In winter, comfort food reigns supreme. But lately, New York City has been all about the vegetable.

From entirely vegetarian kitchens to menus that give veggies some serious attention, restaurants all across the city are proving that the days of bland tofu and tempeh are in the past.

Too often, chefs get a pass on making boring vegetables and theyre only expected to exercise their creativity with meat, said chef Amanda Cohen, whose vegetable restaurant Dirt Candy was so popular, she recently relocated from an 18 seater in the East Village to a Lower East Side spot thats triple the size. We want to show that cucumbers can be roasted, that onions and chocolate are an amazing combination and that vegetables can be just as fun, exciting and decadent as anything else.

Forget meat heres where to eat vegetarian in NYC right now.

This new health-conscious eatery is not vegetarian, but it is veggie (and nutritionist) friendly. Find dishes like chips made from flax, chia, sunflower and pumpkin seeds (and served with butternut squash hummus), appetizers like baby beets and apples and market crudit with green goddess, smoked vinegar and sesame ranch dressings. There are also main courses like quinoa tagliatelle and cauliflower steak (pictured). 10 Downing St., 212-675-4350, cafeclovernyc.com (Credit: Cafe Clover)

In its new, larger location, this innovative vegetarian has a full bar, a larger wine list and expanded menu, which includes new dishes like a cabbage hot pot with smoked cabbage broth; pulled, pickled, and jerked carrots on a carrot waffle; and mapo eggplant, which comes with eggplant flan. Pictured: carrot meringue pie. 86 Allen St., 212-228-7732, dirtcandynyc.com (Credit: Evan Sung)

This small Lower East Side spot has a vegetable focus, including an entirely vegetarian lunch menu. There are healthy items like the jicama salad, kale salad and a chia seed breakfast pudding. Pictured: Poached eggs, Parmesan broth, lemony kale and rosemary croutons. 100 Stanton St., 212-260-3950, elreynyc.com (Credit: FACEBOOK/ El Rey Coffee Bar & Luncheonette)

Locally-sourced food is the name of the game at this SoHo spot that looks like a rustic farmhouse retreat. Theres an emphasis on sustainable seafood and oysters, but theres also a whole section of the menu dedicated to vegetables to share, including roasted butternut squash (pictured). 527 Broome St., 212-390-0327, chalkpointkitchen.com (Credit: Chalk Point Kitchen)

One major plus of this vegetable-focused venue at the ever-crowded Eataly market is that it tends to be a little less packed than others during peak times. Based on the seasonal produce for sale at the market, the dishes spotlight whatevers freshest. 200 Fifth Ave., 212-229-2560, eataly.com/nyc-le-verdure (Credit: Virginia Rollison)

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Where to eat vegetables in New York City right now

Here are seven excellent reasons to leave the house, in the form of eateries that serve dishes that are tasty as well as healthful and even challenge the term healthy eating as we know it. And also transcend the usual organic, vegetarian or calorie-counters' offerings we conjure up.

Fresh from the garden: One great example of a healthy dish that really warms you up and comforts you on a cold winter day is stuffed vegetables. What is special about Makom Balev, other than its location and design, is the fact that the staff carefully pick the herbs, vegetables and greens from the restaurants own organic garden. They make their stuffed delicacies from a variety of vegetables, filled with whole-grain rice, chopped mushrooms, tofu and organic spices in tomato sauce. Thus, ultimately, in addition to every sinfully rich dish on the menu like gnocchi with cream or hamburgers youll find offers that are made from all organic vegetables picked only hours before, whether its garden eggplant or lettuce. And when its so simple and delicious, you have to wonder: Why arent there more restaurants with their own gardens?

Makom Balev, 5 Pardes Meshutaf St., Ra'anana

Makom Balev (David Bachar)

Low sodium and original: Meshek Barzilay (Barzilay Farm) is a fairly long-standing institution, which moved last year to Tel Aviv's Neveh Tzedek after 10 years on Moshav Yarkona. To talk about health without mentioning this lovely vegetarian-organic haven, which specializes in healthful cuisine and has recently gone a step further and ventured into raw and natural foods, is a sin against the genre.

Meshek Barzilay's kitchen is based on organic fruit and vegetables, with the accent on freshness and tasty combinations. The menu changes with the seasons, with every dish showing two main emphases: tastiness and maximum nutritional value. And although the kitchen is mostly vegan with some vegetarian, it is outstanding in its variety and originality, thanks to the fine use it puts to grains and legumes. For example, youll find a vegan Vietnamese roll, made of rice paper filled with avocado and algae in ginger sauce, garlic and soy sauce. Youll be happy to know that almost all the dishes on the menu are low-sodium because they use celery salt, herb salt and salicornia. And if youre ready for a sweet chocolate dessert thats healthy too, theyve got it, in the form of one that's made of cocoa chips with cashew butter and dates in strawberry sauce. To wash it all down, there's a dazzling array of shakes and juices, to which you can add alcohol for a (fairly) healthy and (very) tasty beverage.

Meshek Barzilay, 6 Ahad Haam St., Tel Aviv

Meshek Barzilay (David Bachar)

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