Happy Saturday and happy almost-Valentine’s Day!
As you can see by the title, today I’m going to be reviewing a recipe recently published by fellow vegan and fellow Torontonian, Hot for Food! I absolutely love their blog and Youtube channel, you should totally check them out. They have dozens of yummy vegan recipes for any occasion. Today I’m going to be reviewing their recent Valentine’s scallop & crispy kale pasta recipe:
Overall rating: 4.5/5
I thought this meal was absolutely fantastic. It’s combination of fairly simple ingredients and interesting food combinations and cooking methods made for an out of this world dish. Although the preparation took a bit longer than expected and was a bit stressful, I would still definitely recommend it for Valentine’s Day or for any other occasion (or non-occasion). The flavours of sweet and savoury blended together really nicely. The faux scallops (made from king oyster mushrooms) tasted and had the texture of the real thing thanks to the marinade and seasonings. Finally, the smooth leek and white wine sauce paired interestingly with the crispy kale topping. I made it for my parents and my sister this weekend and it was a total hit. Being a vegan in a non-vegan family can be challenging at times, but it’s times like this, when meat-eaters are genuinely impressed by a plant-based meal, that make vegan cooking so rewarding.
I really hope you guys try out it this recipe, it’s sure to be a hit!
PS. Here’s a close up of the faux-scallops and another view of the dish