Valentines Vegan Vegetarian

A Vegetarian Valentines Menu

Here is simple (almost fuss-free) vegetarian Valentine’s menu. Enjoy!

Kale Salad with Pinenuts, Currants and Parmesan
Kale Salad with Pinenuts, Currants and Parmesan
(via Epicurious)

Serves 3-4
(requires soaking overnight)

Ingredients

  • 1 tablespoons dried currants
  • 3 tablespoons white balsamic vinegar, divided
  • 1/2 tablespoon unseasoned rice vinegar
  • 1/2 tablespoon honey
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • Kale (about 1/2 pound), center ribs and stems removed, leaves thinly sliced crosswise
  • 1 tablespoons pine nuts, lightly toasted
  • Parmesan cheese shavings

Method

  1. Place currants in small bowl; add 2 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
  2. Whisk remaining 1 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

Melty mushroom Wellingtons
Melty Mushroom Wellingtons
(via BBC Good Food)
Serves 2
(Prep 30 mins – Cook 50mins)
(Freezes when assembled, before baking)
Ingredients
  • 2 large field mushrooms
  • 2 tbsp olive oil
  • 1 garlic clove , chopped
  • about 200g/7oz spinach leaves
  • a dusting of flour
  • 1/2 tbsp picked thyme leaves
  • 250g block all-butter puff pastry
  • 70g Stilton , sliced
  • 1 egg , beaten

Method

  1. Heat oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through – add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
  2. Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
  3. On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 2 circles about 5cm wider than the mushrooms (for the bottoms) and 2 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
  4. Place the 2 smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

XXXpresso-Chocolate-Cheesec
XXX-Presso Chocolate Cheesecake (vegan)
(via Vegetarian Society)

Makes 12 slim but intense slices, or 8 if you’re feeling outrageous!

Ingredients
  • 150g ginger biscuits, crushed
  • 40g vegetable margarine, melted
  • 200g 75% cocoa dark chocolate (Green & Blacks)
  • 500g plain soya yoghurt
  • 3 tbsp cornflour
  • 50g soft brown sugar
  • 250g plain soya yoghurt
  • 6-8 tsp instant coffee, dissolved in a little hot water (optional)
  • 1 piece stem ginger, finely chopped and 4 tablespoons of stem ginger syrup (from the jar)
  • 250g fresh raspberries An 18cm cake tin, lightly oiled and lined with baking parchment
Method
  1. Mix biscuit crumbs with the melted margarine and press evenly into the cake tin.
  2. Bake 20 minutes. Remove the tin and allow to cool.
  3. Place chocolate in bowl and place over small pan of boiling water. Allow to melt slowly.
  4. Using a fork, whisk the cornflour into 500g of soya yoghurt in a large mixing bowl, then add the sugar, melted chocolate, half the coffee (if using) and 2tbsp ginger syrup. Mix well.
  5. Reduce oven temperature to Gas 3, 325F, 170C. Pour the mixture into the tin over the biscuit base and bake for 35-40 minutes or until just firm.
  6. Make the coffee or ginger ‘crème’ by beating the remaining coffee mixture (if using), the chopped stem ginger and remaining ginger syrup into the 250g soya yoghurt.
  7. Allow cheesecake to cool then slice and serve immediately with a generous dollop of the coffee or ginger ‘crème’ and a few raspberries.

Copyright The Vegetarian Society 2005

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