14 February 2013

A vegan Valentine's Day menu

Since we are going out to Candle Cafe West for an official Valentine’s Day dinner tonight, I decided it would be fun to make a full on aphrodisiac menu for last night’s pre-Valentine’s Day dinner, and, as any good scientist would do, measure the results. Enjoy!

Valentine’s Day Dinner Menu

  • Warm Asparagus Salad with Toasted Almonds & Avocado Dressing
  • Spaghetti with Garlicky Almond Basil Pesto
  • Chocolate Chip Fig Banana Cake with (Vegan) Chocolate Ice Cream

Warm Asparagus Salad with Toasted Almonds
1 bunch asparagus
1/2 cup slivered almonds
1/2 avocado
1 head of Bibb lettuce
Olive oil
S and P
Avocado Dressing
1/2 avocado
14 to 1/2 cup water (depending on how big the avocado is, more water will thin out the dressing)
The juice of 1/2 lime (or more, depending on taste)
Salt, to taste

To make the dressing, place the flesh of half of the avocado along with 1/4 cup water, the juice of 1/2 a lime and a dash of salt into the food processor. Process until it thins out. Add more water, lime and/or salt to get it to a nice dressing consistency.
Snap off the ends of the asparagus and cut into small pieces. Toss with olive oil and salt and pepper and place under the broiler until slightly charred.
Toast the almonds in a 350 oven for about 10 minutes, or until nicely browned. Check on them! Slice the other half of the avocado.
Chop up the lettuce. In a big bowl, add the lettuce, warm asparagus and almonds and toss with the dressing. Serve on individual plates with few slices of avocado on the top.

Spaghetti with Garlicky Almond Basil Pesto
1 lb. of gluten-free spaghetti
1 cup basil
1/4 cup olive oil
3 big garlic cloves
2 tablespoons slivered almonds
1 tablespoon nutritional yeast (nooch)
Salt, to taste

Make the spaghetti. Combine all ingredients in the processor and combine until it looks like pesto. Toss with warm pasta.

Chocolate Chip Fig Banana Cake with (Vegan) Chocolate Ice Cream
2 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
3 very ripe big bananas
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 cup vegan cane sugar
2 tablespoons sunflower oil
1 teaspoon vanilla
1 cup dried figs
1/2 cup mini vegan chocolate chips
Chocolate ice cream
Preheat oven to 350.
Prepare the flax eggs by whisking the flax and water. Let it stand for a few minutes to get really thick. Mash the bananas really well. Chop the figs.
Combine all of the ingredients in a big bowl and bring together into a dough. Pour into loaf pan and bake for 50 minutes to an hour, or until a toothpick comes out clean.
Serve topped with chocolate ice cream.

Lisa Dawn Angerame | Blog | Website | Facebook
Long Island, NY Lisa Dawn is an advanced certified Jivamukti yoga teacher, vegan food blogger, wife and mom. She is working hard to spread the vegan love through her cooking, teaching and blog. Lisa Dawn studies and teaches the yoga sutras. She divides her time between NYC and Northport

Photo credit:cc:flickr.com/photos/moonlightbulb