Category Archives: Love : Valentine’s Day

TikTok Remix : Vegan Cheese & Tomato Pasta Bake

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The Pasta Recipe that filled TikTok in 2021 got a remix in our kitchen since grocery stores were out of feta and basil because of the demand. We used nondairy plant based almond ricotta instead of fetat and it was delicious!! Either Feta or Ricotta would work well in this recipe.

We also added some heat with red peppers and jalapenos!

You can mix it up in your kitchen too, and add in your favorite ingredients. Enjoy!!

Vegan Feta/Manicota & Tomato Pasta Bake
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Vegan Feta/Manicota & Tomato Pasta Bake

Recipe by Leslie Indigo AlisonCourse: MainDifficulty: Easy
Servings

4

servings
Prep time

2

minutes
Cooking time

15

minutes
Calories

350

kcal

Ingredients

  • 1c. Almond Milk Ricotta (Kite Hill brand)

  • 2c. Tomatoes (any kind)

  • •1 Tb. oil of your choice

  • 1c. Roasted Red Peppers, chopped

  • 1 bx. Pasta(shells)

  • Salt/Pepper, to taste

  • Crushed Red Pepper, to taste

  • 2 Jalapeños, sliced

  • 1 1/2 cup water (as needed)

Directions

  • Pre-cook pasta to directions on box and set aside.
  • In a sauté pan, heat oil. Add tomatoes and stir while cooking until they start to pop. Add roasted red peppers and sauté for 2 minutes. Stir in ricotta. If needed, add a 1/2 cup water to desired creamy consistency.
  • Add cooked pasta. Add salt, pepper and crushed red pepper to taste.
  • Move to a serving dish and garnish with jalapeños, if you like it hot and spicy.

    This dish reheats well! If you would like, transfer to a baking dish to heat up in the oven another day!

Valentine Vegan Pistachio Honey Cheese Truffles

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Special small bite snacks that are perfect for sharing. These are made with almond nut 🌱 cream cheese & rolled in chopped pecans, pistachios, and dried cherries. Delicious with clover honey drizzled on top and served with crackers. Enjoy! Slow and easy style… some things are best when we go nice and slow.

Valentine : Vegan Pistachio Honey Cheese Truffles
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Valentine : Vegan Pistachio Honey Cheese Truffles

Recipe by Leslie Indigo Alison
Truffles

10

servings
Prep time

30

minutes
Calories

150

kcal

Ingredients

  • 1 cup vegan cream cheese – daiya works great for this recipe

  • 1/2 cup roasted pistachios – I used spicy for extra flavor

  • 1/2 cup pecans

  • bunch fresh parsley

  • 1/2 cup dried cranberries or cherries

  • 1/4 cup honey to drizzle

Directions

  • Stir vegan cream cheese to soften and roll into small truffle balls
  • Chop nuts, dried fruit, and parsley into small pieces for topping
  • Roll cheese in toppings until well covered and set aside in fridge to stay cool until ready to serve
  • Drizzle with honey and share these special finger foods with someone or create for your own self love date night. They are indulgent and so delicious.

Recipe Video

Rating: 5 out of 5.
  • Vegan Cheese Truffles

Valentine : Oreo Truffles

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Cookies & Creme Truffles with plant based cream cheese & beet powder for the chocolate. These are like little art projects in the kitchen.

The pleasure is in going slow and playing. I had the music playing and I was dancing my way slowly through the afternoon… enjoying all the sweet flavors. Definitely treats to share…

Valentine Oreo Truffles
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Valentine Oreo Truffles

Recipe by Leslie Indigo Alison
Servings

15

Truffle
Prep time

30

minutes
Calories

100

kcal

Ingredients

  • 1 package Oreo – Newman’s Own is actually my favorite!

  • 1 package vegan cream cheese – daiya is excellent in this recipe

  • 1 pacakge white chocolate chips – mini is easy to melt

  • Optional : beet powder for pink color, coconut flakes

Directions

  • Put entire package of oreo cookies in blender (save one to eat yourself! just to smile)
  • Blend cookies until finely chopped
  • Pour cookie crumbs into a large mixing bowl and blend in all the cream cheese until well blended. Chill mixture in the fridge until firm to make it easier to roll into truffle sized balls.
  • Spoon 2 tablespoons out and roll into small balls – lay out on cookie sheet and then chill until ready to dip in chocolate
  • Melt white chocolate in a double boiler or in a metal bowl sitting in a pot with several cups of near boiling water. Stir until smooth and melty creamy. Add in a teaspoon of beet powder for pink color if you like.
  • Dip each truffle in the melted chocolate until fully covered and set aside to cure
  • The fun part is putting these out on a plate or cake stand and serving up with a little Valenine flare. Sprinkle with hearts, coconut flakes, and beet powder if you like.
    Enjoy the fun of sharing these with someone you love!

Recipe Video

Rating: 5 out of 5.

Valentine : Lunch Box : Spicy Chix Sandwiches

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Hey Sweetie pie! Here’s a cute little lunch idea for yourself or your Valentine.

Every now & then packing a cute little lunch just brings a smile. Here’s plant 🌱 based chix sandwiches with pickles, tomatoes, greens, and vegan mayo. The berries, coconut cookies, and chocolates make it extra sweet.

Valentine : Lunch Box : Spicy Chix Sandwiches
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Valentine : Lunch Box : Spicy Chix Sandwiches

Recipe by Leslie Indigo AlisonDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

200

kcal

Ingredients

  • Small Sandwich Buns

  • Vegetarian Chicken Patties or Tenders

  • Vegan Mayonnaise

  • Pickles

  • Spinach

  • Tomato slices

  • Goodies for lunch box : berries, chocolates, cookies

Directions

  • Toast sandwich buns
  • Bake chix patties according to package directions
  • Spread mayo on buns and add spinach, tomato and spicy sauce as preferred
  • The fun thing about this lunch is packaging it up Sweet with treats and a Heart!
    Enjoy.

Recipe Video

Rating: 5 out of 5.

TikTok Remix : Vegan Cheese & Tomato Pasta Bake

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Ingredents:

• 1c. Almond Milk Ricotta (Kite Hill brand)
• 2c. Tomatoes (any kind)
• 1 Tb. oil of your choice
• 1c. Roasted Red Peppers, chopped
• 1 bx. Pasta(shells)
• Salt/Pepper, to taste
• Crushed Red Pepper, to taste
• 2 Jalapeños, sliced
• 1 1/2 cup water (as needed)

Directions:

Pre-cook pasta to directions on box and set aside.
In a sauté pan, heat oil. Add tomatoes and stir while cooking until they start to pop. Add roasted red peppers and sauté for 2 minutes. Stir in ricotta. If needed, add a 1/2 cup water to desired creamy consistency. Once combined, add cooked pasta. Add salt, pepper and crushed red pepper to taste. Move to a serving dish and garnish with jalapeños, if you like it hot and spicy.

This dish reheats well! If you would like, transfer to a baking dish to heat up in the oven another day!
Serving: 6