Vegan Dishes: Latin Flavors Without the Meat
By: Brian Garrido
In the hot throes of our Valley desert temperatures, we’re always on the lookout for different ways to cool off. Swimming in a shaded pool. Sitting in front of the air conditioner. Taking in a lot of movies. And, believe it or not, eating more salad and less meat.
For some, consuming fewer animal protein is about keeping cool and for others it’s a moral and ethical reason. Regardless of how you eat – sometimes eating a completely vegan meal is a good thing. It can actually keep your body temperature lower and it’s easier to digest. Digestion helps to activate the body’s warmth, fueling your activities and burning calories. Eating lower on the food chain keeps you cooler.
While you are swimming in your backyard pool, we took a look at a couple of places that use Latin ingredients in a vegan dish – meaning no animal products used in making of the food. It’s sure to be a fun and inventive way to beat the heat.
Scramble: Soyrizo Burrito
There are a number of places in the country that make their own vegan “chorizo”, an imitation of the Mexican pork spicy pork sausage; some with mushrooms, and others with textured vegetable proteins. With two locations in the Valley, Scramble, an upscale modern bistro, uses a brand called Soyrizo in their breakfast burrito. And it’s delicious – stirred into a soft tofu with red and green bell peppers with a side of sweet potato hash. All we can say to this for the beginning of a work day is, “Ole!”. Scramble has a completely vegan side of the menu as well, just in case.
Soyrizo Burrito at Scramble (Yelp Photo)
6590 North Scottsdale Road, Scottsdale
(480) 404 – 7264
Hours: 6am – 2pm, seven days a week.
Pomegranate Café: Raw Taco Vivos
Since 2010, Cassie and Marlene Tolman – the mother and daughter restaurant team of Pomegranite Café, have been committed to serving earth friendly foods. All vegan and some raw dishes are offered at this bustling neighborhood spot. One of the famous dishes is the raw tico vivos. Using red cabbage as taco “shells”, walnuts as a meat substitute and cashew sour cream, this is a tasty and unique take on a Mexican staple. Definitely for the vegan and raw-minded; but if you are feeling the heat, it’s a great way to keep the fever at bay. Additionally, they have a variety of vegan burritos to try.
Raw Taco Vivos at Pomegranate Cafe (Yelp Photo)
4025 E. Chandler Boulevard, Ahwatukee
(480) 706 – 7472
Hours: Closed Mondays. Tuesday – Thursday, 8am – 8pm, Friday 8am – 9pm, Sunday 8am – 4pm
Green New American Vegetarian: Spinach Fundido Dip
Did you ever think that melty gooey mess of melted cheese could be delicious as a vegan item? Well, over at Green, Chef Damon Brasch – the vegan chef/ owner, created a strictly vegetable forward menu using mock cheeses and meats. Ingeniously, he created a delectable fundidio using soy cheese, some nut milk and a little white wine melted into a delicious flavorful concoction of health and veggies. You may never go back to the meat variety. Or you could just add this to your rotation of places to eat. Regardless, it’s muy delicioso.
2022 N. 7th Street, Phoenix
(602) 258 – 1870
Hours: Monday – Saturday, 11am – 9pm.
Flower Child: Thai Cashew Quinoa
At this Sam Fox’s concept restaurant, the chefs create a textural taste bud enlightenment bowl of the ubiquitous Ecuadorian grain red quinoa, and stir it up with jalapenos, Thai basil, cashews, zucchini and some snap peas. It’s like going around the world with your senses and never leaving the Valley. It’s a bit Asian, a little of South of the Border, and a whole lot of taste.
Thai Cashew Quinoa at Flower Child (Yelp Photo)
5013 N. 44th Street, Arcadia
(602) 429 – 6222
Hours: 11am – 9pm, seven days a week.
The Cutting Board: bb burrito
Originally, we wanted something smart and lively for the last suggestion but our heart was melted by the heat and the downhome loveliness of Mesa’s The Cutting Board. Started by vegetarian couple Sean and Krystle Macdonald three years ago, the eatery is a lovely bit of neighborhood-ness in the way corner diners used to be in the 50s. The food – while tasty – doesn’t break new ground; but that’s okay. The burrito on the other hand is a big gut-busting bomb of black beans, rice, avocado and tomatoes. Surely, a truck driver would love this. Furthermore, you have to love a place that does an open mic night every Saturday. That’s courage – or mucho corazon, depending on if you like America’s Got Talent.
2235 S. Power Road, Mesa
(480) 654-8081
Hours: Closed Mondays. Tues-Saturday 8am – 8pm, Sunday 8am – 3pm.
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