Happy Valentine's Day
Here is a truly international themed Vegetarian Menu for Valentine's Day.
(It is very important to "marinate" most Vegan/Vegetarian soups and stews overnight, as this develops more flavors. Flavors and nutrients that are lost if the vegetable dishes are cooked for prolonged length of time, as is the case with meat based soups and stews.)
The soups:
A Moroccan Inspired tomato based chickpea-noodle
A creamy asparagus and zucchini
A refreshing parsnip-lemon
Entrees
Baked yams with 2 sautes
1) with broccoli & feta
2) with kale and black eyed peas
Greek inspired pies..individual baked asparagus and cream cheese with lemon zest and thyme
Baked polenta with tomato and mushroom red wine sauce
A Bulgarian style lentil and red cabbage stew with egg noodles, coconut milk ( may use sour cream) & smoked paprika
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Desserts:
Berry-almond Eve's pudding
Chocolate chip oatmeal cookies
Own grown "wonder" bean sprouts
A fermented pro-biotic rejuvelac
The prep so far:
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| The Parsnip-lemon soup finished with coconut milk..such a light soup, adding chopped parsley would alter the flavor too much |
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| Silky smooth zucchini and fresh asparagus soup, also finished with coconut milk |
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| The lentil and cabbage stew with smoked paprika, fresh dill, red and green cabbage, and spinach, this will "marinate" overnight and be packed with coconut milk, it is best the day after cooking and may be finished with sour cream if you are not a vegan |
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| The kale and black eyed peas.. with smoked paprika and garlic |
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| Sauteing the asparagus with onions and sake for the tarts |
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| The lentil and cabbage stew with extra sauce, some of which will be strained off before packaging |
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