V-Day Inspires Succulent Menu
It is said that many foods are aphrodisiacs – they stimulate sexual desire and
excitement. Well, who wouldn’t want that on Valentine’s Day? Here is a menu that
boasts eight aphrodisiacs: almonds, asparagus, avocados, banana, basil, chocolate,
figs and garlic.
Valentine's Day 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
This playful vegan menu is not only delicious but also sure to inspire your passion both for your partner and your food.
Ingredients:
1 bunch asparagus
1/2 cup slivered almonds
1/2 avocado
1 head of lettuce (I used a heart of romaine)
Olive oil
Salt and pepper
Avocado Dressing
1/2 avocado
1/2 cup water
The juice of 1/2 lemon
Salt, to taste
Instructions:
Toast the almonds in a 350 oven for about 10 minutes, or until nicely browned. Take them out and turn the oven up to 400. Snap off the ends of the asparagus and cut them into bite size pieces. Toss with olive oil, salt and pepper and roast for 10 to 15 minutes until slightly charred.
To make the dressing, place the flesh of half of the avocado along with the water, the juice of 1/2 a lemon and a dash of salt into the food processor. Process until it thins out. Add more water if too thick. Taste and adjust lemon and salt.
Chop up the lettuce. In a big bowl, add the lettuce, warm asparagus and almonds and toss with the dressing. Serve topped with few slices of avocado.
Spaghetti with Garlicky Almond Basil Pesto
Ingredients:
1 lb. spaghetti
1 cup basil
1/4 cup olive oil
3 big garlic cloves
2 tablespoons raw whole almonds
1 tablespoon nutritional yeast
Salt, to taste
Instructions:
Make the spaghetti. Combine pesto ingredients in the processor and process until it
looks like pesto. Toss with warm pasta.
Chocolate Chip Fig Banana Cake with Vegan Chocolate Ice Cream
Ingredients:
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
6 oz. dried figs (about ½ cup)
1/2 cup mini vegan chocolate chips
Chocolate Ice Cream, store bought
Instructions:
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.
Place the figs in the food processor and process until they form a paste.
Combine all of the ingredients in a big bowl and mix well to form dough. Pour into 9×9 brownie pan and bake for 50 minutes or until a toothpick comes out clean.
Serve warm with a scoop of vegan chocolate ice cream.
