3 Recipes To Your Man's Heart

It is said that "the way to a man's heart is through his stomach."  I didn't take any chances with my husband and went all out for the first meal I cooked him - Fettucini Alfredo, Caesar salad, and a homemade chocolate marble cheesecake for dessert.  Twenty years later, I am still trying to woo him with my cooking!

Here's a great vegan menu to woo your special someone this Valentine's Day.

Pan Seared Portabello Mushrooms
I adapted this recipe from one I found from The Physicians Committee for Responsible Medicine.  I love the flavor that the wine adds to the mushrooms.  I often saute kale in the liquid after the mushrooms and serve the mushrooms on top of the kale.  This recipe always makes me feel like I am eating a steak.

Ingredients:
4 large Portabello mushrooms
2 teaspoon olive oil
2 tablespoons red wine
2 tablespoons tamari (gluten free soy sauce)
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
1/2 tsp oregano

Directions:
1. Clean mushrooms and trim stems.

2. Mix oil, wine, tamari, vinegar, garlic and oregano in a large skillet.  Heat until mixture begins to bubble, then add mushrooms top side down.  Reduce to medium heat, cover and cook 3 minutes.  If pan becomes dry, add 2-3 tablespoons of water.

3. Turn mushrooms and cook second side until tender, about 5 minutes.

Amazing Alfredo
This is my husband's favorite dish, and this vegan version from Allison's Gourmet is even tastier than the butter and cream alternative.

Ingredients:
1 cup raw cashews
2 tablespoons raw pine nuts
1 1/2 cups water
4 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/16 teaspoon ground nutmeg
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cups cooked fettucini (or other pasta of your choice)
3 tablespoons freshly minced parsley

Directions:
1. In a blender, grind cashews and pine nuts into a fine powder.  Add water, lemon juice, garlic, nutmeg, and salt.  Blend until completely smooth.

2. Transfer sauce to a small saucepan over medium heat and whisk as you bring to a boil.  Reduce heat to low and simmer for 7 minutes, whisking regularly.  Stir in black pepper.

3. Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.

Chocolate Raspberry Lava Cake
Chocolate Covered Katie does it again with a healthy version of one of my favorite desserts.  This is pure decadence in my book.  The steps are so simple that you'll have time to enjoy a glass of bubbly while it bakes.

Directions:
6 tablespoons spelt, all-purpose, or Bob's gluten free flour
2 tablespoon plus 1 teaspoon dutch or unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
4 teaspoon sugar of choice or xylitol
pinch stevia or 1 extra tablespoon sugar of choice
1 teaspoon pure vanilla extract
6 tablespoons milk of choice
5 tablespoons vegetable or coconut oil
4 tablespoons mashed raspberries or raspberry jam (If using raspberries, feel free to mix in a little of your favorite sweetener.)
2 small handfuls of chocolate chips, optional

Directions:
1. Preheat oven 350 degrees (if using).
2. Grease 2 small dishes or 1-cup ramekins.
3. In a separate bowl, combine first 6 ingredients and stir very well.  Add the oil, vanilla, and milk and stir to form a batter.
4. Spoon half the batter among both greased dishes.  Spoon the raspberries and optional chocolate chips on top (only in the middle of the batter.)  Top with remaining chocolate batter.  
5. Microwave 30-40 seconds or bake 13-14 minutes.
6. Eat straight from dish or allow to cool before removing the cake.