Our Valentine's Day Dinner for Two ships to all 50 states and Puerto Rico, and the following recipes will help you make the most of your vegan eats!
Brie or Camembert En Croute
Prep time/cook time: 60 minutes.
- 10oz brie or camembert
- 1 sheet of chilled puff pastry (Pepperidge Farm's is vegan)
- ¼ cup plain unsweetened soymilk
- Pastry brush
Preheat oven to 400º F. Since you most likely purchased the puff pastry in the freezer section of your local grocery store, pull one sheet of puff pastry out of the freezer and allow it to thaw slightly - about 10 minutes.
On a lightly floured surface, roll the puff pastry until ⅛” thick or until the sheet is about 12” in diameter. Place brie or camembert on the center of the puff pastry and fold the four corners over the edge of the cheese. You want the pastry to wrap the cheese but not overlap more than ½“
Transfer to a lined baking sheet and brush with soymilk. Bake 30-40 minutes or until the corners of the pastry are dark brown. Remove from the oven and allow to cool 5 minutes before cutting. Serve with crackers.
Beef Bourguignon
Prep time/cook time: 2 hours
This is our take on a classic Beef Bourguignon. Traditionally, the meat is a cubed chuck steak or brisket with long stewing tenderizing the meat. Since plant-based beef does not tenderize in the same way, we decided to keep the steaks intact for this version to make for an elegant dish perfect for dinner for two.
- 6 Tbsp neutral-flavored high-heat oil (such as sunflower or canola)
- 4 oz Hickory Bacon, chopped
- 2, 7 oz Ribeye Steaks
- 1 medium carrot, diced
- 2 medium shallots, minced
- 4 cloves garlic, minced
- 2 Tbsp all purpose flour
- 3 cups robust red wine (such as Cabernet, Burgundy or Bordeaux)
- 2 cups vegetable or vegetarian beef broth
- 2 Tbsp tomato paste
- 1 Tbsp fresh thyme, minced
- 2 Bay leaves
- 2 Tbsp plant-based butter
- 1 Lb Cremini mushrooms, sliced
- Salt and pepper to taste
Prepare pasta as recommended on packaging.
In a large pot or dutch oven, fry the chopped bacon in 2 Tbsp of oil over medium heat for 5 minutes until crispy. Remove bacon from pot with a slotted spoon and set aside. Add another 2 Tbsp oil and sear ribeye steaks until lightly browned. Remove from pot and set aside. Add the remaining oil and sauté carrots, shallots and garlic in the pot for 5 minutes until softened. Next add the flour to create a roux. Heat, scraping the bottom of the pot for another 5 minutes.
Add the steak, bacon, red wine, beef broth, tomato paste, thyme and bay leaf. Bring to boil, and lower heat to low. Cover and simmer for 90 minutes, stirring occasionally. Meanwhile, in a medium to large sauté pan, melt butter over medium heat. Add sliced mushrooms and sauté until browned. Set aside.
In the last 5 minutes of simmering, add the mushrooms to the simmering liquid in the pot, stir to combine. Taste and adjust seasonings with salt and pepper. Allow to cool slightly before serving.
To plate: use tongs to transfer the two steaks to a plate next to or on top of mashed potatoes or pasta. Ladle sauce over the whole plate and garnish with a fresh herb such as parsley or thyme.
Bacon-Wrapped... Everything!
Wrap our hickory bacon around whatever you'd like to add a little extra sumthin sumthin. Our favorites are asparagus and dates, but the list can go on and on.
Bacon-Wrapped Asparagus
Stovetop Cook Time: 10 minutes
- 2 Tbsp Neutral Flavored High-heat Oil (such as sunflower or canola)
- 1 Bunch Asparagus
- 8 oz Sliced Hickory Bacon
- Sea Salt
Cut the top 4” off of 1 bunch asparagus. Cut the bacon lengthwise into narrow strips. Working in bunches of 4-5 spears, wrap the asparagus in the narrow strips of bacon. Secure by poking a toothpick through the bundle.
In a medium sauté pan heat oil and pan fry asparagus bundles over medium heat: 2 minutes on each side, flipping to brown 3-4 sides. Remove from heat and transfer to a towel. Season asparagus with flaky sea salt to taste. Makes 4-6 asparagus bundles.
Here are some more ideas for bacon-wrapped noms:
- Broccoli
- Stuffed jalapeños
- Brussels sprouts
- Baby potatoes and cheese
- Roasted pears
- Grilled pineapple
