Peanut Butter Lovers Month

Who knew that November is Peanut Butter Lovers Month? This is to honor George A. Bayle, a St. Louis physician, who in 1890 began processing peanuts into a nutritious paste for people with dental problems. Peanuts had been made into paste for thousands of years previously by the Incas but it took until the end of the 19th Century for it to be commercially processed and patented in the US.

Peanuts are not true nuts but legumes. Although high in calories/kilojoules, organic, pure peanut butter, made from raw or roasted peanuts, makes up for it by being highly nutritious. It contains good amounts of manganese, tryptophan, niacin, folate, fiber, silicon and copper with many other smaller amounts of vitamins, minerals and amino acids. Rich in complete protein (peanuts have more protein than any other legume or nut), high in the good monounsaturated and polyunsaturated oils and low in cholesterol and sodium. Check label to see that there is no added salt, sugar, trans-fats or preservatives.

Health wise peanut butter is excellent. An aid to a healthy circulation and nervous system, metabolism of protein and carbohydrates, formation of red blood cells, and preventing premature aging. Plus it contains a natural antimicrobial agent Resveratrol, a wonder nutrient, helps with protection against fungi, bacteria and viral infections. Recent studies also show that eating peanut butter a couple of times a week prevents developing gall stones by up to 25% and eating niacin-rich foods like peanut butter also provides protection against Alzheimer's disease and age-related cognitive decline.

Due to it's high fat content it is important to store peanut butter correctly as it can easily go rancid. With natural, organic, peanut butter only purchase or make what you intend to eat within a week or two and once opened always store in the fridge.

Warnings: Approx 2% of the population are allergic to peanuts and peanut butter, therefore be cautious when eating them for the first time as you would with all allergen foods. Peanuts also contain oxalates so individuals with existing and untreated kidney or gallbladder problems may want to avoid eating peanuts or peanut butter.

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Man cannot live by bread alone; he must have peanut butter.
James A. Garfield (American President 1831-1881)
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Peanut Butter Tip: Before you pour into a measuring cup, fill cup with hot water. Empty cup but do not dry. Add peanut butter and watch how easily it drops out.

How To Oven Roast Peanuts
From HomeCooking at About.com
Try your hand at oven-roasting fresh raw peanuts at home. It's quick, easy and you just can't beat the flavor. Preheat oven to 350F/175C. Place raw peanuts in a single layer in shallow baking pan. For unshelled peanuts: Bake 20 to 25 minutes. For shelled peanuts: Bake 15 to 20 minutes. Stir once or twice during cooking time. Cook until slightly underdone. Peanuts continue to cook when removed from oven. Let cool 10 minutes before eating. Store unshelled roasted peanuts in an airtight container up to one month on the shelf, 6 months in refrigerator or 12 months in freezer.


Homemade Peanut Butter

1 cup raw or roasted peanuts
1 to 2 tbsps cold pressed peanut, coconut or extra virgin olive oil

Mix in food processor/blender until smooth (I make mine in my coffee grinder in two batches ~ Jackie). Eat or refrigerate or it will go moldy.


African Spicy Peanut Stew
From the Vegetarian Times
“The basis of all African meals is a soupy stew served with a starch,” explains Jessica B. Harris, culinary historian and author of The Africa Cookbook: Tastes of a Continent. This West African version gets its distinctive taste from creamy peanut butter and chile-laced chopped tomatoes.

2 tbsps olive oil
1 medium onion, diced (about 1 cup)
1 celery stalk, chopped (about 1/2 cup)
1 tbsp grated fresh ginger
2 cloves garlic, minced (about 2 tsp.)
1 medium sweet potato, peeled and cut into 1-inch chunks (about 2 cups)
1 14.5o/400gms can diced tomatoes with chili
1 lb/500gms butternut or acorn squash, cut into 1-inch chunks (about 3 cups)
1/2 lb/250gms cauliflower florets (about 4 cups)
1/4 cup creamy peanut butter
6 cups cooked brown rice
1 head watercress, stems removed

Heat oil in large pot over medium-low heat. Add onion and celery, and cook 5 minutes, or until onion is translucent, stirring occasionally. Stir in ginger and garlic, and cook 5 minutes more, or until vegetables are soft. Add potato and tomatoes. Increase heat to medium, and cook 5 minutes, or until sauce is thickened, stirring occasionally. Stir in 2 cups water, and season with salt and pepper. Simmer partially covered, 10 minutes. Add squash and cauliflower, and cook 15 minutes more, or until vegetables are tender. Whisk together peanut butter and ½ cup warm water in small bowl. Add to stew, and cook 4 minutes, or until thickened, stirring constantly. Spoon over rice, and top with watercress. Serves 6.


Easy Peanut Butter Fudge
From Vegetarian at About.com
This is a super quick and easy recipe for vegan fudge that kids and adults will absolutely love.

1/2 cup vegan margarine
3 1/2 cups powdered sugar
1 cup cocoa
1 cup peanut butter
1 tsp vanilla

Over medium low heat, melt the vegan margarine in a saucepan and stir in the sugar. Keeping the saucepan over low heat, add the cocoa and stir to combine. Next, add the peanut butter and vanilla and combine well. Spread the mixture into a shallow baking dish and refrigerate until firm.


No-Bake Chocolate Peanut Butter Pie
From Dr McDougall's Website
Recipe By Colleen Patrick-Goudreau
Is there a better combination than chocolate and peanut butter? This is a rich and delicious no-bake pie that will have your guests clamoring for more!

2 cups non-dairy chocolate chips
12.3ozs/350gms silken tofu (firm)
1 1/2 cups natural peanut butter, crunchy or smooth
1/2 cup non-dairy milk
1 cup non-dairy chocolate chips (as an optional topping)
1 cup chopped nuts (as an optional topping)
1 Pecan-Date crust (see below)

Have your crust ready. Melt the 2 cups of chocolate chips in the microwave or simply by creating your own double boiler. (To do so, place the chips in a small saucepan. Set this pan in a larger pot that is filled with ¼-½ cup water. Heat over a medium flame on the stove and stir the chips in the small pot until they are melted.). In a food processor or high-powered blender, add the tofu, peanut butter, milk, and melted chocolate chips. Blend until very smooth, adding more milk, if desired. Pour the filling into the crust and refrigerate for 2 hours. Makes 8-10 servings, depending on the size of the slices. Serving Suggestions and Variations: For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours. Or before pouring the pie filling into the crust, spread ½ cup of peanut butter (or more!) onto the crust.


Joni's Homemade Peanut Protein Bars
From VeganBodybuilding

1 cup natural peanut butter
8 tbsps of syrup
1 1/4 cups soy protein powder
1 cup of uncooked oatmeal

(I also added couple tablespoons of tahini just for the hell of it~Author) Mix the pb and syrup in a bowl, microwave on full for 80 secs. Add the rest and mix together. I wasn't 100% sure of the amounts I used but the end result should not be too dry, add syrup and/or water if the texture is too dry. Smooth into a tray and leave for 20 mins. Cut into 10 to 12 equal bars and wrap and store in fridge. Variation: Add raisins and nuts.


Cashew-Mushroom Pâté with Peanut Butter
From the Vegetarian Times
A hint of peanut butter holds the pâté together and makes it more spreadable. This recipe was a winner in our 2008 Restaurant Poll, and is a popular spread at Lovin' Spoonfuls restaurant in Tuscon, Arizona.

1/2 cup cashews
1 1/2 tbsps non-hydrogenated vegan margarine
4 cups sliced mushrooms
1/4 cup coarsely chopped onion
1 clove garlic, minced (1 tsp.)
1 tsp curry powder
1/4 tsp garlic salt
1/8 tsp ground cumin
2 tsp cooking sherry
2 tsp chunky peanut butter
chopped fresh parsley, for garnish
roasted red pepper strips, for garnish
sourdough toast points (optional)

Preheat oven to 350°F/175°C. Spread cashews on baking sheet, and toast 7 to 10 minutes, or until pale brown, shaking pan occasionally. Heat margarine in large skillet over medium heat. Add mushrooms, onion, garlic, curry powder, garlic salt, and cumin, and sauté 10 to 12 minutes, or until mushrooms are browned and most of liquid has evaporated. Add sherry, and cook 1 to 2 minutes more, or until alcohol has evaporated. Transfer to blender or food processor, and add cashews and peanut butter. Purée mixture in blender or food processor until relatively smooth. Transfer to bowl, and chill 2 hours, or overnight. Scoop pâté into center of plate or bowl, sprinkle with parsley, and decorate with red pepper strips. Surround with sourdough toast points, and serve. Serves 12

Technorati Tags: [tagname] vegan+recipes] peanut+butter+recipes peanut+butter+lovers

The Coconut is a Fruit

Coconuts are such a large subject to cover due to their oil, flesh and milk each having much to be said about them, that I will just cover coconut meat today.

The meat is available fresh and dried. If unable to purchase a fresh coconut, buy raw, dried dessicated/shredded coconut. If the dried coconut is organic, unsweetened and unsulphered it is an excellent substitute for the fresh variety.

They are highly nutritious and rich in fiber, the B vitamins (excluding B12), vitamin C, folate, calcium, iron, magnesium, potassium and zinc. Coconuts contain lauric acid which has potent anti-viral and anti-bacterial properties and also helps in preventing various problems like high cholesterol levels and high blood pressure. As with other vegetable oils, the saturated oil in coconuts is not harmful to ones health. One cup of unsweetened shredded coconut has about 25 grams fat and 280 calories.

In the areas where coconuts are grown they are looked upon as a valuable medicinal fruit. They have been used for thousands of years to treat a variety of illnesses like skin, lung and digestive problems, T.B. and tumors. In modern medicine they are being researched, due to their lauric acid content, for their use in lowering viral levels in viruses like 'flu, hepatitis, herpes and AIDS.

When purchasing fresh coconuts check that the outer shell has no cracks and no mold. They should contain juice (milk) inside so shake to make sure that they do. If the husk is not removed they can be stored for a couple of months at room temperature. Once opened they should be stored in the fridge for a few days or frozen. Dried coconut should be stored in the fridge once the packet is open. For those who haven't a clue how to open a fresh coconut visit How To Open A Coconut for simple pictorial instructions.

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Carrot Coconut Cake (Raw)
From Vegan-Food.net Recipe from "Dining in the Raw" by Rita Romano.

5 cups carrots, pureed
1 cup pignoli nuts
1/4 cup raisins
1/2 cup dates, pitted
1 1/2 cups coconut, shredded
2 tsps pumpkin pie spice
Grated peel of 1 lemon
3 tbsps psyllium seed powder

Process carrots with S blade to a fine puree. Set aside. Process pignoli nuts, raisins and dates into a creamy consistancy adding a little water to help the blending process. Mix carrots with nut mixture. Add coconut, spice, lemon rind and psyllium. Mix all together and press into mold. Chill two hours or until set.


Indian Cabbage with Coconut (Cabbage Upkari)
From Syvum.com Indian Recipes

Serves: 4
1 medium green cabbage finely chopped / shredded
1 tsp mustard seeds
4 green chillies slit
2 tbsps oil (ideally coconut oil)
2 tblsps grated coconut
2 tsps lemon juice (optional)
salt to taste

Heat the oil in a heavy-bottomed pan on medium level till hot and crackle the mustard seeds. Drop in the slit green chillies and fry lightly. Add the shredded cabbage and mix in the salt. Cover and cook on low level for about 12 minutes or till the cabbage is cooked but green yet. Mix in the grated coconut. Garnish with lemon juice (optional). TIPS: It is important that the cabbage be very fresh and more green than white since this recipe hardly uses any strong spices. Choose one with more volume and less weight. Coconut oil gives a distinct flavor to this dish. However if not available, any other cooking oil would do fine.


Thai Tofu Coconut Curry (Vegan/Gluten-free)
From Darlene Schmidt, Your Guide to Thai Food at About.com
This tasty curry can be whipped up in less than 30 minutes.

Serves 3-4
1/4 cup dry shredded baking-type coconut, unsweetened
3/4 package firm or extra firm organic tofu, drained & into triangular pieces 1/2" thick
1+ 3/4 cups good-quality gluten-free vegetable stock OR faux chicken stock
1/2 to 2/3 can coconut milk
6 lime leaves (purchase frozen at Asian/Chinese food stores)
2 tbsps canola or other vegetable oil for stir-frying
1/2 cooking onion, diced or roughly chopped
4 cloves garlic, or 1 tbsp bottled pureed garlic
2 thumb-size pieces galangal OR ginger, thinly sliced into matchstick-like pieces
1-3 tsp. gluten-free Thai chili sauce or chili-garlic sauce (adjust according to your spice preference)
3 tbsps vegetarian fish sauce OR substitute gluten-free soy sauce
juice of 1/2 lime
2 tsps brown sugar
1 sweet potato or yam, peeled and cubed
appox. 1 cup cauliflower, cut into florets
generous handful fresh shiitake mushrooms, sliced or left whole if small
1 red or green bell pepper, deseeded and chopped into bite-size pieces
approx. 1 cup snow peas, left whole or cut in half
generous handful cherry tomatoes
generous handful fresh coriander
optional: approx. 1 cup eggplant chopped into bite-size pieces or slices

Place shredded coconut in a dry wok or large frying pan over medium heat. Stir continuously until the coconut is nicely toasted. Tip the toasted coconut into a bowl as soon as it turns light to medium golden brown - otherwise it will burn. Replace the wok or frying pan on the stove. Add 2 Tbsp. vegetable oil plus the onion, garlic, and ginger. Stir-fry 1-2 minutes, or until onion begins to soften and the garlic is fragrant. Turn up the heat to high. Add the stock, plus the lime leaves, chili sauce, and most of the toasted coconut (reserve 1 to 1+1/2 Tbsp. for later). Stir everything together. Add the sweet potato (or yam) and cauliflower. Allow to reach a boil, then reduce heat to medium. Allow to simmer for 2-3 minutes. Add the mushrooms, eggplant (if using), and tofu, stirring to incorporate. Cover and allow to simmer for another 2 minutes. Add the bell pepper, snow peas, and tomaotes, and cook another 2-3 minutes, or until snow peas have softened but are still bright green. Tip: Don't worry if the curry seems too thick with vegetables at the moment. Simply stir them in the best you can. The curry will thin out once you add the coconut milk in the next step. Turn heat down to low and add the coconut milk, stirring to dissolve. Add up to 2/3 of a can, depending on how creamy or how much sauce you want with your curry. Remove from heat and do a taste-test for salt and spice, adding more [veg.] fish sauce, or [gluten-free] soy sauce, or a little salt if not salty enough. Add more chili sauce (or fresh-cut chilies) if you prefer it spicer. If you'd like it a little sweeter, add up to 2 more tsp. brown sugar. To serve, scoop the curry onto individual plates or into serving bowls. Top with fresh coriander and a sprinkling of the reserved toasted coconut. Accompany this curry with plenty of Thai jasmine rice, brown rice, or, for an extra treat, with Darlene's Thai Coconut Rice. ENJOY!


Vegan Coconut Rice Pudding With Lime Zest Recipe
By laylahtov at GroupRecipes
Perfect for the sweet tooth Vegan and anyone else in the house! Super rich and creamy.

2 cups water
1 cup rice
1 1/2 cup coconut milk
1/3 cup raisins
1/3 cup maple syrup
1 tsp vanilla
1/2 tsp cinamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/2 cup shredded coconut
lime zest (optional)

Bring water to a boil, add rice and cook for about 30 minutes or until rice has lost moisture towards the bottom. Add coconut milk, maple syrup, vanilla and seasons and continue cooking and stirring until rice is super thick and creamy. Add raisins and cook and additional 1 to 2 minutes. Mix in shredded coconut and garnish with lime zest.

Technorati: coconut vegan+recipes vegan+diet

Roll OutThe Christmas Pud

Wishing all my readers a wonderful Christmas.

May you have the gladness of Christmas which is hope;
The spirit of Christmas which is peace;
The heart of Christmas which is love.
Ada V Hendricks

The thing I have always liked best about Christmas dinner is the puddings. I could quite happily forget about the main course. Thank goodness for all those great Vegan chefs who have created our favorites without the use of eggs and dairy. So enjoy and happy eating!


Vegan Mincemeat
From Cherry of ParsleySoup

175g/7oz raisins
110g/4oz currants
110g/4oz sultanas
110g/4oz candied peel
110g/4oz vegetable suet
150g/6oz soft brown sugar
25g/1oz chopped almonds (optional)
1 apple
1 orange
1 lemon
1 tsp mixed spice
Pinch of ground cinnamon
About 1/2 tsp freshly grated nutmeg
50 ml (2 fl oz) brandy (you could use apple juice, but the mincemeat might not keep for as long)

Mix the dried fruit, suet, sugar and almonds together in a big bowl. Grate the lemon and orange peel into the bowl. Cut the orange and lemon in half and squeeze out the juice. Peel the apple, remove the core and chop it into small cubes. Add this to the bowl with the juice, the spices and the brandy. Mix everything together and spoon into 3 clean (and dry) jars.

Martin Shaw's Christmas Pudding
From Viva Guides

Martin says "One of my favourites! Don’t let the ingredients or cooking time put you off making this pudding - the effort is minimal and the end result is light and delicious!" Makes a very large 4 pint family pudding.

450g/1lb plain flour
450g/1lb currants
450g/1lb brown sugar
450g/1lb potato, cooked, mashed and cooled
450g/1lb carrots, peeled and grated
225g/8oz apples, peeled, cored and chopped
100g/4oz raisins
100g/4oz nuts, chopped
1 tsp grated nutmeg
1 tsp mixed spice
450g/1lb vegetable margarine, melted
pinch of salt

Thoroughly mix all of the ingredients together in a very large mixing bowl. Put the mixture into a large greased pudding basin (approx. 4 pint or larger) – it should come two thirds of the way up the height of the basin. If the basin has its own lid (many plastic ones do) put it on. If not cover with greaseproof paper and tie with string, put some foil on top and tie that with string too to ensure no water gets in. Place in a very large saucepan of water (water should come up to two thirds of basin), cover and boil for six hours. To ensure the water level doesn’t drop too much keep topping up with boiling water at least once an hour. Serve with dairy-free cream or Vegan ice cream.
Variation: you can split the mixture in to several smaller pudding basins. If you make it in advance re-boil it for 2 hours or microwave for a few minutes to ensure that it is reheated thoroughly. It also tastes wonderful eaten cold.

No Bake Mini Christmas Cakes
By Tulip-Fairy at Recipe Zaar

Tulip-Fairy says "I found this recipe in a sunday paper supplement. It was so good I gave them away as presents." 8 servings

For the cakes:
100g/3.5ozs sultanas
100g/3.5ozs raisins
25g/1oz ground almonds
50g/2ozs chopped glace ginger
1 grated rind of an orange
1 tsp mixed spice
2 tsps fresh orange juice, if needed
To decorate
50g/2ozs almond marzipan
75g/3ozs ready to roll icing
icing sugar, for dusting
48 dragees (edible silver balls, for decoration)

All you do is put the ingredients for the cakes, except the orange juice, in a food processor and chop finely. Then add the orange juice, if the mixture is a little dry. After that, divide the mixture into eight, and use your hands to shape them into small cakes, about 4cm square. Now dust the work surface lighly with icing sugar and roll the marzipan out to a 16cm x 7.5cm rectangle. Cut out eight stars using a 4 cm star cutter (make a template of one if you don't have a cutter). Drape one star over each cake. Then roll out the icing and do the same, but drape the icing in the opposite way to the marzipan on each cake. Decorate each icing star with six silver balls. Store the cakes in an airtight box til needed.

Alejandro's Favorite Steamed Date Pudding with Liquor Sauce
From Bryanna's Vegan Feast

Bryanna says "This is a light steamed pudding that my father, Alejandro Urbina, loved. It's easy to make, can be made ahead of time, and is not as heavy as many Christmas puddings." Serves 6-8

Pudding:
1 1/4 cups wholewheat pastry flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cups soft wholewheat breadcrumbs (from a light wholewheat bread)
1 cup canned pumpkin, or pureed squash
1 cup chopped pitted dates
1 cup chopped walnuts
1 tsp vanilla
1 1/2 tbsp oil, or melted margarine
1/2 cup non-dairy milk

Liquor Sauce:
3/4 cup brown sugar
1 tbsp cornstarch
pinch salt
1 cup water
1 tbsp vanilla
3 tbsps whiskey, brandy or dark rum
OPTIONAL: 2-4 tbsps good-tasting non-dairy margarine (such as Earth Balance)

Sift together the flour, baking powder, baking soda and salt in a medium bowl. Mix in the sugar, breadcrumbs, dates, and walnuts. In another bowl, beat together the pumpkin, vanilla, oil, and milk. Mix this into the dry ingredients and mix just until it's mixed well-- don't beat. Spoon this batter into a greased 8 and 1/2 x 4 and 1/4" loaf pan or a pudding mold, filling 2/3 full. Cover the pan tightly with foil and steam over simmering water in a covered pot for 1 and 1/2 hours. Cool for 5 minutes before loosening the sides with a knife and inverting on a plate. Serve immediately, with Liquor Sauce, or re-steam for 30 minutes before serving to re-heat.

To make liquor sauce:
Mix the sugar, cornstarch, salt and water in a small saucepan. Stir constantly until it comes to a boil, then simmer 5 minutes. Remove from heat and add vanilla, liquor, and optional butter or margarine. Serve hot.

Quick Fling Trifle
From Dame Fandango

Dame Fandango says "If you need a pudding that you can fling together in a hurry and leave, then this is it. There are many, many variations, and you can simply choose the one that suits you best. I've included 2 versions. I know that traditional trifle doesn't usually contain jelly, but we've included it in one version. And although we haven't used soya much in the recipes, soya custard has been used here for convenience.

Packet egg and dairy free cakes/sponge fingers
Tin of fruit or equivalent fresh
1 vegan jelly
18 fl oz/500ml soya custard (I use Alpro)

Optional:
9 fl ozs/250ml soya cream
Chocolate fudge sauce
Dark chocolate for decorating
Vegan jelly beans to go on top for kids
Jam or marmalade
Alcohol

Version 1
Slice plain sponge pieces or cakes in half, spread with a layer of jam and stick back together. Do this with all of them, then lay them in the bottom of a dish. Drain a can of raspberries or strawberries, reserving a few (or use a punnet of fresh) and lay the rest over the sponge pieces. Cover with strawberry or raspberry jelly and leave it to set. Top with custard (and then cream if you like). Decorate with reserved pieces of fruit.

Version 2
Overnight, drain a tin of black cherries and soak in rum. Then, slice cake, spread with black cherry jam, put back together and lay in the bottom of the dish. Drain the cherries and scatter over the sponge. Make one or two quantities of chocolate fudge sauce (depends how deep you want the trifle) and pour over the sponge. You could serve that as it is, if you wished, or add a grated bar of dark chocolate. Dot the reserved cherries on the top - if you have chocolate sauce left and it's stiff enough, you could put a dollop of that, then rest a cherry on it. Chill before serving. Trifle is great on its own, but you can serve with extra fruit or dairy-free ice-cream.


Rainbow Sorbet
From Living-Foods

4 frozen peeled kiwi
1 box frozen strawberries (tops cut off)
1 frozen pineapple (peeled, sliced)
6 frozen bananas
4-6 fresh mint leaves
3 fresh bananas

Freeze fruit 8-12 hours ahead of time. In food processor with "S" blade: blend 2 frozen bananas, kiwis, mint and 1 fresh banana in food processor. This is the first layer. Put into a parafait glass, place in freezer Second layer: in food processor, blend 2 frozen bananas with frozen strawberries and one fresh banana. This is the second later, put on top of first layer, return glass to freezer. Third Layer: in food processor, blend 2 bananas, frozen pineapple, and one fresh banana and put on top of second layer, garnish with fresh mint and serve immediately. (8-12 hours to freeze fruit; 20 minutes to prepare; 4-6 servings)

Notes: You can just make one layer and eat that. Each layer can be eaten separetely, on it's own. Any fresh fruit can be used- keeping banana as the base. Sorbet can be prepared with several machines. The vitamix does fine. The champion and the Green Power can do this as well, using
the solid 'blank'.

Technorati Tags: Christmas christmas+recipes pudding+recipes vegan+recipes

Food for Love

Perfect love is rare indeed - for to be a lover will require that you continually have the subtlety of the very wise, the flexibility of the child, the sensitivity of the artist, the understanding of the philosopher, the acceptance of the saint, the tolerance of the scholar and the fortitude of the certain. Leo Buscaglia


Valentine's Day has always been associated with love and romance. Whether you will be celebrating it over the weekend or Wednesday 14th, at home or in some romantic setting, it is one time in the year to let your hair down, forget your day to day troubles and make it the most romantic occasion possible.

In non Vegan homes the meals often include so called aphrodisiacs like oysters, caviar, strawberries and chocolate. As a Vegan you can still have your Vegan chocolate and strawberries but not only that there are many other foods with the same effect. Veggies and fruit like asparagus, arugula, avocado, fennel, truffles, raspberries and figs. Even some herbs and spices are mood enhancers like liquorice, ginger, garlic (make sure you both eat it though),aniseed,basil and coriander. Almonds and pine nuts can also be added to these. A good bottle Vegan wine is also great to serve with your meal, to set the mood and relax your troubles away but do not overdo it.

Treasure the love you receive above all. It will survive long after your gold and good health have vanished. Og Mandino

If you are celebrating at home, there are many great websites that you can find food that you fancy to eat on Valentine's Day or you can take a look at some recipes I have selected at the bottom of this posting.

Valentine's Day Links:
VegParadise
VegFamily
Chery's Vegan Recipes
VeganStreet

Put your hand on a hot stove for a minute, and it seems like an hour. Sit with a pretty girl for an hour, and it seems like a minute. THAT'S relativity. Albert Einstein


Warm Poached Figs with Fresh Raspberries
From the Vegetarian Times
Recipe adapted from Breakfast in Bed (HarperCollins, 1997).

2 cups apple juice
1 cinnamon stick
3 whole cloves
Large mint leaf
8 very ripe fresh figs or rehydrated dry
1/2 pt. fresh raspberries or organic frozen
Juice of 1 large lemon (4 tbsps)

In large saucepan, combine apple juice, lemon juice, cinnamon, cloves and mint leaf. Bring to a simmer over medium-low heat. Cook, uncovered for 10 minutes, reducing liquid by one-third. Add figs and simmer, covered, until very soft, about 10 to 15 minutes. With slotted spoon, remove figs to serving bowl. Strain the juice and return to pan. Reduce it by half over high heat until it becomes somewhat syrupy. Top figs with raspberries and drizzle with a little of the reduced syrup. 4 servings.

Asparagus and Citrus Salad
from California Asparagus
4 oranges
1-1/2 lbs asparagus trimmed
2 tbsps finely chopped shallots
1 tbsps Balsamic vinegar
1 tbsps dry sherry
2 slices ginger chopped
3 tbsps extra virgin olive oil
4 tbsps coarsely chopped, toasted walnuts

Combine shallots with vinegar and sherry. Zest 1 of the oranges. Finely chop zest and add to the shallots. Squeeze 1/3 cup juice from zested orange and add to the shallots. Slowly whisk in the olive oil and season with salt and pepper, set aside. Cut asparagus spears in half and steam for a few minutes until crisp-tender, drain well and remove from pan to cool. Toss the vinaigrette with the cooled asparagus. Cut the ends of the remaining oranges and peel. Slice the peeled orange horizontally into 1/2 inch thick slices. Arrange the orange slices and asparagus spears on salad plate. Top each serving with 1 tablespoon toasted walnuts.
Serves 4

Vegan Asparagus & Avocado Cream Soup
from HarvestCo-Op

1 1/2 cups asparagus, ends trimmed, stems peeled, and sliced
1 1/2 cups cremini mushrooms, ends trimmed, and sliced
1/2 cup shallots, diced
1/3 cup green onion, thinly sliced
2 tbsps freshly chopped parsley
3/4 cup water
2 avocados, peeled, pitted, and diced
2 tbsps Sesame-Flax Dressing (see below)
1 tbsp tamari, soy sauce, or Bragg Liquid Aminos

In a food processor, place the asparagus, mushrooms, shallots, green onion, and parsley, and pulse for 30 seconds to roughly process the mixture. Add the water and process for 1-2 minutes or until the mixture is smooth. Add the remaining ingredients and process the mixture for an additional 1-2 minutes or until smooth. Serve immediately or chill, if desired.

Artichoke and Avocado Salad
from Cherry's Vegan Recipes

2 oz rocket
1 red pepper
2-3 sundried tomatoes - halved
4 artichoke hearts - halved
2 tbsp black olives
1 avocado
1 tsp balsamic vinegar
1 tbsp olive oil

Finely slice the pepper. Divide rocket leaves between two plates and arrange pepper slices, sundried tomatoes, artichokes and olives on top. Just before serving slice the avocado and arrange around the plates. Drizzle olive oil and balsamic vinegar over the salads.

Fancy Mock Fish Fillets
from Fishing Hurts
Serve these tasty cutlets with a dollop of tofu tartar sauce (see recipe) or hot sauce or use them to make extraordinary sandwiches.

1 lb. firm tofu
Egg replacer equivalent to 1 egg
2 tbsp. soy sauce
1/4 cup wheat germ
1/4 cup cornmeal
1/4 tsp paprika
1/4 tsp dried basil
Dash dried thyme
Oil for frying

Cut the tofu into 1/4-inch thick slices. Wrap the slices in thick paper towels and pat to remove excess moisture.
Beat the egg replacer and soy sauce together in a small bowl. Combine the wheat germ, cornmeal, paprika, basil, and thyme on a plate. Heat the oil in a large skillet. Dip each slice of tofu into the egg replacer mixture, then coat both sides in the wheat germ mixture. Fry the slices until golden brown on both sides. Serve with tofu tartar sauce (see recipe below) Makes 4 servings

Tasty Tartar Sauce
This tangy sauce enhances any fake fish dish.

1/2 lb soft or medium-firm tofu
1/4 cup safflower oil
Juice of 1/2 lemon (1 to 1 1/2 tbsp.)
1/2 tsp. salt
2 tsp. prepared mustard
1/4 cup sweet pickle relish

Blend together the tofu, oil, lemon juice, salt, and mustard in a food processor until smooth. Stir in the pickle relish and serve. Makes about 1 1/2 cups

Vegan Goulash with Portabella Mushrooms
from GulfCoastRecipes

2 large sweet white onions, chopped fine
1 tbsp freshly ground black pepper
3 cloves garlic, minced
2 tsp marjoram
6 or 8 portabella mushroom caps, cleaned and chopped into large chunks
juice of half a fresh lemon, or 2 tsp apple cider vinegar
4 tbsp extra virgin olive oil
5 heaping tablespoons of fresh quality paprika
1 small can of tomato paste (about 1/3 cup)
1/4 cup each nutritional yeast, soy sauce and liquid sweetener
8 cups water or vegetable stock

Heat the oil in a large pot and add the onions and garlic. Sautee for a long time, until they are just starting to turn golden, stirring frequently. Remove from heat and add the paprika and stir it in well. You do not want to fry the paprika as this will alter the taste. Add the water or stock, the chopped mushrooms caps, tomato paste and all other seasonings except for the lemon juice or apple cider vinegar. Return to heat and bring to a boil, then reduce heat and allow it to simmer on low, uncovered, for at least one hour. The longer the better, however. The sauce should reduce by almost half and become quite thick. If you prefer your goulash to be more like a soup, you can thin it with extra water or stock but I prefer it to be more like a very thick stew. After at least an hour of simmering, taste and adjust the seasonings as you like.

Goulash is served any number of ways. Some people cook tiny dumplings in it. Some serve it thick over noodles or cooked grains. Some like it with a dollop of sour cream and some black rye bread for dipping. Also, don't be afraid to play with the recipe. It would be fabulous with chickpeas or seitan or tofu in place of the mushrooms. Or try different kinds of wild mushrooms - boletus or chanterelle come to mind, especially. Eggplant would also be fantastic. Many traditional/authentic goulash recipes omit the tomato and add potatoes and other veggies in varying amounts. Just keep the goulash base, with the paprika and seasonings the same, and you can get as creative as you like. This will serve six people as a main course.

Amaretto-Spiked Vegan Chocolate Mousse
from 101cookbooks

1/2 cup organic chocolate soy milk (for this recipe I like to use Vitasoy Rich Chocolate Soy Milk)
9 or 10 ounce bag of semisweet vegan chocolate chips (I've had good success with Tropical Source or Sunspire Brand all-natural brands, NOT carob chips)
12 ounces silken tofu
1/4 cup Amaretto or almond-flavored liquor
1/4 teaspoon natural pure almond extract (I use the Flavorganics Almond Extract for this recipe)

Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you melt down the chocolate chips. You can melt the chocolate chips in a double boiler or if you are like me, and don?t own a double-boiler, you can cobble one together using a tiny saucepan set under a larger mixing bowl. Fill the tiny saucepan with an inch or two of water and bring barely to a simmer ? place the big mixing bowl with the chocolate chips on top of the tiny saucepan and let the heat come up and gently warm the chips while you stir occasionally until completely melted. Remove from heat. Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth. Stir in the Amaretto and almond extract. Taste and adjust for flavor, adding a bit more extract if needed. Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better. The pudding will set up nicely as it cools. Makes 6 decadent servings.

What greater thing is there for two human souls than to feel that they are joined together to strengthen each other in all labour, to minister to each other in all sorrow, to share with each other in all gladness, to be one with each other in the silent unspoken memories? George Eliot


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