Published on February 11th, 2011 | by The Healthy Voyager1
Valentine’s Day Dinner Ideas: Vegan and Made With Love
Candles, check. Romantic music, check. Flowers, check. Delicious food…big check! Why deal with getting the perfect reservation, overpaying for a meal that is half the price on any other day or curbing your drinking because you have to drive? And for most folks, it’s still cold outside so what better way to keep warm on Valentine’s Day than to cook for your honey and stay home for a romantic evening? The vegan Valentine’s Day dinner ideas below are sure to please, especially when you add the secret ingredient of love!
- 6 ounces organic vodka (remove for a non-alcoholic beverage)
- 2 ounces seltzer
- 4 ounces Triple Sec (remove for a non-alcoholic beverage)
- 4 ounces pomegranate juice
- 2 lemons, juiced
- 1 pomegranate, seeded
Combine vodka, seltzer, Triple Sec, pomegranate juice, and lemon juice in a cocktail shaker over ice; shake. Pour into a chilled cocktail glass; garnish with pomegranate seeds.
Roasted Artichoke with Garlic Aioli
- 1 large artichoke
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 1/2 cups water
- 3/4 cup vegan mayonnaise
- Half head of garlic (roasted in tin foil with olive oil, salt and pepper for 30-40 minutes)
In a medium sized pot, place artichoke in water and bring water to a boil. Cover, reduce heat slightly and allow to steam for 15 minutes. Remove artichoke from pot, place in baking pan and drizzle with olive oil, garlic and salt. Bake artichoke in 400 degree oven for 30-40 minutes, until soft. Meanwhile, blend together mayonnaise and the roasted garlic until well mixed. Add salt and pepper to taste. When artichoke is done cooking, allow to cool slightly. To eat, pull leaves from the artichoke, dip in chipotle sauce and enjoy!
My Heart “Beets” For You Salad
- 1 bunch of beets (4-5), leaves removed
- 2 large navel oranges, peeled and sliced
- 1 bunch of arugula leaves, cleaned, and stems removed
- Sliced red onion
- 1/4 cup chopped walnuts
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon dried mustard
- Salt and pepper to taste
(mix all the ingredients in a glass container)
Salad Prep: Cook the beets with their peel on. Cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. After cooking, allow the beets to come to room temperature and remove their peels and then slice them. Place them in a small bowl and marinate them in half of the dressing recipe above. On individual salad plates place the arugula, a few slices of orange, a few beets, a few slices of red onion and some chopped walnuts. Sprinkle dressing over the individual salads.
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