We always wish to experience the elegant Valentine’s date, and a vegan menu can make it come true. This is not a wordy article but to share a bit, my partner and I are not vegan peps but to some extent -in years of being together we want to expand our palates and try a more plant-based food to indulge in this coming Valentine’s Day.
Without anything else, let’s jump to the menu so that we can prepare ahead to try a new one. So for those who are not vegan and feel the same way to change their course with their partner, I prepare the best of four vegan recipes you can have in your dining. Btw, don’t wait to read until Feb. 13 so that you’ll have a brunch of time to decide.
Seedy Granola Bars
This is the granola bar recipe that you can’t resist eating day and night. Don’t get me wrong we are a fan of sweets but sometimes we’re guilty of it. This recipe is just seed but a lot of them! This seedy bar is the perfect breakfast or appetizer before you and your partner start eyeing for the next course. No, I’m not making you guilty this time because this is actually healthy.
- 1 heaping packed cup dates
- ½ cup raw chopped almonds, walnuts, or pecans
- ¼ cup agave nectar or maple syrup (or honey if not vegan)
- ¼ cup creamy salted natural peanut butter or almond butter
- 1 ½ cups gluten-free rolled oats
- Chocolate chips, dried fruit, other nuts, banana chips, (options to add)
- 2 tablespoons chia seeds
- 2 tablespoons sunflower seeds (roasted or raw)
- 2 tablespoons flax seeds (ground or whole)
- 2 tablespoons hemp seeds
- Toast oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
- Process all nuts until small bits remain for about 1 minute. It should form dough-like consistency and roll into a ball.
- Lace oats, almonds and dates in a large mixing bowl. Add seeds and set them aside.
- Put peanut or almond butter in a small saucepan over medium heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
- Transfer a small pan lined with plastic wrap or parchment paper so they lift out easily.
- Cover it with plastic wrap and press it flat. This will help them from being crumbly. Chill in the fridge for 15-20 minutes to harden.
- Remove bars from the dish and chop into desired servings evenly. Store it in Ziploc or safety kitchen wares and keep it in the freezer to keep them extra fresh.
- Uncover and ready to eat.
No dinner reservations for now because I’ll encourage you and your partner to have a kitchen bond and together follow this step in making your own version of vegetable lasagna. This is typical lasagna we used to order at our favorite restaurants but it’s the healthier one. Sure, you’ll be going to love this.
- 1 pack lasagna noodles
- 2 eggs
- 1 pound fresh mushrooms, sliced
- ¾ cup chopped green bell pepper
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 jars pasta sauce
- 1 teaspoon dried basil
- 1 container part-skim Ricotta cheese
- 4 cups shredded Mozzarella cheese
- Open the pack and cook the lasagna noodles in a large pot of boiling water for 10 minutes. Rinse with cold water, and drain.
- In a large saucepan put all together, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil. Bring to a boil. Wait and simmer it for 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish.
- Layer ½ each, lasagna noodles, ricotta mix, sauce, and parmesan cheese. Repeat layering, and top with the remaining 2 cups mozzarella cheese.
- Bake and leave uncover for 40 minutes and serve!
Vegan Portobello Steak
Whoa! A mouth watering and an entrée level juicy mushroom. Well, I want the best for you tonight so I chose this. Just imagine a steak without any preservatives, just the real one. This delicious ingredient went well with roasted potatoes as a side dish. Try your combo now.
- 4 large Portobello mushrooms
- 2 teaspoons chopped garlic
- 2 teaspoons vegan butter
- 1 ½ cups vegetable broth
- 1 teaspoon salt
- 1 fresh rosemary
- 1 fresh thyme
- ¼ cup balsamic vinegar
For the spice rub:
- 2 tablespoons garlic powder
- 2 tablespoons olive oil
- 1 ½ tablespoon fresh cracked black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 tablespoon vegan butter
- 1 cup full fat coconut milk or cream
- ¼ cup bourbon, vegan friendly
- Salt and pepper to taste
- First trim the gills under the side of the mushrooms (get them fat as possible).
- Mix together the vegetable broth, balsamic vinegar, garlic, salt, rosemary, and thyme. Put all together with the mushroom. Marinade it in a ziploc bag or large bowl and wait until 2 hours. (the longer the better)
- While waiting, let’s make the spice rub. In a bowl, mix together the garlic, onion and black pepper powder, and add salt. After the olive oil and mix together to make a paste.
- Heat a pan on a medium-high, add the vegan butter. Then rub each side of the mushroom with your paste.
- Ready and put the mushroom in the pan. Cook each side for 2-3 minutes. Put heavy things on top of the mushroom to press. Flip each for another 5 minutes and wait until both sides of the mushroom are brown.
- Set aside the cooked mushroom. And in the same cooking pan, put vegan butter and let it melt.
- Then, add coconut cream, bourbon, and salt and pepper to taste. Simmer for 10 minutes and wait until the sauce becomes thick.
- Taste and adjust seasonings.
- Serve the mushroom with sauce drizzled on top.