For My Valentine

Pasta with Rich Mushroom Broth

(Serves 2)

Serve this in shallow soup bowls, with plenty of crusty bread so that you can savor every bit of sauce.

• 8 ounces pasta
• 2 teaspoons olive oil
• 1 large clove garlic, minced
• 1 small red pepper, thinly sliced
• 2 large portobello mushrooms, sliced
• 1/2 teaspoon oregano
• 1 1/2 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Prepare pasta according to package directions, omitting salt. In heavy 1-quart saucepan, heat olive oil over medium heat. Add garlic, red pepper, and mushrooms. Cover and continue cooking about 5 minutes, until mushrooms have given up their liquid.

Add oregano, broth, and salt and pepper to taste. Heat to boiling. Cook uncovered, stirring occasionally, about 15 minutes, until broth is slightly reduced.

Toss cooked pasta with parsley. Place in serving bowls and ladle sauce over pasta.

Risotto with Asparagus and Capers

(Serves 4)

Don't let the long cooking time and constant stirring scare you away from making this traditional Italian dish. You can find arborio rice in the gourmet section of your market. The creamy, chewy rice is a treat, and there are many variations on what can be added. The risotto should be served immediately after cooking, but it's really quite simple, and can be made while your intended is setting the table, pouring wine, or otherwise helping in the kitchen. Leftovers can be shaped into patties and pan-fried or baked.

• 1 Tablespoon olive oil
• 1 large clove garlic, minced
• 1 1/2 cups arborio rice
• 3 1/2 to 4 cups vegetable stock
• 2 teaspoons capers
• 1/2 pound cooked asparagus, cut into bite-sized pieces
• Salt and pepper to taste

In a heavy 3-quart saucepan, heat oil over medium heat. Add garlic and stir until golden. Add rice and reduce heat to low. Stir until rice is well-coated with oil and is very lightly toasted, about 1 minute.

Stir in stock, about 1/3 cup at a time. Stir constantly, adding more stock only when the previous batch has been absorbed. This will take about 30 minutes.

Add capers, asparagus, and salt and pepper to taste. Stir until hot throughout. Serve immediately.

Mustard-Roasted Vegetable Medley

(Serves 2)

Beets lend a beautiful ruby color to the parsnips and carrots, and will be a gorgeous addition to any meal. However, beets can stain your hands and counter tops, so wear gloves and use a cutting board.

• 1 large parsnip, peeled and julienned
• 1 large carrot, peeled and julienned
• 1 large beet, peeled and julienned
• 1 Tablespoon prepared mustard
• 1 1/2 teaspoons maple syrup
• 1 teaspoon oil
• Salt and pepper to taste

Heat oven to 450 degrees. Coat a small oven-proof pan with nonstick cooking spray. Toss all ingredients until well combined. Bake, stirring occasionally, about 20 minutes or until vegetables are tender.

Pear-Watercress Salad

(Serves 2)

A fruity salad dressing or your favorite Italian-style dressing will go well with this salad.

• 1 large, ripe pear, cored and cut into wedges
• 1 bunch watercress
• 1 green onion, sliced
• Cracked black pepper
• Dressing of your choice

Combine all ingredients except dressing. Drizzle with dressing just before serving.

Apple Salad with Greens

(Serves 2)

If possible, make the dressing the day before or several hours before serving, to allow time for the flavors to blend.

• 1 red apple, chopped
• 1 teaspoon lemon juice
• 2 cups mixed greens

Dressing:

• 3 Tablespoons fat-free vegan mayonnaise
• 1 Tablespoon apple cider vinegar
• 2 teaspoons maple syrup
• 1 teaspoon poppy seeds
• Pinch of salt

In small bowl, toss apple with lemon juice to prevent browning. Divide greens onto serving plates. Top with apple chunks. Drizzle with dressing.

Rose-Scented Raspberry Mousse

(Serves 4)

Rose water can be found in gourmet stores or the gourmet section of your market. Orange-flower water would also work nicely in this tart, refreshing dessert.

• One 10-ounce package frozen raspberries,  thawed
• 2 Tablespoons rose water
• One 12.3-ounce package lowfat firm tofu,  drained

Drain raspberries. Reserve several raspberries and about a tablespoon of juice. In blender or food processor, combine raspberries, remaining juice, rose water, and tofu. Process until smooth.

Divide mixture into four dessert dishes. Refrigerate several hours or overnight, until thoroughly chilled. Just prior to serving, garnish with reserved raspberries and then drizzle a little juice over the top of each dish.

Instant Chocolate Pudding

(Serves 4)

Adjust the sweetening of this dish according to your own taste. A smaller amount will yield a more bittersweet chocolate flavor. A few berries, mint leaves, or mandarin oranges would make a lovely garnish; use your imagination.

• One 12.3-ounce package lowfat firm silken tofu, drained
• 1/3-1/2 cup maple syrup
• 1 Tablespoon vanilla extract
• 1/2 cup unsweetened cocoa powder

In food processor or blender, combine all ingredients until smooth. Refrigerate several hours or overnight, until thoroughly chilled.