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A Loving Valentine’s Day Menu

By Larraine Roulston:

About this time of year, you may be pondering what to create for a special Valentine’s Day meal. When Cupid’s arrow strikes, there are ways to demonstrate your love through colorful and nutritious vegetarian Valentine’s Day dinners. By choosing a plant-based menu, you
also show compassionate love for farm animals that are, for the most part, inhumanely treated. A Valentine’s Day main meal or a fancy dessert can be concocted by selecting any combination of organic strawberries, raspberries, cranberries, cherries, shredded purple cabbage, beets or fair trade chocolate to highlight your platters.Going meatless on February 14th will be a loving step toward healing the planet.

For breakfast, pouring pancake batter into heart shapes, then topping them with whipped cream and strawberries is bound to be a big hit.

For pizza lovers, why not try Jerry James Stone’s “My Heart Beets for Pizza” recipe 

For your recycling program to accept the aluminum foil, he demonstrates in his photo to give it a quick rinse before putting it into your blue box. Check out other veggie main meal recipes
in the links below.

“Chocolate Truffles for Two” is an easy dessert that your children will have fun creating.
Taken directly from Best Recipes Ever:  Chocolate Truffles for Two
This recipe makes six creamy, rich, dark chocolate truffles — a perfect accompaniment to a cup of espresso, or as a little surprise to wrap then rest on someone’s pillow. For a twist, add 2 tsp (10 mL) orange, hazelnut or almond liqueur to the melted chocolate mixture.

Ingredients:

  • 2 oz. (57 g) bittersweet chocolate, finely chopped
  • 2 Tbsp (30 mL) whipping cream;
  • 1 tsp (5 mL) butter;
  • 1 Tbsp (15 mL) cocoa powder
  • Preparation:
    In a small heatproof bowl over saucepan of simmering water, melt
    together chocolate, cream and butter; whisk until smooth. Cover and
    refrigerate until cold, about 1 hour.

    Scoop by rounded teaspoons (5 mL), and roll each between fingertips
    into balls. In a separate small bowl, roll balls in cocoa to coat. Place
    in paper candy cups. Refrigerate until firm, about 1 hour.
    (Make-ahead: Refrigerate in airtight container for up to 1 week or
    freeze for up to 1 month.)
    Servings: 6

    This dessert could be accompanied with a strawberry swirl ice cream or
    a vanilla pudding decorated with a red fruit — either can be topped
    with remaining whipped cream.

Other ways to celebrate the day of love include decorations and gifts. For a “no waste” day, create your own paper decorations to avoid plastic; choose chocolates without plastic forms; select flowers by hand to avoid the clear plastic wrap; give the gift of veggie or flower seeds; or make your own cards or choose those made from recycled paper.

To be an eco-receiver, request that a donation be made on your behalf to a local charity.

“We cannot always do great things, rather, do small things with great
love.” … Mother Teresa.

Related Links:
https://cookieandkate.com/2016/20-simple-vegetarian-dinners/

https://www.buzzfeed.com/deenashanker/vegetarian-valentines-recipes
http://www.cbc.ca/bestrecipes/recipes/chocolate-truffles-for-two

Larraine writes children’s adventure stories on composting and pollinating.  To view, visit www.castlecompost.com

About Larraine Roulston

A mother of 4 with 6 wonderful grandchildren, Larraine has been active in the environmental movement since the early l970s. When the first blue boxes for recycling were launched in her region, she began writing a local weekly newspaper column to promote the 3Rs. Since that time, she has been a freelance writer for several publications, including BioCycle magazine. As a composting advocate, Larraine authors children's adventure stories that combine composting facts with literature. Currently she is working on the 6th book of her Pee Wee at Castle Compost series, which can be viewed at www.castlecompost.com. As well, Larraine and her husband Pete have built a straw bale home and live in Ontario.

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