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Articles and Information
Elegant Vegan Dinning With the Whole Family
by Mary Finch
“Mom, what is a date?” My seven year old daughter, Rebecca, shyly asked.
Knowing she wasn’t talking about the fruit I replied, “It’s when you spend time with someone you are interested in; like going to the movies, eating a nice dinner or just sitting and talking.”
“Can you have a date with your family or is it just for couples?”
When I told her that “dating” your family was a wonderful idea, she decided that we should have a romantic candlelight dinner to celebrate our love and that the whole family could help to cook it.
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She spent the day making decorations out of items we had around the house. Pink construction paper, glitter, and PETA stickers were made into name cards and place mats. She turned a piece of lace tulle into a tablecloth, set the table with white dishes and wine glasses, and raided my box of leftover party supplies for rose petals, candles and a bouquet of roses to use as the center piece.
She spent an hour looking through my box of recipes and finally decided on the perfect meal. Her father would be making the main dish, Spinach Mushroom Biscuit Bake. I would do the salad, Tomato Cucumber Salad. Her six year old brother, Jarod, would prepare the bread, Easy Garlic Toast. She would be in charge of the dessert, a Big Brownie Heart with Pink Frosting.
We all spent an hour cooking and preparing the dinner, she put on her favorite soft CD, lit the candles, and we sat down to a very tasty meal. It was a beautiful way to spend the evening together and we vowed to “date” more often.
Involving the whole family in the kitchen is a great way for children to learn the joys of vegan cooking. Teaching them that love can be expressed in many different ways, such as enjoying a meal together, is also beneficial.
Recipes:
Spinach Mushroom Biscuit Bake
- 16 biscuit dough circles (recipe below)
- 1 package soy meat
- 1/4 cup finely chopped onion
- Egg replacer to equal 2 eggs
- 10 ounces chopped spinach
- 6 ounces mushrooms
- 4 ounces soy cheese of your choice
- 1/4 cup vegan parmesan cheese
- 1 teaspoon garlic powder
- 2 teaspoons parsley
- Salt and pepper to taste
- 2 tablespoons vegan margarine - melted
Press and flatten biscuits onto the bottom and sides of a greased 11x7x2 inch baking dish and set aside. In a skillet over medium heat, cook soy meat, spinach, mushrooms and onion until onion is well done and pour into a bowl. In a small bowl mix egg replacer and set aside Add cheeses and spices to the soymeat mixture. Spoon mixture into the prepared pan. Drizzle with the egg replacer and lightly mix it down. Top with the melted margarine. Bake, uncovered, at 375 degrees for about 30 minutes.
Biscuit Dough
- 2 cups flour
- 1/2 teaspoon cream of tartar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup margarine
- 3/4 cup soymilk
In a bowl mix together flour, baking powder, sugar, cream of tartar, and salt. Cut in margarine until mixture resembles course crumbs. Make a well in the center; add soymilk all at once. Stir just till dough clings together. Put on lightly floured surface, push dough gently together and flatten to 1/2 inch thickness. Cut with cutter or glass, dipping in flour between cuts.
Tomato Cucumber Salad
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 medium tomatoes, sliced
- 1/2 large cucumber, sliced
- Leaf lettuce
In a small bowl whisk oil, vinegar, parsley, salt and paper. On a serving plate arrange the tomato and cucumber slices over lettuce in an attractive design. Drizzle with the oil mixture.
Easy Garlic Toast
- 1/3 cup margarine, softened
- 12 slices homemade bread
- 1 teaspoon garlic powder
- 3 tablespoons vegan parmesan cheese
Spread margarine on one side of each slice of bread. Cut each slice in half, place plain side down on a baking sheet. Sprinkle with garlic and cheese. Broil for about 2 minutes
Big Brownie Heart
This was baked in a heart shaped pizza pan that I have but any shape would work.
- 1/2 cup vegan butter
- 2 ounces of vegan chocolate
- 1 cup sugar
- 3/4 cup flour
- Egg replacer to equal 2 eggs
In a saucepan over low heat melt butter, chocolate and sugar. Remove from heat and stir in flour until smooth. Add egg replace and beat until smooth. Spread into a greased 12 inch pizza pan. Bake at 350 degrees for 15 minutes. Cool completely and frost. Top with sliced almonds and chocolate chips.
Pink Frosting
- 4 cups vegan powdered sugar
- 1/2 cup margarine
- 5 tablespoons soymilk
- 1 teaspoon vanilla
- 3-4 drops red food coloring
In a large bowl, cream together the sugar and margarine until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring.
Mary Eileen Finch, CD (DONA) lives in Arkansas along with her inspiring husband, Jason, and their three adorable children, Rebecca, Jarod, and Alex. She is a certified labor doula and a vegan of seven years.
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