1. v e g e t a r i a n t i m e s . c o m58
c u i s i n e
vegan gourmet
At VT, we hear from a lot of readers in mixed relationships: One person’s
veg, the other isn’t; one’s been vegan ever since she was 10, but her
boyfriend still eats eggs and cheese—and that’s not counting the new
couples out there who are just starting to learn about each other’s food
preferences. So we thought we’d put together a romantic dinner designed
to please both vegan eaters and hearty appetites—and everyone in
between. After all, when better than Valentine’s Day to forge a marriage
of minds … and tastes?
Recipes by Marla Simon Photography by john kelly
Food Styling BY karen gillingham prop styling by laurie baer
a fine romance
These delicious dishes put love on the menu (and hearts on
the plate!) for Valentine’s Day
Wild Mushroom Bruschetta
Lemony Bulgur with Arugula
menu
Crispy Tofu Hearts
Cinnamon Heart Cookies
propscourtesyofmaisonmidiandcrate&barrel

2. 60 j a n u a r y / f e b r u a r y 2 0 0 8 v e g e t a r i a n t i m e s . c o m
c u i s i n e
vegan gourmet
lemony bulgur with
arugula
Serves 8 l Vegan l 30 minutes or fewer
This wintry grain salad is a take
on tabbouleh, served warm with
arugula substituting for traditional
mint. Watercress, another peppery
green, can be used in place of the
arugula. The dish tastes great as
a next-day salad too.
1
/2 tsp. salt
3
/4 cup bulgur
4 cups arugula, divided
2 cups parsley leaves
4 green onions, coarsely
chopped
1 clove garlic, peeled
1
/4 cup lemon juice
3 Tbs. olive oil
2 to 3 drops red pepper sauce,
such as Tabasco
1 15-oz. can chickpeas, rinsed
and drained
1 cup grape tomatoes,
quartered
1. Bring 11
/2 cups water and salt to
a boil in large saucepan. Add
bulgur, reduce heat to medium-
low, cover, and simmer 5 minutes,
or until all liquid is absorbed.
2. Meanwhile, pulse 2 cups
arugula, parsley, green onions, and
garlic in food processor until finely
chopped. Add lemon juice, oil, and
red pepper sauce, and pulse until
combined.
3. Remove bulgur from heat, and
stir in arugula mixture, chickpeas,
and tomatoes. Season with salt and
pepper. Place 1
/4 cup remaining
arugula on each plate, and top
with bulgur.
PER SERVING: 169 CAL; 5 G PROT; 6 G
TOTAL FAT (1 G SAT. FAT); 25 G CARB;
0 MG CHOL; 268 MG SOD; 6 G FIBER;
1 G SUGARS
wild mushroom
bruschetta
Serves 4 l Vegan l 30 minutes or fewer
The Greeks and Romans thought
mushrooms to be an aphrodisiac,
and Chinese herbalists have used
them for centuries to promote
health and virility. Served here on
bruschetta-like toasts, they make a
perfect Valentine’s Day starter.
1 Tbs. canola oil
2 shallots, finely chopped
(2 Tbs.)
1 clove garlic, minced (1 tsp.)
2 cups white button
mushrooms, diced
1 cup shiitake mushrooms,
diced
1 cup cremini mushrooms, diced
2 Tbs. chopped parsley, divided
1 Tbs. dry sherry
1 medium baguette, sliced into
1
/2-inch-thick rounds
2 Tbs. olive oil
1. Preheat oven to 325°F.
2. Heat canola oil in skillet over
medium heat. Sauté shallots and
garlic in oil 3 minutes, or until
light brown. Add all mushrooms,
and cook 5 to 7 minutes, or until
soft. Stir in 1 Tbs. parsley and
sherry, reduce heat to low, and
simmer 10 minutes. Season with
salt and pepper.
3. Meanwhile, brush both sides of
bread slices with olive oil; place on
baking sheet, and bake 5 minutes,
or until crisp. Top toasted bread
slices with mushroom mixture.
Garnish with remaining parsley.
PER SERVING: 312 CAL; 9 G PROT; 11.5 G
TOTAL FAT (1.5 G SAT. FAT); 39 G CARB;
0 MG CHOL; 520 MG SOD; 2 G FIBER;
3 G SUGARS

3. 62 j a n u a r y / f e b r u a r y 2 0 0 8
Crispy tofu hearts
Serves 4 l Vegan
Using a heart-shaped cutter
transforms this dish into a
Valentine’s Day entrée.
Sauce
1 Tbs. olive oil
1 medium onion, chopped
(1 cup)
3 cloves garlic, minced
(1 Tbs.)
2 medium red bell peppers,
chopped (2 cups)
1 medium eggplant,
chopped (2 cups)
2 cups low-sodium
vegetable broth
1 Tbs. red wine vinegar
1
/2 cup fresh basil, cut into
strips
Tofu Hearts
1
/2 cup dry polenta
1 tsp. Italian seasoning
1
/2 tsp. red pepper flakes
2 12-oz. pkgs. extra-firm
tofu, drained and sliced
in half lengthwise
1 Tbs. olive oil
1. To make Sauce: Heat oil in
skillet over medium heat. Add
onion and garlic, and sauté 7
minutes. Add peppers, eggplant,
broth, vinegar, and 2 cups water.
Cover, reduce heat to medium-
low, and simmer 1 hour.
2. To make Tofu Hearts:
Preheat oven to 400°F.
Combine polenta, seasoning,
and red pepper flakes on plate.
Coat baking dish with cooking
spray. Cut each tofu half with
heart-shaped cutter, and brush
with oil. Dredge in polenta
mixture. Transfer to prepared
baking dish. Bake 30 minutes,
or until browned. Stir basil
into Sauce, and spoon onto
plates. Set Tofu Hearts on top.
PER SERVING: 332 CAL; 18 G PROT;
16.5 G TOTAL FAT (2 G SAT. FAT);
32 G CARB; 0 MG CHOL; 562 MG
SOD; 6 G FIBER; 9 G SUGARS
c u i s i n e
vegan gourmet

4. 63v e g e t a r i a n t i m e s . c o m
cinnamon heart
cookies
Makes 30 cookies
Vegan l 30 minutes or fewer
Also called palmiers, these
quick cookies are made
by folding cinnamon and
sugar into layers of prepared
puff pastry.
3
/4 cup sugar
21
/2 tsp. ground cinnamon
1 17.3-oz. pkg. puff pastry,
thawed
1. Preheat oven to 450°F.
Line 2 baking sheets with
parchment paper. Combine
sugar and cinnamon in bowl.
Sprinkle work surface with
1
/4 cup sugar mixture.
2. Open 1 puff pastry sheet,
with 3 fold lines parallel to
edge of work surface. Roll
with rolling pin 3 times to
close any cracks. Spread 2 Tbs.
sugar mixture on puff pastry.
Roll lightly to press in sugar
mixture. Flip, and repeat to
coat second side.
3. Fold short ends to first fold
line. Fold again so 2 folds
meet at middle of dough. Fold
1 half over other to make log.
Cut into 15 slices. Dip cut
sides in remaining sugar on
work surface, and place on
prepared baking sheet, cut-side
up. Repeat with remaining
puff pastry and sugar mixture.
4. Bake 6 minutes, or until
sugar begins to caramelize on
bottoms. Flip with spatula,
and bake 3 to 5 minutes more,
or until caramelized on both
sides. Cool on wire rack.
PER COOKIE: 111 CAL; 1 G PROT;
6.5 G TOTAL FAT (1 G SAT. FAT);
13 G CARB; 0 MG CHOL; 41 MG
SOD; <1 G FIBER; 5 G SUGARS
Marla Simon is a chef and
culinary instructor based in
Santa Monica, Calif. n
Circle reply #33 on Info Center card