Sunday, March 7, 2010

Valentines Day food, Amazing Vegan cake, Rissotto balls, Deep fried ravioli,

Sorry for the lack of post's again! Just getting used to a new job, and biking back and forth to work, and this apparently leads to neglecting my blog :(
This seems a bit odd to post so late about Valentines Day, we didn't celebrate Valentines day till the last 2 weeks. I prepared my special dinner for my boyfriend the week after Valentines Day.
I'm a terrible hopeless romantic and love all the fluff of Valentines day, all the pink and red, the heart shaped everything and the rose petals! I know a lot of people hate Valentines day for that reason but that's why I love it so much.
Here's what I made:
A heart-shaped black olive rosemary french bread, served with Balasmic Vinegar and roasted garlic infused EVOO.

Baby spinach salad with thinly sliced gala apples, toasted pecans, sauteed onions. Dressed with Maple-dijon white balsamic vinaigrette.

Deep fried raviolis filled with a cultured cashew ricotta filling, tossed in grated gouda "sheese". Served with roasted garlic, sun-dried tomatoes and basil marinara sauce.

Deep fried risotto balls, simple but flavorful risotto ball, stuffed with cultered cashew ricotta mixed with black olives, roasted garlic and sun-dried tomatoes. Served with the same sauce as the raviolis, garnished with nooch grated gouda "sheese" and basil.

Since this is John's (the boyfriend's) favorite cake, I thought it would be nice to make it for V-day. Its a vegan chocolate stout cake, with vegan peanut butter mousse and vegan white chocolate cooked buttercream.
The "truffles" are the cake insides mixed in with some peanut butter mousse and frosting, rolled into balls and covered into dark chocolate.

Here is an inside shot of the wonder cake innards!

Here is what John served me for V-day dinner

Thai Tempeh cakes coated in coconut and flash fried, from a veggie restaurant in Kingston Lotus-heart-blossoms
This picture is not my own its off of their website.

Baby spinach salad with Newman's Own Asian salad dressing, with baked Vegan chicken strips cut into pieces, sliced shallots and orange segments. Served with roasted garlic buttered toast heart shaped toast.

He made this free form lasagna creation and came up with the idea and everything on his own! I made cultured cashew ricotta for him, but the rest was all him! This was very delicous, I have to say I was very impressed! Served with steamed artichokes on the side. The lasagna consisted of the top layer of a shallot cream sauce, middle layer cashew ricotta with "facon" spinach and roasted garlic. The last layer was an assortment of sauteed mushrooms in a cream sauce.

For dessert was a slice of both Vegan carrot cake with a lemon frosting and a chocolate cheesecake type tart both from a hippie style cafe in Kingston that sells Vegan desserts and such.