You are currently browsing the tag archive for the ‘angelica’s kitchen’ tag.

Sorry, I haven’t been able to post for a few days. We went to Asheville, NC for a few days, and the house we rented had internet  troubles. On the more positive note, Asheville is home to my favorite vegetarian restaurant in the country. I’ve been to  the Millennium in San Francisco, I’ve been to Angelica’s in NYC. I also visited countless veggie spots around the country. Still, the clean,  spacious and delicious Laughing Seed Cafe in Asheville cannot be beat. It gets the highest marks in my book both for its food (they  have daily veggie specials to die for) and its service ( they brought organic veggies, cut into bite-size chunks for my babies when I foolishly left  the baby food bag in the car.) And they actually have healthy food on their kid’s menu!


When I was in my early twenties, studying at NYU, taking yoga classes at Jivamukti, living alone in NYC , I never cooked anything, because my apartment’s  kitchen was barely large enough to accommodate a teapot, forget about the actual cook (me.) I loved going to Angelica’s Kitchen restaurant and ordering a Dragon Bowl. The simplicity of this perfectly balanced vegetarian dish reminded me of home-cooking. That, and it was superhealthy and inexpensive. The Dragon Bowl was an example of a perfect equilibrium in food: bitter, but also sweet, healthy, but filling. It tasted like home, yet I ate it in a restaurant. “The Bowl” also fit nicely into a “One Bowl,” which was a nutrition book I  followed for a while.

Some years later, in Asheville, I was pleasantly surprised when I saw a Harmony Bowl on the Laughing Seed Cafe’s menu. It was very much like my old Dragon Bowl! I was feeling like I was twenty again as I devoured it. The next day, I came back and ordered another one.  And two days later, I made one at home. The simplicity and versatility of this dish are overwhelming: you can use any grain, bean or vegetable you have. Here’s the Bowl, in a nutshell.

Cooked brown rice

Cooked black beans

Steamed Veggies


Optional: Tofu

Pick a nice-size bowl, suitable for one person. Put some cooked brown rice (or other grain) on the bottom of it. Put black beans on top of the rice. Put tofu on top, if using it. Put the veggies over everything and pour the sauce over the veggies.

When picking the vegetables, try to cover many flavors: squash or carrots for sweetness, kale for bitterness… Don’t forget green staples, like zucchini or broccoli.

The dish at this point is rather bland. The sauce is what really makes The Bowl sparkle. My two absolutely favorite sauces for the Harmony Bowl are carrot/ginger or tahini.

I didn’t list any proportions or amounts here on purpose: the bowl is an individual dish, so make it your own by playing an experimenting. You can make it pretty, or you can make it simple. Busy parents:  don’t be afraid to use canned beans.


photo: Piyachok Thawornmat


While living in NYC, I loved Angelica’s Kitchen restaurant. It’s a wonderful vegetarian eatery with fresh , mostly local food and a relaxed ambiance. They also had a cornbread to die for: it was the non-traditional kind; it tasted grainy and hearty. I actually purchased Angelica’s cookbook just for the recipe of this cornbread! I baked it many times and modified its original version. Enjoy it with a  soup or a salad or even as a nutritious breakfast. Give it to your kid with tahini sauce as a spread and a source of calcium or with applesauce instead of a sugary dessert. The cornbread also refrigerates and freezes well.


Rolled oats 1 cup

Cornmeal 1 cup

Brown rice, cooked according to the package instructions  3 cups

Apple juice 2 cups

Applesauce 1 cup

Salt 1/2 tsp

Olive or corn oil, unrefined 1/3 cup

Sesame seeds 1/4 cup

Preheat the oven to 350 degrees Fahrenheit. Mix all of the dry ingredients, except for the sesame seeds. Mix in the juice and the applesauce and make sure the mixture is even. Add almost all of the oil. Grease the baking dish and sprinkle the sesame seeds on it. Pour the mixture into the baking dish and bake for about an hour, or until the wooden stick you put in it to test its readiness comes out dry. Let the bread cool off and cut into squares.

Image: hinnamsaisuy

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 16 other followers

Follow on Twitter

%d bloggers like this: