"Love doesn't just sit there, like a stone, it has to be made, like bread; remade all the time, made new."
-- Ursula K. Le Guin
Happy Valentine's day! Whether you are dating, married, single or looking, this recipe is for you!
Sometimes, you just want to feel special, and this three course meal will definitely make you feel that way! This meal is also gluten-free, so if that is something you have to work with, then you can happily enjoy this recipe!
I know it looks like a lot of work, and parts of it may be, but it's all worth it when it comes together into one delicious, flavourful and filling meal!
Ingredients:
Blood Orange and Kale Salad
1 bushel of Kale
1 Pomegranate
1 Apple
2 Blood Oranges
1 handful Almond Slivers
-- Salad Dressing:
1/2 cup (85ml) - Olive Oil
The juice of 1/2 Lemon
The juice of 1/2 Orange
2 tsp - Honey
1/4 tsp - Orange Zest
Stuffed Red Bell Peppers:
3 Large Red Bell Peppers
-- Caramelized Onions:
1-2 tbsp - Olive Oil
1 Large Onion
5-6 tbsp - Water
-- Baked Sweet Potatoes:
3 small Sweet Potatoes (peeled and cubed)
1-2 tbsp - Olive Oil
Salt and Black Pepper (to taste)
-- Bell Pepper Stuffing:
1 tbsp - Olive Oil
1 can (540ml) - Black Beans
3 cups (420g) - Brown Rice (cooked)
2 Green Onions (chopped)
1 tsp - Garam Masala
2 tsp - Chinese 5 Spice
1 tsp - Turmeric
1 tsp - Curry Powder
1 tsp - Black Pepper (or Chili Powder)
1/4 tsp - Ground Nutmeg
Salt (to taste)
1 cup (225ml) - Vegetable Broth
-- Cauliflower Rice
1/2 Head of Cauliflower
1-2 tbsp - Sesame Oil
Salt (to taste)
Dark Chocolate Acai Pudding
80g - Dark Chocolate (melted)
500g - Silken Tofu
1 1/2 tbsp - Cocoa Powder
3 tbsp - Acai juice
2-3 tbsp - Maple Syrup
A pinch of salt
Directions (caramelized onions):
Peel and slice your onions, and place in a frying pan with the olive oil. Keep the heat on a low medium to medium setting.
Sauté for a few minutes, then add in 2 tbsp of water. Stir and cover for 10-15 minutes.
After 10-15minutes, add in another 2 tbsp of water, this time making sure to group your onions together in a heap. Cover and wait another 10-15 minutes.
Repeat the process one more time, only adding in water if the heat was too high and all the liquid has dried up.
After the final 10- 15 minutes, take off the heat and set aside. The onions should be a dark golden brown colour.
Directions (baked sweet potatoes):
Wash, peel and dice your sweet potatoes into small cubes.
Place on a baking tray and mix with olive oil, salt and pepper.
Bake at 350 degrees for 20-25 minutes.
Remove from the oven and set aside.
Directions (Stuffed Bell Peppers):
in a frying pan, add your black beans with olive oil.
Allow the beans to warm up for a few minutes, then add in the cooked brown rice, sweet potatoes and green onions and all your seasonings. Mix.
Add the vegetable broth and turn the heat down, allowing the mixture to simmer on low for 15 minutes.
While you are waiting for the filling, preheat your oven to 350 degrees.
Slice three large red bell peppers down the middle from top to bottom. Remove the seeds and white flesh from the insides.
Once your filling is ready, line your peppers on a baking sheet and fill each with the rice filling. You can fill to the top or heap on the filling; it's totally up to you.
Bake for 30 minutes.
Directions (cauliflower rice):
Cut the cauliflower into florets and place into a food processor, and blend for 5-10 seconds.
Place the "rice" into a pan with a little sesame oil and fry for a few minutes.
Add salt to your taste and take it off the heat and set it aside.
Directions (Blood Orange and Kale Salad):
Wash and remove the stems from the kale. Chop into smaller pieces.
In a bowl, add your kale, olive oil, salt and pepper and massage the kale for 1-2 minutes. I know it sounds strange, but apparently, this helps in making the kale not taste bitter!
Cover and place the bowl in the fridge for 30 minutes.
After the kale has rested, take it out of the fridge and prepare the other ingredients.
Peel and slice two blood oranges and add it to the kale.
Deseed the pomegranate and add about half to the bowl.
Wash and thinly slice the apple into wedges. Add to the bowl.
Sprinkle on a handful of almonds slivers.
To prepare the dressing, combine the oil, citrus juices, honey and zest in small jar or bowl and mix until fully combined.
Pour over the salad and mix thoroughly with tongs.
Directions (Dark Chocolate and Acai Pudding):
Chop the dark chocolate into small pieces and melt over a bain marie (a water bath) or in the microwave.
In a food processor, add the tofu, melted chocolate, cocoa powder, acai juice, maple syrup and salt. Mix until completely smooth.
Pour the mixture out into 3-6 containers or your choosing and place in the fridge for a minimum of 2-3 hours before serving.
For presentation, I would place the bell peppers on top of the rice and salad, and sprinkle a little cocoa powder over the pudding when you're ready to serve it.
Happy Valentine's Day and Bon Appétit!
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