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The menu: Warm Artichoke Spread Eggplant Bisque Penne with Red Pepper Sauce Raspberry Heart Cookies Eggplant Bisque Elegant and rich, this is certain to impress your valentine 2 medium yellow onions, peeled and chopped 2 eggplants, peeled and diced 1 cup carrots, sliced thin 3 tsp. olive oil 2 1/2 tsp. salt 5 cups veggie soup stock 1 Tbsp. tamari or soy sauce 1/4 tsp. ground black pepper 16-oz. silken tofu, crumbled Chopped scallions, optional In a large soup pot, sauté the onions, carrots, eggplant and salt for about 5 minutes over medium heat. Add the Soup stock, tamari, pepper and tofu and cook until eggplant is completely soft and cooked through. Pour into the blender in batches (as a safety precaution, you may want to let the soup cool before putting the blender or else you risk the glass rupturing) and purée until smooth. Pour back into soup pot and heat through. Garnish with finely minced scallions. *If you’re not fond of eggplant, you could substitute the same amount of sliced zucchini for it.