Hello to my readers, like I promised, today’s post is a vegan date night meal plan. All of these recipes are 100% vegan but when you are buying the ingredients or using a different brand check the label because it might not be vegan. Before sharing these recipes with you I wanted to make sure they tasted good and let me say WOW! I made each of these dishes before hand and they all tasted really great, so I hope you enjoy them as well 🙂
Spinach or Arugula Strudel
- 2 medium potatoes
- 2 sheets frozen puff pastry
- 8 ounces baby spinach or baby arugula, or a combination, rinsed
- ½ cup minced fresh parsley
- 4 scallions, green parts only, thinly sliced
- 2 tablespoons minced fresh dill or mint, optional
- ½ cup sun-dried tomatoes, cut into narrow strips
- Freshly ground pepper to taste
- Allow the puff pastry to thaw for 45 to an hour. You need to time this pretty precisely—too little and it won’t unfold; too much and it will stick to itself. Turn the sheets of puff pastry out onto a parchment-lined baking sheet.
- Meanwhile, cook, bake, or microwave the potatoes until done but still firm. Plunge into cold water.
- Preheat the oven to 400º F.
- Combine the greens, parsley, scallion, and optional dill in a large skillet or stir-fry pan. Wilt the leaves down over medium heat. This will only take a minute or so.
- Drain the greens and squeeze out as much of the moisture as you can.
- When the potatoes are cool enough to handle, peel them and slice very thinly.
Place one puff pastry sheet on a parchment-lined baking sheet and fold out. Scatter half of the potato slices over the surface, cover evenly with half of the steamed greens, then sprinkle with half of the dried tomatoes. Grind pepper over the entire surface.
- Roll the pastry over the filling, jelly roll-style. Roll so that the seam side is on the parchment. Tuck each end in slightly so the filling doesn’t escape. Make 10 shallow slashes over the top of the strudel at even intervals (about ½ inch apart) so that you end up with 10 or 12 sections.
- Repeat with the remaining sheet of puff pastry and the remaining ingredients.
Bake for 15 to 20 minutes, or until the pastry is puffed and golden. Cool until just warm or at room temperature.
- Slice through the sections you marked off with a sharp knife then transfer to a platter to serve.
Aloo Gobi Masala (Cauliflower and Potato Curry)
- 1 head cauliflower, cut into 1-inch florets
- 3 potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 2 tomatoes, diced
- 1 onion, chopped
- 1 teaspoon salt1
- teaspoon curry powder
- Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.
Creamy (vegan!) Butternut Squash Linguine with Fried Sage
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh sage
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 2 garlic cloves, pressed or chopped
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
- Freshly ground black pepper
- 2 cups vegetable broth
- 12 ounces whole grain linguine or fettucine
- Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt
- Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
- Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
- In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.
- Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing.
In the reserved skillet, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more pasta cooking water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary.
- Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.
Mint-Chip Coconut Milk Ice Cream
- 24 fluid ounces canned coconut milk
- 1/3 cup agave syrup, or to taste
- 1 teaspoon peppermint extract, or to taste
- 3 ounces dark chocolate, chopped into small pieces
- Chill all the ingredients prior to preparing to quicken the freezing process.
Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
- Transfer coconut milk mixture to an ice cream maker and follow manufacturer’s instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.
Thank you so much for reading today’s post, if you have any questions leave a comment below and I will get back to you. Also if you have any post ideas you would like to do then also leave them below.
Have a great day 🙂