Boy are you all in luck today. I am sharing TWO new recipes today! I have created these recipes for Pottery Barn, so I decided to create both a dinner and a dessert for the upcoming Valentine's holiday. But these recipes by no means are just reserved for the holiday! I am just simply highlighting Valentine's Day. So, I've got you covered for both dinner and dessert. Am I good to you or what?
Are you a fan of Valentine's Day? I guess that would depend on whether you are single or not, as I didn't care for it when I was single, obviously. It always made me feel bummed when everybody around me was getting roses and I wasn't. Boo. Well, even if you are single, cheer up....because I don't have one, but TWO amazing recipes to share with you today! You can look at it this way....either you can share these recipes with your loved one and enjoy as a romantic evening, or just simply devour it all yourself and that could be just as enjoyable as well. Right?
To see the last recipe I wrote for Pottery Barn, check out my Hearty Italian White Bean Basil Soup. That one was a huge success and has been so popular with you guys!
They asked me to create a simple dinner meal and I wanted to focus on comfort food made simple. Pasta is both of those things. It is filling, comforting and this recipe is really easy and comes together quickly. The only time consuming part is soaking the cashews, which you could simply do the night before or stick them in a bowl of water in the morning and then throw everything together really quickly for dinner. Very easy.
This Vegan Poblano Pepper Cream Sauce. It is creamy, smooth and huge on flavor, thanks to both roasted poblano peppers and roasted garlic. Seriously, roasted garlic is where it's at people. If you've never done it before, do it. Now. Add some smoky cumin, fresh lime juice and creamy cashews and you will be scratching your head that this whole dish is dairy-free. The poblano peppers give it a nice kick of heat without it being too spicy. The lime juice helps offset the spicy flavor, so it's not overpowering.
After dinner, you need dessert right? Well, instead of baking a whole dessert that you'll be tempted to eat too much of, I created the MOST delicious little cake for two. Split it with your loved one or savor it for yourself, up to you.
1 Bowl Peanut Butter Chocolate Chip Cake for Two. This cake deserves a post all on it's own, trust me. This might just be one of my favorite desserts ever. It is easy, takes just 10 minutes to prep, 1 bowl and is wonderfully rich and full of peanut butter flavor. The entire recipe, including the glaze, is just 8 ingredients. Not only that, but I tested 2 versions for you guys....man, I am so good to y'all. I am providing both a gluten-free version and a regular version made with all purpose flour. Every time I post a baked good, somebody always asks about subbing with all purpose flour, and since every flour yields different results, I tested it and provided both versions.
The cake stand is mine, but if you are looking for a very similar one, check out the XOXO Cupcake Stand from Pottery Barn. It looks nearly identical to mine pictured.
Would you just look at that?? I just want to swim in that peanut butter glaze. I have always found it rather odd when people call food "sexy", but I think this is the first time ever that word comes to mind. I mean, this cake is sexy. Perfect for Valentine's Day.
This cake is rich, moist and honestly to-die-for! The oat flour and peanut butter combo makes it tender and slightly dense, with the most amazingly, moist bite. The glaze just sends it over the top. So, bake up this super easy, fast cake and snuggle on the couch with your significant other.....or, um, just yourself....
Be sure to leave me feedback below after you make these recipes and feel free to tag me on Instagram at #thevegan8!
A huge thank you to Pottery Barn for sponsoring this post. Be sure to check out this featured post on their website blog!
For the Poblano Pepper Cream Sauce
- 1/2 cup raw cashews (80 g)
- 2 large poblano peppers (230 g, you'll need 2 heaping cups chopped)
- 4 large garlic cloves left in their skins
- 3/4 teaspoon ground cumin
- 1/4-1/2 teaspoon fine sea salt
- 2 tablespoons lime juice
- 1/2-3/4 cup water
For the veggies
- 2 large red bell peppers, sliced into strips (440 g)
- 1 pkg brown rice fettuccine or preferred pasta
- 1/2 cup chopped onion (60 g)
- 1/4 cup water (to cook onion)
- 1/4 teaspoon fine sea salt
- Soak the cashews overnight if you don't have a high powered blender, then drain and rinse.
- Preheat the oven to 400 F degrees and line 2 pans with parchment paper. Add the poblano peppers to one and red bell peppers to the other. Keep them separated (the bell peppers and poblano) since you are only blending the poblanos. Season them both generously with salt. Additionally, place the garlic (with skin on still) on the sheet as well. Roast both pans for 15 minutes.
- While the peppers are cooking, prepare your pasta. Bring large pot of water to boil, salt it well and cook your pasta until al dente.
- While the pasta is cooking, saute the onions with the 1/4 cup water and 1/4 teaspoon salt over medium heat for about 5 minutes until tender and all the water is gone.
- Add the poblanos to a blender. Peel the garlic and add those as well. Add the cooked onion, cashews, cumin, 1/4 tsp salt, lime juice and water (starting out with 1/2 cup water). Blend until completely smooth. Taste and add anymore salt, lime juice and water if needed. Serve with the bell peppers and pasta.