Valentine’s Day Recipe Contest


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While Valentine’s Day is not my favourite holiday, it is one of my favourite holidays to bake!

It is a reason to make cutesy desserts, whip out the lace, sprinkles, and frills, and indulge in comforting and romantic homemade meals that would make anyone swoon.

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It is also one of the only times of the year when I don’t feel like a 7 year old girl for loving the colour pink.

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[Nadia’s Heart-shaped Oatmeal Pancakes]

Some of you might remember back in 2009, I hosted a Valentine’s Day contest. It was a lot of fun and many of you submitted some awesome Valentine’s Day recipes!

Here are some of the wonderful dishes that were submitted…

Lindsey’s Valentine’s Day Ravioli dessert took the US prize:

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Hayley won the Canadian prize with her Raspberry Cream Cheese Stuffed French Toast:

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I loved the presentation of Karen’s I Love You Brownie:

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and Diana’s Mmm-Mmm Cupcakes were show stoppers:

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[For the recipes above (and others), see this post.]

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This year, I’d love if you could share with me your favourite vegan recipes that would be great for Valentine’s Day. Or perhaps, you have a non-vegan recipe that you’d like me to try to tackle and revamp making it free of animal products.

Whatever the case, type out or copy and paste your full recipe below in the comment section. Eric will be selecting a couple for me to try out (or maybe he can make one too?).

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You can submit as many as you like and it can be a dessert, breakfast, lunch, dinner, or snack recipe. The sky is the limit so get creative!

Those recipes that Eric selects for me to feature on the blog, will win a $25 Gift Certificate to Glo Bakery just as a small token of my appreciation (US and Canadian residents only).

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Deadline to submit your recipe in the comments below is Feb 7th. I will also be featuring some of my own Valentine’s Day recipes on the blog, from now until V-Day, so stay tuned for the recipes!

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{ 131 comments… read them below or add one }

Kris | January 20, 2011

What an amazing and fun idea! I will have to search through my recipes and get posting on this :)

I need to try these glo bars!



kayli (Running on Sunshine) January 20, 2011

vegan Valentine-worthy recipes? I’m on it!


Sabine @ thefruitpursuit January 20, 2011

ALL of those look great! I’m definitely going to try and come up with a delicious vegan valentines treat, what a fun competition Ange :)

x sabine


Stefanie January 20, 2011

Oh, sounds soo fun! I’ll have to see if I can come up with anything! :)


Angela @ Eat Spin Run Repeat January 20, 2011

What a great idea Ange! That stuffed french toast sounds delicious. I can’t wait to see the recipes!


Kathryn January 20, 2011

How fun – I dont’ think this counts as an entry because these are not my recipies, but I think the heart beet salad is great. I make this chevre “cheese” for special occasions and it is delish! I have not tried the brownies on the post, but her stuff is amazing so I can’t imagine they would be anything short of fantastic.
Heartbeet Salad with Pumpernickel Croutons and Chevre by Joy Tienzo of the Vegan Joy blog.
4 servings
Light, tangy dressing cuts the richness of a salad heaped with roasted beets, croutons, and tangy cheese. Make the Chévre, Pumpernickel Croutons, and Champagne Vinaigrette up to a week in advance for easy assembly.

For the Salad:
3 large beets
4 slices pumpernickel bread, cut into 1” cubes
1 tablespoon olive oil
2 teaspoons minced flat-leaf parsley
½ teaspoon sea salt
8 cups (1 6 ounce bag) spring greens
½ recipe Chévre

For the Champagne Vinaigrette:
¼ cup champagne vinegar (white wine vinegar is a fine substitution)
¼ cup extra-virgin olive oil
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper

Prepare the beets:
Pierce beets all over with a sharp knife, and wrap tightly in foil. Place on a baking sheet or shallow baking pan, and roast at 375º F until fork tender, about 1 hour. Allow beets to rest until cool enough to handle. Slice beets into 1/3” thick slices—there’s no need to peel them. Use aspic cutters or miniature cookie cutters to make heart shapes. Alternately, cut each slice into quarters (creating the bottom “v” of the hearts), and carve the tops into heart shapes with a paring knife. Set aside until ready to use. The beets can be prepared up to 2 days in advance and refrigerated.

Make the croutons:
On a baking sheet, toss together bread, olive oil, and parsley. Sprinkle salt over, and toss again. Toast in the 375º F oven along with beets until golden-brown, 10-15 minutes. Set aside to cool while you make the dressing. The croutons can be made several days in advance, and store well in an airtight bag at room temperature.

Make the Vinaigrette:
Whisk together champagne vinegar, olive oil, mustard, salt, and pepper. Refrigerate until ready to use.

To Assemble:
Arrange greens on a largish, shallow platter. Crumble dabs of Chévre over, and top with beet cutouts and croutons. Drizzle with a bit of vinaigrette, serving the rest on the side.

2 8” logs
Serve dabs of this handmade semi-soft cheese in Heartbeet Salad, or on crackers, fresh vegetables, or sandwiches. Its creamy tang is also excellent in recipes where cream cheese is called for.

2 tablespoons agar flakes
½ cup water
1 ½ cups raw cashews
3 cups boiling water
½ cup water
2 tablespoons fresh lemon juice
1 tablespoon tahini, preferably raw
1 tablespoon apple cider vinegar
1 ¼ teaspoons sea salt

In a small saucepan off the heat, combine agar and ½ cup water. Set aside to dissolve while the cashews soak. The agar flakes will enlarge slightly and take on a pale cast.

Pour boiling water over cashews, and soak for at least an hour, or up to overnight.

Line a shallow container (a 9”x 9” or 9”x 13” casserole dish is ideal) with plastic wrap, allowing it to hang over the sides slightly. Set aside.

When you’re ready to proceed, place the agar mixture over low heat, stirring occasionally as you put together the cashew mixture.

Drain cashews, rinse, and drain again. In a blender, combine cashews, ½ cup water, lemon juice, tahini, vinegar, and salt. Blend until completely smooth, scraping down the sides as necessary. This process should take about 5 minutes while the agar mixture bubbles away.

Once the cashew mixture is smooth, scrape the agar mixture into the blender with the machine running. Continue blending until completely smooth.

Scrape into the plastic-lined container, smoothing the top. Cover loosely and refrigerate until firm, about 1 hour.

Once fairly solid, divide the Chévre in half. Using the plastic, shape each section into a cylinder about 2” in diameter and 8” long. Wrap tightly in plastic, and chill until ready to use.

The Chévre can be stored in the refrigerator for up to a week.


Maddie (Healthy Maddie) January 20, 2011

What a fun contest! I will search for some recipes :) I’ve always wanted to try glow bars!


Allison January 20, 2011

AWESOME!!! Those hearts are sweet.


christyn @ All Ways Nutritious January 20, 2011

fun contest!! all the recipes from last year look delicious. i’m curious about the tiny chocolate hearts…they look awesome.


Erin January 20, 2011

Fun! I would love to have a recipe for vegan Red Velvet Cupcakes with cream cheeze icing – do you know of any good ones Angela?


Angela (Oh She Glows) January 20, 2011

I have never made them but they are on my list for sure!


Maddie (Healthy Maddie) January 20, 2011

I second Erin’s idea! I’ve been looking for a good recipe for vegan red velvet cupcakes for a long time.


wendy January 20, 2011

Me too! Me too! Please Angela–we need a vegan red velvet recipe!


JenATX January 21, 2011

I’ve seen vegan ones at Sprinkles Cupcakes, I guess its the only vegan variation they sell? They look yummy!


Ali February 11, 2011
Healthy Chocoholic January 20, 2011

Can’t wait for all of the delicious recipes!!!!


Steph@stephsbitebybite January 20, 2011

What a fun idea!! I don’t usually bake vegan style, but I might have to give it a shot for this!


Emily Shapiro January 20, 2011

What a nice idea! I’m typing out the first recipe I thought of, because I know all the ingredients by heart – which must mean I make these cookies too often :)

They’re easy and delicious, and only dirty up one bowl. I usually make them into small, bite-sized cookies, but a heart-shaped cookie cutter couldn’t hurt for valentines day!

Vegan Raspberry Cocoa Cookies
1/2 cup of raspberry jam/preserves
3/4 cup of sugar
1/3 cup coconut oil
1 tsp vanilla extract
1 tsp almond extract
1/2 cup cocoa powder
1 1/2 cups of flower (i use all purpose, but you could certainly experiment!)
3/4 tsp baking soda
1/4 tsp salt

preheat oven to 350, and either grease or line a baking sheet with parchment paper. Mix together your dry ingredients (sugar, cocoa, flower, baking soda, and salt) and then stir in the jam, oil, almond and vanilla extracts. Gather into small, walnut sized balls, flatten them slighty, and bake for 10 minutes.

A special variation for valentine’s day: Make the cookies a little larger by rolling out the dough and using a large heart-shaped cookie-cutter to shape your cookies. With a smaller (but also heart shaped) cookie cutter, cut out the centers of half of the cookies. Bake as directed, let them cool, and make sandwiches! Place a cookie with it’s center intact on the bottom, top with a layer of jam, and put a cookie with the center cut out on top so the jam peeks through!


KitKat @ Pursuit of Happiness January 20, 2011

Ahh, this post made me crave sweets (and a sweetheart ;) )

So I’m not taking credit for this recipe, (it’s my Mom’s who I’m sure found it in a cookbook at some point) but it’s the richest, yummiest dessert *ever* (and easy to make)! I’d love to see it veganized but I feel like it might be a hard one without losing the ooey-gooey flavor of these layers. :)


1/4 lb. butter
1 c. crushed graham crackers
1 c. shredded coconut
1 pkg. Nestle semi-sweet chocolate chips (6 oz.)
1 pkg. Skor toffee pieces (6 oz.)
1 can sweetened condensed milk
1 c. walnuts, chopped

Melt butter in an 8 1/2 x 11 inch pan.
Add layer by layer (do not mix) above ingredients in order listed.
Bake 32 minutes at 350 degrees in an aluminum pan OR 28 minutes at 350 degrees if a glass dish is used.


Helen January 21, 2011

I make these bars. I call them Hello Dollies, except I don’t have Skor toffee in mine :)


KitKat @ Pursuit of Happiness January 21, 2011

I think a lot of people use butterscotch instead of the toffee pieces. I love the toffee though, makes them even chewier.

Hello Dollies is such a cute name! I have never heard of them called that before :)


Morgan @ Life After Bagels January 20, 2011

I’ll do ANYTHING for glo bars ;)


Jessica @ How Sweet It Is January 20, 2011

I love those little heart shaped chocolate ones. They look so fudgey!


Gillian January 20, 2011

Hmmm some kind of giant peanut butter herhsey’s kiss would knock my socks off :)


Junia @ Mis Pensamientos January 20, 2011

Great idea Angela!

Here is mine: Cacao Cranberry Chocolate Bars

The post with pictures:

Cacao Cranberry Chocolate Bars
1/4 cup sweetened cacao nibs
1 tbsp dried cranberries
1 tsp brown rice syrup

1. Mix the cacao nibs, cranberries, and brown rice syrup together until everything is evenly coated.
2. Place the cacao mixture on a baking sheet lined with parchment paper and even out with a spatula.
3. Bake for 7 minutes in the oven at 300 degrees.
4. Using cookie cutters, fill the cacao mixture into each mold and press down to flatten.
5. Let the cacao mixture cool in the cookie cutters for 5 minutes before removing.

A simple, healthy chocolate recipe for the vegans and healthy eating enthusiasts. :)


Shanda January 20, 2011

This is more of a project than a recipe but I saw it last year on and have been looking forward to Valentine’s Day ever since so I would have an excuse to make this adorable “box” of “chocolates”. The problem is that I haven’t made anything with dairy or eggs in the last couple of months; Can you veganize this, possibly make it a bit healthier and put an ohsheglows/Angela spin on it?

Enjoy! :-)


Leanne (For Health's Sake) January 20, 2011

Cute idea! Can’t wait to see the entry’s!


Heather (heathers dish) January 20, 2011

This is so cute! I’ll definitely be digging through my recipe troves soon :)


Leanne @ Healthful Pursuit January 20, 2011

Fun! I’m totally doing this! Quick question… can they be posts from our blog? Say, if we were to make the recipe, post it on our blog, and send you the recipe as well?

Thanks Angela!


Jess January 20, 2011

what a sweet idea:) and a great excuse for me to try my hand at vegan baking!


Ashley @ Taste for Healthy January 20, 2011

What a fun idea!! I will have to get on this! :)


Averie (LoveVeggiesAndYoga) January 20, 2011

Wow, Angela! This is another BIG undertaking. You’ll probably get “just a couple” reader submissions :) As in…hundreds!

Go big, or go home, right?

The contest in 09. Omg that feels like a lifetime ago but I totally remember reading your posts from then, where I was, what I was doing. Trip down memory lane.

Can’t wait to see what everyone submits! :)


Angela (Oh She Glows) January 20, 2011

haha I can’t believe two years have gone by!


Alaina January 20, 2011

I’ll have to put my thinking cap on for this one! :-)


Moni'sMeals January 20, 2011

such a good idea! Since we are not up against you we might have a shot, hehe. :)


Beach Bum Beauty January 20, 2011

Those little hearts are to die for, must make some for my husband :-)


leslie January 20, 2011

oh, how fun! i know you’re going to get mostly baked goods, but i am a savory person, so i’m going to share a little appetizer:

roasted beets with cocoa-sesame sauce

* 1 lb beets
* 1/4 c tahini
* 1.5 T good quality cocoa powder
* 1 T agave
* 1 T apple cider vinegar
* 1/4 t sea salt
* 2 T water

1) Preheat oven to 400. Trim greens off beets, rinse, and scrub. Wrap beets in foil and roast in oven 30-45 minutes, depending on size. They will be tender, but not mushy, when they are done.

2) Let beets cool. When cool enough to touch, remove skins. [Skins should peel right off. If they don't, they haven't cooked enough.]
3) Whisk or blend together tahini through water. Add more water if necessary to reach desired consistency.
4) Drizzle sauce over sliced beets and serve.

why is it valentine’s appropriate? well, the beets will stain your fingers a lovely shade of pink, and once the beets are roasted, you could easily cut them into hearts with cookie cutters. the sauce is infused with cocoa, which is self-explanatory!


Baking 'n' Books January 20, 2011

EEEP!!!! I LOVE this!! I would die if you choose one of my mine…

now, I just need to find you….you bake it though right? Because your skills and pictures are just – well 1000x better – obviously ;)


Baking 'n' Books January 20, 2011

EEEP!!!! I LOVE this!! I would die if you choose one of my mine…

now, I just need to find one….you bake it though right? Because your skills and pictures are just – well 1000x better – obviously ;)


Angela (Oh She Glows) January 20, 2011

you got it!


Tiffany January 20, 2011

For me…..Valentine’s day is all about the chocolate. I would love a vegan recipe for a chocolate molton cake (lava cake). It is my husband and kids favorite kind of cake but I can never enjoy it since I am a vegan!


hipveganchic January 21, 2011

heres my version of a cherry chocolate pudding cake. it tastes just like lava cakes and you can omit the cherries if you choose and it still tastes grand. sounds complicated but its made in 5 minutes minus baking time! enjoy!


* cherries, 1 cup (fresh or frozen, or any berry or you can omit alltogether)
* carob powder, 3.5 tbs ( or chocolate)
* arrowroot, 1 ts
* *Whole Wheat Flour, 0.5 cup
* Salt, 1/8 ts
* Baking Powder, 1 tsp
* Vanilla Extract, 1.5 tsp
* soy milk unsweetened plain, 0.25 cup (or any milk or water)
* rapadura, 2/3 cup (raw sugar or sucanut)
WATER as needed

Cut the cherries in half and put them in a bowl and stir in 1 teaspoon rapadura. Let thaw if frozen.

Oil or pan spray 4 ramekins. Preheat the oven to 350F. Mix together 1/3 cup rapadura and 2 tablespoons carob powder and set aside.

Pour the juices off the cherries into a measuring cup. Press lightly on the cherries to get all of the juice (I had about 1/4 cup). Sprinkle the arrowroot over the cherries and mix well. Divide the cherries equally among the 4 ramekins.

In a medium bowl, combine the flour, salt, 1/3 cup rapadura, 1 1/2 tablespoons carob, and baking powder. Stir in the vanilla extract and soymilk adding a tbs more if needed. (Mixture will be very thick.) Drop by tablespoons over the cherries in the ramekins, dividing equally among them. Smooth to cover the cherries.

Sprinkle the rapadura/carob mixture evenly over the batter, about 2 tablespoons per ramekin. Use a spoon to level the tops.

Add boiling water to the cherry juice up to the 3/4 cup line. Pour or spoon it gently over the rapadura in the ramekins, about 3 tablespoons per ramekin. Place the ramekins in the oven and bake for about 25-30 minutes, until tops appear mostly dry (they should be streaked with darker, wetter looking areas) and sauce is bubbling around the edges. Remove from oven and allow to cool for 15 minutes before serving.

the best part is that each cup is only 200 calories and tastes like warm, melty, cakey cup of heaven!


Marit January 24, 2011

I have one…
and it’s GOOOD!
Even me who is not vegan will quite happily rather make this than the full-fat-eggy-variety…
the spinach may seem a bit of an odd thing here but it does suit the flavours remarkably well…
(“stolen” from


Vegan Molten Chocolate Lava Cakes

Even if you are able to eat traditional molten chocolate cakes, this version is worth a try for its ultra-healthy ingredients. Don’t worry; no one will know the veggies are there, but they’ll definitely feel the love in these decadent-tasting treats.

NOTE: The amount of gooey insides will depend on a variety of factors, but most often if these are dryer, it’s because (a) the molten center wasn’t perfectly and completely surrounded by batter when raw, and touched the sides of the pan (in which case it just oozes out and bakes into the batter); (b) there wasn’t enough molten center put in to the raw cake; (c) the oven temperature was too high; (d) the cakes were baked too long; or (d) other ingredients were substituted (such as AP flour for the spelt), which changed the texture. Because these are, admittedly, so temperamental, I’m no longer recommending the molten version. The cupcake version, with the chips scattered throughout the batter, is now my preferred way to use this recipe.

Molten Centers:

2/3 cup (about 170 ml.) dairy free dark chocolate chips

2 Tbsp. (30 ml.) cornstarch or arrowroot powder

1/4 (60 ml.) cup plain or vanilla soymilk


2 ounces (about 60 g.) fresh or frozen spinach (you may include the stems)

1/4 cup (60 ml.) plain, vanilla, or chocolate soymilk

1 cup (about 3-1/2 ounces or 100 g.) raw zucchini, fresh or frozen, coarsely chopped

1/3 cup (about 85 ml.) light or dark agave nectar

1/4 cup (60 ml.) pure maple syrup

1/4 cup (60 ml.) sunflower or other light-tasting oil

1 Tbsp. (15 ml.) finely ground flax seeds or meal

1/2 tsp. (2.5 ml.) apple cider vinegar

2 tsp. (10 ml.) pure vanilla extract

2 tsp. (10 ml.) instant coffee substitute

1 cup (about 140 g.) light spelt flour

1/2 cup (45 g.) whole oat flour

1/3 cup dark cocoa powder (22-24% fat content)

1-1/2 tsp. (3.5 ml.) baking powder

3/4 tsp. (4 ml.) baking soda

1/4 tsp. (1 ml.) sea salt

Preheat oven to 350 F. Lightly spray eight oven-safe large ramekins or custard cups and place on a cookie sheet.

For the molten center: In a small, heavy pot, combine the chips, cornstarch, and soymilk. Stir constantly over medium-low heat until the chips are melted and the mixture is smooth. Turn off heat and set aside.

For the cake: In a blender or food processor, blend together the spinach, soymilk and zucchini to a smooth puree. Add the agave, maple syrup, oil, flax, coffee substitute, apple cider vinegar, and vanilla, and blend to combine. Set aside while you measure the dry ingredients, or for at least two minutes.

In a large bowl, sift together the flours, cocoa, baking powder, baking soda, and salt. Pour the wet ingredients over the dry and whisk together to combine.

Scoop about 3 Tbsp cake batter into each ramekin, then place a large spoonful (3-4 Tbsp.) of filling over it (try not to touch the sides of the ramekin, or the chocolate will ooze out and you will have a smaller or dryer molten center). Cover with more batter to fill the ramekin about 2/3 full.

Bake cakes in preheated oven for 35-40 minutes, until a tester inserted in the edge comes out dry (the middle will remain moist, as that’s where the molten filling is). Remove from oven and allow to cool ten minutes.

Turn the cakes out onto serving dishes. Serve immediately. Garnish with fresh raspberries and whipped “cream,” if desired. Makes 8 servings. Recipe may be halved.

Variation: Omit the molten centre and gently stir 2/3 cup chocolate chips into the batter before filling the pans. May be baked as cupcakes.


Christine (The Raw Project) January 20, 2011

Oh, how fun! I might enter and can’t wait to see all the recipes submitted!


Lauren January 20, 2011

What a fun challenge to try out! I love all those heart chocolates above.


Anne P January 20, 2011

Great idea! I’d like to submit my Cinnamon Raisin Almond Balls, but shaped into hearts instead of balls :) Full recipe page:

1 C almonds
1 C raisins
1 tsp. cinnamon

Rinse the raisins and almonds with some water. Toss them in a food processor with the cinnamon. Process, and then remove and shape into hearts by hand :) Makes 10 to 12 hearts.


salah@myhealthiestlifestyle January 20, 2011

that stuffed french toast looks great!!! What an amazing idea girl!


Anne P January 20, 2011

One more idea – my Pomegranate Blueberry Pancakes, in heart shape obvi. :) Recipe link: You would just need to swap out the egg for a flax egg – so maybe omit the flax in the recipe already.

(makes 1 serving – one large or two small pancakes)


1/3 C whole grain pancake mix
1/2 C POM Wonderful pomegranate juice
1/4 C frozen (or fresh) blueberries
1 egg
1 tsp. ground flaxseed
1/2 tsp. cinnamon
Optional topping: Handful walnuts, 1 Tbsp. pure maple syrup, 1 small ripe banana (mashed with syrup)

Mix all ingredients in a bowl. Pour batter onto a cooking sprayed or nonstick pan on medium heat. Cook a few minutes on each side, until cooked through! Top with walnuts, and the mashed banana/maple syrup mixture.


Abby January 20, 2011

Happy Anniversary! It was 20 Jan, correct?
I have had a green monster everyday for the last three months. I dream about them. I love them.


Angela (Oh She Glows) January 20, 2011

haha I totally forgot!!! Thanks for the reminder :)


Jenny January 20, 2011

Years ago, I made Chicken Divan for my high school sweetheart on Valentine’s Day. I am a vegan and no longer can eat it, and I miss the flavor of it. I know that recreating the actual dish is not very possible without delving into the somewhat unappetizing world of fake meats, but I just miss that flavor! I have lost my mom’s recipe, but the decadent recipe I remember is somewhat like this:
As you can see, it is so far from being healthy or vegan! But ooohhh to taste that mayonnaise creamy curry taste again! I would be ecstatic!


Jil @ Big City, Lil Kitchen January 20, 2011

So much fun – really don’t like Valentine’s Day all that much (being single doesn’t have much to do with it), but I LOVE Valentine’s day cookies/cakes/pancakes/cupcakes!


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