Five Best Vegetarian Dishes to Try Before the Month Is Over
October is a festive month in Miami, full of celebratory eats and drinks. Beer for Grovetoberfest, candy for Halloween -- pumpkin spice lattes as often as possible.
And the 10th month is also all about vegetarian awareness -- as good a time as any to start eating your veggies. October is almost over, but there's still time to bask in meatless yums before the 31st arrives.
Here are five veg dishes to try before the month is through. No matter what your everyday food habits, everyone could use a little more multicolored cuisine.
Photo by Laine Doss
Veggie plate extraordinaire
Blue Collar is famous for the epic veg plate -- a massive spread of four different options (diner's choice) straight from the veg chalkboard. These include the likes of grilled asparagus with blue cheese, maple roasted carrots, sauteed broccoli rabe, caramelized Brussels sprouts, and all the other colors of the rainbow, for $19.
Courtesy of Batch Gastropub
Batch Gastropub has added a veg-friendly taco to the lineup, so you can get a week's worth of veggies in one evening. The Verde Taco is made with zucchini squash, avocado crema, and pickled onions, and it's $15 for all-you-can-eat on Tuesdays.
The always-underrated Yuga (and sister Lan Pan) has an amazing menu of fish-free sushi -- far more sophisticated than the usual cucumber roll crap. Their avocado crunch roll ($7) is packed with wonton crisps, cream cheese, and cucumber, then topped with avocado and mango sauce. The green wonton and tropical rolls are winners, too. They also have a whole host of green plates: ganmo tofu steak, schezuan eggplant, and lots more.
Chipotle rolled out their Sofritas to all Florida locations earlier this month, and the spicy, organic soy protein is super-delicious. Meat eaters and omnivores alike are into the new addition, according to Chipotle. With their meaty texture, they make for a cheap, super-easy way to reduce your chicken or steak consumption.
Courtesy of the Federal
Heirloom tomato toss-up at the Federal
The creative eatery has a lovely salad showcasing baby, mixed heirloom tomatoes, avocado, fresh hearts of palm, charred oranges, mixed garden basils, puffed amaranth, and cotija cheese. Florida ingredients for the win, including tomatoes, avocados, citrus, and herbs from their in-house garden garnet amaranth and pea shoots from Harpke Family Farm in Dania.
Follow Hannah on Twitter @hannahgetshappy.
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