A Vegan Valentine's Dinner

by Jen Goodman in February 2012 - Compliments to the Chef

Jen Goodman shares her secret three-course dinner recipe to create the perfect romantic evening for two.

STARTER - Roasted Sweet Red Pepper Pate

Pate Ingredients:

• 3 medium sized sweet red peppers, destalked and cut in half
• 2 cloves garlic
• 1/2 cup bread crumbs
• 1/2 cup almond meal (grind almonds in a blender)
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin powder
• 1 teaspoon roasted Masala powder
• 1 teaspoon smoked sweet red pepper powder

Preparation:

1. Set oven at 245 ˚C.
2. Arrange halved sweet red peppers and garlic cloves on a baking tray and sprinkle with olive oil.
3. Bake until the skins begin to blister.
4. Remove from oven and cool.
5. Once cooled, using a knife scrape the flesh from the skins. Discard of the skins.
6. Add the ‘flesh’ to the blender with the remaining ingredients and blend until well mixed.
7. Spoon into dish and allow to cool further in the fridge.

Pate Accompaniment - (Gluten-Free) Almond and Poppy Seed Crackers

Ingredients:

• 1 cup white rice flour
• 2 heaped tablespoons maizena (Alternatively use tapioca or chickpea flour.)
• 2 tablespoons flaxseed meal
• 1 cup almond meal
• 1 tablespoon poppy seeds
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup soft margarine
• 1/3 cup soy milk

Preparation:

1. Heat oven to 230˚C
2. Add all the ingredients to a large mixing bowl.
3. Using your fingers mix in the margarine until you have a crumbly texture.
4. Slowly add the soy, until a soft ball of dough forms.
5. Lightly grease a cookie tray (37x26 cm size) and use the palm of your hand to flatten and spread the dough, the thin layer should cover all the edges.
6. With a sharp knife or pizza cutter cut the dough into equal sizes. You can have square, triangle or rectangular shapes.
7. Bake until the edges are slightly browned.
8. Remove from oven, allow to cool and enjoy!

MAIN COURSE - Hearty Ravioli with a rich Tuscan Tomato Sauce

Hearty Ravioli:

• 1 cup semolina flour (you can also use all purpose flour)
• 2 teaspoons olive oil
• 1/2 cup water
• Pinch of salt

Preparing the Ravioli Dough:

1. In a bowl, combine the above ingredients to make the dough.
2. Wrap in a towel and set aside for approximately 30 minutes.

The filling:

• 450 grams of spinach, ready prepared.
• 1 tablespoon Dijon mustard
• 1 teaspoon olive oil
• 1/2 teaspoon nutmeg
•  2 tablespoons bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparing the filling:

1. Wash the spinach and drain in a colander.
2. Steam the spinach until tender.
3. Place in a large mixing bowl.
4. Add the mustard, salt and bread-crumbs and mix well.
5. Season with salt, pepper and nutmeg.

The Sauce:

• 1 large can crushed tomatoes
• 1 onion finely chopped
• 2 tablespoons olive oil
• 1 clove garlic grated
• 1/2 cup chopped fresh basil leaves
• Salt and black pepper to taste
• 2 teaspoons sugar
• 1 teaspoon dried thyme

Preparing the sauce:

1. Sauté onion in the olive oil. Add the grated garlic and sauté.
2. Add the tomatoes and reduce the heat. Allow to simmer.
3. Add the herbs, sugar, salt and pepper and allow to simmer on a low heat.
4. Season to taste with salt, black pepper and a dash of cinnamon powder.

The Hearty Ravioli:

1. Roll out the pastry until very thin.
2. Use a cookie cutter to cut out your heart shapes and place a teaspoon of filling in the centre of each heart shape.
3. Cover the heart shaped dough with another heart shape and press the sides together with a fork. Patience is required!
4. Bring a pot of salty water to a boil.
5. Add the ravioli... approximately 8 pieces at a time.
6. Allow to cook until the raviolis float to the top. This is approximately 10 minutes.
7. Prepare a serving bowl or platter; first spoon in the tomato sauce and then place the ravioli on the top.
8. Garnish with your choice of fresh herbs and non-dairy cream.

DESSERT - Nuts about Berries

Ingredients:

• 6 small strawberries washed and
• wiped dry
• Half a slab of dark chocolate (dairy -free)
• 1/2 cup raw cashew nuts
• A few drops of vanilla essence
• Pomegranate seeds and blueberries

Preparation:

1. Cover nuts in boiling water and allow to stand for an hour or two.
2. Drain water and add the nuts to a blender. Add 1/3 cup water and the vanilla essence.
3. Blend until smooth and creamy.
4. Set aside to cool in the fridge.
5. Melt chocolate in a bain-marie or a small bowl placed over boiling water.

To serve:

1. Spoon generous teaspoons of cashew nut cream into a dessert bowl.
2. Dip the strawberries in the melted dark chocolate and arrange around the sides,
3. Sprinkle with blueberries and pomegranate seeds... and voila!

Experiment with a variety of Vegan recipes at bellavegancatering.blogspot.com »