VEGAN APHRODISIAC VALENTINE’S DAY MENU

We are thrilled to share the next series of recipes from our guest chef, Steven Wallis. Read more about Steven and find more of his delicious recipes here.

This Valentines Day menu is full of ingredients that offer sensory contrast, using the freshest flavours and vivid colours helping set the ultimate romantic mood.

The recipes I’ve created feature foods that are natural aphrodisiacs--and are rich in compounds and antioxidants that will stimulate both your mood and your libido.

Radicchio and avocado salad with raspberry vinaigrette

I love the bitter leaves of radicchio against the creaminess of the avocado. The raspberry vinaigrette brings a sweet and sharp contrast that excites the palette for more!

Ingredients — Serves 2

1 head of radicchio of your choice

1 ripe avocado

100g of raspberries

1 tablespoon of red wine or raspberry vinegar

2 tablespoons of extra virgin olive oil

1 teaspoon dijon mustard

A squeeze of lemon juice

Salt crystals to decorate

Method

1. Firstly separate your radicchio bulb into individual leaves. Rinse and drain in paper towels.

2. Peel and finely slice your avocado, then furl into a rose shape. Brush a little oil and lemon juice over the avocado to stop it from discolouring.

3. To make your vinaigrette, blitz the raspberries, olive oil, red wine vinegar and mustard into a glorious emulsion. Check the seasoning and add a squeeze of lemon at the end to brighten the flavours.

4. To assemble, place your radicchio leaves on a plate and pop half an avocado rose on each. Drizzle over your raspberry vinaigrette. Finish with a trail of extra virgin oil and a scattering of sea salt crystals.

Almond pesto spaghetti with courgette ribbons

Pesto pasta is the ultimate comfort food, however nothing beats freshly made pesto that’s heady with basil. This dish is given a vitality boost with the addition of raw courgette ribbons. Serve this up as a dish to share!

Ingredients- serves 2

100g of Almonds (unblanched or blanched)

1 fat clove of garlic

1 generous teaspoon of miso paste

1 bunch of fresh basil

100ml of extra virgin olive oil

Maldon salt to season

1 small courgette (cut into ribbons with a potato peeler)

Enough spaghetti for 2

Method

1. Firstly make your pesto in a food processor or nutribullet. First blitz your almonds to a rubble. Then add the garlic, basil, miso paste and olive oil. Pulse until you have a thick and luscious pesto. Add more oil if it’s too thick. Check the seasoning and set aside. (You can also add a good teaspoon of Brewer’s yeast for extra cheesiness).

2. Cut the courgette lengthways into long ribbons with a potato peeler.

3. Boil your favourite pasta (I used spaghetti) in salted water, as per the packet instructions. Before draining, set aside a cup of the pasta cooking water.

4. Drain the pasta, and add your pesto, coating the strands well. Add a little of the pasta cooking water to emulsify. Tumble through your courgette ribbons.

5. Pile artfully onto 1 sharing plate or bowl, and give the pasta a final dressing with basil leaves, vegan parmesan and a drizzle of extra virgin olive oil.

Avocado bitter chocolate mousse with figs

Nothing is more seductive than chocolate, especially when it’s whipped up into a delectable mousse. Use the best cocoa you can get your hands on for this deeply seductive dessert.

Ingredients—serves 2

2 ripe avocados

1 teaspoon of vanilla extract or paste

1 tablespoon of cocao powder (I use Valrhona)

30ml of almond or coconut milk

30g light Muscovado sugar

A pinch of chilli flakes (optional)

2 fresh figs

Cacao nibs to decorate

Method

1. This recipe is so simple; place the avocado, vanilla paste, sugar, plant milk and cocoa powder into a food processor and blitz until you have a thick, chocolatey cream.

2. Decant into ramekins or shot glasses of your choice (this is very rich), and refrigerate for a few hours to set.

3. Decorate with fresh fig pieces, a drizzle of honey and a scattering of crunchy cacao nibs.

Credit: @mr.stevenwallis