The entree: Sweet potato stuffed shells in a garlic cream sauce, with swiss chard, thyme-scented fava beans, seared artichoke hearts, and oyster mushrooms. I really loved how the cream sauce came out for this. I sauteed several cloves of minced garlic, then whisked in soy milk*, salt, white wine, and nutritional yeast. I finished it off with some arrowroot to thicken it up. Simple but delicious!

*It's absolutely necessary to use UNSWEETENED soy milk for things like this. The vanilla or even "original" flavors are way too sweet and will make the whole thing taste pretty terrible. Just FYI.

And now for my boyfriend's favorite part of the meal - peanut butter ice cream in a chocolate box.

This was really fun to make. I melted some vegan chocolate chips with a little soy milk, then spread it out on a sheet tray. After sitting in the freezer for about 10 minutes I took it out and cut it into squares. Then when it was time to put the boxes together I just waved the edges of each square near a flame to melt them so they'd stick to the other sides. It worked like a charm! And really, you can't go wrong with chocolate and peanut butter.