I can’t believe it’s Sunday already; this weekend has flown by. The good news is that it’s been full of nice activities, including, but not limited to:
●A visit from my bestie, who’s in the midst of planning her June wedding (!!)
●Catching up on the approximately 19379347 submissions I’ve got to read for work
●A bloggie meet up on Friday
●Easter festivities with said bestie this afternoon (if gossiping and movie watching count as Easter festivity — does it?)
●A tiny bit of cooking this afternoon
For now, let’s rewind to Friday, when I had dinner at Angelica Kitchen. Angelica is one of my favorite vegan restaurants. It’s been around for years, and the food and menu are consistently wholesome, nourishing, and delicious. My fave dishes include the Thai Me Up (a raw carrot and daikon dish), the curried cashew spread, the roast vegetable salad, the hearty combo bowls (wherein you can pair a grain, veggies, sea veggies, and beans in any combination you like), the Dragon bowls (basically a macro bowl) and the pantry plates (wherein you can likewise pair up cold appetizers, spreads, and salads).
Angelica’s dips and spreads are pretty memorable, too, and I think the highlight is the restaurant’s walnut and lentil pate. It’s a sweet, salty, and super savory mixture of lentils, walnuts, and spices. I love it so much that I recently created a version of my own. Here’s the recipe.
Angelica tops the pate with a wonderful, dill-infused tofu sour cream, which I didn’t make myself when I was making this recipe. But I’m sure that any vegan cream–a cashew cream, maybe, or a tahini dressing–would add a lot of decadence to the dip. I love how rich in protein this dip is, not to mention the rich amounts of Omega-3 fatty acids, courtesy of the walnuts. And I love the savory mixture of vinegar, salt, and miso.
This is by far one of my favorite dips so far, and I hope you all get a chance to enjoy it soon. I love using restaurant food for kitchen inspiration, and when the restaurant in question specializes, as Angelica Kitchen does, in precisely the kind of food I love to make, inspiration comes easily.
I hope you all had a wonderful holiday, and will be back soon.