What’s in Cupid’s cupboard? Veggies, of course! Veggie Valentinos know that animal suffering—which is inherent in the meat industry—is a big turnoff! This Valentine’s Day, treat your sweet to animal-friendly fare instead. To help you get started, Fabio—our favorite compassionate Casanova—shares one of his secret love potions: Portobello Passion.

Read this feature in Spanish.

Asparagus Amore With Walnuts
1/2 lb. (225g) fresh asparagus
2 tsp. red wine vinegar
3-4 Tbsp. walnut oil
Salt and black pepper, to taste
Chopped, lightly toasted walnuts

Cook the asparagus, covered, in a small amount of boiling water for 2 to 3 minutes, until crisp but tender. Drain and rinse with cold water.
Meanwhile, whisk together the vinegar, oil, salt and pepper. To serve, drizzle this vinaigrette over the asparagus and garnish with the chopped walnuts.

Makes 2 servings.
Tantalizing Tomato and White Bean Crostini
7 sun-dried tomato halves
1 clove garlic, coarsely chopped
1 15-oz. (425g) can white beans
1 Tbsp. paprika
1 Tbsp. minced fresh sage leaves
1 Tbsp. olive oil
Salt and cayenne pepper, to taste
Thick toasted slices of Italian bread
Fresh sage leaves

Place the tomato halves in a bowl, cover with boiling water and let stand for 15 minutes. Drain the tomatoes and coarsely chop.
In a food processor, combine the tomatoes, garlic, beans, paprika, sage, oil, salt and cayenne pepper. Process until smooth.
Spread the bean mixture over the bread slices. Garnish with sage leaves.

Makes 1-3/4 cups spread.
Ripe-for-Romance Raspberry “Cheese” Cake
2 8-oz. (225g) containers plain
nondairy cream cheese
1 cup (200g) sugar
Juice of one whole lemon
Dash of vanilla
Graham cracker (digestive biscuit)
crust
Fresh raspberries or canned cherry
pie filling

Preheat the oven to 350 degrees F/180 degrees C/Gas Mark 4.
Blend together the nondairy cream cheese, sugar, lemon juice and vanilla and pour into the graham cracker crust. Bake for 60 minutes. Allow to cool.
Cover the top of the “cheese” cake with the fresh raspberries or cherry pie filling and chill several hours.

Makes 8 servings.
Red-Hot Risotto
1 large onion, thinly sliced
2 green onions, finely chopped
1/2 red pepper, diced
2 cloves garlic, minced
1-1/3 cups (250g) arborio rice
2-1/2 cups (500 ml) vegetable broth
2/3 cup (1/4 pint) dry white wine
Salt and white pepper, to taste
1/4-1/2 cup (4-8 Tbsp.) soy Parmesan cheese (optional)

In a lightly oiled, heavy pot, fry the onion, green onions and red pepper until soft and nicely browned. Add the garlic toward the end of the cooking time.
Add the remaining ingredients, except the white pepper and soy Parmesan cheese, and bring to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally until thick and creamy, about 30 minutes. If needed, add a tiny bit of water at a time until the rice reaches the desired consistency. Add white pepper to taste and soy Parmesan cheese, if desired.

Makes 4 servings.
Fabio’s Portobello Passion
8 Tbsp. (1 stick) margarine
2 large portobello mushrooms
2 Tbsp. vegetarian Worcestershire sauce
4 cloves garlic, finely chopped
1/4 cup (4 Tbsp.) pine nuts
2 small red or yellow bell peppers, chopped
1 small zucchini (courgette), chopped
1/2 cup (75g) fresh peas
1 cup (125g) sprouts
1 Tbsp. finely chopped basil or 1 tsp. dried basil leaves, crushed
1/4 tsp. salt
1 tsp. white pepper
Pinch cayenne pepper

For the sauce:
1/3 cup (40g) chopped shallots or onions
1 cup (200 ml) soy milk
1/2 cup (100 ml) dry white wine or vegetable broth
1/4 cup (50 ml) orange juice
1 tsp. grated orange peel

Preheat the oven to 375 degrees F/190 degrees C/Gas Mark 5.
In a large skillet, melt 2 Tbsp. of the margarine over medium heat and cook the mushrooms with the Worcestershire sauce for 4 minutes, turning once. Remove the mushrooms and arrange them on a baking sheet. In the same skillet, melt 2 more Tbsp. margarine over medium-high heat and brown the garlic and pine nuts. Add the bell peppers and cook 4 minutes, stirring occasionally, until almost tender. Stir in the remaining vegetables, basil, salt, white pepper and cayenne pepper. Evenly spoon the vegetable mixture onto the mushrooms. Bake 10 minutes.
For the sauce, melt the remaining margarine over medium heat and cook the shallots for 4 minutes, stirring occasionally, until just golden. Stir in the soy milk, wine, orange juice and orange peel. Bring to a boil over high heat. Reduce heat to medium and continue boiling, stirring occasionally, until the mixture thickens, about 3 minutes. Strain.
To serve, spoon the sauce over the mushrooms.

Makes 2 servings.