Monday, February 14, 2011
The Kiss, by Gustav Klimt
Valentine's Day is one of my all-time favorite holidays. I can't think of anything better or more beautiful to celebrate than love in all its forms.
Despite the fact that it's not normally a food-centric occasion, there are some foods known to have some wonderfully romantic aphrodisiac properties. Here are a few yummy vegan recipes featuring these inspiring ingredients. Try them for your next romantic dinner, today or any day!
Chocolate: Raw Chocolate Avocado Pudding
Asparagus: Asparagus & White Bean Pesto Tart
Coffee: Mascarpone Clouds
Basil: Basil-Mint Pesto
Grapes: Red & Green Grape Granitas with Muscat
Strawberries: Strawberry-Banana Crepes
Artichokes: Globe Artichokes in lemon and garlic
Ginger: Ginger Snap Cocktail
Black Beans: Black Beans & Quinoa with Chipotle Raspberry Sauce
Rosemary: Oranges Poached in Riesling & Rosemary Syrup
Pine Nuts: Pignoli-Almond Cookies
Figs: Roasted figs with aromatic couscous
Libations: Vanilla Pecan Bourbon Balls
and of course...
Avocados: Avocado & Mango Salad with Passion Fruit Vinaigrette
Happy Valentine's Day everyone!
Wednesday, February 9, 2011
I've been trying to figure out how to "Italianize" a whiskey cocktail for-ev-er and the fabulous Aine from peasoupeats has done it!
Her delicious twist on the classic Stiletto cocktail is simply brilliant. If you're curious about how she came up with it, check out her recipe post. Her blog is one of my faves.
What a great way to spice up your Valentine's night!
Photo and recipe courtesy of peasoupeats
1 part whiskey
1 part di saronno
3 parts cider
2 parts ginger ale
Firstly, ensure your selected cider and whiskey are vegan friendly. Luckily, Jameson's has the vegan seal of approval. Whew!
Next up make sure the ginger ale and cider are nicely chilled.
Use a champagne flute - it will go perfectly with the stiletto's one should be wearing whilst preparing!
Measure out and pour in one shot of whiskey followed by the di saronno. Tip the glass slightly to pour in the chilled cider and then carefully (and slowly) top with the ginger ale.
Serve. Savor. Repeat.