Thursday, February 11, 2010

Shopping lists for the Valentine's Day Menus

Here we go! Here are your shopping lists for the Valentine's cooking extravaganza. Please read them before you head out so you can check your fridge for what you may already have and remember you are always allowed to substitute in my recipes.
Check to make sure you have what consider staples on hand and tomorrow we will work our way through the actual recipes.

Menu 1: Please note that you have to set up your quinoa to sprout the day before and leave it overnight!

Appetizer: Raw Quinoa Tabouleh
Main Event: Tofu-Mushroom Stroganoff over Tagliatelle Noodles
Dessert: Angelic Bananas with Dulce De Leche Icecream

Shopping List:

For the tabouleh:
¾ cup quinoa
1 small cucumber
1 small tomato
1 bunch fresh parsley
½ teaspoon fresh mint
1 lemon

Staples you should have at home:
3 tablespoons oilve oil
1 tablespoon soy sauce
1 teaspoon garlic powder

For the Stroganoff:
1 cup pasta - tagliatelle
or whatever kind you prefer

1 tub extra firm tofu
1 cup mushrooms
½ onion
½ cup cream cheese or silken tofu
(vegan version)
1 tablespoon dried mushrooms

Staples you should have at home:
½ tablespoon soysauce
1 tablespoon cooking oil
pinch of paprika
½ tablespoon dried herbs such as rosemary, majoram and thyme
1 tablespoon flour or instant mashed potatoes

For the Angelic Bananas:
2 bananas - ripened
1 tub dulce de leche icecream

agave nectar or honey or brown sugar

Menu 2: Note: the dried fruits for the brownie have to be soaked a day ahead

Appetizer: Cajun Cakes with Yogurt Sauce
Main Event: Sweet and Sour Tempeh with Nuts over Stir fry vegetables
Dessert: Raw Brownies with Coconut Sorbet

Shopping List:

For the Cajun Cakes:
1 can black eyed peas
½ green pepper
¼ onion
1 tablespoon cajun spice
3 sprigs fresh parsley
2 tablespoons yogurt plain

black pepper
2 tablespoons ketchup
1 tablespoon vegetable oil

For the Sweet & Sour Tempeh:
1 package tempeh
½ onion
scallions - small bunch
1 finger-sized piece of fresh ginger
1 clove garlic
Stirfry veggies: small amount
such as 1 carrot
the leftover green pepper, onion from the cajun cakes
½ cup of green leafy vegetable

Staples you should have on hand:
1/8 cup barbecue sauce or a mix of ketchup and soysauce
2 tablespoon oil of choice
1 generous tablespoon nut-butter
1 tablespoon sweetener (agave nectar etc)
1 tablespoon vinegar
⅓ small dried chili

For the Brownie:
½ cup dried black mission figs
( or prunes as a substitute)
⅓ cup pitted dates
½ cup nuts - walnuts, pecans, hazelnuts your choice
1 tub coconut ice-cream or sorbet

1 ½ tablespoons cocoa powder
¼ teaspoon cinnamon

Menu 3: Note: I am assuming coconut butter as a staple - If you don’t have any - buy a very small jar which will cost around $6.99 and you will need less than an eight of it.

Appetizer: Salad of Beet-greens, Feta and Hazelnuts in a Mustard Balsamic Vinaigrette
Main Event: Moroccan Stuffed Eggplant over Cous-Cous
Dessert: Real Red Velvet Cupcakes with Coconut Icing

Shopping list:

For the Salad:
1 bunch beets with tops
2 tablespoons feta cheese
½ tablespoon hazelnuts

Staples you should have on hand:
1 tablespoon dijon mustard
olive oil

For the Moroccan Stuffed eggplant:
2 small eggplants
1 small can diced tomatoes
2 garlic cloves
¼ cup brown rice
½ cup couscous
For the harissa spice mix:
1 teaspoon each
dried mint, garlic powder, caraway seeds, ground cumin, ground coriander, salt
dash of chili powder

olive oil
salt & pepper
1 teaspoon honey or agave nectar

For the Cupcakes:
½ cup cooked mashed beets
( you already bought them for the salad)
⅔ cup whole wheat pastry flour
2 eggs
¼ cup whole milk yogurt (or soy or coconut)
1 organic lemon (has to be organic - we will
need the peel)
6 cupcake liners

¼ cup cocoa powder
¼ cup sugar
¼ cup agave nectar or honey
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil

For the icing:
¼ cup confectioners sugar

1 tablespoon coconut butter
1 tablespoon milk - any kind
2 drops vanilla extract
¼ teaspoon grated lemon peel
1 tablespoon coconut butter

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