Although Valentine’s Day isn’t until tomorrow, Mike and I celebrated this evening with a simple home-cooked meal. As I’ve said, I think V-Day is kind of overrated, but I always enjoy just spending some time together!
For our dinner, I made Mama Pea’s quinoa-stuffed peppers, but modified them to include tempeh for an extra protein punch. They were delicious! The recipe actually made four, but one wouldn’t stand on its own
To add the tempeh, I simply crumbled half a cake into a skillet with some olive oil, and lightly fried it until the pieces were golden brown. Then, I stirred it into the tomato quinoa mix, and voila!
The green peppers were for me, while the red were for Mike. I love red peppers, but unfortunately my stomach does not. We each had one, and have one leftover for tomorrow.
I also roasted up some asparagus in olive oil, sea salt and black pepper.
And of course, what’s Valentine’s Day without chocolate for dessert?
I made my favorite super-simple but majorly decadent raw chocolate cake with coconut frosting (recipe below), and served it alongside some fresh strawberries. It was perfection.
I made two mini-cakes instead of one big one, and we only ate half of a dish! This stuff is rich but oh-so-good. I’m happy to have leftovers