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My vegan Valentine

By The Vegan Project | Image: Christine McAvoy | Published: February 09, 2010
Brunch recipes for Valentine's Day

Spend this Valentine’s Day cooking up a romantic brunch at home, together


With Valentine’s Day around the corner, many people are finalizing plans to celebrate their love over a romantic meal at one of Vancouver’s fine restaurants. Most places offer a set menu for this special night, limiting menu choices, and even dining times, in hopes of serving as many lovebirds as possible. This can be challenging for you if you have dietary concerns, not to mention less than enjoyable if you’re being rushed out the door.

Why not cook something special together at home? This year, Valentine’s Day falls on a Sunday—perfect for a cozy brunch for two. Try this deliciously romantic brunch menu, which is free of animal products, full of romance-enhancing foods and fun to make together.


 


The menu


Vegan Apple Rosemary Scones



Vegan Asparagus Pesto Crepes



Strawberry Avocado Salad

Gourmet fair-trade organic coffee

Mimosa, made with sparkling white wine from the Okanagan

Optional: Finish off the romantic meal with some sensual vegan chocolate truffles



 

 

The Vegan Project


The Vegan Project’s Jessica Grajcyzk and Bridget Burns are passionate about health, the environment and the treatment of animals, and are learning about what it means to be vegan. Follow them on Twitter for daily updates including recipes, vegan Vancouver resources and more.

Comments

Good points, Hilary. On the

Comment by Anonymous - 02/13/2010 - 21:58
Good points, Hilary. On the sustainability note - one of the reasons for adopting a vegan diet is the reduction of consumption of animal products that come from an industry that is notoriously bad on the environment in terms of carbon emissions. Adopting a meat free diet is an excellent thing to do to reduce your carbon footprint.

This menu sounds incredible.

Comment by Hilary - 02/11/2010 - 22:37
This menu sounds incredible. I'm definitely inspired to make brunch for my honey this Sunday.

I'm especially psyched to make the Rosemary Apple Scones! My rosemary plant is still looking healthy and continues to produce even after moving it indoors for the winter. Nothing compares to the aroma of freshly picked rosemary!

That said, I think I'll substitute the asparagus for mushrooms since mid-February is still a bit early for asparagus. I may also just do a simple salad and skip the strawberries and avocados since these must be shipped long distances—and besides strawberries are really only good at the peak of the summer when just picked.

—Hilary Henegar, Granville Online editor

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