Valentine's Day Ideas for your Sweet

Valentine's Day isn't something that I bother much with myself even though I do have a very special person in my life. I show and tell my husband each and every day how much I love him and value him, and I certainly don't relish occasions that make people feel compelled to dash off to the store to purchase things that aren't really needed, such as overpriced roses and treats, or spend an excess of money at expensive and crowded restaurants. My husband is very fortunate to get special meals and treats on a regular basis as part of my food blogging project and just because I like to provide good nourishing meals. And he likes to treat me too, all year round.

But Valentine's Day is an excuse for many people to prepare special foods for their sweethearts, and if you're looking for ideas you may want to try some of these vegetarian recipes that will certainly illustrate your passion for your honey. From breakfast to dinner right through to tempting treats and desserts, there's no shortage of opportunity to make this a special day for your most loved one.

You will find many more ideas to celebrate any occasion by browsing through the recipes that I have shared with readers including some nourishing and delicious side-dishes to go along with your meals. Though this list of suggestions was written for those in mind who enjoy Valentine's Day, I was also considering creations for any special occasion or for no reason in particular except for wanting to have a lovely meal along with some delights to treat your loved ones.

So let's start with some rather decadent sweets and desserts!

Valentine's Day Treats & Desserts

This is a new favorite, a rich, moist, flavorful and not-too-sweet Guinness Gingerbread Cake made with Guinness stout beer and fresh ginger.

This Blueberry Ricotta Cheesecake is a winner and a very special way to say I love you. If your sweetie likes cheesecake, you must try this recipe.

Cheesecake is always a favorite and I offer up this Goat Cheese Cheesecake with Mixed Berries that will earn you lots of hugs. One of my favorites.

Here is yet another cheesecake that is especially suitable for special occasions. This lovely Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar is a perfect choice to end a special meal.

And of course there is chocolate. These Brownies with Peanut Butter and Chocolate Icing combine some of the finest ingredients for a most satisfying treat.

There is nothing more pleasing than a combination of chocolate and peanut butter. Your sweetie will be craving these homemade Peanut Butter Cups for months after tasting them.

Here is another special decadent treat that originated in Canada. These rich Nanaimo Bars will have your loved one's mouth watering, so best to hide them until after dinner.

Chocolate is usually a welcome treat for most of us and I warn you that these Peanut Butter Chocolate Squares should be eaten in moderation but self control with a plate of these in front of you will be a challenge indeed.

If you really want to spice things up, try these unique Cayenne Peanut Butter Cookies. I know my sweetie thought these were some of the best cookies he has ever eaten.

For a gluten-free treat, this Honey and Lemon Cake with Poppy Seeds should be on the top of your list. Honey for your honey.

This Lemon Sponge Pudding for Two is so pretty to look at and sure to please the palate of your honey. Romance = elegance.

Valentine's Day Breakfast Ideas

I can't think of a better way to start the day then with this Eye-Opening Blueberry French Toast. Warming and filling it can be prepared the night before and popped into the oven in the morning.

Light and chewy Pumpkin Gingerbread Waffles with a dark and rich molasses and gingerbread taste, these are a wonderful treat to share between the two of you on a special day, and the aroma is simply heavenly.

One of the tastiest breakfasts I have ever enjoyed with my sweetheart, if you enjoy some spice in your life, be sure to consider trying Indian-Style Baked Eggs Florentine.

These Baked Strawberry Pancakes are especially easy to make and a real delight for a very special breakfast.

For something a little different, give these scrumptious Egg Pakoras a try. Delicious anytime of day but truly a delightful breakfast.

If you and your loved one enjoy eggs and cheese then this Greek Feta and Olive Frittata will be sure to impress both of you.

For an extra jolt in the morning, these Jalapeño Breakfast Burritos are a must. Healthy and filling and you just know that if your sweetheart likes some heat, he will be asking for more.

Here is a good alternative for those who wish to enjoy a vegan breakfast with their mate. Give these Tempeh-Miso Breakfast Patties a try.

Valentine's Day Dinner Ideas

For a spicy and hot romantic dinner, these Chickpea Flour Dumplings Simmered in a Spicy Yogurt Sauce are a perfect way to share your love.

This Vegetarian Mushroom Bourguignon is ideal for serving to your sweetheart if he shares a passion for plump mushrooms simmered in a rich, thick and delicious red wine sauce.

Baked Gigantes Beans in Tomato Sauce served with a glass of robust red wine and some soothing music is a choice that must be considered for an enjoyable and relaxing evening meal for just the two of you.

Looking for a gorgeous and nourishing soup starter for your special meal? This White Bean and Mushroom Soup with Butternut Squash and Kale is everything you and your sweetheart could ask for.

One of my favorite dishes, if your valentine likes Indian food, you will have the key to their heart with this zesty and spicy Mung Beans with Paneer.

Perhaps potatoes don't sound like the most romantic of meals, but I assure you these Scalloped Potatoes with Best-Ever Mushroom Sauce are really rather gourmet when it comes to the versatile spud.

Everyone loves risottos, don't they? This Mushroom Risotto is a rich, earthy, creamy and perfect risotto to savor over dinner for two.

Served along with a tomato based chutney and side dish, these Spicy Chickpea Koftas combine into a meal that would certainly warm my heart.

Rustic Sun-Dried Tomato Bread

I've already made this rustic loaf with pine nuts a few times and not only is it easy to prepare and bake but absolutely delicious and satisfying. There is nothing like the aroma of freshly baked bread to stimulate the appetite and calm the mind. This all-purpose bread goes nicely with some butter, fills out pretty much any meal you can imagine and is wonderful for dunking into your favorite vegetable soup or curry. Lightly toast the cut slices for a few minutes and you have crust for a perfect sandwich — I'll be exploring that possibility soon — or breakfast toast to go with some eggs and hash browns if you please.

You may wish to include some olives and some chopped jalapeño, and I nearly did, but this time I was looking for a more subtle combination to serve as a platform for the sun-dried tomatoes, pine nuts and herbs. Crisp on the outside, the moist and textured interior is accented by the firm crust. No matter how you serve it, earthy vibrance awaits you.

Rustic Sun-Dried Tomato Bread

Recipe by Lisa Turner Published on February 5, 2013 Beautiful rustic-looking crusty bread flavored with sun-dried tomatoes, toasted pine nuts and herbs Print this recipe Ingredients: 2/3 cup sun-dried tomatoes 1/3 cup pine nuts 3 cups spelt flour or a combination of spelt and whole wheat flour 4 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon sea salt 1 teaspoon sweetener (white or brown sugar or jaggery) pinch of cayenne 2 teaspoons fresh oregano leaves (or 1 teaspoon dried) 1 1/2 teaspoons dried dill 1 1/2 teaspoons fennel seeds 1 1/2 cups buttermilk or 1 cup buttermilk and 1/2 cup heavy cream olive oil for brushing Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop finely. Meanwhile, toast the pine nuts in a dry skillet or saucepan over medium-low heat, tossing frequently, for 10 minutes or until lightly browned. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sweetener, cayenne and herbs. Stir in the fennel seeds and pine nuts and then fold in the sun-dried tomatoes. Make a well in the center of the dried ingredients and pour in the buttermilk. Using a fork, gradually incorporate the flour into the wet ingredients until the dough comes together. Take care not to overwork the dough. With floured hands, knead the dough a few times in the bowl, adding a sprinkle or two more flour if the dough is too sticky. Form into a ball and let stand covered with plastic wrap or a clean, dry dish towel for 15 minutes. Preheat the oven to 400° and grease a 9 × 5 inch loaf pan. After the dough has rested, turn out onto a lightly floured surface. Flour your hands too, and gently knead the dough, turning and folding the dough over roughly 8 to 10 times. Your dough should be smooth and shaped into a loaf shape, roughly 8 inches long. Transfer the dough to the prepared pan, brush with a bit of olive oil and use a knife to make a few diagonal cuts across the top of the loaf that are about 1/2-inch or so deep. Let rest for another 10 minutes as your oven preheats. Bake for 50 to 60 minutes or until the loaf has risen and turns a nice golden-brown. Insert a cake tester into the middle of the loaf and if it comes out clean, your loaf is done. Allow to sit in the pan for a few minutes and transfer to a wire rack to cool. Serve warm or at room temperature. It keeps well for a few days in an airtight container. Well wrapped, the loaf may also be frozen for a month or two. I suggest you make up a few loaves if you have the room to store some. Makes one 9-inch loaf

Other delightful breads that are sure to tantalize your senses from Lisa's Kitchen:
Chocolate Quinoa Ricotta Bread
Irish Soda Bread
Skillet Cornbread

On the top of the reading stack: newly arrived cookery books

Audio Accompaniment: Pete Namlook

Black-Eyed Pea and Mung Bean Sambar

This recipe is my own creation, though I must give a nod to Vegan Richa for the idea of combining mung beans and black-eyed beans in what turned out to be a very earthy curry. It is not unusual for me to experiment with different combinations of legumes, and I am well acquainted with spicing up mixed dal dishes.

Your palate is in for a treat here with a lingering spiciness that intensifies on the back of the tongue with each spoonful. No hard hitting burst of heat with this meal, and there is a wee bit of tangy sweetness present mainly because of the inclusion of tamarind. This is a cleansing and refreshing sambar that makes for an easy yet completely satisfying meal when served with a tempering rice dish and/or Indian flatbread. Don't let the list of ingredients discourage you from giving this dish a try — I assure you that it really is a very straightforward and simple recipe that you may find especially appealing during busy times when you don't have a lot of time to cook but don't wish to sacrifice nutrition or flavor. Adjust the spicing according to your preferences and pantry offerings.

Black-Eyed Pea and Mung Bean Sambar

Recipe by Lisa Turner Cuisine: Indian Published on February 3, 2013 Simple, warm and nourishing spicy black-eyed pea and mung bean curry Print this recipe Ingredients: 1/2 cup dried mung beans (1 1/2 cups cooked or 1 14 oz can) 1/2 cup dried black-eyed peas (1 1/2 cups cooked or 1 14 oz can)   1 tablespoon ghee or oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds 1 black cardamon pod, crushed   1 small onion, finely chopped 1 clove garlic, minced 1-inch piece fresh ginger, minced or grated 2 to 3 fresh chilies, seeded and finely chopped 1 small carrot, diced Spices: 2 teaspoons ground coriander 1 1/2 teaspoons sambar powder or garam masala 1 1/2 teaspoons kashmiri chili powder or other chili powder 1/2 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne pinch of asafetida (optional) Other ingredients: 2 medium ripe tomatoes, finely chopped 1 tablespoon tamarind paste, seeds removed (optional) a few handfuls of dried curry leaves   2 1/2 cups water   sea salt and fresh cracked black pepper to taste Instructions: Rinse the beans and black-eyed peas and soak for 8 hours or overnight covered in several inches of water. After soaking, drain and set aside. Heat the ghee or oil in a large saucepan over medium heat. When hot, toss in the cumin seeds, mustard seeds, fenugreek seeds and cardamon pod, and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion, garlic, ginger, chilies and carrot to the pan. Stir for 5 to 8 minutes or until the onion is softened. Now add the spices, stir for 1 minutes, then add the tomatoes, tamarind if using, and curry leaves. Cook, stirring frequently, for 5 minutes to let the tomatoes reduce, then add the drained beans to the pan and pour in 2 1/2 cups of water. Bring to a boil, reduce the heat to medium-low, cover and simmer for 1 hour or until the mixture has thickened and the beans are very tender, adding up to 1/2 cup more water as needed. (If using canned beans, add 1/2 cup to 1 cup of water and cook for 20 to 30 minutes.) Season with salt and pepper to taste and serve hot with with fresh cooked rice and / or your favorite Indian flatbread and a leafy green salad. Makes 4 to 6 servings

More black-eyed pea goodness from Lisa's Vegetarian Kitchen:
Black-Eyed Peas with Fenugreek and Tomatoes
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Black-Eyed Peas with Roasted Squash
Black-Eyed Peas with Potatoes and Tamarind

On the top of the reading stack: Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner - A Satisfying Diet for Unsatisfying Times by Ellen Kanner

GOBI 65 RECIPE | CAULIFLOWER 65 – EASY STARTER RECIPES

I got this recipe from Aval vikatan’s “ 30 Restaurant style recipes” supplementary. Before i got this book, i used to try Chef.Damodaran’s recipe which is also similar to this.This recipe has dry kasoori methi leaves in addition.I have tried this several times and it comes out super crispy , tasty with nice flavour. We love it a lot. I usually make in weekends with veg pulao or biryani.Sometimes , i make it for my daughter after she comes from school.This is one of her favourite snacks...U can prepare this recipe well in advance for parties or get together & fry it when required.The more time the cauliflower marinates , the tastier it would be.You can try without marination as well.. Please go through the Notes section for do’s & dont’s..Lets see how to make crispy Gobi 65 recipe with step by step photos !

INGREDIENTS
1 cup - 250ml

Gobi/Cauliflower – medium size flower (20 florets) All purpose flour / Maida – 1/2 cup Corn flour – 1/2 cup OR rice flour + corn flour - 1/4 cup each Red color powder – 1/4 tsp Red chilli powder or green chilli paste – 2 tsp Ginger – garlic paste – 1.5 tsp Garam masala powder – 1 tsp Crushed fennel seeds -  1 tsp Lime juice – Few drops Dry Kasoori methi leaves – 1.5 tsp (crushed ) Salt & water – As needed Cooking oil – To deep fry

METHOD

Remove the florets from the cauliflower & par boil it for 5 minutes adding salt..(turmeric powder is optional) When the water roll boils , switch off the flame. Leave it for 3 minutes and drain the hot water completely & wash it in cold water immediately to avoid over cooking of cauliflower.Drain all the water completely. Now in a wide bowl ,add all the powders ,crushed spices & salt ,lime juice mix well .Add water carefully to make bajji batter consistency.The batter should fall like a ribbon.Now put the florets,mix well & marinate for 2-3 hours.Cauliflower should be well coated with flour..( watery batter absorbs more oil). If you don't have enough time, you can fry it instantly without marination. Heat oil in a kadai and put the cauliflower florets in a sprinkled way one by one..Deep fry on both the sides till all the bubbles cease. Do it batches in medium flame Deep fry curry leaves in the last batch & decorate it while serving !! Super crispy gobi 65 is ready !! Enjoy eating hot with tomato sauce !!

NOTES

It will stay crispy for 30 minutes..But for best taste , u should eat it hot hot !! While u make the batter add less water & bring to bajji batter consistency. If u add more water , it may absorb more oil..Adding less water & more flour makes it hard.. Please be careful while adding water.Approximately it takes 3/4 to 1 cup of water i guess.No problem if u add more water , add some more flour to bring the right consistency If u feel adding maida is unhealthy , add rice flour instead of maida.Or u can try only with corn flour.. Adding food color is optional .But it gives a nice look to the fries like we get in restaurants..

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My Legume Love Affair - 56 and An Announcement

My Legume Love Affair has been going strong since 2008. A huge thanks to Susan of The Well Seasoned Cook for starting up this popular legume feast where we can find contributions from food bloggers worldwide to encourage and inspire us to get creative with legumes in our own kitchens. Flattered and humbled is an understatement as I announce I am now the Legume Mistress, beginning this month, with some help from my dear friend Susan whose presence will continue to be known and honored. I've been passed the baton and now I will continue to run the relay. I hope that this event will continue to be a popular spot to share your treasured bean creations. This has long been one of my favorite food events as legumes, all types and varieties, are staples in my kitchen.

I am also delighted to announce that I am hosting MLLA #56, the February 2013 edition. I've made a few modifications to this event, notably that from now on only vegetarian friendly offerings will be accepted, and unlike previous editions, only one entry per blogger, per month, will be accepted, but for those long time contributors, you won't find much will change, and I look forward to seeing some bloggers new to the event participating each month.

It will remain a monthly event with guest hosts helping out throughout the year, and I'll announce them as confirmed. If you are interested in hosting an upcoming edition, please email me. Everything you need to know about MLLA can be found on the ongoing archive page, but I will recap the basic guidelines in this post as the event rolls along into 2013.

Fresh or dried beans, lentils, pulses, and/or the sometimes edible pods that contain these seeds, and derivative products like tofu or besan, along with tamarind, fenugreek, carob, peanuts are all acceptable. Please ensure that your shining ingredient is in fact a member of the legume family. All types of cuisines and courses are welcome, so long as the mighty legume is the key ingredient. More than a few tablespoons of legumes must be present to be accepted.

Recipes from your archives will be accepted, but please repost and update with links. You may submit your recipe to other events.

Once your post is in place, please link back to this announcement, give a bow to Susan and a link to the ongoing archive, hosts and guideline page would be appreciated to alert readers to changes to the event and access to thousands of delicious ideas for legumes. Use of the logo, courtesy of Susan, is optional.

Submissions are due by the end of the month. In this case, no later than the 28th. Please send the url of your submission, along with the title, and a photo measuring 400 X 300 pixels, either orientation, and your location, to legume.lisa AT gmail DOT com. Your location will not be shared but is necessary for prize purposes.

Prizes for February:

1) Susan has generously agreed to sponsor a book prize this month at her own expense that she will ship worldwide. The prize is Growing Eden. This book has blossomed out of a community project where low-income families are taught how to grow and cook their own produce. The recipes are health and budget friendly.

2)

Hurst Beans has agreed to carry on as a sponsor and the winner will receive a 6-pack assortment of products from N.K Hurst Company. Due to shipping restrictions, this prize is restricted to residents of the US.

Drawing structure: A random draw will take place at the end of the month. If the winner resides in the US, he/she will receive both prizes. If the winner is a non-US resident, then they will receive the book prize and another draw will take place to determine the recipient of the Hurst bean package.

*Note: my immediate family and friends are ineligible to win a prize. Links to products are for non-commercial purposes and intended as prize descriptions. Neither Susan nor myself are receiving monetary or product compensation.

I look forward to your contributions.