Valentine's Workshop + Recipe | Vegan Cooking | Veggie Magnifique

{ Recipe } Valentine’s Day Cooking Workshop + Molé Recipe

in Paris · Recipes



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Another month, another delightful cooking workshop at 5 Lorette with our lovely readers, making easy and fun vegan dishes together.

February’s class was Saint Valentine-themed, which gave us an excellent opportunity to delve into the wonderful world of aphrodisiac foods.

We experimented with velvety chocolate, stimulating spices and arousing aromas, and came up with a collection of exciting new recipes based around these ingredients.


Warming and Exotic Molé – Recipe Below

We started with a spicy and chocolatey molé sauce. Molé is a traditional Mexican recipe, and it’s absolutely delicious. It’s rich, spicy, and smooth. Molé is traditionally served over (not-so-delicious) meat, but of course, we went for healthy and yummy plants instead, i.e. rice and beans.

Molé-making was an exciting culinary adventure for us. We had never made it (and I had never tried it) before recipe testing began, but it has now become a firm favourite in the Veggie Magnifique recipe canon. (See below for the full recipe.)


Decadent yet Nutritious Cookies

Dessert was divine Valentine cookies. We used our now-legendary thumbprint cookie recipe for the base, but this time we formed the dough into adorable little hearts.

Of course, the icing had to be Valentine-themed, so we needed a bright pink colour. But who wants to use disgusting fake food dyes to achieve this? We scratched our veggie heads for a while, and beetroot came to mind. It worked like a charm! (Without even a hint of a beetroot taste, don’t worry!)


Our pink icing was made of rich and fragrant cacao butter, sweet and creamy cashew nuts, maple syrup, and, for a delicate lift, just a hint of rosewater. It was ganache-y, sweet and moreish.

The food went down a charm, and we had great fun sharing our tips on aphrodisiac cooking (and holistic living, of course) to a musical backdrop of Barry White 😉 .


Video: The Workshop

This video was filmed and edited by the magical Arnold de Souza. Thanks a million, Arnold, for your vision and patience!

There are subtitles, in case you want to know what we’re rabbiting on about. You just need to click the ‘CC’ button.


Our participants left the workshop full to the brim with delicious and healthy food, recipe sheets in hand, and hopefully motivated to experiment with new recipes and flavours.

Will you join us at our next workshop? It’s on the 21st March, 7.30pm at 5 Lorette. And this time we’re tackling detox. So if you’re feeling a little sluggish as the winter subsides, then definitely bag your spot.

And now for some molé!


Spicy Aphrodisiac Molé

Feeds four

Prep time


Cook time


Total time


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 80g/1 cup walnuts
  • 70g/ 1/2 cup raisins
  • 1/2 tsp salt
  • ½ tsp cinnamon
  • 1 tsp coriander powder
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tsp chili powder/Cayenne pepper 
  • 1 tin (400g) tomatoes
  • 500ml stock (1 tbsp miso/1 stock cube mixed into hot water)
  • 70g/ 1/2 cup very dark chocolate

To serve:

  • 100g/1 cup cooked brown rice
  • 100g/1 cup cooked kidney/black beans
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 200ml/ 1 cup tomato concentrate


  1. Sauté the onion in a deep frying pan with the olive oil for about 5 minutes. 
  2. Add the garlic, walnuts and raisins, and cook for a further 5 minutes. 
  3. Add the salt, cinnamon, coriander, cumin and oregano, and cook for 2 minutes. 
  4. Add the chili/Cayenne, the tomatoes, and the stock. Bring to a boil. Lower the temperature and add in the chocolate. Cook over a medium heat for 15 minutes. 
  5. While you’re waiting for the molé to cook, prepare the ‘dirty rice’ base: sauté the onion in some oil, then add the garlic and the tomato concentrate. Add in the rice and beans. 
  6. Once the molé has finished cooking, pour it into a blender/food processor and process until you get a smooth sauce. 
  7. Place a portion of rice and beans in each bowl, add a generous helping of molé over the top, and garnish with some coriander, a few slices of avocado and a squeeze of lime juice. Enjoy! 
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p.s. Talking of detox, how is the week-long spring detox going? We’re certainly feeling zippy and light after five days of green smoothies, exercise, and self care!

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