vegan date night recipes that *actually* slap
Recipes in this Video
Ingredients
- ●4 large portobello mushrooms
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 cup heavy cream
- ●1 tbsp whole black peppercorns
- ●1 tbsp Dijon mustard
- ●1 tbsp soy sauce
- ●1 tbsp fresh parsley, chopped
Instructions
- 1Preheat the grill or a grill pan over medium heat.
- 2Clean the portobello mushrooms with a damp cloth and remove the stems.
- 3Brush both sides of the mushrooms with olive oil and season with salt and black pepper.
- 4Place the mushrooms on the grill and cook for about 5-7 minutes on each side, or until tender and grill marks appear.
- 5While the mushrooms are grilling, prepare the peppercorn sauce. In a small saucepan, combine the heavy cream, whole black peppercorns, Dijon mustard, and soy sauce.
- 6Bring the sauce to a simmer over medium heat, stirring occasionally, until it thickens slightly, about 5 minutes.
- 7Once the mushrooms are cooked, remove them from the grill and place them on serving plates.
- 8Drizzle the peppercorn sauce over the grilled mushrooms.
- 9Garnish with chopped fresh parsley before serving.
- 10Serve warm as a main dish or side.
Equipment
Mushroom Risotto hails from Northern Italy, where rice cultivation thrives in the Po Valley. Traditionally enjoyed as a comforting dish, risotto showcases the region's rich flavors and creamy texture, making it a staple at family gatherings. Today, this dish has found its way into kitchens worldwide, with countless variations featuring different ingredients, yet the essence remains the same: a labor of love that celebrates simplicity and quality.
Ingredients
- ●arborio rice
- ●mushrooms
- ●onion
- ●garlic
- ●vegetable broth
- ●white wine
- ●parmesan cheese
- ●butter
- ●olive oil
- ●fresh parsley
- ●salt
- ●black pepper
- ●lemon zest
Instructions
- 1Heat vegetable broth in a saucepan over low heat.
- 2Melt butter with olive oil in a large skillet over medium heat.
- 3Add chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in minced garlic and cook until fragrant, about 1 minute.
- 5Add sliced mushrooms and cook until browned, about 5-7 minutes.
- 6Add arborio rice and stir to coat with oil, about 2 minutes.
- 7Pour in white wine and cook until absorbed, about 2-3 minutes.
- 8Begin adding warm vegetable broth, one ladle at a time, stirring frequently.
- 9Allow each addition of broth to be absorbed before adding the next, about 18-20 minutes total.
- 10When rice is creamy and al dente, remove from heat.
- 11Stir in grated parmesan cheese and season with salt and black pepper to taste.
- 12Garnish with fresh parsley and lemon zest before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free and lower in calories.
white wine
Healthier: non-alcoholic wine
Cheaper: chicken broth
Non-alcoholic wine offers similar flavor without alcohol.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and adds richness.
arborio rice
Healthier: brown rice
Cheaper: white rice
Brown rice is more nutritious, while white rice is more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs baby potatoes
- ●3 tbsp Dijon mustard
- ●4 cloves garlic, minced
- ●1/4 cup olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp fresh rosemary, chopped (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Wash the baby potatoes and cut them in half if they are large.
- 3In a large bowl, combine the Dijon mustard, minced garlic, olive oil, salt, and black pepper.
- 4Add the halved potatoes to the bowl and toss until they are well coated with the mustard mixture.
- 5Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- 6If using, sprinkle the chopped rosemary over the potatoes.
- 7Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender, stirring halfway through.
- 8Remove from the oven and let cool for a few minutes before serving.
Equipment
Chicken Piccata is a classic Italian dish that showcases the bright flavors of lemon and capers. Traditionally, it is served with a side of pasta or vegetables, making it a popular choice for family dinners and special occasions. Its origins are often linked to Southern Italy, where similar dishes are common, but its exact provenance is debated.
Ingredients
- ●chicken breasts
- ●flour
- ●olive oil
- ●butter
- ●lemon juice
- ●capers
- ●parsley
- ●salt
- ●pepper
Instructions
- 1Pound chicken breasts to an even thickness.
- 2Dredge chicken in flour, shaking off excess.
- 3Heat olive oil and butter in a skillet over medium heat.
- 4Add chicken and cook until golden brown on both sides.
- 5Remove chicken and set aside; add lemon juice and capers to the skillet.
- 6Simmer for a few minutes, scraping up browned bits.
- 7Return chicken to the skillet, coating with sauce.
- 8Garnish with chopped parsley before serving.
Ingredient Alternatives
chicken breasts
Healthier: chicken thighs
Cheaper: chicken thighs
Thighs are often more affordable and juicier.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and can be cheaper in bulk.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup chickpea flour
- ●1/2 cup water
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup nutritional yeast
- ●1/4 cup olive oil
- ●1/4 cup lemon juice
- ●1/4 cup capers
- ●2 tbsp fresh parsley, chopped
- ●1/2 tsp red pepper flakes (optional)
Instructions
- 1In a bowl, mix chickpea flour, water, garlic powder, onion powder, salt, and black pepper to create a batter.
- 2Heat olive oil in a skillet over medium heat.
- 3Dip each piece of vegan chicken (made from chickpea batter) into the skillet and cook until golden brown, about 3-4 minutes on each side.
- 4Remove the vegan chicken from the skillet and set aside.
- 5In the same skillet, add lemon juice, capers, and red pepper flakes (if using). Stir to combine and let simmer for 2 minutes.
- 6Return the vegan chicken to the skillet and coat with the sauce, cooking for an additional 2 minutes.
- 7Remove from heat and garnish with fresh parsley before serving.
- 8Serve hot with a side of pasta or steamed vegetables.
Equipment
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