Tomorrow is Valentine's Day and as I mentioned in my last post, I'm an enthusiastic celebrator of holidays. So.... I've been looking high and low for yummy recipes for a fun, romantic Valentine dinner. The image above is a LOVELY idea. These are Heart Beet Rawviolis with Pesto Oil. How fabulous is that?!
This is the side view to give you a sense of the ravioli-ness. These are stuffed with a pine nut "cheese". I will not be making these on Tuesday night in spite of how very much I want to. Look here if you'd like to check out the recipe for yourself. Wondering why these won't be on our menu?
I don't like beets in spite of how very hard I've tried
Kate enjoyes a pine nut, but pine nuts hate Kate
Kate is not a lover of pesto
I let my lovely little heart-shaped rawvioli dream die and the search continued. Happily, I've still managed to come up with some good stuff. Here's what I'm thinking.
SWEET POTATO & PEAR SOUP
INGREDIENTS
1 tablespoon vegan margarine
1 small onion, chopped
1/4 cup chopped carrot
1/4 cup chopped celery
3 medium-sized sweet potatoes, peeled and diced
2 pears, peeled and diced
1/2 teaspoon dried thyme
1 teaspoon paprika
5 cups vegetable broth
1/3 cup coconut milk
2 teaspoons maple syrup, or to taste
2 teaspoons lime juice, or to taste
salt and freshly ground pepper to taste
PREPARATION
In a pot, heat margarine on medium heat. Add onion, carrot and celery and sauté for 1 minute.
Add sweet potatoes, pears and thyme and sauté for about 2 minutes. Add paprika and veggie broth.
Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
Puree in a blender or food processor until smooth.
Return to pot. Add coconut milk, maple syrup and lime juice. Simmer for 5 minutes. If soup is too thick add a little extra broth.
Season with salt and pepper, adding more syrup or lime juice as needed. Drizzle with maple syrup if preferred. Can be made up to 2 days ahead of time.
Arrange arugula on a large platter. Top with fennel and red onion slices.
Put mustard, salt and pepper in a medium bowl. Whisk in vinegar to combine. Gradually whisk in olive oil until vinaigrette emulsifies. Taste and adjust seasoning. Drizzle vinaigrette over arugula and toss well to coat leaves. Top with shaved Parmesan and serve.
Add sweet potatoes, pears and thyme and sauté for about 2 minutes. Add paprika and veggie broth.
Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
Puree in a blender or food processor until smooth.
Return to pot. Add coconut milk, maple syrup and lime juice. Simmer for 5 minutes. If soup is too thick add a little extra broth.
Season with salt and pepper, adding more syrup or lime juice as needed. Drizzle with maple syrup if preferred. Can be made up to 2 days ahead of time.
ARUGULA & FENNEL SALAD
INGREDIENTS
4 cups arugula
1 large fennel bulb, trimmed and very thinly sliced
1/2 cup thinly sliced red onion
1 teaspoon Dijon mustard
Sea salt, to taste
Ground pepper, to taste
2 tablespoons aged balsamic vinegar
6 tablespoons extra virgin olive oil
1/3 cup freshly shaved Parmigiano-Reggiano
PREPARATION
1 large fennel bulb, trimmed and very thinly sliced
1/2 cup thinly sliced red onion
1 teaspoon Dijon mustard
Sea salt, to taste
Ground pepper, to taste
2 tablespoons aged balsamic vinegar
6 tablespoons extra virgin olive oil
1/3 cup freshly shaved Parmigiano-Reggiano
PREPARATION
KATE'S VERY FAVORITE THING
Yogurt-covered pretzels purchased in a store.
What's on your menu?
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