Jul 09 2026
Restaurants›Bow Valley Ranche Restaurant›Valentine's Vegan Menu Recipe

Valentine's Vegan Menu Recipe

Inspired by Bow Valley Ranche Restaurant
Time1h 30m
Serves4

Curry roasted carrots with coconut lime crema, curry sauce, ginger basmati rice; Spiced beets with pickled shallot, cashew, herbs; Appetizer: Roast cauliflower with gochujang, scallions, peanuts; Dessert: Vegan chocolate cake with coconut cream, macerated berries.

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Ingredients

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Curry Roasted Carrots

Ginger Basmati Rice

Spiced Beets with Pickled Shallot

Roasted Cauliflower with Gochujang

Vegan Chocolate Cake

Method

Curry Roasted Carrots

  1. 1

    Prepare and Roast Carrots

    Preheat the oven to 425°F (220°C). Peel and cut the carrots into sticks. Toss with olive oil, curry powder, and salt. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

  2. 2

    Make Coconut Lime Crema

    Whisk together coconut milk and lime juice until smooth. Set aside.

Ginger Basmati Rice

  1. 3

    Cook Rice

    In a pot, combine basmati rice, water, grated ginger, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let it rest for 5 minutes before fluffing with a fork.

Spiced Beets with Pickled Shallot

  1. 4

    Pickle Shallot

    In a small bowl, mix sliced shallot with apple cider vinegar and let it marinate for at least 10 minutes.

  2. 5

    Prepare Beets

    In a bowl, combine cooked beets, olive oil, cumin, salt, and fresh herbs. Serve topped with pickled shallots.

Roasted Cauliflower with Gochujang

  1. 6

    Roast Cauliflower

    Preheat the oven to 425°F (220°C). Toss cauliflower florets with gochujang and olive oil. Spread on a baking sheet and roast for 20-25 minutes until golden.

  2. 7

    Serve

    Garnish roasted cauliflower with scallions and crushed peanuts before serving.

Vegan Chocolate Cake

  1. 8

    Bake Cake

    Preheat the oven to 350°F (175°C). In a bowl, mix flour, cocoa powder, baking soda, salt, and coconut sugar. In another bowl, mix almond milk, vegetable oil, and vanilla. Combine wet and dry ingredients, pour into a greased cake pan, and bake for 30-35 minutes.

  2. 9

    Prepare Coconut Cream and Berries

    Once the cake is cool, whip coconut cream until fluffy. Serve slices of cake topped with whipped coconut cream and macerated berries.

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