Valentine’s Day Recipe Contest

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.

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.

[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:

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

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

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

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

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?).

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).

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!

XOXO.

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Alexandra Sansone

14 years ago

I posted my recipe on foodbuzz.com so that you would be able to see the pictures. After all, it’s all about the presentation! This recipe is for Double Decker Red Velvet Cupcakes, perfect for Valentine’s Day of course. Super impressive and super simple as well. Enjoy! http://www.foodbuzz.com/photos/3224021-double-decker-trio

I hope that link works, if not, please let me know and I’ll share the post via email.

Happy February, Everyone! That much closer to Spring…

Tessa Fisher

My recipe is neither red, nor heart-shaped. Nor is it a dessert! For me, what makes Valentine’s Day special is a nice, tasty, dinner and long conversation.

Call It Love Quinoa Casserole
(Vegan & Gluten-Free)
Ingredients:

3 1/2-4 cups cooked quinoa (approx. 2 cups uncooked)
2 cups of your favorite hummus (I use Trader Joe’s Mediterranean Hummus, thinner works better.)
6 cups roasted vegetables your choice
1 small head of cauliflower
1 med. crown of broccoli
1 med. sweet potato
1-2 med. red or yellow bell peppers
1 med. onion
1 med. zucchini
(This is what I use but you can use whatever you like or have around! I have also experimented with eggplant, carrots, and parsnips)
-2 Tablespoons Olive Oil (for roasting veggies)
-2 Teaspoons Balsamic Vinegar
-1/2 teaspoon dried Basil
1/2 teaspoon dried Oregano
-Salt
-Pepper
-Garlic Powder

Layer 1: Oil an 8×12 inch pan. Cook quinoa according to package directions. Spread quinoa evenly on the bottom of the pan.

Layer 2: Spread hummus over the quinoa being careful not to break up the quinoa.

Layer 3: Cut cauliflower and broccoli into florets. Slice sweet potato, bell peppers, onion, and zucchini. In a large bowl season the vegetables with the olive oil, balsamic vinegar and salt, pepper, and garlic powder to your taste. Roast at 450 degrees for 20-25 min. I often use 2 baking pans for the veggies putting the cauliflower, broccoli, and sweet potato on a separate pan because they tend to need a few extra minutes to roast.

Assemble the roasted vegetables on top of the quinoa and hummus layers. Drizzle with a little olive oil and sprinkle basil and oregano over top. Bake at 375 degrees for 20-25 more minutes.

Allow to cool 10 minutes before serving. Enjoy with your favorite wine and have a romantic evening!

Kimberly

First, I have to tell you I’m so inspired by your blog. My mornings regularly consist of VOO and your new post for the day. Now, on to my recipe!

Nutty No-Bake Fig Brownies
yields several bite-sized brownies

1/2 c dried figs
1 t lemon juice
Soak figs in lemon juice and enough water to cover until partially rehydrated (1-2 hours). After soaking, remember to save the soak water for later.

1/2 c oats
1/4 c cocoa powder
pinch of salt
Pulse in food processor until flour-like. Leave in food processor for next step:

1/4 c pumpkin seeds
1 t sesame seeds
Add to food processor and pulse until mixed into oat flour mixture (can still be chunky). Remove dry ingredients from processor and set aside in a bowl.

2 t brown rice syrup (or honey, or maple syrup, or agave)
Place syrup in empty food processor with the rehydrated figs. Pulse until the figs are broken down well and are forming a paste. Add soak water if they need help doing this.
Add about three quarters of the dry ingredients to bowl of food processor with the fig mixture, and pulse until it comes together into a homogeneous ball. If the mixture is too wet, add more dry ingredients; too dry, add fig soak water or syrup.
When the dough is ready, wet your hands with a little water (to prevent sticking) and shape the dough into balls. Or, shape the dough into a 1/2″ (1.3 cm) thick rectangle and cut into squares.
Store brownies in the fridge. Enjoy!

Out To Lunch Creations

Chocolate Avocado Pudding

This is creamy dairy free pudding is a great dessert to share on Valentine’s Day. It’s thick, rich and full of natural ingredients. Enjoy in a fancy glass with two spoons or use it as a chocolaty strawberry dip. Check out OutToLunchC on twitter for a picture of this decadent dessert!

Prep time: 2 min
Serving size: 2

Ingredients:
• 1 avocado, roughly chopped, skin and pit removed
• 3 Tbsp coco powder
• ¼ cup maple syrup
• ½ tsp vanilla extract
• 2 Tbsp almond milk

Directions:
1. Place all ingredients in a food processor and blend until smooth.
2. Spoon into a piping bag and pipe into a fancy glass, top with sliced strawberries and enjoy with two spoons.

Zestful Lou

Angela! What are those chocolate heart-shaped cookies in the pictures!!!!????

Megan @ Healthy Hoggin'

These are my new favorite treats– the chocolate “swirls” can be heart-shaped, making them perfect for Valentine’s Day!

**Chocolate-Swirled Cheesecake Bars**
(Raw & Vegan) Makes 9-12 bars

Chocolate Crust:
1 cup raw pecans
2 Tablespoons cocoa powder
2 Tablespoons pure maple syrup (preferably Grade B)
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt

Directions:
Process pecans in a food processor until crumbly. Add in the rest of the crust ingredients and process until well combined. Press the crust into a 6″ square container, lined with plastic-wrap to prevent sticking. Freeze for 10-15 minutes to set.
—

Cheesecake Filling:
1 cup raw cashews, soaked for at least an hour
1/2 cup zucchini, peeled and chopped
2 1/2 Tablespoons fresh lemon juice
2 Tablespoons coconut oil
1/4 cup agave
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt

Directions:
Throw all of the ingredients into a blender (note: if you’re using a high-powered blender, like the Vita-Mix, you can skip soaking the cashews!) and blend until silky smooth. Pour the filling over the chocolate crust and smooth the top with a spatula.
—

Chocolate Swirls:
2 Tablespoons cocoa powder
1 Tablespoon pure maple syrup
1 Tablespoon coconut oil, in liquid form

Directions:
Whisk the ingredients together until smooth, then with a spoon, gently pour 3-4 lines across the cheesecake bars horizontally. Using a light hand, drag a knife perpendicularly through the chocolate lines, creating a heart-shaped, marbled effect.

Freeze the bars for at least 4 hours, or overnight, then serve chilled from the freezer. (they will start to melt at room temperature)
—

*For pictures and detailed instructions, click here: http://healthyhoggin.com/2011/02/raw-chocolate-swirl-cheesecake-bars/

Enjoy!!

Holly @ Couch Potato Athlete

This isn’t my recipe, but it is so good — and I think it is perfect for V-Day because it is red and contains tomatoes which are good for your heart!

http://www.foodnetwork.com/recipes/claire-robinson/roasted-tomato-bread-soup-recipe/index.html

Roasted Tomato Bread Soup

1 pound vine-ripened tomatoes, quartered and seeded
3 tablespoons garlic-infused extra-virgin olive oil, plus more for garnish
Kosher salt and freshly ground black pepper
1/2 cup finely sliced fresh basil leaves, plus more leaves for garnish
1(28-ounce) can crushed tomatoes (recommended: San Marzano)
1 1/2 cups water
1/2 loaf sourdough baguette (day-old) or 1/4 loaf country bread, torn into 1/2-inch pieces (about 3 cups)

Directions: Preheat the oven to 400 degrees F.

Put the tomatoes on a rimmed baking sheet, toss with 2 tablespoons of the garlic oil and season with salt and pepper, to taste. Roast until the tomatoes are softened and the edges are beginning to brown, 15 to 20 minutes.

Meanwhile, heat 1 tablespoon of the garlic oil in a saucepan over medium-high heat. Add the basil and stir for about 30 seconds. Add the canned tomatoes with their juice and the water; season with salt and pepper, to taste. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Stir in the bread and simmer for 2 to 3 minutes.

Stir the oven-roasted tomatoes and any cooking juices into the saucepan and simmer for another 3 minutes. Taste for seasoning, adjusting if necessary, and ladle into serving bowls. Garnish with a drizzle of garlic olive oil and basil leaves.

Because you can’t possibly have enough chocolate on Valentine’s Day… here’s another one of my favorite recipes!!

Cherry Chocolate Bomb Pudding
makes 1-2 servings

1 avocado, pitted
3/4 cup frozen cherries
3 T. cocoa powder
2 T. pure maple syrup (adjust for desired sweetness)
1/2 tsp. pure almond extract
pinch of sea salt

Directions: Throw all ingredients into a mini food processor, and blend, occasionally scraping down the sides, until smooth and creamy. Devour immediately!

In case you’re sick of chocolate recipes (is that possible?), here’s one for my RAW macaroons!

Detox Blonde Macaroons
yields 22-24, depending on size

Ingredients:
2 2/3 cups shredded unsweetened coconut (**or substitute 1 cup Artisana coconut butter)
2 (additional) cups shredded unsweetened coconut
3/4 cup pure maple syrup
1 1/4 tsp. vanilla extract
1/2 tsp. pure almond extract (*omit this for nut-allergies)
1/4 tsp. fine sea salt

Directions:

To start, throw the 2 2/3 cups of shredded unsweetened coconut into your high-powered blender or food processor, and blend until you have a coconut-butter-like consistency. In a Vita-Mix, this takes under a minute on the “low” setting. In a food processor, it may take longer. (I’ve heard it takes up to 10 minutes in a food processor– so be patient!) Be sure to scrape the sides a couple times, so that you have an even consistency.

Transfer the coconut butter into a medium mixing bowl, add in the rest of the ingredients and mix well with a spatula. The batter should be moist and stick together well.

Drop the macaroon batter by small rounded spoonfuls onto a dehydrator sheet, or if you’re using the “oven method,” drop them onto a pan lined with a silpat, or parchment paper. Dehydrate at 118 degrees for 12-24 hours, depending on how moist you’d like the middle to remain. I like them crispy on the outside, moist on the inside, which takes about 14 hours.

If you’re using your oven, heat your oven to its lowest setting (probably around 170-200 degrees). Place macaroons in the oven with the door slightly cracked open, and “un-bake” for a few hours, checking them intermittently after the first hour. Once your macaroons have developed a firm “crust” on the outside, I like to turn the oven off, shut the door, and let them sit for another hour.

Place the macaroons in the fridge or freezer to “set” further, or serve immediately! These are extra-delicious with a bit of dark-chocolate drizzled on top. YUM!

For pictures and detailed directions, click here: http://healthyhoggin.com/2010/09/macaroon-fairy/

becky

So, I know, I’m late but had to post this. If not for Valentine’s, since it would be last minute, then shortly there after! This is so good….just whipped it up and it smells heavenly in my kitchen!!
Chocolate Coconut Granola (just writing that makes me salivate)
DRY:
3 cups old fashioned oats
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/2 cup unsweetened coconut shreds
3 T cacao powder
WET:
2 T coconut oil (melted)
3 T agave nectar
3 T maple syrup
1 T pure vanilla extract

Mix the WET w/ the DRY (only takes 5 minutes to put together)
Bake in a 300 degree oven – turning every 10 minutes – until browned to your liking.

When cool, mix in miniature dark choclate chips. Douse in vanilla almond milk and you have either breakfast, lunch, dinner or snack. Self control, self control :)

Stacey Rothwell

7 years ago

Omg! I SO badly want a yummy vegan and gluten free chocolate covered cherry cookie recipe!!!

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