By Samantha Peebles
For all the lovers around the world… Here are a few healthy ideas for Valentine’s Day: Breakfast in Bed, Entrée, and Dessert! Since this holiday is just around the corner, I thought I’d share a yummy recipe I thought you’d all love.
Breakfast in Bed
VALENTINE’S DAY STRAWBERRY SWIRL FRENCH TOAST (VEGAN)
Recipe By: Kathy Patalsky
Yield: 6 slices
Prep Time: 00 hrs. 15 mins. Cook time: 00 hrs. 30 mins. Total time: 45 mins
INGREDIENTS
· 6 large slices sourdough bread (leftover freezer bread – or day-old)*
· *substitute with your leftover ‘freezer bread’ or day-old bread on hand
· 1 large banana (1 1/4 cups when blended) — I have actually noticed that starchier bananas actually work better than over-ripe bananas
· 3/4 cup non-dairy milk
· 1 tsp cinnamon + 1/8 tsp nutmeg – or to taste
· 1/2 tsp vanilla extract
· 1/8 tsp salt
· 2-3 Tbsp virgin coconut oil
· 1/3 cup hemp seeds
· strawberry swirl: 1 cup frozen strawberries + splash of non-dairy milk or orange juice
· to serve: maple syrup, grade B + pinch of coarse sea salt — or vegan butter, melted
INSTRUCTIONS
Add the banana, vanilla, salt and non-dairy milk to a blender and blend until smooth. Pour mixture into a large flat dish like a rectangle storage or baking pan.
Add 2 slices of frozen sourdough bread to the mixture and slosh around a bit, flipping once so both sides are coated.
Warm a skillet over medium heat. Add 2 tsp coconut oil and when oil is melted, add the soaked bread. It will sizzle a lot. Sprinkle a heavy hand of cinnamon over top the bread slices. After about 2-3 minutes, flip and add cinnamon and nutmeg to the other side as well. Note: you can place the next two slices of bread in the banana soaking mixture while the first slices are cooking.
After about 2-3 minutes cooking on the other side, the toasts should be browned on both sides, the edges blackened and crispy while the center coating is browned, but still moist – but not soggy! LAST STEP: Sprinkle 1 Tbsp of hemp seeds on the toasts, flip them one more time to lightly toast seeds in the hot pan and then remove toasts from skillet. You do not want to burn or even cook the raw hemp seeds, just let them stick to the toast and toast lightly.
Transfer the first two slices to plates and repeat until all the bread is used up.
For the strawberry sauce, no need to rinse the same blender container that you blended the banana mixture in, just add the frozen strawberries, a splash of non-dairy milk and blend. Transfer this mixture to a small serving container. Optional: warm topping in microwave for 30 seconds. Serve topping by pouring over top.
Serve warm toasts with maple and strawberry topping swirled over top.
Main Dish Delish
VEGAN MUSHROOM STROGANOFF
Dinner made easy with this Vegan Mushroom Stroganoff made with a combination of juicy portobellos and button mushrooms for a creamy and tart pasta.
Yield: 4 people
Prep Time10 mins Cook Time 25 mins Total Time 35 mins
INGREDIENTS
· 8 ounces vegan ribbon or fusilli pasta
· 2 tbsp vegan butter, I use Earth Balance
· 1 large white onion, thinly sliced
· 3 cloves garlic, minced
· 8 ounces button or cremini mushroom, sliced
· 4 large portobello mushrooms, destemmed
· 2 cups vegetable broth, divided
· 1 tbsp vegan Worcestershire sauce
· 1/2 tsp salt
· 3 tbsp all-purpose flour
· 1 cup vegan sour cream, store bought or homemade
· 2 tbsp fresh parsley, minced
INSTRUCTIONS
In a large pot, bring 2 quarts of water to a boil. Add pasta and cook until pasta is al dente, about 7 minutes. Remove from heat and strain out the water with a colander. Rinse with cold water and set aside.
In a large cast iron skillet, melt the vegan butter over medium heat. Add onions, garlic, and mushrooms and sauté for about 5 minutes, stirring frequently, until juices are released and onions and mushrooms are slightly browned. Transfer to a bowl and return skillet to heat.
Cut portobello into 1/4" thick slices. Add to the prepared skillet and sauté for about 3 minutes. Mix together 1 cup of vegetable broth, vegan Worcestershire sauce, and salt. Add to portobellos. Bring to a boil then reduce heat to a simmer. Simmer for 15 minutes until portobellos have reduced about 25% in size.
In a small bowl combine the remaining 1 cup of vegetable broth with 3 tablespoons of flour. Mix until all the flour is dissolved. Add to the portobellos along with the onion/mushroom mixture and bring to a boil, stirring constantly. Boil for 2 minutes.
Stir in vegan sour cream and heat until warm. Do not boil. Remove from heat. Toss with prepared pasta and serve immediately with fresh parsley.
A Sweet Treat
VEGAN POT DE CREME
These vegan pots de créme are so unbelievably rich, and creamy that no one will believe they are vegan! Made cashews mixed with chocolate, Silk Dairy Free Half & Half Alternative, and maple syrup, this classic recipe will have you asking for more.
INGREDIENTS
Pots de Creme
· 1 cup raw cashews, soaked 30 minutes
· 1/2 cup Silk Dairy-Free Half & Half Alternative
· 1/4 cup maple syrup
· 2 ounces bittersweet chocolate, melted
· 2 tablespoons cocoa powder
· pinch of salt
Coconut Whipped Cream
· 1/2 cup Silk Dairy-Free Heavy Whipping Cream Alternative
· 1/2 tsp granulated sugar
· 1/2 teaspoon vanilla extract
Instructions
1. Drain and rinse the cashews. Place in a high-speed blender along with the remaining pot de creme ingredients. Blend until completely smooth, scraping down the sides as necessary. This may take 2-3 minutes, depending on the power of your blender.
2. Pour the chocolate custard into 4 small ramekins. Wrap in plastic wrap and refrigerate for 2 hours, until chilled all the way through.
3. To make the Silk Dairy-Free Heavy Whipping Cream Alternative, pour 1/2 cup into a chilled bowl. Add the sugar and vanilla extract. Using a handheld mixer whisk the mixture until it starts to resemble whipped cream. This takes 3-4 minutes. Chill until ready to use.
4. When the pot de créme is ready, pipe or spoon a dollop of Silk's Heavy Whipping Cream Alternative on top of each pot de creme. Add chocolate shavings (optional) and serve immediately. Tightly wrap any uneaten pot de creme and store it in the refrigerator for up to 3 days.
Comments