7 Delectable Desserts For Valentine's Day

Vegan red velvet cake is the perfect dessert for Valentine's Day

Monday is set to be an interesting Valentine's Day now that spiritual leaders in Russia and Malaysia, as well as the Iranian regime have banned V-Day celebrations among their citizens. I'm still trying to wrap my head around the ban, how the heck will the authorities differentiate people who are out celebrating the occasion from those who are just out for a meal with family, friends, or their significant others?

Fortunately, the ban in Malaysia only affects certain states and sections of society, which leaves the rest of us free to engage in culinary exploits and other ways of spoiling our loved ones. What better way to pamper the vegetarian(s) in your life than whipping up a decadent dessert? Here are some of my favourite Valentine Day dessert picks:

1. Ice Cream With Strawberries and Red Wine (from MarthaStewart.com)
2. Vegan cinnamon rolls (from Holy Cow! Vegan Recipes)
3. Eggless red velvet cake (from MyVeganPlanet.com)
4. Berry creme tart with cocoa olive oil crust (from Post Punk Kitchen)


5. Pineapple splash cheesecake (from Sweet Utopia: Simply Stunning Vegan Desserts by Sharon Valencik)

YIELD: 12 SERVINGS

Ingredients:
CRUST

1½ cups graham cracker

pieces or crumbs (about 1

sleeve of graham crackers)

⅓ cup canola oil

1 tablespoon granulated sugar

1 tablespoon water

1. Preheat the oven to 350 degrees F and oil and flour a 9-inch pie pan or springform pan. Process the graham crackers in a food processor or blender until finely ground. 
2. Add the oil, sugar, and water and process until combined. Press into the prepared pan. 
3. Bake for 10 minutes. Let cool before filling.

FILLING

3 cups firm silken tofu, well drained

2 cups soy cream cheese

1¼ cups granulated sugar

2 teaspoons cornstarch

2 teaspoons lemon juice

2 teaspoons vanilla extract

¼ cup finely chopped dried or candied pineapple

GLAZED PINEAPPLE TOPPING

1 can (20 ounces) pineapple rings packed in juice, drained (reserve juice)

2 cups pineapple juice (include the reserved juice from the pineapple)

¾ cup granulated sugar

¼ cup light corn syrup


Directions:

1. To make the filling, preheat the oven to 350 degrees F. Combine the tofu, soy cream cheese, sugar, cornstarch, lemon juice, and vanilla extract in a food processor or blender and process until smooth and creamy. Stir in the dried pineapple. Pour into the cooled crust. Bake for 1 hour and 10 minutes, or until the edges are set but the center is not completely firm. Cool, cover loosely, and refrigerate for 8 to 12 hours before serving.
2. To make the topping, squeeze out any excess liquid from the pineapple rings and pat them dry with a paper towel. Combine the pineapple juice, sugar, and corn syrup in a medium saucepan. Bring to a boil on medium heat and cook, stirring often, for about 10 minutes. Add the pineapple rings and simmer, stirring occasionally, until they are almost translucent and the liquid is greatly reduced, 25 to 30 minutes. Stir carefully so the rings hold their shape. Remove the pineapple rings from the liquid and place them on racks for 8 to 12 hours at room temperature, or until completely dry. 
3. Store them in a sealed plastic container in the refrigerator for up to 7 days.
4. Top the cheesecake with the glazed pineapple just before serving. 
5. Store leftover cheesecake loosely covered in the refrigerator.

6. Lemon-poppy zing cake (from  Sweet Utopia: Simply Stunning Vegan Desserts by Sharon Valencik)

YIELD: 10 SERVINGS

Ingredients:

1½ cups all-purpose flour

3 tablespoons poppy seeds

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

⅓ cup vegan butter substitute, at room temperature

1 cup soymilk

2 tablespoons candied lemon peel (optional)

1½ to 2 tablespoons finely grated lemon peel

1 tablespoon lemon juice

1 teaspoon white vinegar

1 teaspoon lemon extract

LEMON GLAZE

2 tablespoons granulated sugar

2 tablespoons lemon juice

1 teaspoon finely grated 

lemon peel

Directions:

1. To make the cake, preheat the oven to 350 degrees F and oil a 9-inch loaf pan. Combine the flour, poppy seeds, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the sugar and vegan butter substitute and beat with an electric mixer until smooth. 
2. Stir in the soymilk, optional candied lemon peel, grated lemon peel, lemon juice, vinegar, and lemon extract with a wooden spoon. Add the flour mixture and stir until just combined.
3. Pour into the prepared loaf pan and bake for about 45 minutes, or until the center bounces back when lightly pressed with a finger and a toothpick inserted into the center comes out clean. Cool on a rack.
4. To make the glaze, combine the sugar and lemon juice in a microwave-safe bowl and microwave at medium power for 45 seconds. Alternatively, heat the sugar and lemon juice in a small saucepan on low heat and stir until the sugar is dissolved. Stir in the lemon peel. 
5. Remove the cooled cake from the pan and drizzle the glaze over it. Store covered at room temperature or in the refrigerator (for longer storage).

7. Live chocolate mousse (from The 30-Minute Vegan by Mark Reinfeld and Jennifer Murray)

SERVES 4
Ingredients: 
3 avocados (2 cups mashed)
¼ cup + 3 tablespoons agave nectar, or to taste
1 teaspoon freshly squeezed lemon juice
¼ cup + 2 tablespoons raw cacao powder
3 tablespoons almond butter
Pinch of ground cinnamon
Pinch of ground nutmeg or cardamom
½ teaspoon any flavor extract (optional) (try mint, cherry, orange, almond, hazelnut, or coffee)

Directions:

1. Combine all of the ingredients in a food processor or strong blender and process until smooth.
2. If you are using a blender, you may need to add liquid to get the mousse consistency.To keep it live, you can add almond milk or add soy, rice, or coconut milk.