7 Romantic Vegetarian Valentine's Day Dinner Recipes - Greatist |
- 7 Romantic Vegetarian Valentine's Day Dinner Recipes - Greatist
- 11 Vegan Recipes to Celebrate Lunar New Year - VegNews
- Our 17 Coziest Vegetarian Soups - The New York Times
- From Split Pea Soup to Caramel Brownies: 10 Vegan Recipes that Went Viral Last Week! - One Green Planet
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7 Romantic Vegetarian Valentine's Day Dinner Recipes - Greatist Posted: 12 Feb 2021 09:58 AM PST  Figuring out what to cook on Valentine's Day can be tricky when you are, or your partner is, a vegetarian. Valentine's Day dinner menus at restaurants are typically filled with steak and lobster, sometimes even combination steak-and-lobster (aka surf-n-turf). When two people love each other very much but don't love eating meat, recipe options for a luxe and romantic Valentine's Day meal can feel sparse. But have no fear — there are plenty of great vegetarian Valentine's Day dinner options just waiting for you. Food blogger and cookbook author Ali Stafford has put together her recommendation for a romantic Valentine's Day dinner for two, starting with a perfectly paired cocktail and ending with dessert. So whether you're cooking with your partner or for your partner, here's everything you need for an impressive — and meat-free — Valentine's Day dinner. Braised leeks with pappardelle and parmesanAccording to Stafford, braising leeks makes them "meltingly tender," which is the perfect blurb for a romance novel if I've ever heard one. Serve them up with some wide, slippery noodles and a dusting of Parmesan for a dinner you'll swoon over. Vanilla bean pots de cremeThese tiny jars of vanilla custard taste "like untorched creme brulee, but better, with the smoothest, most velvety texture, perfectly sweet, deeply satisfying in every which way." You know, just like your relationship (we hope!). Tangerine spritzIt's zesty, it's bubbly, it's sweet, it's only a little bitter. A tangerine spritz is the perfect bright and fresh bridge between the aromatic, herby leek pappardelle and the smooth and creamy sweetness of the vanilla pots de creme. You can toast to your relationship, and we'll toast to that. Leeks not your thing? Try swapping in one of these recipes instead: 1. Porcini and polenta sausagesThere's nothing sexier than pure umami flavor, and these mushroom and polenta sausages definitely deliver. Serve them up over a bed of mashed potatoes or polenta and a rich mushroom gravy for a dinner that's meat-free but still totally worthy of a candlelit, romantic steakhouse experience. 2. Roasted butternut squash pasta sauceWith a little bit of fresh sage, this recipe transforms the humble butternut squash into a rich and creamy pasta sauce, perfect for slurping off your plate, "Lady and the Tramp"-style. It's also not too hard to make, which gives you plenty of time to spend your Valentine's Day doing, you know, other things. ^_~ 3. Dutch oven baked risottoIf ever a dish has screamed "commitment," risotto is it. But this lemony Parmesan risotto with asparagus is wonderfully hands-off. Trust us when we say your partner will appreciate this. Less time stirring = more time to tell them how much you love them. 4. Vegetarian French onion soup with lentilsRemember what I said about umami being sexy? Yeah, this soup is packed with it too. Soooo many caramelized onions, lots and lots of Gruyere cheese, fresh thyme, a drizzle of balsamic vinegar, and a thicc layer of crusty bread on top. You really can't go wrong. 5. Baked feta and tomato pastaThis recipe blew up on TikTok recently, but that doesn't mean it's not the perfect vegetarian dinner recipe for Valentine's Day. With lots of great Mediterranean flavors, you can pretend you're on a romantic vacation in Greece even as you stay inside this year (unless you're already in Greece, in which case… maybe make something else, OK?). 6. Cheese stuffed shellsConsider these ooey-gooey, cheesy stuffed shells proof that a dish doesn't have to be complex to be romantic. Go ahead and dive right in together. 7. Vegetarian pot piesThese single-serving vegetable pot pies are just so stinking cute! The recipe makes four to six servings (depending on how many ramekins you have), so you can either treat yourselves to seconds or freeze the leftovers as a Valentine's Day gift of an easy, low effort meal for your future selves. Rebecca Eisenberg is a freelance food editor at Greatist. She's the voice behind the food blog The Practical Kitchen and recently earned her Certificate in Pastry Arts from Cambridge School of Culinary Arts (Class of January 2021). She lives in Boston with her husband and two cats.  |
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11 Vegan Recipes to Celebrate Lunar New Year - VegNews Posted: 12 Feb 2021 12:46 PM PST Before diving into dumplings and spring rolls, it's important to know the difference between Lunar New Year and Chinese New Year: Lunar New Year is celebrated across several Asian countries. For the vegan recipes below, we're narrowing down the incredibly vast options and sticking to Chinese heritage foods. The multi-day celebration begins on Friday, February 12, and traditionally kicks off with a fantastic display of fireworks, ending with a gorgeous paper lantern festival. Here, we've gathered 11 delicious vegan recipes to fuel your Lunar New Year festivities.
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Our 17 Coziest Vegetarian Soups - The New York Times Posted: 11 Feb 2021 01:48 PM PST  For dreary days and weary souls, there is soup. Whether you're stirred by brothy or blended varieties, those that lean creamy and rich or light and verdant, the perfect soup is out there for you. Find your match in at least one of the vegetarian recipes below. Sue Li describes this brothy number as "the perfect salve for cold winter days," and her recipe comes together in just 20 minutes. The noodles and poached egg add richness, and the soup builds flavor from greens, mushrooms, soy sauce and sesame oil. The broth alone is capable of instantly lifting spirits. You can always count on Melissa Clark for comfort — and her upgraded potato soup delivers. She describes it as "if cheesy mashed potatoes became a cozy soup." It may not have the shortest ingredient list, but it'll still delight, however you interpret it. According to one reader: "I didn't bother to peel the potatoes, I forgot the lime and jalapeños, and I probably used the wrong kind of potato. And it was still the most delicious soup I've ever made." In Melissa we trust! For her latest crowd-pleaser, Hetty McKinnon presents pasta puttanesca in soup form, replacing noodles with potatoes and beans. This stew is bold and hearty, bolstered by balsamic vinegar, olives and capers, and best savored with some good crusty bread. Kay Chun imbues so many of her recipes with genius moments, and this soup is no exception: She brightens this cozy combination of green vegetables and pasta with fresh pesto and ginger. There is a lot to love here, not least of all the fact that the dish comes together in just 20 minutes, in just one pot. Ali Slagle takes four primary ingredients — canned beans, canned tomatoes, olive oil and garlic — and creates a slightly more adult version of an old favorite. You'll start the soup by toasting chopped garlic until golden and nutty. From there, you'll simmer to meld flavors and then blend the soup with enough liquid of your choosing (stock, cream or even nut milk) to create your perfect spoonful. Joan Nathan skips the schmaltz and eggs in this vegan matzo ball soup, and instead embraces aquafaba as a matzo-meal binder. This dish was created for Natalie Portman, who understands the power of its comforting qualities: "It's a very sad world without good matzo balls," she said. Recipe: Vegan Matzo Ball Soup This soup from Yasmin Khan via Mayukh Sen is as flavorful as they come. Yasmin roasts the cauliflower with cumin and coriander, coaxing out the vegetable's nutty notes. She then blends it with potato, which adds body, and turmeric, which bolsters its earthiness. Crowning the soup with some of the reserved roasted vegetables and toasted almonds offsets its creamy base with textural crunch, creating a meal meant to be savored. Recipe: Roasted Cauliflower Soup If a bowl of green vegetables is your comfort food, this is your recipe. For a vegan soup that is bright, verdant and defiantly rich, Sarah Copeland boils broccoli, fennel and celery until tender, blends the mixture until creamy, then tops it with cashew cream and olive oil. David Tanis knows that just a spoonful of miso and some hot water make a fairly tasty meal — but he builds on that at every opportunity with this vegan stunner. The dish starts with a homemade dashi, using kombu, shiitake mushrooms and soy sauce, that is then fortified with marinated mushrooms, miso and ginger. Spoon the soup over a delicate mound of tofu for a meal that feels as good as it tastes. Recipe: Mushroom Miso Soup Luxurious and silky but also bright and fresh, this soup from Yewande Komolafe may redefine your expectations for rich, creamy soups. She bolsters the potato-and-cauliflower base with lemongrass and ginger, then tops the dish with a ginger-scallion relish. Ginger is the not-so-secret ingredient here, and the takeaway of this sophisticated dish is balance — and intrigue. Recipe: Ginger-Cauliflower Soup Julia Moskin consulted the famed bean grower and expert Steve Sando of Rancho Gordo in pursuit of a perfect bowl of black bean soup. She learned there are two key points discerning the good from the great: The beans should be boldly seasoned and timidly blended. This soup starts with dried beans and takes more effort than most, but delivers results you'll crave again and again. This curry- and ginger-scented butternut squash soup from the vegan cookbook author Nava Atlas has a hint of spice and a subtle sweetness from apples and coconut milk. It also has thousands of five-star ratings from vegans and nonvegans alike, and for good reason: This soup looks and tastes like sunshine on a spoon. Recipe: Coconut Butternut Squash Soup Mark Bittman takes traditional creamed spinach and promotes it from a side to a main dish in this easy soup, which requires minimal ingredients and minimal effort. For maximum coziness, pair it with grilled cheese, sliced into strips, or soldiers, for dipping. Recipe: Cream of Spinach Soup Beloved by more than 13,000 soup enthusiasts who have given this dish a five-star rating, this red lentil soup from Melissa Clark is a NYT Cooking favorite. It's based on a Turkish lentil soup, mercimek corbasi, and is built largely from pantry ingredients, including lentils seasoned with cumin and tomato paste. A squeeze of lemon and chopped cilantro keep it fresh. Recipe: Red Lentil Soup With Lemon Often served before Nowruz, the Persian New Year, ash reshteh gets its body from beans and reshteh noodles, and its brightness from fetalike kashk and piles of fresh herbs. Ask Samin Nosrat and she'll tell you that her recipe is suited to the season: "To me, ash reshteh signifies the arrival of spring." If you are a strict vegetarian, you'll want to opt for vegetarian stock or water instead of the broth suggested. This creamy mushroom soup trumps other iterations for one obvious reason: It builds robust flavor from a mix of mushrooms, both fresh and dried. Though the recipe is actually quite simple, it's sophisticated enough to make you feel like you're at a fancy restaurant — while still in the comfort of home. Recipe: Mushroom Soup Even if you shudder at the very thought of pumpkin spice, do not discount this savory soup from Lidey Heuck: "While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp," she notes. If you're vegetarian, you'll want to swap in vegetarian stock for chicken stock; to make it vegan, use olive oil instead of butter and coconut milk in place of cream. Recipe: Creamy Pumpkin Soup  |
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Posted: 12 Feb 2021 06:01 AM PST When everyone's got their eyes on a recipe, you know it must have something special that you will want to try! That's the case for these 10 vegan viral recipes that went viral last week. They're some of the best, and trust us when we say that you don't want to miss out on these incredible viral recipe creations from our bloggers! We also highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy! And, don't forget to check out our Popular Trends Archives! 1. Split Pea Soup
Source: Split Pea Soup This Split Pea Soup by Rouxbe is made with just a few ingredients — green split peas, onions, carrots, and celery and a few herbs and spices — this healthy, hearty and comforting split pea soup is so easy to make that we are sure it will become a staple recipe. 2. Caramel Brownies
Source: Caramel Brownies These Caramel Brownies by Shanika Graham-White are truly irresistible during this season. They are soft, rich, and dangerously full of chocolate-caramel flavor, all with no added sugar. These beauties are sure to melt-in-your-mouth and are made entirely with all vegan ingredients and whipped together literally in minute. 3. Healthy Breakfast Cookies
Source: Healthy Breakfast Cookies Made with cacao nibs, oats, chia seeds, almonds, and cashew butter, these Healthy Breakfast Cookies by Julie Zimmer are delicious! They are naturally sweetened with bananas, chopped Medjool dates, and a few tablespoons of pure maple syrup. Packed with raw plant-based ingredients, they are also gluten-free, dairy-free, refined sugar-free, and high in fiber, antioxidants, and healthy fats. 4. Sweet Potato Blondies
Source: Sweet Potato Blondies These Sweet Potato Blondies by Tara Sunshine are always a hit! Bonus is, they're packed with antioxidants, fiber, healthy fats, and plant-based protein. They're also suitable for vegan, gluten-free, paleo, and keto diets. 5. Oatmeal Cookie Energy Bites
Source: Oatmeal Cookie Energy Bites These Oatmeal Cookie Energy Bites by Wholesome LLC are an oldie, but a goodie. That's because these bites are so easy to make, are full of natural ingredients, are unprocessed, and truly do have that hint of an oatmeal raisin cookie–but with peanut butter, of course! 6. Mediterranean Grazing Night Board
Source: Mediterranean Grazing Night Board The countries surrounding the Mediterranean Sea are known for their abundance of fresh vegetables, wheat, olive oil, and herbs. Of course, this is a broad description of what the region has to offer; Mediterranean food is extremely diverse and it would be impossible to capture the influence of every culture on one board. Here, you'll find familiar favorites like pita bread, hummus, and olives. This Mediterranean Grazing Night Board by Kate Kasbee has its own take on tabbouleh, a Middle Eastern salad, uses quinoa instead of the traditional bulgur, making it suitable for those with gluten allergies and sensitivities. 7. Perfect Oil-Free Baked Tofu
Source: Perfect Oil-Free Baked Tofu This Perfect Oil-Free Baked Tofu by Molly Patrick is so delicious that you'll probably want to double or triple this recipe from the get-go. How do you do it? First, the tofu is pressed to remove all excess liquid and then it's marinated in a sauce of garlic, ginger, soy sauce, and rice vinegar with a sprinkle of sesame seeds. As it bakes, the edges get crispy and slightly caramelized. This oven baked tofu is perfect for serving in sandwiches, topping on salads, or as your protein for a meal with vegetables! So flavorful and filling! Advertisement 8. Quinoa & Avocado Chili Con Carne
Source: Quinoa & Avocado Chili Con Carne This Quinoa & Avocado Chili Con Carne by Alchemy Eats is a quinoa and butter bean chili con carne dish served on a bed of brown rice – perfect for anyone looking for a hearty and satisfying meal. 9. Red Curry with Roasted Vegetables
Source: Red Curry with Roasted Vegetables This Red Curry with Roasted Vegetables by Robin Browne is filling, flavorful and so simple to make. Feel free to have it every day of the week just for the simplicity that comes with the meal. If you find you are looking for anything that will add just a little bit of free time to your day, this recipe just might help! 10. Black Rice Pudding
Source: Black Rice Pudding This Black Rice Pudding by Angie Li is perfect for people who don't bother making an effort to make breakfast in the morning. You can cook a large batch in advance and keep it in the fridge for 3-4 days. Or you can also have it as a breakfast on the go on those busy days. Learn How to Cook Plant-Based Meals at Home!
For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet. Here are some great resources to get you started: For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please consider supporting us by donating! Being publicly-funded gives us a greater chance to continue providing you with high-quality content.Click here to Support Us
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