These Vegan Arancini are stuffed with a creamy garlic mushroom filling with thyme and lemon, and make for the perfect dinner. Crispy on the outside, soft on the inside, and topped with a garlic Alfredo sauce.

This vegan risotto is cooked with a roasted golden beetroot sauce, and topped with sauteed asparagus and cherry tomatoes. A task of hard work and love that gives back what you give to it. Put in a little elbow grease (olive oil works well, too) and impress on your next date.