Dragon Bowl

The Dragon Bowl is a menu staple at New York City’s Angelica Kitchen. It’s hearty, delicious, and colorful.  After a holiday of binge eating and too many sweets, this is a clean meal that makes you feel healthier just looking at it. Choose whatever steamed vegetables and beans you have on hand or are in season.

Dragon Bowl

Serves 2


2 cups cooked brown rice
1 bunch greens, i.e. kale, collards, or chard
1 can black-eyed peas, rinsed or 2 cups cooked black-eyed peas (or bean of your choice)
2 cups cooked seasonal vegetables. We used sweet potatoes. Other options include broccoli, squash, cauliflower, etc.

Miso tahini dressing
1 T tahini
1 T miso
3/4 cup warm water
1 t dill

Wash and cut greens into bite sized pieces. Steam about 5 minutes until bright green.

Cook your seasonal vegetables. If using sweet potatoes, poke holes in them using a fork and microwave on high for about 5 minutes, turning once at 3 minutes. If using broccoli, cauliflower or summer squash, steam until tender, about 5 minutes.

To make the sauce, combine miso and tahini then slowly add warm water. The sauce will thicken at first. Smooth out lumps, then add remaining water and dill.

Fill two bowls with half of the rice, greens, beans, and seasonal vegetables, then pour dressing over to taste.

Announcing Oakland Veg Week

A bit of a local announcement, but while the events might be local, the potential impacts are widespread. I’m excited to be part of a group that’s organizing the first-ever Oakland Veg Week April 15-21. Oakland Veg Week was inspired by similar weeks of action in DC and San Diego. I’m biased, but I’m pretty sure ours is going to be the best one yet.

So what is Oakland Veg Week? It’s a week of celebration of the vegetarian lifestyle in Oakland. We’re challenging residents (and anyone who wants to take part in solidarity) to take a pledge to be vegetarian for the week. Already veg? Go vegan. Already vegan? Get your friends, family, coworkers, and even people you don’t like to give a vegetarian lifestyle a shot.

Our week of events includes a cooking demonstration; a talk on vegan nutrition by Jack Norris, RD, author of Vegan for Life and co-founder of Vegan Outreach; another talk by Nathan Runkle, president and founder of Mercy for Animals; and a screening of the film, Vegucated. To cap the week off, we’ll be hosting a grand finale celebration at the center of it all, Oakland’s beautiful Lake Merritt. To celebrate your success, you can meet others who took the pledge and sample some of the finest selection of vegan foods available.

Who’s behind it? We are a handful of volunteers who love Oakland and love animals. We want those things to go hand in hand, so we’re bringing it to the community. Oakland Veg Week is also supported by Veg Fund, Vegan Outreach, Quorn, and a number of other wonderful sponsoring companies. And even more exciting, local officials like Oakland City Councilmember Nancy Nadel are getting on board, taking the pledge to go veg. Nadel said, “I’m looking forward to the opportunity to explore new foods and recipes in my quest for a healthier diet for myself and the environment.  I encourage my constituents to try it too.” So do we!

Please consider joining us for Oakland Veg Week. Wherever you are, take the pledge to go veg. You’ll get recipes and meal tips each day and you’ll be introduced to a new world of food. We look forward to celebrating with you!