I decided to make my special Valentine’s Day dinner a day early so it would be available for anyone who may want to make all or part of it for their own Valentine celebration.
There’s nothing quick and easy about the prep. Lots of cutting things into heart shapes, which is time consuming, but, hey, that’s what makes it special. I have heart-shaped cookie cutters somewhere, but I can’t find them since moving last Spring, so I cut everything free-hand.
The “Here’s My Heart Salad” features artichoke hearts, romaine hearts, hearts of palm, and heart-shaped red beets. You can use your favorite dressing — I used a vegan Caesar, but a balsamic or raspberry vinaigrette would be nice to cast a rosy glow.
For the Wellingtons, I cut seitan and portobello caps cut into heart shapes and sautéed them and let them cool. I then stacked them and wrapped them in a piece of puff pastry that I shaped like a heart and baked them at 425 degrees for about 20 minutes.
At the last minute, I decided to pierce the pastry with an asparagus “arrow” (cute, huh? My husband thinks I go overboard.) The sauce is a red wine sauce.
The heart-shaped potatoes were cut out of a large russet and roasted with olive oil and salt and pepper. I placed a roasted red bell pepper heart on each slice of potato.
For dessert, I made a small plain cheesecake and then enrobed it with melted chocolate. The garnish on top is some heart-shaped cherry jam topped with a chocolate-cherry truffle, that I shaped into a heart, and “iced” with vegan cream cheese. More truffles and some dried cherries complete the effect.
Okay, so I told you about my special dinner – now I’d like to hear about your Vegan Valentines celebration.