How to Veganize your Valentine’s Day (With a Recipe!)

Maybe it’s your first Valentine’s Day as a vegan. Or maybe you’re not vegan, but your valentine is! Whatever the case, below is a full list of how to put a little more compassion in your passion this year.

Make sure your sex supplies are cruelty-free. Wait, what? Yep. Most condoms are not vegan, as they contain the milk derivate casein in their latex. The same goes for lube, which, even if it has no animal products, has been tested on animals. (Yuck.) Luckily there are tons of vegan varieties available that make purchasing cruelty-free options easy—it just takes a bit of foresight.

Move past milk chocolate. It takes more than just choosing a bar that reads “dark chocolate,” as some brands still include milk. Dairy-free everyday options include most of the dark varieties from Trader Joe’s or Green Black’s organic dark bars. If you’re looking for artisan-style sweets, Creek House truffles are a great upscale option. Whether you go the basic bar or high end route, a vegan sweet eat is a must for this amorous holiday.

Seek out eco-friendly flowers. If your valentine is a flower fan, find a florist who focuses on locally-sourced arrangements; sure, it’s a bit hard in the dead of winter, but it can be done. Call around to secure your bouquet in advance, and try to avoid places that ship cross-country, because what started out as eco-friendly in California won’t be so sustainable by the time it arrives in Michigan.

Try to spend time, not money. Okay, so this isn’t technically a “vegan” tip, more like an “everyone” tip, but us vegans are including in that category, right? The Valentine’s Day my guy and I were too broke to do anything other than order Chinese and play Scrabble remains one of my favorite memories together yet. Even if you aren’t cash-strapped, investing time instead of money on your significant other can be far more rewarding. Since V-day falls on a weekend this year, have a staycation and spend two full days in bed. Put a phone ban in place and focus on connecting with one another.

But if you have to spend money, make it count. At heart, veganism is not about kitten videos and soy lattes—although those are always fun. It’s about compassion. Find a gift that gives back to a compassionate organization you or your partner support, from clothing and candles, to lingerie and vacations. If jewelry is what you’re after, there are plenty of philanthropic options. This pet-themed collection backs the ASPCA. If you’re not looking to give back, but you are looking to stretch your gift’s capabilities, considering gifting a cookbook (Pst, like this one) and all the ingredients to make a recipe from it—perfect for date night.

Make a meal. In the vein of spending time not money, consider eating in this Valentine’s Day. Not only is it more intimate, but you get to play in the kitchen together and you’ll avoid the massive restaurant crowds. Plus, you’re closer to the bedroom. Score!

Unsure of what to cook?

Fillet de Soy with Blood Orange- Napa Cabbage Slaw by Ayinde Howell
Prep time: 20 minutes | Cook time: 10 minutes | Serves 2 | Gluten free

(From The Lusty Vegan © 2014 by Ayinde Howell and Zoe Eisenberg. Used with permission from Vegan Heritage Press.)

This recipe is inspired by Nobuyuki “Nobu” Matsuhisa. While touring with India Arie, some friends and I took a night off to have dinner at Nobu. Everyone was enjoying their sashimi and sushi, and I was pleasantly surprised that my tofu steak was perfection! I have always loved tofu steak, but never expected it to be so good at a non-vegan establishment. They put so much time and care into making it, and I was really impressed. This rendition is more of an impress-your-mate type of meal, complete with a butter sauce, pickled greens, and a fat tofu steak.

COLESLAW
2 1/4 cups shredded Napa cabbage
1 tablespoon orange zest
1 teaspoon sugar
Juice of 1/2 blood orange (about 2 tablespoons)
1 teaspoon salt

MARINADE
1/4 cup water
2 tablespoons low-sodium wheat-free tamari
1 teaspoon chopped fresh sage
1 teaspoon nutritional yeast
1 teaspoon chopped garlic
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chili powder
1/4 teaspoon white pepper

TOFU
1 tablespoon grapeseed or safflower oil
8 ounces firm tofu, frozen and defrosted, sliced into 2-inch squares, 1/2 inch thick
1/2 medium onion, cut into rings

SAUCE
2 tablespoons vegan butter, divided
1 tablespoon chopped chives
Salt and black pepper
1 teaspoon cornstarch mixed with 2 tablespoons water
1 tablespoon orange juice
3 tablespoons red wine

1. Coleslaw: In a bowl, combine the cabbage, orange zest, and sugar. Mix well and set aside until the tofu is ready to serve. (Just before serving, add the orange juice and salt and mix well. This will preserve the crunch factor.)

2. Marinade: In a shallow bowl, combine the marinade ingredients and set aside.

3. Tofu: Heat the oil in a skillet over medium-high heat. Add the tofu and pan-sear it on both sides until golden brown, 3 to 4 minutes per side. Be careful not to let it burn. Add the onion rings to the skillet and sauté for 1 minute.

4. Reduce the heat to medium. Add the marinade to the pan. Cover and braise over medium-low heat for 3 minutes. Reduce the heat to low and simmer until the marinade evaporates. Remove from the heat.

5. Plating: While the tofu braises, start building the plate. Add the salt and orange juice to the slaw and mix well. Spoon approximately 4 ounces of coleslaw on each plate, just off-center. Once the tofu is ready, place the hot tofu steaks in the center of each plate. Top with the onions and, using the same pan, start your butter sauce.

6. Sauce: Using the same skillet, melt 1 tablespoon vegan butter over high heat. Add the chives, lower the heat to medium-high and sauté for 30 to 45 seconds. Add dash of salt and pepper.

7. Add the cornstarch and water mixture to the pan, along with the orange juice. Stir until the mixture begins to simmer rapidly. Add the red wine. As the alcohol burns off quickly, you may see a small flame. It will go away very fast. Don’t panic—it’s called a flambé. Remove the pan from the heat and add the remaining tablespoon of butter. Stir until all ingredients are well-incorporated. Pour the sauce over the plated tofu steaks and serve immediately.

Geoff Souder/Vegan Heritage Press

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