Stuffed Zucchini Cups, Pear Stuffed Heart-Shaped Ravioli in Walnut Sage White Wine Reduction, & Heart-Shaped Raspberry Tiramisu

Ah, Valentine's Day. To me, I always think Italian food is the way to go for this holiday. Last year, I made a lovely dinner of raw kale salad, spaghetti and heart-shaped meatballs, and tiramisu. This year, I changed the tiramisu recipe to a raspberry version that is heart-shaped. Who doesn't love cute lovey-dovey food on this holiday?!

Stuffed Zucchini Cups

* Prep Time: 10 minutes

* Cook Time: 30-40 minutes

* Ingredients: 

• 2 large zucchini
• 2-4 tbsp olive oil
• 1/2 medium white onion, finely diced
• 4 cloves garlic, minced
• 1 small green pepper, finely diced
• 1 package (8 oz.) vegan ground crumbles*
• 1/2 cup button mushrooms, sliced
• 1 tbsp fresh basil, minced
• 1 tbsp fresh parsley, minced
• salt and pepper, to taste
• 1/4 tsp oregano
• 1/4 cup tomato basil pasta sauce*
• vegan mozzarella, to top*
• vegan Parmesan, to top (optional)*
• sea salt, to top (optional)*

* Recipe:

1. Preheat oven to 350 degrees. 
   
2. In a large skillet, heat olive oil over medium heat. Cook the onions with salt and pepper until translucent. Add the garlic, green peppers, mushrooms, and crumbles. 
3. Cook for about ten minutes until the crumbles are brown. Add the basil, parsley, and oregano and keep cooking for another two minutes.
4. Cut the zucchini in about one inch pieces. Using a small spoon or melon baller, scoop out the insides of the zucchini being careful not to take out the bottom. 
5. Fill the zucchini with the crumble mixture and top with pasta sauce, mozzarella, and Parmesan.
6. On a lightly oiled cookie sheet, bake zucchini cups for 20 minutes. When done, top with a bit of sea salt.

* Note: For ground crumbles, I diced up a package of Upton's Naturals ground beef style seitan. You can get it around the Chicago area at Whole Foods or otherwise online. If you can't find Upton's, you can use Boca crumbles or Yves brand. The pasta sauce I used was Whole Foods 365 Organic brand. I used Daiya vegan mozzarella. The Parmesan and sea salt are optional, but I would suggest Galaxy topping for vegan Parmesan. 

Pear Stuffed Heart-Shaped Ravioli in Walnut Sage White Wine Reduction

* Prep Time: 45 minutes

* Cook Time: 15 minutes

* Ingredients (for ravioli filling):

• 2 anjou pears, finely diced
• 1 whole shallot, sliced
• 1/4 package (2 oz.) vegan cream cheese*
• 1/2 cup tofu ricotta*
• 1/4 cup vegan mozzarella*
• 1-2 tbsp olive oil
• 2 cloves garlic, roasted, minced
• 1 tbsp fresh parsley, chopped
• 1/8 tsp oregano
• salt and pepper, to taste

* Ingredients (for dough):

• 1/2 cup all-purpose flour
• 1/2 cup semolina flour
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/3 cup water
• 1 tsp olive oil, for boiling water
• pinch of salt, for boiling water

* Ingredients (for reduction):

• 1/2 cup walnuts, chopped
• 1/4 cup vegan butter*
• 2 tbsp fresh parsley, minced
• 3 tbsp fresh sage, minced
• 1 cup white wine*
• salt and pepper, to taste

 * Recipe (for filling):

1. In a medium skillet, cook the pears and shallots for about 10 minutes over medium heat until they are soft. 
2. Combine the remaining ingredients in a large bowl. 
3. When pears are cooked, add to the bowl and mix well.

* Recipe (for dough):

1. Mix the all-purpose flour, the semolina flour, and salt well in a medium bowl.
2. On a clean counter space, create a mound with the flour mixture. In the center, create a well. In the well, put in the olive oil and water. 
3. Slowly start to mix and then knead dough until smooth.
4. Using a floured rolling pin, roll out the dough until slightly thin.
5. Cut the dough with a 3 inch heart-shaped cookie cutter.
6. Place 1 tbsp of the filling in the center of the dough.
7. Using water, wipe the edge of the dough. Top with another heart-shaped dough piece. Press the edges with a fork.
8. In a medium pot of boiling water, add the salt and olive oil, then cook the ravioli until the float (only a few minutes). Let cook for one minute after they start to float. Do not overcrowd the pot with ravioli or else they will stick together.

* Recipe (for reduction):

1. In a medium skillet, toast the walnuts over medium heat.
2. Add the butter, white wine, sage, salt, and pepper. Reduce to half.
3. Stir in the parsley once reduced.

* Note: For vegan cream cheese, I used Tofutti brand. The tofu ricotta recipe was taken from the Veganomicon cookbook. See recipe here. For vegan mozzarella, I used Daiya. I used Earth Balance for vegan butter. Lastly, make sure your white wine is vegan!

Heart-Shaped Raspberry Tiramisu

* Prep Time: 15 minutes
* Cook Time: 20 minutes
* Ingredients (for lady fingers):

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup white sugar*
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup non-dairy milk*
• 2 tbsp vegan butter, melted*
• 3 "egg" Ener-G egg replacer (follow box instructions)*
  

* Ingredients (for custard filling):

• 1 8 oz. container vegan cream cheese*
• 1/2 cup vegan sour cream*
• 1/4 cup non-dairy milk
• 1/4 cup amaretto
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp agave nectar*
• 2 tsp cornstarch (mixed with 2 tbsp water)

* Ingredients (for coffee mixture):

• 1/2 cup espresso*
• 1 1/2 tbsp Grand Mariner  

* Ingredients (for topping):

• fresh raspberries
• raspberry jam
• cocoa powder, to dust
• powdered sugar, to dust
• shaved dark vegan chocolate, to top

* Recipe (for lady fingers):

1. Pre-heat oven to 400 degrees.
2. Combine the dry ingredients in a medium bowl. Combine wet ingredients in another small bowl.
3. Add the wet ingredients to the dry ingredients and mix well. Make sure no lumps are in the batter.
4. In an oiled medium baking dish, add the batter in a level fashion.
5. Bake for 12-15 minutes until golden and a toothpick can come out clean from the center of the cake.

* Recipe (for custard filling):

1. Combine all the ingredients except for the cornstarch mixture. Whisk together until no lumps are found.
2. In a small pot, add the custard mixture and heat on medium heat. When it starts to boil, add the cornstarch mixture.
3. Turn to low to medium heat and cook for about five minutes. It should look rather thick (rather than runny).
4. Set aside until needed for building process.

* Recipe (for coffee mixture):

1. Combine freshly made espresso with Grand Mariner.

* Recipe (for building):

1. Using a 3 inch heart-shaped cookie cutter, cut out hearts from the lady finger cake.
2. Dip each heart in the coffee mixture on both sides of the cake.
3. Place one heart on a plate. Top with a layer of raspberry jam and then custard mixture.
4. Repeat steps 2 and 3 one more time.
5. Once done adding custard to the last cake piece, top the tiramisu with fresh raspberries, cocoa powder, powdered sugar, and shaved chocolate. 

* Note: Make sure all the sugar in this recipe is vegan. You can find marked vegan sugar at health food stores. I used soymilk, though feel free to use any non-dairy milk. I used Earth Balance for vegan butter. Ener-G is an egg replacer one can find in the baking area of health food stores. There are other means of egg replacing such as using apple sauce. For vegan cream cheese, I used Tofutti brand. The sour cream was Tofutti brand. Agave nectar is a natural sweetener used to replace honey. One can find it near the honey in the green/organic/natural section of your grocery. I have an espresso maker, so I just made my espresso for this. They do make powdered espresso that I'm sure you could add water to. It would be in the baking section of your grocer.

 

Valentine's Day: Raw Kale Salad, Spaghetti & Heart-Shaped Meatballs, Tiramisu, & Caprese Martinis

Below are my recipes for a complete Valentine's Day meal. Romance your love with this tasty, cruelty-free dinner!

Raw Kale Salad

I love the raw kale salad at Whole Foods. I may, in fact, be obsessed with it. This is my recreation of it and it tasted just like it!

* Prep Time: 5 minutes
* Cook Time: 5 minutes
* Ingredients:

• 1/2 bunch kale, washed, cut 
• 2 tbsp dried cranberries
• 2 tbsp pine nuts
• 1/2 medium tomato, diced, optional
• 1 tbsp olive oil
• 2 tbsp lemon juice
• salt, to taste
• pepper, to taste

* Recipe:

1. Divide the cut kale into two salad bowls.
2. Top each bowl with 1 tbsp cranberries and 1 tbsp pine nuts. Add half the tomatoes to each bowl (optional).
3. In a small bowl, whisk the olive oil, lemon juice, salt, and pepper.
4. Add more olive oil or lemon juice to taste, if desired.
5. Top the salad with the dressing. Enjoy!

  
Spaghetti & Heart-Shaped Meatballs


* Prep Time: 10 minutes
* Cook Time: 30 minutes
* Ingredients (for pasta sauce):

• 1/2 tbsp olive oil
• 1/4 large yellow onion, diced
• 2 cloves garlic, minced
• salt, heavy pinch
• 4 sprigs thyme
• 1 tbsp fresh basil, chiffonade
• 3 fresh medium tomatoes, diced
• 1/2 cup red wine*
• 1 14.5 oz can crushed tomatoes with herbs
• 1 tbsp tomato paste
• pepper, to taste

* Ingredients (for meatballs):

• 2 packages Upton's Naturals ground beef style seitan, crumbled*
• 1/3 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh Italian parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 tbsp vegan Parmesan*
• 1/2 tsp nutmeg
• salt, to taste
• pepper, to taste
• 1 tbsp olive oil
• 3 "egg" Ener-G egg replacer (follow according to box directions)*
• 1/3 cup Italian style bread crumbs*
• 1/4 cup olive oil, for frying, add more if needed

* Ingredients (for pasta):

• 6 oz. spaghetti, cooked by box instructions
• fresh Italian parsley, to top
• fresh basil, to top
• vegan Parmesan cheese, to top

* Recipe (for pasta sauce):

1. Sautee the onions and garlic in the olive oil and salt until the onions have sweat.
2. Add the diced fresh tomatoes, thyme, basil, and wine. Cook down until wine is reduced to half. This step may take about twenty minutes.
3. Lastly, add the crushed tomatoes, tomato paste, and pepper. Simmer for about ten minutes.

* Recipe (for meatballs):

1. Combine the first 11 ingredients in a medium bowl. Mix well.
2. Heat the olive oil in a medium pan.
3. While the oil is heating, shape the meatballs into heart-shapes.
4. On a plate, add the bread crumbs. Roll the meatballs in the bread crumbs.
5. Cook in the skillet until golden brown.

* Recipe (for pasta):

1. To assemble, place cooked pasta on a plate. Top with the sauce and meatballs.
2. Add the parsley, basil, and Parmesan to the pasta plate. Buon appetito!

* Note: Make sure your red wine is vegan on Barnivore. I used Our Daily Red organic, vegan red wine. Upton's Naturals is a local Chicago seitan company. They sell their faux meats here in Chicagoland. You could use other seitan-style meat crumbles such as Boca Ground Crumbles,Gimme Lean Sausage by Lightlife, or Yves Meatless Ground Round Original. Vegan Parmesan brand I use is Galaxy topping. Ener-G is an egg replacer one can find in the baking area of health food stores. There are other means of egg replacing such as using apple sauce. For the bread crumbs, make sure to check they are vegan. Oftentimes, they will contain dairy. I used the Whole Foods brand, 365.

Tiramisu


* Prep Time: 15 minutes
* Cook Time: 20 minutes
* Ingredients (for lady fingers):

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup white sugar*
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup almond milk*
• 2 tbsp soy butter, melted*
• 3 "egg" Ener-G egg replacer (follow box instructions)*
  

* Ingredients (for custard filling):

• 1 8 oz. container vegan cream cheese*
• 1/2 cup vegan sour cream*
• 1/4 cup almond milk
• 1/4 cup amaretto
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp agave nectar*
• 2 tsp cornstarch (mixed with 2 tbsp water)

* Ingredients (for coffee mixture):

• 1/2 cup espresso*
• 1 1/2 tbsp Grand Mariner  

* Ingredients (for topping):

• cocoa powder, to dust
• powdered sugar, to dust
• shaved dark vegan chocolate, to top

* Recipe (for lady fingers):

1. Pre-heat oven to 400 degrees.
2. Combine the dry ingredients in a medium bowl. Combine wet ingredients in another small bowl.
3. Add the wet ingredients to the dry ingredients and mix well. Make sure no lumps are in the batter.
4. In an oiled medium baking dish, add the batter in a level fashion.
5. Bake for 12-15 minutes until golden and a toothpick can come out clean from the center of the cake.

* Recipe (for custard filling):

1. Combine all the ingredients except for the cornstarch mixture. Whisk together until no lumps are found.
2. In a small pot, add the custard mixture and heat on medium heat. When it starts to boil, add the cornstarch mixture.
3. Turn to low to medium heat and cook for about five minutes. It should look rather thick (rather than runny).
4. Set aside until needed for building process.

* Recipe (for coffee mixture):

1. Combine freshly made espresso with Grand Mariner.

* Recipe (for building):

1. Using a round cookie cutter (or a round form), cut out circles from the lady finger cake.
2. Dip each circle in the coffee mixture on both sides of the cake.
3. Place one circle on a plate. Top with the custard mixture.
4. Repeat steps 2 and 3 two more times.
5. Once done adding custard to the last cake piece, top the tiramisu with cocoa powder, powdered sugar, and shaved chocolate. 

* Note: Make sure all the sugar in this recipe is vegan. You can find marked vegan sugar at health food stores. I used almond milk, though feel free to use any non-dairy milk. For soy butter, I used Bestlife which I found at my local Jewel. Ener-G is an egg replacer one can find in the baking area of health food stores. There are other means of egg replacing such as using apple sauce. For vegan cream cheese, I used Follow Your Heart brand. The sour cream was Tofutti brand. Agave nectar is a natural sweetener used to replace honey. One can find it near the honey in the green/organic/natural section of your grocery. I have an espresso maker, so I just made my espresso for this. They do make powdered espresso that I'm sure you could add water to. It would be in the baking section of your grocer.

 Caprese Martinis


* Prep Time: 6-12 hours
* Cook Time: 20 minutes
* Ingredients:

• 1/2 pound tomatoes, sliced 1/4 in. thick
• 3/4 cup vodka
• kosher salt
• 8 grape tomatoes
• 1 cup balsamic vinegar
• 1/3 bunch fresh basil
• 4 small vegan mozzarella balls*

* Recipe:

1. Put tomato slices in a large glass container or pitcher. Add the vodka (make sure it covers the tomatoes) and a pinch of salt. Let infuse for 6-12 hours at room temperature. Strain the vodka, then chill until ready to serve.
2. Meanwhile, prick the grape tomatoes with a skewer (or toothpick); toss with the balsamic vinegar in a bowl and marinate for 4 hours at room temperature.
3. Drain the grape tomatoes, reserving the vinegar. Bring the vinegar to a boil in a nonreactive saucepan over medium heat. Reduce the heat and simmer until syrupy, about 20 minutes. Let cool.
4. For each drink, drizzle some balsamic syrup into the bottom of a chilled martini glass. Muddle 2 to 3 basil leaves with a splash of tomato-infused vodka in a cocktail shaker. Add another 1 1/2 oz. tomato-infused vodka and 1 cup of ice; shake and strain into the glass. Skewer 2 marinated grape tomatoes, 2 basil leaves, and a mozzarella ball on a cocktail pick (or toothpick) and set in martini.

* Note: The caprese martini recipe was taken from Food Network Magazine March 2011 edition. To spare some time, one could just add squeezed tomatoes to the vodka instead of infusing. For the mozzarella balls, I used Soy Kaas as it is easy to form into a ball because of its texture.

Happy Veg Valentine's Day!

I made this little guy from this recipe. Quite cute, huh? I did not use the baking trays as she suggests, but rather souffle bowls which worked just as well. They were sort of small because of that. Needless-to-say, tasty and cute! I made them for my dad and myself for Valentine's Day dinner along with ratatouille which was quite the hit, much more so than the heart-shaped lasagna, actually. As a starter, I made vegan cream of mushroom soup. I was a big fan of it, but my parents didn't like it too much. Who knew they were not cream of ______ soup fans? It was nothing personal against the soup, apparently.

Overall...

Heart-Shaped Lasagna: 3.5/5

Ratatouille: 5/5

Cream of Mushroom Soup: 4/5