Get ready to surprise your love with a healthy, creative, and romantic vegan delight!
‘Love is in the air everywhere I look around!’ The perfect song for Valentine’s Day, and here I am with a delicious menu to complete your romantic evening. For this Valentine’s special, I created a beetroot soup as a starter, homemade ravioli stuffed with sweet potatoes for the main dish, and vegan panna cotta with coconut cream for dessert. To complement your dinner, I suggest a smooth French rosé, Longchamp, from the international wine selection of Lita’s Concept Store.
Happy Valentine’s evening!
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Beetroot soup
Ingredients
- 3 cooked beetroots, medium-sized
- 1 big potato
- 1 red onion
- 4 garlic cloves
- 400 ml water
- 1 tsp vegetable broth powder or stock
- Salt and pepper
Preparation and cooking
Chop the onion and garlic, fry them in olive oil, and let them cool. Peel the potato and cook until soft. Put the beetroot in a blender, add the onion, garlic and potato, along with a drop of water and olive oil, and blend until creamy. Put the mixture in a pot, add the seasoning, broth powder and water, and let it boil.
Sweet Potato Ravioli
Ingredients
Ravioli dough
- 2 ½ cups of whole wheat flour or wheat flour
- 150 ml of warm water
- 1 tbsp olive oil
- ½ tsp salt
Ravioli filling
- 1 sweet potato
- 1 red onion
- 1 tomato
- 5 garlic cloves
- 2 tbsp olive oil
- 1 tsp paprika powder
- ½ tsp coriander powder
- Salt and pepper
Ravioli sauce
- 2 tbsp vegan butter
- ½ bell pepper red
- ½ tsp garlic powder
- 1 pinch of nutmeg
- Salt and pepper
Preparation and cooking
1. Combine the flour and salt in a bowl. Add the oil and warm water, and knead until the dough is thick and elastic. Cover and let it rest for 30 minutes.
2. Cut the sweet potato into small cubes. Slice the onion, smash the garlic, and halve the tomato. Put everything in a baking pan. Add olive oil and the spices, and bake for about 30 minutes. Let it cool a bit, and mix it in a blender.
3. Roll out the pasta as thinly as possible with the help of a rolling pin (This recipe should make 10 ravioli squares.)
Cut the dough into equal squares and put a teaspoon of filling in the middle. Fold the filled dough into triangles and close the ravioli with a fork. Repeat the process with the rest of the pasta dough and filling.
4. Cut the bell pepper into small cubes and fry them in a pan with the vegan butter. Add the spices and put aside.
5. Fill a large pot with salted water and boil it. Add the ravioli and cook for 5–7 minutes. When ready, they will float. Remove them from the water and pour the warm sauce over them.
Vegan panna cotta
Ingredients
- 200 ml coconut milk cream
- 300 ml coconut milk
- 2 tbsp agave syrup
- 2 tsp agar agar powder
- 2 tsp cornstarch
- 6 strawberries
- 1 tbsp brown sugar
Preparation and cooking
1. Combine the coconut cream and coconut milk in a pot, and cook on medium heat until the coconut cream is completely dissolved.
Add the agave syrup and mix well. Add the agar agar powder and cornstarch, constantly stir for 5 minutes, then turn off the heat. Pour immediately into the pots of your choice and let them sit at room temperature. Once cool enough, move them to the fridge and let them rest for at least 4 hours or overnight.
2. When you are ready to serve, cook the strawberries with the sugar, pour the mixture over each pot and decorate with strawberries or other fruit.
Top tip
You can find agar agar and cornstarch at Intermarché. Prepare the soup and the dessert one day before.