Valentines day, has always been one of the best times of year to go out to a restaurant for a great meal. Dinner is usually a highlight. The chefs bringing some of there best ideas to your table, for you and your love to relic in deliciousness, teasing your taste buds with flavors. Being a vegan family living in a rural area, makes it difficult to enjoy a meal like this. So whats a girl to do but ..cook up some love!
* Roasted beets,baby greens & toasted walnuts drizzled with nova scotia apple vinaigrette
*Butternut squash & Lentils wrapped in phyllo with turnip & potato mash, and a parsley garlic cream sauce
*Chocolate Mousse on a cookie crust with Strawberry sauce
For the salad...
I scrubbed 3 large beets poured a little olive oil and sprinkled some sea salt wrapped in foil baked in the oven at 400 for 1 1/2 hours
with a pairing knife I peeled back the skin, cut into wedges.
Tossed baby greens with finely sliced green onions and the vinaigrette.
Arrange nicely on the plate, with the roasted beets, sprinkled with toasted walnuts.be
For the phyllo...
- 1 cup cooked lentils
- 1 tbsp olive oil
- 1 leek- cut lengthwise and sliced
- 1 celery stalk- small diced
- 1 tbsp Dijon
- 1 tbsp dried sage
- 1 tbsp apple cider vinegar
- 1 small butternut squash- peeled, cubed and steamed
- 1 tbsp earth balance
- 1/4 tsp nutmeg
- 12 sheets of phyllo dough
- olive oil
- 1 pastry brush
In a saute pan, oil, add leek and celery saute for 4-5 minutes. Add sage. Season with sea salt and freshly ground pepper. In a medium bowl mix together with cooked lentils.
In a small bowl combine steamed squash, earth balance, and nutmeg. Season with sea salt and pepper.
Layer the phyllo sheets brushing with olive oil 1 at a time.
Place the lentil mixture on the phyllo dough, then the sqaush mixture.
Roll up in the phyllo.
Place on a baking sheet, brush the top with olive oil.
Bake at 375 for 40 minutes or until golden brown.