Two hearts…Beat up a nun (A Vegan Valentine’s celebration)

I know. That’s not the way the song goes. So, sue sue sudio me. Regardless of mixed up lyrics, it is that time of year again: The day that Hallmark made: Valentine’s day. Best known for its namesake, massacre, For some reason, it’s supposed to be a romantic day filled with chocolate and champagne (followed by 6 months of, “do you think I look fat in these jeans?”). This is the perfect time for someone like a professional chef to impart some tips on making the most romantic day of the year a success. But, where are we going to find these mythical “chefs”?

Most people will look for the most romantic restaurant they can find. Unfortunately, that isn’t an option this year. A vinyl- gloved waiter bringing takeout to your car, while you hold your breath behind a mask and an ocean of sanitizer doesn’t cut the mustard. It’s time to do the truly romantic thing and cook for your loved one! I can hear your trepidation! “What will I make? What if I screw it up? What if my partner doesn’t like it? What if…?” RELAX! Breathe. It’s not rocket science. We’re here to help with ideas and recipes! More importantly, we can provide you with the most truly romantic gift: empathy. Ask your partner what their favorite food is. In most cases, the fact that you even make the effort is the treat. If you are feeling overwhelmed, send a message. Let us know your concerns, we have pointers!

Traditionally, people seek out “surf and turf” recipes for Valentines day. But, doesn’t it seem a little anti-romantic to celebrate love by killing something? That isn’t to say you can’t have a traditional Valentines dinner. We are all part of the animal kingdom and eating is a carnal expression of our level of existence. But, we are evolving. Humans are omnivores. That means we can eat all kinds of things. Studies have shown that plant-based agriculture can produce over 500% more food on 70% of the land that it takes to produce animal proteins. So, for efficiency, economics, and the environment, I propose that a plant-based meal not only shows your love to your partner, but to the animal kingdom, the environment, and the world!. Therefore, today, we will celebrate love with an alternative take on the Valentine’s Day dinner. Today’s offerings will be plant-based.

Here is a vegan menu to impress your loved ones. Eating plant-based doesn’t mean eating boring. It takes a little more thought than grilling a steak or boiling a lobster. What’s wrong with a little more thought? There is definitely room for more thought in the world today. So, let’s get to it. Let’s make a meal to remember!

Anytime we plan a meal, we think of the basics of nutrition. You need a protein, a starch, and a vegetable. We also need to think about the courses we will be eating since this is a festive occasion. Hence, it is entertainment in addition to sustenance we seek. So, we need an appetizer, soup, or salad to begin. Then comes the entree, followed by a nice dessert. We can add an amuse bouche or Hors d’ouevres to start with as well. And, of course, we need the beverages to accompany the meal.

Start with a fine champagne

First impressions are always important. Start by chilling a couple bottles of a nice bubbly. Champagne is traditionally synonymous with bubbles. But, there are other options. The label Champagne just tells you where it comes from. Just because it doesn’t come from the Champagne region of France, doesn’t mean it’s not good. Spanish Cavas, Italian Proseccos, California Sparklers, and bubbles from Australia, Argentine, and other parts of the world can all be just as good. I visited the Schramsberg vineyard in Napa, as well as, the Champagne region and Loire valley in France. I found comparable products across all of these regions. If you insist on Champagne, you are paying for the name and history. When you get to the highest levels, it is worth the extra. But, when it comes to wines at your local wine store, you can do just fine with an alternative growing region.

When choosing a celebratory wine, look for the way it is made. It is either methode champenoise, traditionale, or charmat. The difference is how it is fermented and how the bubbles are introduced. They are achieved in the bottle or in the tank. The best sparklers are made in the bottle via the champenoise, or traditional method. This is usually reflected in the price. Bubbles come in a variety of dryness levels. Usually, the driest will have a higher alcohol level because the yeast converts the sugars to alcohol. Most will be labeled as Brut (driest), semi-dry or semi-sweet, or Doux (sweetest). The earliest champagnes had more sugar than Coca Cola! Over the years, Brut has become the preferred style. But, it is up to your taste preference. Moscato d’asti is a particularly sweet bubbly wine. It goes down like soda.

Most bubbles are white. But, some come from red grapes as well. A wine derived from white grapes is called “blanc de blanc.” From red grapes: “blanc de noire.” Rose and blush wines are derived from red grapes as well gaining a hue from a short contact with the skins. There are a few true red sparklers on the market. The most readily available is a sparkling Lambrusco. Anyone who remembers the 70’s will recall Lambrusco as a sickeningly sweet, cheap wine. That is thanks in part to Riunite on ice. That’s nice. Today, however, there are plenty of high quality, very drinkable versions out there. They come in varying levels of sweetness, like champagne.

The best method is tasting

As with all wines, you really have to taste them yourself to decide on which one is right for you. Some are aged in stainless steel; others with oak. The grapes themselves take on different characteristics depending on the terroire and processing. The irony of champagne and its siblings is that the first champagnes were made to disguise inferior grapes. By adding sugar and creating carbonation, they were able to cover up a subpar vintage. Now Champagne has become the hallmark beverage of choice for any celebration. The labor-intensive process of making a sparkling wine is the largest contributor to the high price. Over the years, vintners have also increased the quality of the grapes going into the wine.

You can research wines or go with a quality brand- name for consistency. But, I prefer to experiment and try new wines whenever possible. Every year the same grapes from the same vintner come out different. So, it is hard to know what wine is the best. If you are not familiar with wines, ask the wine expert at your local store or read reviews online from a respected source such as “Wine Spectator”. If the person you ask is at all knowledgeable, you should be able to tell them what your sweetness expectations are and what you will be serving the wine with, to help them pick a wine that suits your needs.

Don’t forget the glasses. The best way to serve champagne is in a fluted glass. This holds in the bubbles better than the old -fashioned coupes that you see in the old Hollywood movies with Fred and Ginger. Of course, you can always go the decadent route and drink it out of a lady’s slipper…

On to the meal:

Now that we have a nice bottle picked out and chilling, we can focus on dinner. For our purposes, let’s do an amuse-bouche to get the culinary juices flowing. Then we will move into our first course which could be as simple as a salad or soup or a more involved composition. The entree will be a more hearty dish. And, dessert should be a lighter affair. Most people end with a big hunk of chocolate cake because, well, chocolate. We can still bring chocolate into the event, but let’s not choke on it.

Tonight’s menu will consist of:

1. Amuse bouche: Vegan Maple Johnny Cake with Cranberry Relish
2. First course: Roasted Beet and Baby Green Salad with Shave Onion, Toasted Pine nuts, Crisp Baby Brusel Sprouts, and Blood Orange Vinaigrette
3. Entree: Truffled Wild Mushroom Risotto with Roasted Asparagus, Glazed baby carrots, and Miniature cress
4. Dessert: Citrus Strawberry Soup Served with Chocolate Dipped strawberries

Follow the links to get the recipes for each. I don’t want you scrolling up and down just to find what you are looking for. Videos will be forthcoming. Right now, let’s discuss the meal a bit.

Amuse Bouche: This is just a fancy french word for a tasty bite. It literally means an amusement for the mouth. If you were at a cocktail party or a catered event, these would be the passed hors d’oeuvres. At a sit down meal, it is presented as a 2 bite simple item to get one excited about what is to come. You could serve any little thing. Today, we are focusing on a vegan approach. Being in New England in winter, we are going to do a maple Johnny cake with Cranberry relish. It is simple, yet hearty, elevating comfort food to an elegant beginning of a meal. If it weren’t vegan, I would probably top it with a creme fraiche or greek yogurt. You can use a vegan substitute if available in your store.

First Course: I decided to go with a salad instead of a more involved dish for multiple reasons.

1. It is lighter and creates a textural break between the heaviness of a johnny cake and a risotto.
2. It gives you a break from cooking between courses.
3. You can assemble the salad ahead of time and hold for service.
4. It requires less work the day of the meal.

Entree: Risotto is a relatively easy dish to prepare, but can go wrong if not handled correctly. It can go from perfectly cooked to mush with just an extra ladle of stock.I chose mushroom for this one. But, if you aren’t a fan, you can always substitute a variety of vegetables. Since this one has mushrooms, I recommend using a Madeira or sherry wine. If you substitute a lighter vegetable, say asparagus or zucchini, I would recommend using a white wine.

Dessert: This strawberry soup recipe is something I used to do in one of my catering jobs. It is a light finish to a heavy meal. I remember having to make this for an event for 3,000 people. Believe me, it took a LOT of strawberries. After that event, I never wanted to see this again. But, now that some years have passed, I recognize it as a nice refreshing end of a meal. When I had served it in the past, we couldn’t use alcohol since it was for a large group. But, I think it is the perfect vehicle to add a touch of liquor. That is why I modified the recipe to include grand marnier.

When you do the chocolate-dipped berries, check the chocolate you have for ingredients. Many chocolates have a dairy component to them. I recommend thinning with a neutral oil to make it more dip-able.

No matter how you celebrate, enjoy the day. For more information on how to cook to impress, join our mailing list: