Category Archives: Angelica Kitchen Cookbook

Another Angelica Kitchen Inspired Bento

Angelica Inspired

Today’s Bento:

Salad with Angelica’s Soba Sensation Sauce

Barley

Tofu

Vegan Chili

Vegan Chili

Today’s Bento:

Vegan Chili

Oranges

Blanched Spinach and Seasoned Carrots

Coconut Macaroons

Here’s another delicious recipe from the Angelica Kitchen Cookbook: Vegan Chili. The special ingredient is sun-dried tomatoes. This is the first chili recipe I’ve made that didn’t call for canned tomatoes, and you can really taste the difference. The beans are also from dry, not canned. It’s really delicious!
On another note: today I’m going to heat up the macaroons. Why didn’t I think of this earlier? H-e-a-v-e-n

Asian mix – ‘n – match

Asian mix - 'n - match

Today’s Bento:

Vegetable dumplings with Rich Dipping Sauce

Blanched Spinach with Sesame

Seasoned Carrots

Edamame

Kimchee

Tofu

This was a fun bento to make. I made vats of all of these dishes this weekend, and many of them have disappeared¬†already! But it makes good bento-fare. I will probably heat up the dumplings, but everything else will be just fine and yummy at room temperature. The Kimchee recipe is from Angelica Home Kitchen Cookbook. It’s fresh and delicious, and you don’t need to dig a hole in your backyard and let it ferment for a few months. ūüėČ I think next week I’ll try making Ruby Kraut. Any other suggestions?

Collard Greens

Tofu Salad wrapped in raw collard greens; kiwi; carrot/persimmon/whole wheat vegan muffin

I’ve never had raw collard greens before! They are surprisingly mild, I think they’ll be delicious with tofu salad.¬†The muffin recipe comes¬†from The Angelica Home Kitchen – my ROCKIN’ new vegan cookbook. It is chock full of amazing recipes from the Angelica Kitchen restaurant in NYC.