Taste FOOD FILES
MEATLESS MARVELS Lighten things up with creative vegetarian dishes this spring
BY ALISON BAILIN BATZ
Roasted Beets with Herbed Ricotta
Postino WineCafe The sweetness of the beets shines through in this snack from Postino, which is new to the menu in recent months. The beets are perfectly paired with herbed ricotta, curried pistachios, arugula and poppy seed vinaigrette to keep the dish simple yet bursting with fresh flavors. $10. www.postinowinecafe.com.
Wild Mushroom Flatbread
Mowry & Cotton This earthy, hearth-oven dish bursts with warmth and flavor in each bite. It’s topped with scallions, apricots and horseradish to give it a delicious kick you won’t expect but will definitely appreciate. $14. www.mowryandcotton.com.
Kung Pao Cauliflower
Stock & Stable Everyone will be (Kung Fu) fighting over this shareable dish (sorry, couldn’t help ourselves). A delightfully spicy twist to traditional cauliflower, Stock & Stable chef Joe Absolor uses kung pao chili sauce, bell peppers, and cashews for a hint of nuttiness in this vegetarian winner. It’s the perfect balance of spicy and sweet, and a great way to start any meal. $12. www.stockandstable.com.
Grilled Portobello Chalupas
The Macintosh Taco Bell chalupas, these are not. Portobello mushrooms are the star of this dish. They are paired with freshly made guacamole, pico de gallo, shredded iceberg lettuce and sour cream. To add a little extra green to the plate, chef Christopher Collins also throws in some sauteed spinach and kale, which work perfectly with the earthiness of the mushrooms. $14. www.themacintoshaz.com.
Seasonal Organic Vegetables As the season changes, many people go from wanting hearty, heavy food to light, bright springtime fare. This often means more vegetatian dishes. Whether you’re a strict vegetarian or just seeking an alternative to meaty dishes once in a while, plenty of restaurants around town offer options that will satisfy on all levels.
Beckett's Table Chef Justin Beckett's weekly changing seasonal vegetable plate is always an inspired preparation. Chef Beckett gets vision from the local farmer's market when shopping for the season's freshest vegetables. The dish is often paired with lentils, quinoa and tasty purees but can also remain all vegetables. The dish is always meant to celebrate the beauty and depth of the vegetables. The colors and variety of the seasonal vegetables are always a stunning surprise. $17. www.beckettstable.com.
Vegan/Vegetarian French Toast Scramble Vegans and vegetarians unite! Scramble offers two options of its ever-popular signature French
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Uptown March ‘19