Food & Recipes
Skip the crowded restaurants this year and spend quality time with your loved one this Valentine’s Day! Whether you're a vegan or an omnivore, your own kitchen can turn into your own private romantic setting.  Set your table with your fanciest tableware, light a candle, and enjoy your delicious 3-course meal you made together.  Vegetarian/Vegan Menu Course 1: Raw Vegan Super-food Caesar Salad SALAD INGREDIENTS: 
  • 3-4 curly kale leaves, de-stemmed and torn into pieces
  • 1 bunch of romaine lettuce, chopped
  • 1 cucumber, quartered
  • 1/3 cup green olives, sliced
  • 1/4 cup hemp seeds
  • 1/3 cup hemp seeds
  • 1/3 cup water
  • 1 tablespoon Dijon Mustard
  • 1/2 tablespoon Bragg's Raw Apple Cider Vinegar
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon maple syrup
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  1. In a large bowl, combine all ingredients for the salad and mix.
  2. Combine all ingredients for the Caesar salad dressing in blender and blend until smooth and creamy.
  3. Pour dressing over salad.
  4. Enjoy!
Course 2: 30-Minute Cauliflower Alfredo INGREDIENTS: 
  • 2 cups Pacific vegetable broth
  • 2 cups water
  • 4 cups cauliflower florets
  • 1 pack of sliced baby bella mushrooms
  • 8 clove garlic minced
  • 1 package of linguine (If gluten free , we love using Jovial)  
  • 1 cup unsweetened almond milk
  • 1 tablespoon lemon juice
  • 2 tablespoons nutritional yeast
  • Sea salt and pepper, to taste
  • 2 teaspoons red pepper flakes, to garnish
  1. Boil water for pasta.
  2. Boil vegetable broth and 1 cup water for cauliflower.
  3. Cut cauliflower into florets. Mince garlic. Juice lemon
  1. Cook pasta for 7 minutes (when done, drain and return to pot)
  2. When cauliflower water is boiling, add florets to the pot, and cook until tender--around 8 minutes. (When done, reserve 1/2 cup of the broth, and drain).
  3. Place cauliflower, baby bella mushrooms, almond milk, lemon juice, garlic and nutritional yeast in a food processor and blend well until smooth and creamy (you can also do this in a bowl with a potato masher or immersion blender).
  4. Add salt and pepper to taste. If needed, add the reserved cooking liquid to thin the sauce.
  5. Stir cauliflower sauce into pasta and garnish with red pepper flakes (if desired) and serve.
Course 3: Vegan Chocolate Mint Mouse INGREDIENTS: 
  • 8 ounces dark chocolate, chopped
  • 3 tablespoons maple syrup
  • 1 teaspoon mint extract
  • ¼ teaspoon sea salt
  • 2 cups (16 ounces) silken tofu (NOT soft tofu)
  • 1 tablespoon water
  • Toppings: coconut whipped cream, shaved chocolate, mint leaves
  1. Melt the chocolate over a double boiler, or in a microwave-safe bowl.
  2. Remove the bowl from the heat as soon as the chocolate has melted, being careful not to burn it.
  3. Stir in the maple syrup,mint extract, and salt.In a blender, combine the silken tofu, water, and melted chocolate. Blend until thoroughly combined.
  4. Divide equally between 4 little jars.
  5. Cover and refrigerate for at least 2 hours.
  6. Top with coconut whipped cream, shaved chocolate, and mint leaves if using.
Omnivore Menu Course 1: Beet Citrus Salad 10 Minute Detox Soup INGREDIENTS: 
  • 3 beets, greens and stems removed
  • 1 grapefruit, cut into segments
  • 1 orange, cut into segments, reserving 1 tablespoon of juice and the zest
  • 1 tablespoon olive oil
  • 1 tablespoon champagne vinegar
  • ½ tablespoon honey
  • pinch of salt and pepper
  • 2 cups arugula
  • ¼ cup toasted walnuts
  1. Preheat oven to 425 degrees. Scrub beets clean under cold water. Wrap each beet in tin foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots). Quarter each beet.
  2. In a small bowl, whisk together olive oil, champagne vinegar, honey, orange juice, salt, and pepper.
  3. In a large bowl, combine the beets and arugula. Drizzle half the vinaigrette over the beet arugula mixture and toss to combine.
  4. Top with grapefruit segments, orange segments, and walnuts. Drizzle the remaining vinaigrette on top. Garnish with orange zest.
Course 2: Sheet Pan Bruschetta Chicken  CHICKEN INGREDIENTS:
  • 4 pieces chicken breast, boneless and skinless
  • salt and pepper
  • 1 lb. asparagus, ends trimmed
  • 1 teaspoon olive oil
  • 4 ounces mozzarella cheese
  • 2 cups cherry tomatoes, halves
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 2 cloves garlic, minced
  • ¼ cup fresh basil, chiffonade
  • salt and pepper, to taste
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, or spray with non-stick spray.
  2. In a small bowl, combine the tomatoes, olive oil, balsamic vinegar, garlic, basil, salt, and pepper. Set aside.
  3. Season both sides of the chicken with salt and pepper. Place chicken in a line on one end of the prepared baking sheet.
  4. Place asparagus on the opposite side of the baking sheet in a single layer. Drizzle olive oil, salt, and pepper over asparagus. Toss to combine to evenly coat.
  5. Place in the oven and bake for 25 minutes. Remove from oven and top chicken with mozzarella cheese. Toss the asparagus. Cook for an additional 5-10 minutes until chicken reaches an internal temperature of 165 degrees F and asparagus is tender.
  6. Top chicken with bruschetta and serve immediately.
Course 3: Chocolate-Covered Red Berry Nice CreamINGREDIENTS: 
  • 1 cup organic strawberries, sliced and frozen
  • 1 cup organic raspberries, frozen
  • 3 organic bananas, sliced and frozen
  • 1/2 cup regular or plant-based milk 
  • 1/4 cup dark chocolate chips
  1. Freeze the sliced bananas, strawberries, and raspberries.
  2. Once frozen, add to a blender or food processor, along with 1/2 cup of milk
  3. Transfer mixture to a freezer-safe container.
  4. Stir in chocolate chips and freeze for at least 4 hours.
  5. Scoop & enjoy!
For even more delicious recipes from Julie, visit: http://www.rdeliciouskitchen.com/recipe-index/