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:

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