Hope you Had A Happy Valentine’s Day!

Posted by on Feb 17, 2010 in Blog

Happy Valentine’s Day !!!! Okay so I’m a couple of days late…but I had to share with you my beautiful flowers and my yummy dinner!
It’s so hard
now to eat “out”. I can usually find something on the menu of a restaurant that’s vegetarian…but now that I’m Vegan….my choices are salad, vegetables and potatoes, which is fine but I feel I can make that at home easily and better!
For my “romantic” dinner, I made a huge baked potato smothered with Vegan “butter”, kale sauteed in safflower oil with garlic and a portobello “steak”. Oh I forgot, and a Caesar salad!

Caesar Salad with Homemade Herbed Croutons
3 slices vegan whole wheat bread, diced
2 tablespoon safflower oil
1 teaspoon herbes de Provence
1/2 teaspoon fine sea salt
3 heads romaine lettuce cut into bite-sized
About 1 1/2 cups Vegan Caesar Dressing
Preheat oven to 375 degrees F.
In a large bowl, combine the bread and oil. Stir in the herbes de Provence and salt. Spread the mixture onto a rimmed baking sheet and bake for 10 minutes. Remove from oven and toss.
Bake for an additional 5 minutes or until browned. Cool the croutons thoroughly before using (or store in an airtight container for up to 1 week).
In a large bowl, combine the romaine with the Vegan Caesar Dressing to taste. Sprinkle with
Vegan Parmesan Cheese. Toss in the croutons and serve.
Caesar Dressing
4 oz silken tofu
6 tablespoons lemon juice
3 cloves garlic
2 tablespoons Vegan Parmesan cheese
1/2 tablespoon Dijon mustard
2 teaspoons Vegan Worcestershire sauce
1/2 teaspoon each fine sea salt and pepper
1/4 teaspoon kelp powder (you can fine this in a Health Food Store)
3/4 cup extra virgin olive oil
In a food processor, combine the tofu, lemon juice, garlic, cheese, mustard, Worcestershire sauce, salt, pepper and kelp powder. Process until smooth. With motor running, slowly drizzle in the olive oil. Use immediately, or cover and refrigerate for up to 1 week.

Portobello Fillets
sea salt
1/4 cup safflower oil
2 shallots, chopped
2 garlic cloves, minced
1/2 cup dry white wine
1 1/2 tablespoons white wine vinegar
4 portobello mushrooms, stemmed, gills removed
Montreal seasoning (or steak seasoning of your choice – don’t have it just use mixture of thyme, pepper and salt)
Place a large pot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute.
Add the shallots and garlic and cook for 5 minutes. Add the wine, vinegar and 1 cup water, bring to a boil, then lower the heat and simmer for 20 minutes.
Add the mushrooms and cook for 1 minute. Pour the mushrooms and liquid into a shallow container, cover and set aside to marinate for 1 hour.
Remove from marinade and press between paper towels to remove the excess marinade. Sprinkle with Montreal Seasoning, pressing the seasoning into both sides of the mushroom pieces. Discard marinade.
Place a large cast-iron skillet over medium-high heat for 1 minute, then add the mushrooms in one layer, working batches if necessary. Cook until browned and crisp 2 – 3 minutes on each side.

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