Simple Date Night Recipes Under 30 Minutes (Vegan Friendly!)

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▿ RECIPES ▿

Bruschetta and Balsamic Glaze

Ingredients
-Baguette (cut into 1/4’ inch slices)
-8 Fresh Basil Leaves
-High-Quality Olive Oil
-6 Roma Tomatoes
-1 tsp Balsamic Vinegar
-2 cloves of garlic
-Salt and pepper
-Cream Cheese (Vegan Cream Cheese - I used simple truth)

Preheat oven to 375 degrees F. Arrange baguette slices and brush top with olive oil.
While waiting for the oven to preheat - grab a mixing bowl and stir together the diced tomatoes, chopped basil, 3 tablespoons of olive oil and 1 teaspoon of balsamic vinegar. Season with sea salt and crushed pepper to taste.
Let flavors marinade and place baguettes in the oven for 5 minutes (or longer if you like your bruschetta crispy).
Take out the crostini slices, and spread cream cheese to base and top with spoonfuls of the tomato-basil mix.
Drizzle with tomato balsamic glaze and serve while still warm!

Instant Pot Baked Potato with Mushroom Sauce

Ingredients
-4 Russet Potatoes
-1 tablespoon of butter
-Olive oil
-1/2 cup Portobello Mushrooms (A mix of different mushrooms is best)
-4 cloves of garlic
-1 shallot
-1 teaspoon of thyme
-2 tablespoons of all-purpose flour
-1/2 cup of vegetable/chicken stock
-1/2 cup of almond milk or dairy-free milk of your choice.
-cracked sea salt and pepper to taste

Instant Pot Baked Potatoes

Place metal trivet in the pot and add 1 cup COLD water.
Add in potatoes and pierce with a fork. Select the manual pressure cooker setting on HIGH and set timer for 15 minutes. Allow pressure to release naturally by leaving the valve in the sealed position.
In the meantime, prep for the mushroom sauce!
When the timer goes off, turn the valve to release any remaining pressure.
Open up the instant pot, and Cool potatoes on a baking sheet.
Rub potatoes in olive oil and add a decent amount of cracked salt and pepper.
Place potatoes in the oven at broil setting to crisp up the skin. This should take about 10 minutes. After 6 minutes, check-in 2-minute alternatives to make sure it doesn’t over crisp.

If you don’t have an instant pot, you can bake the potatoes regularly in an oven. Here’s a recipe here:

Mushroom Sauce

Melt butter in a skillet over medium-high heat. Add shallots and garlic till fragrant. Add in mushrooms and leisurely sauté for about 3- 4 minutes.
Add the all-purpose flour, thyme and cracked salt and pepper to taste. (Feel free to OD on the pepper- it complements the mushroom well!)
After everything smells fragrant, add in almond milk and vegetable stock a little at a time while stirring constantly.
Turn the heat to low and simmer the sauce for 2-3 minutes till thickens. Make sure the sauce is thick enough to hold in the potatoes.
Stir through thyme, adjust salt and pepper to taste and remove from stove. 

After potatoes are taken out of the oven, take out and allow to cool for a few minutes.
Split the potatoes in half and season with cracked sea salt and pepper. (This is a MUST because oven-baked potatoes can be pretty bland!)
Add in the mushroom sauce in the middle and garnish with parsley. Serve immediately.

Strawberry and Brownie Parfaits

Ingredients
-Ready-made brownies
-Strawberries
-Icecream (I used So-Delicious Oat Icecream)
-Whipped Cream ( Coco -Whip as a vegan alternative)
-Cacao Nibs or shaved chocolate (optional topping)

*Cut the strawberries and layer the parfait in order of brownies, ice-cream, strawberries, and repeat.
*Top the parfait with whipped cream or coco whip and shaved chocolate.

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▿ E Q U I P M E N T▿
-Canon G7X

▿ E D I T I N G ▿
-Final Cut Pro X
RECIPES