Convention suggests that a Valentine’s Day meal should be affluent and luxurious; preferably with lots of rich ingredients like meat, butter and cream. Unfortunately such meals tend to make us feel bloated, sluggish and less enthusiastic about any other… business we have planned for the evening. Don’t get me wrong – we love hearty feasts at The Devilled Egg, we’re just not convinced it’s the right choice for this particular feast day.

If you feel like celebrating Valentine’s Day at home this year, we can suggest a lighter menu that will not disappoint on the night. Packed with flavours and exquisite textures, it doesn’t take much effort to make and it looks fantastic on the plate. It is also an absolute doddle for the human body to digest, leaving plenty of energy for the rest of the evening!

Vegetable Tian

Ingredients

  • 2 handfuls of Kale, torn into bitesized pieces
  • 1 avocado, chopped into small cubes
  • 2 large tomatoes, chopped into small cubes
  • 1 mango, chopped into small cubes
  • 1 courgette, chopped into small cubes

Dressing:

  • 3 tablespoons of cold pressed oil of your choice
  • Juice of 1 lemon
  • A small bunch of dill
  • 1/2 bunch of coriander
  • 4 sprigs of parsley
  • A pinch of sea salt
  • 1/4 teaspoon of smoked paprika

Method

  1. Serve a raw cracker with this dish. We used this recipe, but substitute the vegetables for chopped kale.
  2. At least 2 hours before you serve this dish combine 1 teaspoon of oil, squeeze of lemon juice and a pinch of salt with the kale and thoroughly, massage this through and leave to marinade
  3. Blend the dressing ingredients together.
  4. Combine the mango and avocado in a bowl with a tablespoon of the dressing.
  5. In a separate bowl, combine the tomatoes and courgette with another tablespoon of the dressing and leave to infuse for 20 minutes.
  6. When you are ready to serve, place a few kale leaves on a plate, using a metal ring, layer the courgette mix followed by the mango mix and top with a cracker
  7. Drizzle a little more dressing on the plate and serve

vegetable tian

Beetroot and Macadamia Feta Ravioli

Ingredients

  • Beetroot, sliced on a mandolin and cut using a cookie cutter
  • 150g Macadamia nuts
  • Zest of a lemon
  • 1 tablespoon of chopped fresh herbs (feel free to use any of these or a mixture: dill, chives, parsley, coriander)
  • 100g sprouted or lightly steamed quinoa
  • A handful of spinach leaves
  • Hemp seed oil (or any cold pressed oil)
  • White wine vinegar
  • Salt to taste

Pesto:

  • A small bunch of basil
  • 5 sprigs of coriander
  • 1/2 small bunch of chives
  • A large handful of pistachio nuts
  • 1 teaspoon of nutritional yeast

Method

Pesto:

  1. Combine in a blender and pulse whilst pouring in 100ml cold pressed oil of your choice.
  2. Add more oil if needed, but you want a thick and chunky pesto for this recipe.
  3. Season with salt and lemon juice to taste.

Macadamia feta:

  1. Soak the macadamia nut in water over night
  2. In the morning, pop them in a blender with 80ml water (if the blender feels sluggish, add more water to get it going)
  3. Combine the nutty cheese with the herbs, zest of 1 lemon and salt and pepper and salt tot taste, leave in the fridge for the flavours to infuse

Beetroot (you will need about 5 ravioli (10 slices of beetroot) per person):

  1. Pop the slices into a bowl and pour 2 tablespoons of vinegar and a flavoured oil (we used Fussels chilli oil) over the slices.
  2. Leave to marinade for up to 24 hours in the fridge or at least 30 minutes at room temperature.

Quinoa:

  1. Combine the spinach with the quinoa and 1 tablespoon of plain oil and 1 teaspoon of vinegar.
  2. Leave to macerate for 20 minutes at room temperature

To serve:

  1. Make sure all ingredients are removed from the fridge at least 20 minutes before plating up, allowing them to return to room temperature.
  2. Dry the beetroot slices on a piece of kitchen roll.
  3. Place 5 slices on a plate, top each with a teaspoon of the macadamia cheese, quinoa mixture and top with another slice of beetroot.
  4. Decorate with the pesto and more chopped herbs.
  5. Drizzle the plate lightly with more chilli oil (you can use the leftover oil&vinegar mixture from the beetroot, which will have a lovely pink hue).

raw ravioli

Chocolate Tart with Mango Purée and Passion Fruit

Ingredients

Base:

  • 300g raw nuts – we used (you can use any mixture of the below or only 1 of these)
  • 100g pecan nuts
  • 100g hazelnuts
  • 100g almonds
  • 2 tablespoons of desiccated coconut
  • 1 tablespoon of cocoa powder
  • 1 teaspoon ground cinnamon
  • 2 tablespoons of grapefruit juice
  • 250g mixed dried fruit – we used (you can use a different ratio or just apricots or just dates)
  • 100g dried apricots
  • 80g dried cranberries
  • 70g dates

Filling:

  • 2 tablespoons of grapefruit juice
  • Flesh of 3 avocados
  • 150g cocoa powder
  • 1 teaspoon of vanilla extract
  • 100g maple syrup
  • 75g coconut oil
  • 40g cocoa butter (can be substituted with coconut oil if that’s easier, but cocoa butter makes the filling a little creamier)

Purée:

  • 1 large mango
  • Small pinch of chilli powder

Method

Base:

  1. Blitz all the nuts in a kitchen mixer and blitz until the mixture resembles breadcrumbs.
  2. Add the rest of the ingredients and blitz until the mixture starts sticking together.
  3. Press the mixture into a medium tart case (or 4 small ones)

Filling:

  1. Melt the oil and butter together in a pan on low heat.
  2. Blend all the ingredients until smooth and pour into the cases and chill in the fridge over night.

Purée:

Blend the flesh from the mango with the chilli.

To serve:

Decorate the plate with the mango purée and passionfruit, topped with the tart.

Valentines choc cake

 


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