Dinner for Two: Intimate Valentine's Day Menu Recipes for a Perfect Valentine's Day Celebration

Starter: Beetroot CarpaccioIngredients: 

28.2 oz / 800 g beetroots

3.5 oz / 100 g goat cheese

1 1/2 cups / 60 g arugula

1/2 cup/ 45 g roasted walnuts

1 tbsp honey

1 tsp dijon mustard

2 tbsp olive oil

1 lemon, juice and zest

1/2 tsp salt

1/2 tsp black pepper

Instructions: 

Boil the beetroots until they are ready for about 20 minutes. 

Rinse in cold water and peel.

Cut thin slices, using a mandolin or a knife. 

Lay the slices on 4 plates. Mix together honey, dijon mustard, olive oil, lemon zest and lemon juice, salt, and pepper. 

Top the beets with arugula, crumbled goat cheese, walnuts, and vinaigrette.

Perfect to make like four entrees or light lunch for two.

Main: Spaghetti and vegan chickpea meatballsIngredients: 

1 (14 oz/ 400 g) can chickpeas, drained and rinsed

1 cup/  50 g panko breadcrumbs

1 small yellow onion, chopped

2 garlic cloves, minced

1 tsp thyme

1 tsp basil

1 tsp chili flakes

1/4 tsp black pepper

1 tsp salt

1 tbsp olive oil

1 jar of pasta sauce  (15.5 oz/ 439g)

1 cup / 240 ml vegetable stock

a handful of fresh basil

10.6 oz / 300 g spaghetti

4 tbsp grated parmesan cheese

Instructions: 

Preheat the oven to 400°F/ 200°C

Add the drained and rinsed chickpeas, breadcrumbs, chopped onion, minced garlic, thyme, basil, salt and black pepper into the bowl of a food processor.

Pulse the food processor until the ingredients are finely chopped and well mixed.

Lightly oil a baking sheet with 1 tbsp oil.

Roll the chickpea mixture into small balls.

Place the balls on an oiled baking sheet and lightly brush the tops with the remaining oil.

Bake the chickpea balls for about 20 minutes, turning them halfway through, until lightly browned.

Heat the tomato sauce and the vegetable stock in a frying pan and add the chickpea balls and let them simmer for 5 minutes.

Cook the pasta according to the instructions on the packing. 

Add the pasta to the tomato sauce and toss. 

Serve with some fresh herbs on top and parmesan cheese. 

Dessert: Strawberry and rose mousseIngredients: 

1 cup / 140 g frozen strawberries 

1/4 cup / 60 ml aquafaba

1 cup / 240 ml coconut cream, refrigerator, use the cream part and not the water

2 tbsp rose syrup 

8 fresh strawberries 

1 tbsp shredded coconut 

Fresh or dried rose paddles

Instructions: 

Defrost the frozen strawberries in the microwave or in a small saucepan. 

Add in a blender with the rose syrup and mix until smooth, set aside to cool.

Whisk the aquafaba in a bowl using an electric mixer until fluffy. 

In another bowl whisk the coconut cream fluffy.

Fold the cold mixed strawberry puree into the whipped coconut cream and then fold in the aquafaba.

Divide into 4 glasses and let set in the refrigerator. 

Decorate with fresh strawberries and dried or fresh edible rose paddles.

This menu is not only healthy but also delicious and easy to prepare. Surprise your loved one with a home-cooked meal this Valentine’s Day and enjoy a romantic evening together. 

Happy Valentine’s Day!