The Stand isn’t just for the vegetarians

DINING OUT

You need not be a vegetarian to enjoy the imaginative recipes at the

Stand. This popular little attraction on Thalia Street, which has

attracted health food buffs since 1975, offers some of the most

creative foods imaginable despite the omission of meat, poultry and

dairy products in their breakfast, lunch and dinner selections.

Entrepreneurial principal Edward Brancard introduced to Laguna

Beach the benefits of healthful organic produce many years ago when

he ran the first vegetable and fruit market in Laguna Canyon. It

follows that his intriguing menu for the Stand was destined for

follow-up success. A glimpse at the people chowing down at the

L-shaped perimeter deck surrounding the compact kitchen-order area is

apt testimony, as is the line of cars, including an occasional limo,

awaiting take-out service.

Peruse the extensive bill-of-fare and discover such

internationally accented offerings as burritos, tamales and pita

pockets in addition to smoothies, fresh squeezed-to-order vegetable

and fruit juices. Nutritious wheat grass is $1 per ounce.

Everything is prepared with natural ingredients -- no salt, sugar,

eggs or dairy products, even for baked treats. To compensate for the

lack of salt, a help-yourself condiment bar is at the ready with such

healthful seasonings as sesame seeds, paprika, cayenne pepper,

Bragg’s amino acid soy and spike low sodium sprinkles.

You will be compelled to start with one of the robust soups, as

there is no charge for sampling any and all -- vegetable barley,

lentil, chunky cauliflower, corn chowder, black bean, tortilla among

the octave of hearty offerings available by the cup, bowl or quart

from $1.75 to $6.50. Among the enticing assorted vegetables which

embellish many dishes are avocado, alfalfa sprouts, tomatoes,

jalapeno peppers, cucumbers, zucchini, mushrooms, carrots, jicama and

parsley.

Here are some examples of the international concept: Ginger tamari

sauce gives an Oriental taste to a vegetable, rice, and guacamole

burrito and a similarly embellished tostada. A Greek touch is

introduced in the hummus/guacamole bowl, made with brown rice,

guacamole, shredded beets and sweet and sour sauce. For a step beyond

Mexico, the tamale plate is stuffed with steamed vegetables, mild

salsa, and a side of sweet-sour cabbage salad.

And what is more American than a peanut butter-banana sandwich,

this one crunchy style seasoned with fruit.

Among fruit smoothies are kiwi, pineapple, dried coconut,

persimmons, papaya and dates. Dressings packaged to go range from

mild and hot salsas, to lemon herb, Italian, ginger tamari. Prices

range from about $1.75 to $7.95. Juices and smoothies start at $1.65.

No wonder some dedicated health food buffs say that the Stand is

their only choice when it comes to dining out.

* GLORI FICKLING is a longtime Laguna Beach resident who has

written restaurant news and views columns since 1966. She may be reached at 494-4710 or by e-mail at [email protected].