Hello I’m Here: V is for Vegan (and Valentines)

💗💗💗 | [Need Supply Co.]( [Mens]( [Womens]( [Life](  Who cares if Valentine’s Day was invented by greeting card companies? You don’t need an excuse to show a special someone how you feel, but it never hurts — especially when your display of affection is a sumptuous, colorful, and nutritionally balanced vegan ‘steak’ dinner for two.  Start things off with [a glass of ice cold bubbles]( served from a [gleaming steel ice bucket]( and then let the veggies — rich roasted cauliflower, creamy garlic white bean mash, and an airy, tender salad — speak for themselves on [minimal ceramic flatware](. And might we suggest keeping dessert simple? A few clementines and some high-caliber dark chocolate are really all you need.  Kitchen novices, have no fear: we trust that under the gentle glow of [candlelight]( all will fall into place… although the simplicity of the below recipes should keep things foolproof.  CAULIFLOWER STEAK  Ingredients  Steak: Purple cauliflower, 1 large head (plus another in case your slices crumble) [Olive oil]( [Flake salt]( [Black pepper]( [Cherry tomatoes, sliced in half*]( [Chopped parsley*](  Method  1. Preheat oven to 450. [Slice]( your cauliflower lengthwise into 1-1.25” cross sections and chop the rest into florets for later use (we love tossing in turmeric, lemon juice, salt, pepper, and olive oil and roasting the florets along with the steaks for lunch the next day)  2. Brush cauliflower cross-sections with [olive oil]( and season with salt and pepper. Lay the steaks out on a prepared baking sheet and surround with the cherry tomatoes, if using  3. Roast for 9-10 minutes and then transfer to broiler for an additional 2 minutes; steaks and tomatoes should appear delicious, with beautiful blistered edges  4. Serve steaks hot, sprinkled with parsley and a few tomatoes    WHITE BEAN MASH  Ingredients [Extra virgin olive oil]( cloves garlic, finely chopped]( 1 can cannellini beans, drained 1/3 cup vegetable stock Zest of half a lemon[Flake salt]( pepper]( Method 1. Heat olive oil in a skillet until shimmering, or until a drop of water flicked onto the surface makes a satisfying little hiss. Sauté garlic until golden and fragrant 2. Add beans, stock, and lemon juice and simmer for 2-5 minutes, until the flavors blend together and the beans are hot 3. Remove from heat and mash with a fork or potato masher. Serve drizzled with additional olive oil and sprinkled with black pepper and flake salt    TENDER SALAD  Ingredient Salad: Bibb lettuce Fennel, shaved on a mandolin Shaved almonds Pomegranate seeds (optional) Dressing: Extra virgin olive oil 1 teaspoon Dijon mustard Juice and zest of half a lemon[Salt]( and [pepper]( to taste Method 1. Roughly chop the lettuce into the kinds of pieces you like to eat. Place in a large bowl and top with finely shaved fennel, almonds, and pomegranate pips. You can add more things if you like, too 2. Make the dressing. Whisk mustard, lemon juice and zest, salt, and pepper together thoroughly and then continue whisking as you slowly add in olive oil to your desired consistency; the continuous agitation and slow addition of the oil will help the dressing emulsify 3. Wait until the last second before eating to dress your salad, then toss thoroughly and enjoy    SHOP ENTERTAINING ESSENTIALS   [3100 West Cary Street]( [Richmond, Virginia 23221]( (877) 900 3174  [Help](  [Gift Cards]( [Order Status]( [Free Shipping]( [Returns & Exchanges]( [International]( Sent to [{EMAIL}](malito:customer.email). You are receiving this email because you subscribed or opted in at [needsupply.com](. 
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