Tuesday, February 18, 2014

Vegan Valentine Dinner

I had the pleasure of cooking a vegan dinner for a lovely couple this Valentine's Day, and while that sounds like that makes the chef the third wheel, it was actually quite fun.  This was more of a cooking lesson, and we enjoyed tasting and testing along the way.

The entree was a Baked Portobello with Shallot Herb Stuffing.  This would've been hearty enough on its own, but I couldn't stop there.  Underneath was a silky Chipotle Infused Cashew Aioli which added a sweet and spicy dimension to the dish.  Then the portobello cap was served over a creamy Asparagus and Leek Risotto, and topped with sauteed savoy spinach.  Perfection!

Dessert was pure decadence:  Chocolate Lava Cake with Raspberry Sauce and Fresh Berries.  The cake sets up with a firm outer crust, and the center sinks into a saucy pool of chocolate pudding.  This is one of those desserts where if you can't decide if you want something creamy or something caky, you get both!  It looks dangerously difficult to pull off, yet it's so easy if you follow the recipe.  And decadent, too.

The next time you have an intimate dinner for two, this is the dessert you'll want to share.  Happy Valentine's Day!

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