Meatless Monday with a Vegan Valentine’s Day Dinner | Miratel Solutions

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Meatless Monday with a Vegan Valentine’s Day Dinner

Welcome to the Miratel blog for a very special vegan Meatless Monday romantic dinner recipe share to celebrate Valentine’s Day. The Meatless Monday pledge aims to reduce meat consumption 15% by eliminating it one day per week to preserve personal and planetary health. You may well be aware that Miratel has taken the pledge to support this great initiative, which we have included as part of our CSR business strategies to spread awareness of the impact of food choices on our environment.

Last Monday we shared a romantic Italian menu and today we are sharing a delicious three course meal that won’t require you to spend all day in the kitchen. For appetizer, we have an Aphrodisiac Salad from C’est La Vegan , for our main we’ll be serving an Easy Oven-Baked Tomato Risotto from Vegangela and for dessert there are Skinny Bitch Bakery’s Cherry Almond Cupcakes from the Earth Balance website. Please take a moment to check out these websites for other great vegan recipes.

Aphrodisiac Salad from C’est La Vegan

  • meatless-monday-vegan-Aphrodisiac-Saladabout a pound wild arugula, washed and dried
  • 1 ripe avocado, diced
  • 1 large carrot, shaved into strips
  • 2 tablespoons – 1/4 cup toasted blanched almonds
  • olive oil and fresh lemon juice to taste
  • salt and pepper to taste
  1. Toss the arugula into a large bowl, and drizzle in olive oil and lemon juice. Sprinkle with salt and pepper, and toss to coat all the greens. Taste, and adjust seasoning as needed. Add the avocado, carrot strips and almonds. Gently toss with the arugula, and taste again for seasoning.
  2.  Notes: To toast the almonds, place them in a single layer on a baking sheet in a 350 degree oven for about 4 minutes or so. Toss them around a bit, and then toast for an additional 4 minutes, or until they start to take on some color and smell fragrant.

Easy Oven-Baked Tomato Risotto from Vegangela

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup arborio rice
  • 19-oz (540 mL) good-quality pasta sauce (OR 19-oz/540mL stewed tomatoes + 1 tbsp italian seasoning + 1 tsp sugar + 1tsp salt)
  • 2 cups vegetable broth
  • 150g baby spinach, about 8 cups
  • Pine nuts, toasted (optional)
  • Nutritional yeast (optional)



  1. Preheat oven to 400F (200C).
  2. In a large saucepan, heat the oil over medium-high heat and cook onion and garlic until soft, about 5 minutes.
  3. Stir in rice until coated, then pasta sauce (or tomatoes), and cook another 5 minutes.
  4. Add broth (and seasonings, if using plain tomatoes), and bring to a boil, stirring often.
  5. Transfer to oven-safe dish if necessary, and cover tightly. Bake in centre of oven until all liquid is absorbed, about 30 minutes.
  6. Remove from oven and stir in spinach.
  7. Optional: garnish with pine nuts and/or nutritional yeast.

Skinny Bitch Bakery’s Cherry Almond Cupcakes from Earth Balance

  • meatless-monday-vegan-cherry-almond-cupcake1 cup almond milk
  • 1 teaspoon vinegar
  • 1 cup Earth Balance® Vegan Buttery Sticks, at room temperature
  • 1 1/2 cups sugar
  • 1/3 cup maraschino Cherry juice
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 maraschino cherries, chopped, plus 12 more for garnish
  • 1 1/2 cups Cherry Buttercream Frosting (see directions)


  1. Preheat the oven to 350 degrees.
  2. Line the muffin pans with cupcake liners and set aside.
  3. In a small bowl or measuring cup, stir the almond milk and vinegar and set aside.
  4. In a large bowl, beat the Earth Balance and sugar with a mixer on low speed until smooth and creamy, about 2 minutes. Add the Cherry juice and extracts and beat for an additional minute.
  5. In a separate bowl, mix the flour, baking powder, baking soda, and salt.
  6. Add the chopped cherries to the creamed butter and stir with a wooden spoon. Stir in the dry ingredients and the almond milk mixture, alternating a little of one at a time, until well combined.
  7. Pour the batter into the cupcake liners until they are about three- fourths full. Bake for 15-18 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool on a wire rack. Once cooled, top each cupcake with Cherry Buttercream Frosting and a Cherry.

For the Frosting:

  • 1/2 cup Earth Balance, at room temperature 3 tablespoons Cherry juice
  • 1/2 teaspoon almond extract
  • 3 cups powdered sugar
  • Almond milk, for desired consistency
  1. In a large bowl, use an electric mixer to beat the Earth Balance, Cherry juice, and almond extract on low speed until mixed well, about 1 to 2 minutes.
  2. Add the powdered sugar 1/2 cup at a time and beat on medium speed until all the powdered sugar is mixed well and the frosting becomes creamy. If the frosting needs more liquid, add almond milk or additional cherry juice 1 tablespoon at a time.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.



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Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

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