Isn’t that just what you think of when you envision a Valentine’s Day meal? Here in casa de Cait & Mike, you do. First up, Mike’s beloved tempeh reubens again. I had forgotten just how dang delicious that vegan russian dressing is, mmmm! Almost makes up for the scary sauerkraut.
I then took one of Mike’s favorite veggies, the brussel sprout, and made the ultimate sandwich side, the chip. Recipe is so simple, peel off about 8-10 of the outer leaves of the sprout (the little ones on the inside may burn too easy), toss with olive oil, salt & pepper. Lay on a baking sheet in oven at 325 for about 15 mins, shake and put back in for 5 more or until crispy & lightly browned. Voila, a perfect sandwich pairing. (Of course, don’t waste the inside of the sprouts, just toss them on the baking sheet too)
For dessert I knew I wanted to do something with strawberries, but as my mom and I both say, fruit is not a dessert. At least not on it’s own. So I went searching for something to up the decadence factor. This recipe for Vegan Chocolate Chip Cheesecake fit the bill nicely. Simply mouthwatering. Happy Valentine’s Day!