I paid the well-known Angelica Kitchen a little visit awhile ago. This vegan establishment has been up and running since 1976, and gets credit for being mindful in aspects going beyond conscious food. They recognize the environmental and economic impact we [can] make, and incorporate that into their overall approach.
“Baked rounds of mashed Yukon Gold potatoes and herbed seitan, with a parsley-almond pesto center; topped with dill-tofu sour cream & garnished with piquant marinated kale.”
This is called a “special appetizer” because:
A portion of the proceeds from this appetizer goes to FRIENDS OF THE BRAZILIAN LANDLESS WORKERS MOVEMENT (MST) to support their implementation of agrarian reform and widespread development of sustainable agriculture.
The dill-tofu sour cream was on point with the baked rounds. I also happily munched on the kale since I’m a vegetable lover.
I was a bit disappointed by the flavor since I think this is the cornbread that Angelica Kitchen is known for. Luckily, the miso-tahini spread was there to save the day (or this bread anyway). I believe that the recipe for this spread is in their cookbook… aka recreate ASAP. We also tried the Sourdough Bread, and Hummus platter that came with the most delicious zahtar pita crisps and crudités.
“Balsamic marinated beets, & chickpeas seasoned with kalamata olives, on a bed of local greens. Dressed with extra virgin olive oil, fresh squeezed lemon juice & coarse sea salt; paired with tofu ricotta on crisp garlic crostini; orange zest garnish“
Everything sounded great about this salad except for the olives… if you know me, you know that I don’t like olives. Okay, okay, with the exception of olive tapenades. I decided to give them another chance though, and you know what? I loved them in this salad! The tofu ricotta was so delicious, and something I want to remake at home.
“Piquant chili made with homemade seitan, kidney and pinto beans & lentils; slowly simmered with sun-dried tomatoes and a blend of chiles; topped with lime-jalapeño tofu sour cream. Served with fluffy Southern style cornbread & butternut squash-red onion salsa“
THIS is the cornbread I hope Angelica Kitchen is known for, at least that’s what I’ll remember it for.
“Seasonal selection of roasted vegetables, balsamic marinated beets, creamy hummus, dill pickles, sunflower sprouts & arugula, folded & wrapped in a soft whole wheat tortilla“
I can’t remember what it was exactly, except that it had polenta, beans, and some sort of sauce. I remember thinking for some reason that something redder… more reminiscent of tomatoes would come out. Nevertheless, because it was my mom’s dish I got to try some of it, and I’m glad she didn’t mind sharing.
Either someone will finish their plate out of politeness or because they straight up loved it so much that they couldn’t stop themselves till there was no more to be had. I was the latter. I also just love the way beet juice looks on a white plate.
We also ordered dessert(s)! A pecan-date cookie, a fig newton, and the coconut tapioca pudding with raspberries and housemade brittle.
Note: they take cash only and here’s why:
- 2 cups cooked rice , cooled
- 1 tbl extra virgin coconut oil or ghee
- ½ cup onion , chopped
- ¼ cup peas
- 1-2 carrot(s), grated
- 1 block tofu, drained pressed and cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric (optional)
- 2 tbl vegan butter spread
- 2 tbl soy sauce
Sauté the onion, peas and carrots in oil.
Move vegetables to side of pan and lightly “scramble” the tofu. Add in the onion powder, garlic powder, nutritional yeast, and turmeric.
Add rice and butter spread, and sauté for five minutes.
Add soy sauce and cook for 1 minute.
I stayed away from eggs for a few years after having trouble digesting them, but now I’m incorporating little by little for health reasons (remember I went off birth-control?). Actually, I want to do a series on things I’m going through now. I started seeing an acupuncturist again, and I’m incorporating the philosophies of TCM and energetics of foods in my life. I really have so much to share about this!
On the non-food related front…
What are some things that are comforting to you?
In my last post I asked about trying something unknown to us, and it seemed that Eastern cuisines intrigue most of you who answered. What about readers living in the East–which cuisines intrigue you?