Spice up this Valentine's Day with some special vegan treats!

SPICY MANDARIN CHICKPEAS

Serves 4
From Conveniently Vegan
By Debra Wasserman

Ingredients:

• Two 19-ounce cans chickpeas, rinsed and drained
• Two 10.5-ounce cans mandarin oranges, drained
• 1/4 cup strawberry jam
• 2 Tablespoons spicy brown mustard
• 1/2 teaspoon cayenne

Method of Preparation:

Heat all ingredients in a medium sized pot over medium heat for 10 minutes. Serve warm.

SWEET INDIAN RICE WITH CARROTS AND DATES

Serves 2
From Vegan Meals for One or Two
By Chef Nancy Berkoff, RD

Ingredients:

• 2 Tablespoons vegan margarine
• 1 cup matchstick cut peeled carrots
• 2 Tablespoons chopped dates
• 1 1/2 cups vegetable broth
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 3/4 cup uncooked white or basmati rice

Method of Preparation:

Melt margarine in a large pot. Add carrots and dates; cook and stir until carrots are soft, approximately 5 minutes. Add broth and spices, stir, and bring to a quick boil. Reduce heat and simmer until rice is cooked and all the liquid is absorbed, approximately 20 minutes.

MOIST CHOCOLATE CAKE

Make one 9- x 13-inch pan (8 large servings) or 24 cupcakes
From Vegans Know How to Party
By Chef Nancy Berkoff, RD

Ingredients:

• 3 cups all-purpose flour
• 2 cups sugar (use your favorite vegan variety)
• 2 Tablespoons baking soda
• 1 Tablespoon salt
• 1/2 cup unsweetened cocoa powder
• 3/4 cup vegetable oil
• 1 Tablespoon vanilla extract
• 2 Tablespoons white vinegar
• 2 cups water
• Vegetable oil spray

Method of Preparation:

Preheat oven to 350. Mix the dry ingredients in one bowl and then add the wet ones, and mix until smooth and well combined. Spray pans and pour into a 9- x 13-inch pan or 24 cupcake tins. Bake at 350 for approximately 20-25 minutes (cupcakes) or 50 minutes (9- x 13-inch pan). Test with a toothpick to make sure center is baked. Cool cake and ice with your favorite frosting.

VEGAN CARAMEL SAUCE

Makes 1 1/2 cups
From Vegans Know How to Party
By Chef Nancy Berkoff, RD

Ingredients:

• 1/4 cup soy or rice milk
• 3/4 cup sugar (Use your favorite vegan variety)
• 1/3 cup maple syrup or brown rice syrup
• 1 Tablespoon water
• 1 Tablespoon arrowroot
• 2 Tablespoons vegan margarine
• 1 Tablespoon vanilla

Method of Preparation:

Place the milk, sugar, and maple in a small saucepan and whisk well to combine. Cook over medium heat for 3 minutes, while whisking occasionally. In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan. Cook the mixture, while whisking constantly an additional 2-3 minutes or until it thickens. Remove the saucepan from the heat and whisk in the remaining ingredients. Serve warm as a topping for cakes, desserts, non-dairy frozen desserts or as a dipping sauce for fruit. Store in an airtight container in the refrigerator, and reheat as needed.

CREAM CHEESE SPREAD WITH FRUIT

Serves 8-10
From Vegans Know How to Party
By Chef Nancy Berkoff, RD

Ingredients:

• 1 cup vegan cream cheese
• 1 teaspoon fresh orange zest
• 1/2 cup fruit preserves
• 1/4 cup fresh fruit

Method of Preparation:

Place cream cheese in a medium-size bowl. If necessary whisk with a fork to soften. Add remaining ingredients, except fresh fruit, and mix well to combine. Place in a bowl and serve as a fruit dip or spread on a cooled cake, muffins, or cupcakes.