Make a Valentine's Day dish for you and your sweetheart without eggs

SPOKANE, Wash. — If you're not going out this Valentine's Day, you may be looking to make a sweet treat for you and that special someone.

But with egg prices so high, you might want to rethink what to cook.

KREM 2 asked the popular vegan restaurant, RÜT Bar & Kitchen, for some Valentine's Day recipes and drinks you can make without eggs or dairy.

Cranberry-Orange Bread Pudding

• 1 lb. - Toasted bread cubes (2x2 in)
• 1 ½ cups - Coconut Milk (or half and half)
• 3/4 cup - Cane sugar 
• 1/4 cup - Ground flax seeds 
• 1/4 cup - Melted plant based butter (or regular butter)
• 1 ½  tsp - Vanilla extract 
• 1 ½  tsp - Pumpkin pie spice
• 1/2 tsp - Salt
• 1/2 tsp - Turmeric (optional for color)
• 1 cup - Frozen Cranberries
• 8x8x2 inch cooking pan

Instructions:

1. Cut bread and toast in the oven at 375 degrees.
2. Toast until bread is mostly dried out but not hard.
3. Mix the next block of wet ingredients (not cranberries) in a blender on high speed until smooth.
4. Mix half of toasted bread with half of the wet mixture and let sit for 25 mins. 
5. Spray cooking tray with non-stick spray.
6. Place bread pudding mixture in the hotel pan evenly and press down to create a nice bottom layer.
7. Add the remaining bread to the pan and drizzle the remaining liquid over the bread evenly.
8. Finish with cranberries and a dusting of sugar.
9. Sprinkle a light dusting of sugar on top for texture.
10. Bake at 375° Fahrenheit for 40-45 minutes making sure to rotate the pan halfway through.

Vegan Whiskey Sour

• 1.75 oz Whiskey (Dry Fly Straight Tritticale)
• 1 oz lemon juice 
• 1 oz simple syrup
• 1 oz Aquafaba 
• Glass, 6oz coupe, chilled

Instructions:

1. Put all ingredients in a shaker tin.
2. Dry shake until a bit frothy.
3. Add ice… Shake, Shake baby.
4. Strain into chilled glass.
5. Garnish with Angostura bitters.

Lavender Haze (Mocktail)

• 1.5 oz lavender syrup
• 1.5 oz cold water
• 1 oz lemon juice
• 1 oz aquafaba
• Glass, 6oz coupe, chilled

Instructions:

1. Put all ingredients in a shaker tin.
2. Dry shake until a bit frothy.
3. Add ice… Shake, Shake baby.
4. Strain into chilled glass.
5. Garnish with Peychauds bitters.

Optional

• Lavender sprig or lemon peel are also a lovely garnish.
• Any flavored syrup can replace the lavender for a different spin on this beverage. 

RÜT Bar & Kitchen is also participating in Inlander Restaurant Week starting February 23. You can find their full Restaurant Week menu here.

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