“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.
The menu at Mill Avenue mainstay Pedal Haus Brewery just got a major facelift. The lively brewpub recently unveiled its vegan and gluten-free options, which are displayed prominently on the back of its robust menu. Pedal Haus’ owner Julian Wright wanted to make an isolated section for those with dietary restrictions, who he says usually have to scour the menu or ask the server for suggestions. Now, plant-based patrons can choose from 22 meat-free meals...
The Parlor’s seasonal vegetarian sandwich is fresh and delicious.
This Central Phoenix strip in and around the historical Coronado neighborhood has long been a cultural hub. Now it’s a vegan haven, too.
Check out this aspirational “vegan fine dining.”
Veggie lovers have plenty of plant-based tacos to choose from around town, but the roasted heirloom carrot tacos at Saguaro Scottsdale's La Señora are a revelation.
BAMBOX's microgreen salad blends delivery and a fast, easy and healthy punch of flavor.
Get your hamburger fix sans meat with the Impossible Burger.
According to Bradley, who is trained in Chinese nutritional therapy, soup is a good way to nourish the body and warm up the digestive system. “I was raised to think that there’s nothing better for you than a big, cold, raw salad and a big, cold smoothie, but in Chinese theory, cold foods impair digestion,” she says.
If you’ve never heard of kabocha squash, you’re not alone. It’s also known as Japanese squash and is available at most local grocery stores. “Kabocha is unique because you can eat the skin, so you don’t have to peel it,” Bradley says. “You scoop out the seeds and cook as is, throw in the blender and you have a nice soup within about 30 minutes.”
Animal protein ain’t the only way to get your gains, bro.
At least, according to a recent study in the journal “Nutrients” from Arizona State University. The researchers tracked the diets of vegetarian and omnivore endurance athletes for a week then had them complete a series of fitness tests. The findings? Both categories of athletes performed at basically the same level and had very similar body compositions.
