Pasta and chocolate always comes to mind when I think of romantic meals (perhaps I’ve watched Lady and the Tramp too many times), but if your partner is anything like mine, the way to his/her heart is most definitely through the stomach.
Forget strawberries dipped in chocolate—if I want to show my husband how much I love him through food, then I’ve got to cook up his favorite Happy Herbivore meals: things like Cheater Pad Thai (from The Happy Herbivore Cookbook, Mini Corndog Bites (p. 151), Macaroni ’n’ Cheese (see Chef’s Note in Baked Mac Bites, p. 52), and Swedish Split Pea Soup (from Happy Herbivore Abroad) . . . not exactly what I’d always pictured myself eating by candlelight, but to each their own, I guess!
However, if you’re still looking for that super sexy, super healthy Valentine’s Day, date-night, or anniversary menu that’s a bit more . . . traditional (think: chocolate, whipped cream, “steak” and champagne) here are some of my suggestions!
Portobello Steaks 
MAKES 2 | Q | GF* | SF* | MA |
These portobellos are juicy and tender and make a great plant-based substitute for steak. (My Dad was a big meat guy before he went plant-based and kept asking for a vegan steak substitute. He can’t get enough of these mushrooms!)
| 1 | tsp dried thyme |
| 1 | tsp dried chives (optional) |
| ½ | tsp dried basil |
| ¼–1 | c No-Beef Broth (p. 168)* or water |
| ½ | small onion, diced small |
| 1 | garlic clove, minced |
| 3 | tbsp balsamic vinegar |
| 1 | tbsp sherry or mirin |
| 2 | portobello mushrooms, de-stemmed |
- Grind herbs to a finer consistency using a mortar and pestle (optional).
- Line a large frying pan with a thin layer of No-Beef Broth or water.
- Cook onion and garlic over high heat for about 2 minutes.
- Once the liquid starts to boil, add vinegar, sherry or mirin, and ground spices.
- Reduce heat to medium, add another ¼ cup of broth or water, and bring to a boil.
- Add mushrooms and cook for 5 minutes.
- Gently flip mushrooms over and cook for another 5 minutes, adding more water or broth as necessary. Repeat as necessary, cooking until mushrooms are soft and tender.
- Remove from heat and plate.
- Sprinkle a little salt over top and drizzle with leftover juices.
Per steak: 51 calories, 0.3g fat, 8.6g carbohydrates, 2.2g fiber, 3g sugars, 3.2g protein
VARIATION
Portobello Brisket: Portobellos also work well as a replacement for brisket (though the cook time is much shorter).
Brown Gravy
MAKES 2 CUPS | Q | GF* | SF* | PA |
This is my basic brown gravy. I often serve it with Portobello Steaks and mashed potatoes, or when I don’t have mushrooms on hand to make Everyday Mushroom Gravy (p. 16)
| ¼ | c nutritional yeast |
| ¼ | c white whole-wheat flour* |
| 2 | c vegetable broth |
| 2 | tbsp low-sodium soy sauce* |
| a few dashes of pepper | |
| 1 | tsp onion powder |
| ½ | tsp garlic powder |
| salt, to taste | |
| 1 | tbsp cornstarch (optional) |
| 2 | tbsp water (optional) |
- In a small nonstick skillet, whisk nutritional yeast and flour together and toast over medium heat until it smells toasty, about 4 minutes, but be careful not to burn.
- Transfer to a medium saucepan and whisk in remaining ingredients through salt. STOP
- Bring to a boil and allow sauce to thicken as desired and add salt to taste.
- For an even thicker gravy, mix optional cornstarch with cold water and pour it into the gravy.
Per serving (¼ c): 28 calories, 0.1g fat, 5.4g carbohydrates, 0.8g fiber, 0g sugars, 1.4g protein
Slow-Cooked Marinara
MAKES ABOUT 8 CUPS | GF | SF | MA | P |
This is one of those dump-and-go recipes that leaves your home smelling divine! It’s perfect for creating that sensual, Italian-inspired romantic setting when your partner comes home.
| 2 | 28-oz cans peeled tomatoes, undrained |
| fresh basil, as desired | |
| 6–8 | garlic cloves, minced |
| 1 | small onion, diced |
| vegetable broth, as needed (optional) | |
| pinch of sugar (optional) | |
| pinch of red pepper flakes (optional) |
- Combine tomatoes (with juices), basil (I like a lot! I often use an entire 2-oz package), garlic, and onion in a slow cooker and cook all day (8 hours) on low or simmer over low heat on a stovetop. You should have more than enough liquid, but all slow cookers are different, so you may need to add some vegetable broth.
- Add a pinch of sugar if it’s too acidic, plus salt and pepper to taste. You can also add a pinch of red pepper flakes, if desired.
CHEF’S NOTES:
- This marinara freezes beautifully and leftovers are even more flavorful.
- If you like, you can also add other vegetables like carrots, celery, mushrooms, etc.
Per serving (1 c): 49 calories, 0g fat, 10.1g carbohydrates, 2g fiber, 5.5g sugars, 2g protein
Spaghetti alla Puttanesca
SERVES 2 | Q | GF* | SF* | MA | P |
Spaghetti alla puttanesca is one of the lesser-known dishes in Italian cuisine but one of my personal favorites. It’s easy to make and sure to impress! Although it’s traditionally made with spaghetti, I love it with linguine, too. (My husband ordered this dish the night he told me he was moving to Boston, from South Carolina, to be with me while I was in law school. We were at a ritzy romantic Italian restaurant, so I associate this dish with love and romance more than others . . . but pasta is always romantic, right? Plus he loves this dish!).
| Olive Tapenade (see below) | |
| 4 | oz spaghetti or linguine* |
| fresh parsley, minced, for garnish |
FOR THE OLIVE TAPENADE:
| 1 | garlic clove |
| ½ | c pitted kalamata olives |
| 2 | tsp capers |
| 1 | tbsp tomato paste |
| pinch of dried oregano | |
| pinch of red pepper flakes | |
| low-sodium soy sauce (optional)* | |
| wine, water, or vegetable broth (optional) |
- Place Olive Tapenade ingredients in a blender or food processor with a light drizzle of soy sauce if using. Pulse a few times, adding wine, water, or broth as necessary to achieve the right consistency—it should be like a thick paste.
- Cook pasta according to package instructions. Drain and, while pasta is still warm, mix with Olive Tapenade.
- Garnish with fresh parsley and serve.
Per serving: 121 calories, 4g fat, 19.7g carbohydrates, 0.7g fiber, 1.5g sugars, 4g protein
Eggplant Parm
SERVES 4 | SF |
One recipe I’m always getting a request for is an eggplant Parmesan dish, so here’s my healthy take on the classic Italian dish. You can also use tofu instead of eggplant for a meatier texture. (Tofu-style makes it more like Chicken Parm.)
| 2 | small eggplants (see note) |
| 1 | c bread crumbs (see note) |
| ¼ | c AJ’s Vegan Parmesan (p. 172) |
| 2 | tbsp Italian seasoning |
| ¼ | tsp fine salt |
 |
tsp pepper |
| ½ | c nondairy milk |
| 1 | tbsp cornstarch |
| 1 | 28-oz jar marinara sauce |
- Slice eggplant into ¼–½-inch rounds. Rinse with water. Place a drying rack over a clean kitchen towel, then place eggplant slices on the rack.
- Sprinkle with salt (coarse is best) and let rest for 30 minutes (this allows the solanine, which is what makes eggplant bitter, to leach out). Brush off salt with a damp cloth.
- Meanwhile, preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Combine bread crumbs, vegan Parmesan, Italian seasoning, salt, and pepper, then grind in a food processor or with a mortar and pestle to a fine, sand-like consistency. Pour crumb mixture into a shallow bowl.
- Whisk nondairy milk and cornstarch together, then pour into another shallow bowl.
- Dip each eggplant round into the nondairy mixture, briefly submerging it, then immediately into the bread-crumb mixture. Flip eggplant over and press into the bread crumbs again, repeating as necessary so it is well coated.
- Repeat with remaining eggplant slices, placing each finished product on the cookie sheet.
- Bake for 12 minutes. Flip them over and bake for 5–10 minutes more. If necessary, bake for another 5–10 minutes, flipping them halfway through. Bake until eggplant rounds are soft and crumbs have taken on a deeper, more golden coloring—but be careful not to burn (time may vary based on how thick your slices are).
- Arrange eggplant slices on a plate, cover with marinara sauce, and garnish with vegan Parmesan.
CHEF’S NOTES:
- Skin is optional on the eggplant. Some people like it, some people find it too chewy.
- Make bread crumbs by tearing 1–2 slices of whole-wheat bread into equal pieces and placing in a food processor. Allow the motor to run until the bread is shredded and crumbs result. Place in a single layer on a pan and allow to air out and become stale, or toast briefly.
- Working with ¼ cup bread-crumb mixture at a time prevents the breading from becoming too wet. If the breading becomes too moist, it won’t stick.
Per serving (without marinara sauce): 202 calories, 5.5g fat, 33.3g carbohydrates, 10.4g fiber, 8.4g sugars, 7.6g protein
VARIATION
Tofu Parm: Substitute 15 oz extra-firm tofu for the eggplants. Drain and press the tofu by wrapping the tofu in a clean kitchen cloth and placing it between two cutting boards. Place a large, heavy object on the top board. Allow to rest for 20 minutes, forcing excess water out of the tofu. Turn tofu on its side and cut 12 evenly sized cutlets. Use in place of eggplant, above, baking for 12 minutes, then 10 minutes on the other side.
No-Meat Meatballs
MAKES 16 | Q| GF* | SF* | MA | PA | P |
These are my favorite no-meat meatballs (or “bean balls” as we sometimes call them). They pair perfectly with spaghetti and pasta sauce for a romantic meal, but you can also use them in any recipe calling for meatballs. My husband especially loves putting leftover meatballs in a bun with marinara for a “meatball sub” experience.
| 1 | 15-oz can kidney beans, drained and rinsed |
| ¼ | medium onion |
| 2 | garlic cloves, peeled |
| 1 | carrot, skinned |
| 1 | c cooked brown rice |
| 2 | tbsp ketchup |
| 2 | tbsp steak sauce |
| 1–2 | tbsp low-sodium soy sauce* |
| 1 | tbsp Dijon mustard |
| 1 | tbsp Italian seasoning |
| 1½ | tsp Vegan Worcestershire Sauce (p. 171)* |
| hot sauce, to taste | |
| ¾ | c instant oats (see note) |
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Mash kidney beans with a fork in a mixing bowl until mostly pureed, but with some half beans and bean parts remaining, then set aside.
- Pulse onion and garlic cloves in a food processor until minced (but do not puree or pulverize) and transfer to mixing bowl.
- Repeat with carrots and transfer to mixing bowl.
- Pulse or grind brown rice so that it is coarsely chopped, and transfer to your mixing bowl.
- 6. Add ketchup, steak sauce, soy sauce, Dijon mustard, Italian seasoning, Worcestershire sauce, and a few dashes of hot sauce, stirring to combine. STOP Stir in oats.
- Use your hands to shape into walnut-size meatballs.
- Bake for 20–30 minutes or until the meatballs are golden brown on the outside. Let cool for 10–15 minutes—they firm as they cool.
CHEF’S NOTES:
If you do not have instant oats, pulse rolled oats in food processor to chew them up a bit.
Per meatball: 81 calories, 0.8g fat, 15.8g carbohydrates, 2.7g fiber, 1.3g sugars, 3g protein
Hot Chocolate Muffins
SERVES 12 | Q | SF | MA | P |
I’m totally obsessed with adding cayenne pepper (or chipotle powder) to chocolate and calling it “hot chocolate.” (Well, it is hot chocolate!) I love these muffins!
| 1¾ | c white whole-wheat flour |
| ¼ | c unsweetened cocoa |
| 1 | tbsp baking powder |
| ¼ | tsp fine salt |
| ½ | c brown sugar |
| ¼ | tsp cayenne pepper (or chipotle) powder |
| ½ | c unsweetened applesauce (see note) |
| ½ | c nondairy milk (see note) |
| ¼ | c water |
| 1 | tsp vanilla extract |
- Preheat oven to 350˚F.
- Line a muffin tin with parchment paper cups or use nonstick.
- In a mixing bowl, whisk flour, cocoa, baking powder, salt, sugar, and cayenne together.
- Add applesauce, nondairy milk, water, and vanilla.
- Taste, adding more cayenne or chipotle if desired (a little goes a long way! It also mellows slightly during baking.)
- Spoon into muffin cups and bake 15–20 minutes, until a toothpick inserted in the center comes out clean.
CHEF’S NOTE:
- For a moister muffin, add another ¼ cup applesauce.
- For a richer muffin, use chocolate nondairy milk.
Per muffin: 101 calories, 0.5g fat, 22.6g carbohydrates, 1.2g fiber, 7g sugars, 2.3g protein
Dark Chocolate Truffles
MAKES 10 | Q | GF | SF | MA | P |
These good-for-you truffles are only 39 calories a pop! Make them for your sweetheart.
| 1 | c cooked white beans (see note) |
| 1 | tbsp smooth peanut butter |
| 1 | tbsp pure maple syrup, plus more to taste |
| 2 | tbsp unsweetened cocoa |
- Combine all ingredients in a food processor and allow motor to run. Stop to scrape the sides as necessary, until you have a smooth and homogenous mixture.
- Taste, adding another 1 tbsp maple syrup for a sweeter chocolate (you don’t want it to get too wet, though). The “batter” should be thick and pliable.
- Pick off 10 pieces and roll into bouncy bitesize balls.
CHEF’S NOTE:
- Any white beans, such as navy, cannellini, or butter beans, will work in this recipe.
- If you want to get all fancy pants, roll crushed vegan chocolate chips or nut pieces into the balls.
Per truffle: 39 calories, 1g fat, 6.2g carbohydrates, 1.8g fiber, 1.4g sugars, 2g protein
Fudge Dip
MAKES 2 CUPS | Q | GF | | SF | MA | P |
This easy fudge dip makes for a healthy “chocolate fondue” alternative. Start dipping those fruits! (P.S. Kids love it with apple slices!)
| 1 | 15-oz can white beans, drained and rinsed (see note) |
| ¼ | c unsweetened cocoa plus more to taste |
| 2 | tbsp agave nectar, plus more to taste (see note) |
| nondairy milk |
- Blend beans with cocoa and agave nectar in a food processor or strong blender until well combined. Add a splash of nondairy milk as necessary to achieve a creamed consistency.
- Taste, adding cocoa 1 tbsp at a time until you’re satisfied with the richness. I like it at 6 tbsp, but my dark-chocolate-loving testers went up to as much as 8 tbsp (½ cup total).
You may also need to add another 1 tbsp agave nectar for your taste. The end result should be the consistency of thick icing.
CHEF’S NOTES:
- Any white beans, such as navy, cannellini, or butter beans may be used here.
- For my sweetener-free friends, you can use
–½ cup soaked dates instead of agave nectar: just blend them with ¼ cup nondairy milk or water first (it will form a paste) and add with the beans and cocoa.
Per serving (2 tbsp): 80 calories, 0.6g fat, 16.7g carbohydrates, 3.6g fiber, 4.5g sugars, 4.5g protein
Cherry Tart Brownies
SERVES 9 | Q | SF | MA | P |
These brownies are thin and a bit tart. The batter is addictive—you’ve been warned.
| 1 | c white whole-wheat flour |
| 6 | tbsp unsweetened cocoa |
| ½ | c brown sugar |
| 1 | tsp baking powder |
| 1 | c frozen (pitted) cherries, thawed (see note) |
| 1 | tbsp balsamic vinegar (or chocolate balsamic) |
| 1 | tbsp molasses (not blackstrap) |
| 1 | c water |
| chocolate chips for sprinkling (optional) |
- Preheat oven to 350°F.
- Whisk dry ingredients together.
- Pulse cherries a few times in a food processor or coarsely chop.
- Add to dry mix with remaining ingredients.
Stir to combine and bake for 25 minutes.
CHEF’S NOTE:
I use frozen dark sweet cherries.
Per brownie: 98 calories, 0.8g fat, 23g carbohydrates, 4.2g fiber, 10.7g sugars, 2.6g protein
Chocolate-Covered Bananas
SERVES 1 | Q | GF | SF | MA |
Nothing says romance like chocolate-dipped fruits.
| 1 | banana |
| chocolate | |
| toppings (optional) |
- Skewer ½ a banana on a Popsicle stick.
- Wrap in plastic wrap and freeze until solid, about 3 hours.
- Line a cookie sheet with wax or parchment paper.
- Melt chocolate (see note on page 98) and pour into a deep glass.
- Set out additional toppings such as chopped nuts, coconut flakes, or sprinkles in shallow bowls, if using.
- Dip frozen banana into chocolate, swirling so they are completely covered.
- Roll in additional toppings such as peanuts or sprinkles immediately, if additional toppings are desired.
- Place coated banana on parchment paper and let cool. (You can also speed this along by popping them back in the freezer or fridge.)
1 banana with 1 oz chocolate: 257 calories, 8.4g fat, 43.7g carbohydrates, 4.5g fiber, 28.6g sugars, 3.3g protein
Chocolate Cake
SERVES 9 | Q | GF* | SF | MA | P |
Balsamic vinegar is the secret to chocolate cake. (You’ll see!) This cake is cheap, quick, and sure to please.
| 1¼ | c white whole-wheat flour |
| ¼ | c unsweetened cocoa |
| 1 | tsp baking soda |
| ½ | tsp baking powder |
| pinch of salt (optional) | |
| ½ | c brown sugar |
| 1 | c nondairy milk (plain or chocolate) |
| 6 | tbsp unsweetened applesauce |
| 2 | tbsp balsamic vinegar |
| 1 | tsp chocolate or pure vanilla extract |
| ¼ | c vegan chocolate chips |
- Preheat oven to 375°F. Set aside an 8-inch square nonstick cake pan or round springform pan.
- In a mixing bowl, whisk together flour, cocoa, baking soda, baking powder, and salt (if using).
- Add sugar, nondairy milk, applesauce, balsamic vinegar, and chocolate or vanilla extract, stirring until just combined.
- Transfer batter to your pan and sprinkle with chocolate chips.
- Bake for 20–30 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean.
Per serving: 128 calories, 2.3g fat, 25.2g carbohydrates, 2.9g fiber, 11.9g sugars, 3.2g protein
Chocolate-Covered Strawberries
SERVES 1 | GF | SF | MA | P |
A tad time consuming, but easy to make and sure to wow and dazzle your sweetheart. To go extra fancy pants, melt vegan white chocolate, dip your fork into it, and then drizzle the white chocolate back and forth over your prepared chocolate dipped strawberries.
| strawberries | |
| chocolate |
- Line a cookie sheet with wax or parchment paper.
- Melt chocolate (see below) and dip strawberry into chocolate, swirling to coat.
- Place on parchment paper and let set, at least 30 minutes.
CHEF’S NOTE:
- How to Melt Chocolate: Place chocolate in heatproof bowl. Fill a saucepan with a couple inches water and bring to a simmer over medium heat. Turn off heat and set your metal chocolate-filled bowl in the water (it should float). Once chocolate starts to melt, stir so it’s smooth and completely melted. (Alternatively, you can use a double boiler if you have one.) You could also try melting chocolate in the microwave in a microwave-safe bowl, heating in 10-second intervals and stirring between.
- For a fun gift, stick long skewers into the strawberries to make a bouquet.
Per chocolate-covered strawberry: 54 calories, 2.8g fat, 6.5g carbohydrates, 0.6g fiber, 5.5g sugars, 0.8 protein
Coconut Whipped Cream
SERVES 24 | GF | SF | MA |
Coconut milk whipped cream has taken the Internet by storm! Since it’s made from coconut milk, it’s high in both fat and calories, but I figure whipped cream is one of those foods that’s always an indulgence anyway. Enjoy!
| 1 | 14-oz can coconut milk |
| powdered sugar, to taste (optional) | |
| pure vanilla extract (optional), to taste |
- Place a can of coconut milk upside down in your fridge (leave it there overnight to have a slumber party with your kale).
- When you open the can, there will be a firm, waxy layer on top. Scoop this out. (There will be water under it, which you should discard or save for another use later—you only want the solid cream part.)
- Beat the cream with electric beaters at high speed for a few minutes until it becomes light and fluffy (you can also beat in a touch of sugar and vanilla extract, if desired).
Nutritional information is not possible for this recipe.
