Valentine’s Day Special Edition: Featuring romantic recipes from Gwen Kenneally’s The Plantastic Cookbook

By: Gloria Stovall

I am feeling a bit romantic even though I do not have a Valentine this year, but even so, I still wanted to share a handful of delicious, easy to make, vegan, plant-based romantic recipes from Gwen Kenneally’s newest cookbook, The Plantastic Cookbook, for you and your Valentine; and if you do not have a Valentine, you can still make a romantic breakfast or dinner for yourself.

If breakfast in bed is your thing, as it is mine, I wholeheartedly recommend the lovely Triple Berry Chia Pudding from The Plantastic Cookbook as this dish is easy-to-make, appetizing, romantic and super healthy.

Triple Berry Chia Pudding

Ingredients

• 2 Cups full-fat coconut cream
• 3 tablespoons maple syrup
• 1 teaspoon vanilla
• ½ cup chia seed
• 1 cup blueberries
• 1 cup raspberries
• Blueberries, raspberry, blackberries, strawberries, mint for garnish

Instructions: 

In a bowl, whisk together coconut cream, maple syrup, vanilla, and chia seeds.

In the bowl of a food processor fitted with a steel blade, separately puree the blueberries, then the raspberries. Place in separate work bowls.  Mix 1/3 of the chia mixture with the blueberries.  Mix 1/3 with the raspberries.  Using 6 parfait cups, layer starting with the plain mixture, followed with the blueberry mixture, finishing with raspberry.  Place in the refrigerator for 2 hours.  Garnish with the extra berries and mint.  You can also layer in a trifle dish and garnish in the same way. 

One of my favorite pastimes is cooking a romantic dinner in my super cozy kitchen and for this Valentine’s Day, I found the perfect recipe in the Plantastic’s Cookbook, the Crabby Jack Cakes with Red Pepper Sauce, which is made using jackfruit! For those of you not familiar with jackfruit, it is a tropical fruit grown in Asia, Africa and South America and tastes amazing.

Crabby Jack Cakes with Red Pepper Sauce

Crabby Jack Cakes with Red Pepper Sauce

Ingredients

• 1 (20-ounce) can of jackfruit
• 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
• 1 small red onion, minced
• 1 red bell pepper, minced
• 1 cup panko breadcrumbs
• ½ teaspoon salt
• 1 teaspoon cayenne pepper
• 1 teaspoon Old Bay seasoning
• 3 cups grapeseed oil (for frying)

Instructions: 

Drain the jackfruit and place in a food processor fitted with a steel S blade.  Quickly pulse the jackfruit until shredded.  Mix with all the other ingredients.  Cover and refrigerate for 2 hours.  Shape the mixture into 8 cakes.  Pour grapeseed oil in a heavy skillet.  Fry the jack “crab” cakes over medium heat for 5 minutes per side until golden brown.  Serve with red pepper sauce.  Serves 4-6.

Roasted Red Pepper Sauce

• 1 (16-ounce) jar of roasted red peppers
• 2 cups vegan mayonnaise
• 2 cloves garlic, chopped
• 1 bunch chives

Instructions: 

Place everything but the chives in a blender and mix until smooth.  Dice the chives finely and add to the sauce. Enjoy with your Crabby Jack Cakes!

Whether you are in the mood for a spicy red lentil soup, vegan pizza, vegan grits, strawberry margarita pie or a vegan Cesar salad, you will find an abundance of delectable and healthy recipes in Gwen Kenneally’s The Plantastic Cookbook.  Gwen Kenneally is a Hollywood caterer and chef/director of the Edible School Yard Project at Larchmont Charter, founded by Alice Waters. She is a 2020 New Thought Walden Award honoree and is the author of The Sweet and Savory Cookbook, The Lotus Kitchen, and The Inclusive Table.  She lives in Los Angeles, and turns to her garden, the seasons, and famers market for inspiration.  

Thank you always for following my blog! I hope and pray you are well…are you thinking about going vegan this year or maybe trying out the vegan lifestyle for a month?  If you have any questions or hesitations, please reach out to me as I would love to help you on your vegan journey.  Have a blessed week!