Saint Valentines Day menu
This multi-layered soup releases the heat of the chilli and the sweetness of the coconut cream and parsnip in equal bursts of flavour in your mouth. Your taste buds are going to explode with the intensity of this soup!
Spicy parsnip soup

If you’re looking for a whole food, plant-based Saint Valentine’s Day menu then look no further. This week I’m including three delicious recipes for Valentine’s Day, whether you’re celebrating with your significant other or celebrating it as the first day of spring.

I know, that was news to me, but in some parts of the world St Valentine is a saint of spring and his day was celebrated as the first day of spring. A proverb says that: “Saint Valentine brings the keys of roots” with plants and flowers beginning to push through the soil.

I was curious to find out when spring this year starts and seemingly the next meteorological spring begins on 01 March 2015 and runs until 31 May 2015, and the next astronomical spring begins on 20 March 2015 and runs until 21 June 2015.

The three recipes that I’ve included below aren’t red or gimmicky, they’re wholesome, filling and very tasty. They’re also all foods that are in season at the moment – parsnips, sweet potatoes, onions and pears. There are lots more such as leeks, cauliflowers, purple sprouting broccoli, cabbages, kale, carrots, swedes, turnips and shallots, but these are the ones I had to hand, hence this tasty menu.

To start with I’ve got a lovely spicy parsnip soup to warm you up, followed by smoky lentils, followed by sweet baked pears with ginger and cinnamon. I hope you enjoy them!

Spicy parsnip soup

Plant-Based Spicy Parsnip Soup

This multi-layered soup releases the heat of the chilli and the sweetness of the coconut cream and parsnip in equal bursts of flavour in your mouth. Your taste buds are going to explode with the intensity of this soup!
Prep Time: 5 minutes
Cook Time: 32 minutes
Total Time: 37 minutes
Course: Soup
Keyword: parsnip, plant-based, vegan
Servings: 6 -8
Author: Caroline

Ingredients

  • 1000 g fresh parsnips chopped equally
  • 6 garlic cloves chopped
  • 300 g potatoes chopped equally
  • 1 red chilli finely chopped
  • 1 tablespoon curry powder You can use your favourite strength here
  • 1 carton coconut cream
  • 2 litre bouillon
  • 4 large onions finely chopped

Instructions

  • Add the chopped onions and garlic to a pot containing 4cm of cold water and cook over a low heat for 5-6 minutes until the onions are soft. Add more water if the water dries up.
  • Add the parsnips, potatoes, curry powder, stock and chilli. Bring to a boil then turn the heat down and simmer with the lid on for 20 - 25 minutes until the parsnips and potatoes are cooked through.
  • Stir the coconut cream into the soup then remove from the heat.
  • Blend with a hand blender until smooth and creamy.
  • Serve into warm soup bowls or put into containers to cool before putting into the freezer or the fridge to have later.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !
Smoky lentils with freekeh

Plant-Based Smoky Lentils with Freekeh

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course
Keyword: freekeh, lentils, plant-based, vegan
Servings: 2 people
Author: Caroline

Ingredients

  • 1 handful fresh or frozen split or whole green beans
  • 400 g tin chopped tomatoes
  • 1 onion, chopped
  • 1 garlic clove
  • 1 whole chipotle chilli
  • 1 tsp smoked paprika
  • 1 yellow pepper, chopped
  • 6 oz Puy lentils, rinsed
  • 300 ml bouillon or plant-based stock

Instructions

  • Saute the onion and garlic in 3cm of water for 5-7 minutes until soft.
  • Add the yellow pepper, Puy lentils, chipotle, smoked paprika, chopped tomatoes, stock and the fresh or frozen green beans. Stir all the ingredients together.
  • Cook for 15 - 20 minutes checking that there's enough liquid. If the lentils absorb all the liquid add a bit more stock or water.
  • Cook the Freekeh as per the packet instructions. It usually takes 10-15 minutes if it's cracked grain.
  • Spoon into warm bowls and serve.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !

Plant-Based Baked Pears with Ginger and Cinnamon Dessert

An easy, delicious dessert with warming ginger and cinnamon. Perfect for winter time.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Dessert
Keyword: spicy, Warming, winter
Servings: 2
Author: Caroline

Equipment

Ingredients

  • 2 ripe pears. I used Conference pears.
  • 8 tbsp mixed, crushed nuts. I used walnuts, hazelnuts and almonds
  • 2 tsp maple syrup
  • large pinch ground ginger
  • 1 tbsp grated ginger

Instructions

  • Half each pear lengthways. Scope out the area that holds the seeds. Place the pears in an ovenproof dish with the cut side facing up.
  • Mix the nuts,cinnamon and maple syrup together in a small bowl.
  • Spoon the mixture into the hole made by removing the seeds from the pear. Drizzle any leftover maple syrup over the nut mixture and the pears.
  • Put the ovenproof dish in the oven and cook uncovered for 10 minutes. Check to ensure they're not burning, and then bake for a further 5 minutes. The nut mixture should now be softly stuck together.
  • Gently transfer the pears halves into two serving dishes and dust with cinnamon. I love them on their own as they're so sweet, but if you want, you can serve them with vegan ice-cream.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !

Up above, I shared with you a Plant-Based St Valentine’s Day Menu. If you found this post helpful, please take a moment to SHARE this post with people you think will find it valuable. You can use the buttons to share this post with your social networks. Hopefully you will and so I’ll give you a big THANK YOU in anticipation.