I don't consider Valentine's Day to be just about romance (even though it's a nice addition), but I feel most importantly, it's a day to simply love. Love yourself, love the ones around you and love the life your living. Even though I worked during the day, it was still a special day and work wasn't even that bad. It seemed like everyone was in festive spirits and the smell of fresh flowers was floating all around.
I even got my very own fresh bunch to smell when I got home.
This year Zach and I decided to stay in and cook together instead of go out for the holiday. Even though we often cook together, I was still excited to create a menu with an extra dose of love.
Here's what we made:
Fresh Berries Dipped in Chocolate Syrup
The chocolate syrup recipe is from happyherbivore.com. I substituted agave nectar with 1/4 cup maple syrup and used 1/4 cup soy milk instead of water. Serve with berries of your choice, I picked strawberries and raspberries. I decided to serve the berries and syrup in my crystal martini glasses. (fancy)
Portobello Mushroom Steaks with Cauliflower Mash and Curried Swiss Chard
The Mushroom Steaks are from happyherbivore.com. I added 1/4 cup of red wine instead of the sherry. The Swiss Chard was inspired by Happy Herbivore and the Cauliflower Mash was inspired by my mom - recipes for both will follow below.
Pumpkin Chocolate Cake
I swear, I don't get all my recipes from HH! Even though its a great source, I mostly make up my own. I guess I was extra inspired by Lindsay's recipes yesterday. Anyways, the recipe is here happyherbivore.com, She calls the recipe "Pumpkin Swirl Brownies" but I actually used it as a cake. I substituted the cup of raw sugar and cup of light brown sugar with 1 cup maple syrup. I also left out the plain soy yogurt and used 6 oz additional applesauce. Also, I shortened the bake time to 35-45min (or until a toothpick comes out clean). To make it easier on myself, I simply put all the ingredients into a big bowl and mixed (instead of doing the swirl process). After the cake cooled, I then topped it with the Chocolate Syrup (from above) and added fresh raspberries. The red contrasts so beautifully with the dark chocolate color, they also give a nice clean bite to the rich chocolate. Zach rarely eats dessert - I was pleasantly surprised to see him eat his whole piece after finishing his plate of dinner.
Curried Swiss Chard
Inspired by happyherbvore.com
Serves 4 or 2 w leftovers
- 2 bunches swiss chard - chiffonade
- 1/2 yellow onion - diced
- 2 carrots - coarsely shredded
- 1/4 cup fresh squeezed orange juice
- 1 tbsp chili flakes (I like extra spicy, go lighter if you're a whip)
- 1 1/2 tbsp curry powder
- 3 tbsp low sodium tamari
- 1 tbsp freshly ground almond butter
- 1 fresh mango - cut into thin sticks
Inspired by my mom, Robin
- 1 head cauliflower - cut into large pieces
- 2 yellow potatoes
- 7 garlic cloves
- 1 tbsp tahini paste
- 1 tbsp fresh lemon juice
- 1/3 cup almond milk (or non-dairy milk of choice)
- 2 tbsp nutritional yeast