Romantic Vegan Dinner for Two (Anniversary Recipes)

We had the most relaxing and delicious evening last night!  Our 4 year anniversary could not have been better.  I have been working on a few recipes for our anniversary dinner, and I was very pleased with how these turned out.  I wanted to make something a little fancier than usual, but something that was also cozy.  A restaurant style chopped salad sounded superb, and a baked pasta fit the bill for our relaxing night at home.

Ourdoor Anniversary Tablescape using Pier 1, Williams Sonoma, Dillards Home

I recently bought a new camera (which I love!) but I have yet to learn how to use the auto timer on it.  One thing at a time is what I tell myself!  So much to learn!  My plan was to take a photo of Danny & I last night at our dinner, but considering I had no one to take the picture and I didn’t know how to set the timer…that did not happen! I do although have a nice photo we took recently after a wonderful vegan dinner at Lakeside restaurant.  (Lakeside is a fab restaurant in the Wynn Resort.  They have a great vegan menu!) So here we are living it up vegas vegan style lol!

Healthy Lifestyle Blogger, Ashley www.LipstickandBerries.com

lovestory

As we go into our fifth year of marriage, I only hope to build on the strong relationship we have,  continue to make time for one another, and to keep things fresh!  Life is good when you are married to your best friend.  Lots of laughs and good food doesn’t hurt either!  Now on to the recipes…

Chopped Salad with Oil-Free Shallot Vinaigrette  #vegan #sosfree #oilfree #lowfat #gourmet

Chopped Salad with Oil-Free Shallot Vinaigrette

This chopped salad is my new favorite.  It is so tasty and bursting with unique flavors!  I was especially happy with the salad dressing; it showcases just how delicious and nutritious an oil-free vinaigrette can be!  The shallot paired with the thyme are spectacular!  I love fresh thyme! I think this will be one of your new favorite salads too.

Salad Ingredients

3 Carrots, blanched and finely chopped

1 Cup Green Beans, blanched and chopped

2 Ears Fresh Organic Corn, blanched and cut

1 Small Sweet Onion, finely chopped

1/2 Cup Radishes, chopped

2 Cups Baby Spinach or Radicchio, chopped

1/2 Cup Jicama, chopped (optional)

2 Tablespoons Fresh Parsley, chopped (optional)

Dressing Ingredients

3 Tablespoons Balsamic Vinegar

1 Tablespoon Red Wine Vinegar

1 Tablespoon Dijon Mustard

1/2 Cup Water

1 Small Shallot

1/4 Cup Walnuts

3-4 Sprigs of Fresh Thyme Leaves

Black Pepper to taste

Directions

1.  Blanch the carrots, green beans, and corn.  (If you want to read how to blanch read here.  It is very simple, only takes a couple minutes.  I do not add salt to my water, and for this recipe, I blanched all three vegetables together in same pot.)

2.  Combine blanched vegetables with other raw vegetables and toss in a bowl.  Cover and store in refrigerator until serving time!

3.  Combine all salad dressing ingredients together in your Vitamix or high powered blender.  Before serving salad, toss with the dressing!

 

Tuscan Pasta Bake! (Whole Food Plant Based Vegan, Oil-Free)  #vegan #sosfree #oilfree #healthyveganrecipes

Tuscan Pasta Bake with Almond Oregano Sauce

This recipe has a few steps, but it is actually quite easy.  I cook the pasta, lentils, and sweet potatoes first, and then I combine those with the chopped squash and tomatoes in a big bowl, which I cover and refrigerate until ready to put in baking dish.  I really enjoy making this dish because I can make it all earlier in the day, and just pop it in the oven before dinner.

Pasta Bake Ingredients (serves 4)

 2 Cups 100% Whole Grain Whole Wheat (or any gluten-free version) Penne Pasta, cooked to just under al dente 

1 Cup of cooked Black Lentils

1 Cup Frozen Green Peas, thawed

2 Small Yams, cooked and cut into chunks

1 Yellow Squash, coarsely chopped

2 Small Tomatoes, coarsely chopped

Fresh Basil, chopped (reserved for topping)

Pasta Sauce Ingredients 

3 Leeks, white parts only, chopped

4 Garlic Cloves, chopped

2 Teaspoons Dried Oregano

2 & 1/2 Cups Vegetable Broth (low sodium) + a few extra tablespoons broth for sautéing

1 Teaspoon Dry Mustard

2 Teaspoons Balsamic Vinegar

1/4 Cup Fresh Ground Almond Butter, salt-free

1/4 Cup Nutritional Yeast

Salt, optional

Directions

1.  Toss all the Pasta Bake ingredients in a large bowl.  Set aside.  

2.  For the sauce, sauté the leeks and garlic in a few tablespoons vegetable broth for 3-5 minutes over medium heat in a small pot.  

3.  Add oregano and stir for another minute until fragrant.

4.  Add remaining sauce ingredients.  Cover and cook for 10 minutes. 

5.  Place all Pasta Bake ingredients into a covered baking dish and pour sauce over the top.  Sprinkle with fresh chopped basil.  Cover and cook for 15-20 minutes at 350 degrees.

 

Strawberries with Chocolate Superfood Dip! (Vegan and Refined Sugar Free!) You won't believe these ingredients! #vegan #sosfree #oilfree #oilfreevegan #sosfreevegan #healthychocolate

  Chocolate Superfood Dip

Surprising ingredients make up this rich dark chocolate dip.  It is full of fiber, phytonutrients, protein, with a perfect balance of healthy fat.  If you are unfamiliar with Amla or Lucuma powder, both are powdered fruits.  I am extremely fascinated with Amla powder which is Indian Gooseberries.  It’s berries so it has to be healthy, right? Right!  After reading about Amla powder’s astonishing antioxidant levels, I now add it to every smoothie or dip I make. There are only 3 foods on the planet with more antioxidant levels than cloves, and indian gooseberries are one of them.  Lucuma is a Peruvian fruit with a low glycemic index and a maple like taste.  It is packed with beta carotene, iron, and zinc.   The nutrient density of this dip is raised even higher with the addition of baby spinach.  Baby spinach is a secret powerhouse in this recipe!! Shh…no one will ever even know!  These are Antioxidant Chocolate Dipped Strawberries at their finest!

Ingredients

15 Medjool Dates, pitted

3-4 Tablespoons Cocoa Powder (I use Wonderslim)

1/3 Cup Apple Juice, unsweetened (unsweetened non-dairy milk will work too)

1 Tablespoon Ground Flaxseed

1/4 Cup Goji Berries

1 Cup Baby Spinach

1/2 Cup Blueberries

1 Teaspoon Amla Powder (optional)

1 Teaspoon Lucuma Powder (optional) 

Directions

1.  Combine all ingredients in Vitamix or high powered blender and blend until smooth!

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Comments

  1. This is perfection Ash!!! You are so so good at this!! I bet Danny was so happy and impressed! Beautiful set up, you deserve it all girlfriend!

  2. I see the genie lamp 🙂 love it 🙂 going to have to try the salad.. sounds like something even my carnivorous beloved would enjoy!!!

  3. nourishbymelissa says:

    That pasta bake looks incredible! Also, your dress is beautiful! Happy anniversary 🙂

Trackbacks

  1. […] See you tomorrow with recipes from our Romantic Vegan Dinner for Two! […]

  2. […] *Chocolate Superfood Dip + Raspberries […]

  3. […] my Classic Veggie Burger with all the toppings (including Healthy Ketchup and Healthy No-Mayo), Chopped Salad with Shallot Vinaigrette, Cucumber and Bell Pepper side dish, and Cherry Ice Cream.  It was all a hit!!! It was really nice […]

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