Chef Ivy Stark does not run your average Mexican restaurant. At Dos Caminos in New York City, she has constantly and consistently been trying to add a new spin to the Mexican food we all know and love, from innovating Mexican classics to bringing vegetarian Mexican food to the forefront of her menu.

When New York’s Mexican food was still mass-produced Tex-Mex, Chef Stark started offering hand-made tortillas made by New York resident Mexican cooks at Dos Caminos. And she has always relied heavily on authentic ingredients in whatever ways she can, of course with a nod to New York produce. “Our eggs, pork, produce are all locally sourced as well as organic when possible,” she says. “Even our espresso is locally farmed in Mexico.”

But this fall has a few new developments in store for Chef Stark and her restaurants. First comes a brand new flagship restaurant in Times Square, the fifth in the city. And along with the new space comes a new focus on healthy Mexican food.

“The restaurant will have a completely new look and feel including the design, refreshed menus, crafted cocktails, and a real move towards more local and organic ingredients,” says James Gersten, President and CEO of BR Guest Hospitality.

Chef Stark has always seen the importance of offering a variety of dishes at her restaurants. While Dos Caminos has always had a handful of vegetarian options, about six months ago Chef Stark decided to add more meatless options, both for Meatless Monday and for vegetarian and flexitarian diners. “It’s a lot of fun to work with vegetables as the center of a plate,” she says.

With this nod to meatless dishes also comes a new venture towards cleaner eating. “It’s not that hard,” Chef Stark explains. “Authentic Mexican food is by nature gluten-free and vegetable based.”

In celebration of this new venture, Chef Stark was willing to share one of her recipes, Naked Tacos, with our readers.

“We are now doing a Naked version of our tacos, meaning we have removed the tortilla and replaced it with grains, greens and beans,” she explains. “It’s a super lean and healthy meal focused on nutrient dense ingredients and packed with great Mexican flavors.”

At the new flagship location,  Chef Stark offers five versions of these tacos with five different proteins: chile-dusted chicken with salsa macha, cilantro-marinated skirt steak with cilantro chimichurri, grilled anchiote marinated mahi-mahi with chipotle aioli, grilled shrimp with herb chimichurri, or this veggie version with butternut squash, poblano peppers and beans that Chef Stark has shared with us.

Ingredients
1 cup Ayacote bean salad (below)

2 cups cooked black beans
4 medium tomatoes, diced
1 cup grilled corn kernels
1/2 cup diced red onion
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 tablespoon minced jalapeño pepper
2 tablespoon fresh lime juice
1 tablespoon ancho powder
1 tablespooon extra virgin olive oil
1/4 teaspoon salt

½ cup Lemon herb red quinoa (below)
4 cups red quinoa
4 1/2 cups water
3/4 teaspoon salt
3 tablespoons extra-virgin olive oil
1 cup very finely diced asparagus
1 tablespoon toasted ground cumin
1 1/2 tablespoons fresh lemon juice
1 1/2 cups pine nuts, lightly toasted
3/4 cup finely chopped red onion
1 1/2 cups chopped fresh basil
½ cup chopped fresh thyme

4 ounces roasted calabacita mix (below)
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 medium butternut squash, par roasted and diced
2 poblano chile peppers, roasted, peeled, seeded and diced
1 cup corn kernels
1 cup cooked pinto beans
1 teaspoon valentina
salt to taste

¼ diced avocado
1 tbsp pomegranate seeds
1 cup baby arugula
4 each orange segments
½ oz julienned watermelon radish
½ oz julienned jicama
1 tbsp red wine vinaigrette

Directions

Prepare the bean salad. Combine all of the ingredients in a large bowl, and set aside until ready to assemble the bowls.

Prepare the calabacitas mix. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add squah and poblano pepper, and saute until just tender but still slightly crisp. Stir in corn, pinto beans and valentina sauce and heat through. Season with salt to taste.

Prepare the quinoa. Place quinoa in a large strainer. Rinse under cold running water until water is clear. Transfer quinoa to large saucepan; add 4 1/2 cups water and salt. Bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer quinoa to large bowl, add asparagus and let sit covered for 5 minutes; fluff with fork. Stir in cumin, oil and lemon juice. Season with salt and pepper.

Place bean salad on the upper right hand corner of the bowl with the red quinoa next to it on the upper left hand corner of the bowl.

Mix the diced avocado with the pomegranate seeds and place on the lower right hand corner of the bowl.

Toss the arugula, orange segments, watermelon radish, jicama and red wine vin together and place on the lower left hand corner of the bowl.

Finish the bowl with the calabacitas mix. Serve.

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All images care of Ivy Stark and Dos Caminos

The post Can Good Vegetarian Mexican Food Finally Take Over Manhattan? appeared first on EcoSalon.

Simple, seasonal vegetarian appetizers that you can easily prepare in advance. 

When it comes to party planning, the more that can be done in advance, the better. No one likes standing in the kitchen the day of an event, stressed and wondering what to feed people.

Hosting a Halloween party this year? Consider some of these make-ahead vegetarian appetizers that are perfect for stress-free party planning…Allowing you even more time to spend making one of these Halloween costume ideas!

10 Make-Ahead Vegetarian Appetizers

1. Five Seed Crackers

Made with a base of seeds, these crackers are 100 percent gluten-free and as long as you store them in an airtight container, can be made a few weeks before you need to serve them. Serve with some goat cheese or a simple olive tapenade for last-minute vegetarian appetizers.

2. Pickled Root Vegetables

Carrots and beets can be steeped in a delicious brine and stored for one to two months in the refrigerator. Just take them out and arrange on a plate or in a bowl come party day. If you cut the vegetables small, it can also work as a great garnish for sandwiches.

3. Mole Black Bean Dip

When it comes to make-ahead vegetarian appetizers it doesn’t get much easier than this simple dip. Make it ahead of time and stored in the freezer. Take it out about 6 hours before you want to serve it and put it in the refrigerator to defrost. Serve with your favorite tortilla chips.

4. Sweet and Spicy Pecans

These spiced nuts work great as a solo vegetarian appetizer, or as an addition to a green salad. Make them ahead of time and store in an airtight container, or even package up small bundles as gifts for your guests. Much better than standard trick-or-treating candy.

5. Baked Carrot Chips

Pre-slice carrots, store in the refrigerator, and then put them in the oven before your guests arrive. You’ll end up with a healthy chip that’s the perfect color for the season.

6. Bruschetta with Fig Compote with Blue Cheese

You can never go wrong with vegetarian appetizers that call for figs. This fig compote which can be made ahead and served with quite a lot of things. Vary the accompanying cheeses, or instead of spread on slices of toasted bruschetta instead of crackers.

7. Butternut Squash Hummus

Though it contains tahini, this recipe depends on butternut squash and not chickpeas for its smooth texture. Make a day or two in advance and store in the refrigerator.

8. Marinated Olives and Feta

You don’t have to spend a fortune in the bulk olive section – make your own marinated olives at home. These ones are marinated with rosemary, lemon and garlic, and if you’re serving vegan friends, just skip the cheese.

9. Kale and Pumpkin Seed Pesto

Save the seeds from your pumpkin carving and make this pesto, which can be stored up to a week in the refrigerator.

10. Chilled Double Chocolate Torte

If you need to wow your guests with a dessert, try this vegan chocolate cake that you store in the freezer until it’s time to serve.

Related on EcoSalon:

17 Vegan Halloween Recipes to Satisfy Your Sweet Tooth

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Images: Anna Brones, Aylin Erman

The post 10 Make-Ahead Vegetarian Appetizers for Your Halloween Party appeared first on EcoSalon.

A veggie lover in Paris? Here are some vegetarian restaurants and cafes not to miss. 

The mecca of foie gras, charcuterie and steak tartare, Paris, is often a challenge for vegetarians. Tell anyone you’re a vegetarian in Paris and you’ll often get the, “well we have a fish dish” response. When it comes to the Parisian diet, pescatarian has yet to make it into the vernacular.

Fortunately, Paris is also a cosmopolitan hub and food preferences from around the world enter the local culinary season. These days it’s possible to find just about anything, and most Parisian restaurants will usually have a vegetarian appetizer or two that will do the trick. But if you’re looking for vegetarian restaurants and places to eat that offer a little more than a cheese plate and crudités, start with these.

1. Soul Kitchen

Homemade granola, organic yogurt, quinoa salads, and hearty soups, Soul Kitchen is a bit of paradise for any food lover, vegetarian or not. Using local and organic ingredients whenever possible, this place is as good for lunch as it is for an afternoon pastry; they even serve locally craft roasted coffee from Coutume. Close to the Montmartre steps it’s also a a prime spot for getting off the beaten track after you have explored the more tourist-dense parts of the neighborhood around Sacre-Coeur.

Soul Kitchen, 33 Rue Lamarck, 75018.

2. Loustic

Not only can you get vegetarian quiche and kale chips here, but owner Channa is committed to serving good coffee, which is hard to come by in the French capital. The cafe is cozy and perfect for a quick breakfast pastry or a light midday meal. Get the lunch menu, which will ensure you get one of the delicious baked goods for dessert paired with a perfectly drawn espresso.

Loustic, 40 rue Chapon, 75003. 

3. My Kitch’n

A little off the beaten track in the 17 arrondissement you’ll find My Kitchen, a 100 percent vegan smoothie counter in Marche des Batignolles. More of a snack bar than a vegetarian restaurant, it’s good for an afternoon pick-me-up smoothie after exploring the Montmartre neighborhood. Finish off the afternoon with a walk to Parc Monceau.

My Kitch’n, 24 Rue Brochant, 75017.

4. Rose Bakery

With several locations in Paris, Rose Bakery is a favorite with those that want atypical Parisian baked goods and lunches. Owned by Englishwoman Rose and her French husband Jean-Charles, the bakery has been open since 2002 and since then have become a local favorite. You won’t find croissants or pain au chocolate but you will find various cakes, perfect to go with your soy latte, creative salads that change every day and mini galette style vegetarian pizzas.

46, rue des Martyrs, 75009 / La Maison Rouge, 10, boulevard de la Bastille, 75012 / 30 Rue Debelleyme, 75003.

5. Café Pinson

Homemade vegan Nutella and vegan cashew dill sauce? Café Pinson is hard to beat when it comes to creative cooking options. Most of the menu is vegan, including soy yogurt to go with your breakfast and lattes made with almond milk. On weekdays they offer a 17 three-course lunch menu, and their Sunday brunch is so popular that reservations are recommended. Be sure to get a fresh-pressed juice while you’re at it.

Café Pinson, 6 rue de Fourez, 75003 Paris.

6. Chez Alain

At the back of Paris’ oldest covered market Marché des Enfants Rouges, you’ll find Alain, a grey-haired, friendly man with a round belly. He not only whips up the city’s only socca (typical street food from Nice, gluten free and vegan), but he also makes a killer vegetarian galette, filled with organic vegetables, local chèvre and topped with honey. 

Marché des Enfants Rouges, 39 rue de Bretagne, 75003.

7. Tuck Shop

It may come as no surprise that this vegetarian and vegan-friendly cafe is run by three Australians. You’ll find homemade lemonade, tartines with roasted vegetables and the house-drink, the LSD (latte, soymilk and dandelion-infused honey). It’s in the hip Canal St Martin area, so you’re well located to check out some of Paris’ other trendy bars, cafes and boutiques.

Tuck Shop, 13 rue Lucien Sampaix, 75010 Paris

Related on EcoSalon:

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Image: Anna Brones

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