Angelica Kitchen

We ate twice at Angelica Kitchen this trip to New York. It specializes in organic, vegan cuisine. We ate the Daily Specials both visits. I wish I had written down the names and descriptions of them, as they were clever. Above is a salad which highlights purslane and is garnished with toasted sea vegetable. There is also roasted cauliflower, marinated tofu, red rice, green beans and a creamy cashew sauce. It was outstanding!

Above is a Moroccan-inspired dish that was cooked in a tagine. It was a stew with chickpeas, tomatoes, and other vegetables and spices. There was an apricot chutney, steamed broccoli, and a cucumber mint salad accompanying the stew. The grain was a mixture of teff and quinoa. It was excellent!

For dessert, we couldn't resist sharing a Strawberry Kanten Parfait. It had a nice oatmeal crumb topping. There were layers of strawberry and cashew cream and it was sweetened very moderately, which I really appreciated. We learned how to make a similar dish at the Conscious Gourmet cooking class I took last year. For the recipe, visit my friend Madelyn's blog, Karma-Free Cooking.

Here is the exterior of Angelica Kitchen. It is located on E 12th Street between First and Second Avenues. I found that the food there really helped balance me. When traveling, I find that I eat so many things I normally don't eat, and then I start to react to the food. I had a very negative reaction after eating too much sugar one day, which I am not used to eating at all anymore. So, Angelica Kitchen was a welcomed haven. Maybe for most people, the food there is what they normally wouldn't eat, but for me, it was comforting and familiar.