Get the lip-smacking vinegary kick of Buffalo wings sans chicken with Kale & Clover’s cauliflower “wings.”
