Good Eats + Vegan Bean Dip (recipe)

Knowing these may be our last few months in Miami, Vishnu and I are making every effort to try new restaurants and visit new places. I’m also trying to soak in every moment I can with him because residency’s going to be a b****.

Here’s a snapshot of our weekend!

FRIDAY:

When Vishnu asked what I wanted to eat for dinner on Friday night, I mentioned the idea of making omelets and hash browns. That was quickly vetoed. My husband wasn’t into the idea of breakfast for dinner. When he suggested eating out, I was game (no dishes to wash!). After looking at a countless number of online menus, we decided on Momi Gyoza. MG is a new restaurant in our neighborhood, and the menu is made up of different kinds of ramen and a variety of dumplings (steamed, pan fried, etc.).

This was my second time eating here…this week! I went with my friend Shannon on Wednesday after a yoga class. I loved it so much that I had to take Vishnu there sooner rather than later.

Vishnu went with the pork belly ramen, and I ordered the pan fried vegetable gyozas. The ramen, according to Vishnu, was really good but not as delicious as the ramen he had in Chicago. It sure smelled delicious! My gyozas were scrumptious! I loved the slight crispiness and crunch on the outside. And the combination of the hot dumplings and the wasabi dipping sauce…well, let’s just say it was a party in my mouth! We will definitely be back here soon.

SATURDAY:

When our friend Rohit learned about a Farmer’s Market in Hollywood that’s not only full of fresh produce but also a ton of food stalls, he asked us if we wanted to go there this weekend. We made plans to drive up on Saturday, and I can confidently say that we will be back VERY SOON!

Yellow Green Farmer’s Market is home to over 300 stalls all located under a 100,000 square foot warehouse. Basically, my idea of heaven!

After walking around for a while, trying a bunch of samples, and munching on an empanada, we finally found ourselves in front of an Indonesian food stall. We chatted with the owner for a bit to learn more about the different menu items. I was sold after his description of the vegetable fritters!

The dipping sauces took these fritters to another level (a slightly salty hoisin like sauce and a sweet and spicy red sauce). Both were equally delicious, and I definitely emptied both containers!

We continued to explore after lunch. We tried a whole host of random things – cookies, olives, arepas, cakes, juices, coconut water, etc. So much deliciousness under one roof! We will definitely be back, and next time I’m going to stock up on fruits, vegetables, and herbs.

OTHER WEEKEND HAPPENINGS:

We met up with a few of my coworkers for dinner on Saturday night at a gastro pub. The food was not up to par (to say the least). The conversation, on the other hand, was great! It was so good to see our London team!
After dinner on Saturday, we went to a friend’s place to play Cards Against Humanity. So. Much. Fun. It’s the ultimate ice breaker! We left my friend’s place at 2:30 am! Who are we?!

VEGAN BEAN DIP:

Now that I’m about to type up this recipe, I wish I would’ve shared it earlier. Oops! Better late than never, right? This crowd pleasing dip is super easy to make, vegan, healthy, and quite delicious.

I made it for the first time for a holiday get together back in December. Not knowing how it would go over, I basically crossed my fingers and hoped for the best. Well, my friends LOVED it, especially the creamy middle layer!

So when I was thinking about what dip to make for the Super Bowl, this one came to mind. I knew it’d be the perfect game day accompaniment. And you’re going to laugh when you see how simple it is to make!

Vegan Bean Dip

Layer 1:

1 can refried beans (I love Trader Joe’s refried black beans)
1/4 teaspoon cayenne pepper
2 tablespoons water

Mix together all of the ingredients above. Spread the bean mixture on the bottom of a 9×9 glass dish.

Layer 2 – adapted from this Oh She Glows recipe:

2 large garlic cloves
1 cup cashews (soaked in water for 3-4 hours or overnight)
3/4 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon paprika
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon cumin

Blend all of the together in a blender (high powered works best) until smooth and creamy. Carefully spread the “cream” mixture on top of the beans.

Layer 3:

1 cup of your favorite salsa

Carefully spread the salsa on top of the “cream” layer. Take a butter knife and cut through the layers to create swirly designs (optional!).

Have a great, Monday!