Vegan Valentines

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Who says you need steaks, scallops, or oysters for a romantic dinner? Instead, you can put the V in Valentine’s Day by keeping it 100% vegan.

We’ve prepared a three-course meal that’s sure to please your table for two. But first, some refreshments.

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Strawberry Mint Spritzer
Ingredients:
4 large strawberries
2 large mint leaves, minced
1 lemon
Champagne or sparkling apple juice
2 strawberry slices to garnish

Directions:
1. In a large bowl, mash four large strawberries with the end of a whisk. Using a spoon, place the strawberry mash and minced mint on the bottom of two champagne flutes.
2. Squeeze one-half of a lemon into each flute.
3. Top it off with chilled champagne or juice. Garnish each with a strawberry slice.
4. Cheers!

Now that you’ve got something to sip on, it’s time to start prepping the appetizers.

Sensational Starter

Pomegranate & Basil Bruschetta
Ingredients:
12 vegan baguette slices
3 large vine tomatoes, chopped
1 tbsp extra virgin olive oil
3 tbsp fresh basil, chopped
3 tbsp pomegranate seeds
Kosher salt, to taste
Fresh cracked black pepper
Basil and Maldon sea salt flakes for garnish.

Directions:
1. Toast the baguette slices.
2. In a large bowl, combine tomatoes, basil, pomegranate seeds, salt, pepper, and olive oil.
3. Once toasted, top each slice with tomato mixture.
4. To garnish, add extra fresh basil and flaky Maldon salt.

Prefer an appetizer that’s gluten-free? Start the night off with this vibrant and herby Tabbouleh.

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Marvelous Mushroom Mains
These savory Stuffed Mushrooms use mashed potatoes rather than cheese to create a delectable and creamy texture that really hits the spot! They’re super simple to make and pair nicely with these crispy Roasted Brussel Sprouts.

We’re also really fond of this creative recipe for Vegan “Scallop” Spaghetti. This dish — beautifully balanced with crispy kale and pomegranates — swaps the shellfish for oyster mushrooms. What a catch!

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Decadent Dessert
If chocolate lava cakes make you melt, you’re going to go wild for this vegan beet-based version from The Minimalist Baker.

Don’t feel like baking? Try our velvety vegan chocolate mousse for a simple yet sumptuous way to end the evening.

Vegan Chocolate Mousse with Raspberries
Ingredients:
6 oz unsweetened chocolate (100% cacao)
1 3/4 cups of Califia Farms Original Creamy Almond Milk
1/2 tsp coconut oil
1 cup of Medjool dates
1/2 cup raspberries

Directions:
1. Start by chopping your chocolate into small chunks before placing them in a heatproof glass bowl.
2. Bring a small pot of water to a boil. The heatproof bowl should fit over the top to create a bain-marie (heated bath).
4. Melt the chocolate over medium heat and add in your coconut oil. Stir constantly.
5. As the chocolate melts, mix your almond milk and pitted dates in a blender on high.
5. Once the chocolate is fully melted, add it to your blender and mix until smooth.
6. Place the final product in small bowls or jars and refrigerate for at least five hours.
7. Top with ripe raspberries before serving.
8. Enjoy!

Feeling inspired? Tag us @bristolfarms – we’d love to see your creations.