It's Time to Give Back to Mom!

Remember waking up in the morning and enjoying a nice breakfast that your mom had been preparing for you while you were still snuggled soundly in bed?   No doubt that it is a tough job being a mother so now it is time to give back to her!  Here's how to make her day special on Mother's Day, or all week long!

Let Mom bask in the limelight on her special day as her attentive family showers her with the gift of dining at home!  Dinner at a restaurant can be hectic on Mother's Day, so why not create the perfect vegan meal at home? Enjoy a Vegan Mother's Day Dinner by dining leisurely and savoring every course that celebrates Mother Nature's best offerings.
 

For starters/breakfast:

Raspberry Scones
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1 cup soy yogurt
1 t baking soda
1/2 t vanilla extract
4 cups flour
3/4 cup sugar
2 t baking powder
3/4 t salt
3/4 cup vegan butter
(we used Earth Balance)
3/4 chocolate chips
about 1/2 cup raspberries
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Preheat the oven to 350.

In a small bowl mix soy yogurt, baking soda, and vanilla. Set aside. In a large bowl combine flour, sugar, baking powder, and salt, then add vegan butter into the dry mixture until it forms small crumbs. Now, add the yogurt mixture into the large bowl and combine.  You might have to knead it using your hands to get all the crumbs in there, but keep with it. It's almost done. Divide dough in half and on a lightly floured surface, pat each half into a rectangle. Scatter the raspberries across the surface. Put 'em on a lightly greased baking sheet and bake for 15-20 minutes at 350.  

The Best Vegan Banana Bread EVER!!! 

1/2 cup brown sugar
1/2 cup white sugar
1/2 vegan margarine or butter (my favorite is Earth Balance)
3 ripe bananas (mashed well)
2 cups flour
1/2 teaspoon baking soda
1 cup of vanilla soy yogurt
1/4 cup soymilk
1 teaspoon vanilla
1 1/2 - 2 teaspoons cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
Add ¼ cup chopped walnuts (optional)

Glaze topping (optional)

¼ cup chopped walnuts
2 tablespoons of brown sugar
½ cup melted vegan butter

Mix together and spread on top of banana bread 15 minutes before it is done in the oven   

Directions:

• Preheat oven to 350 F

• Spray an 8x4 bread pan with non-stick cooking spray

• In a small bowl sift together flour, baking soda, salt and spices.

• In another medium sized bowl cream together the butter and sugars. Add bananas, soymilk mixtures and vanilla

• Add the dry ingredients to wet and mix well.

• Pour batter into pan and bake for 1 hr. and 10 min. - 1 1/2 hrs.

Brunch/lunch: 

Spinach Pancakes with Raspberry pear topping

(The spinach adds more color than flavor.  Really you can't taste the spinach at all, just an extra health benefit) 

1 ½ cups soy milk
¼ cup oil
About ¾ cup fresh chopped spinach
2 tbsp sugar
½ tsp vanilla extract
1 cup flour
1 tsp baking powder
¼ tsp salt

In a bowl, combine the soy milk, oil, spinach, sugar and vanilla extract.  Stir in the flour, baking powder and salt. 

Cook them like you would normally cook pancakes.

Top them with Raspberry Pear Topping  

Raspberry Pear Topping

½ cup frozen Raspberries
4 cubes (about 1/3 cup) frozen pear puree

In a small pan heat the raspberries and pear puree on medium heat, stirring occasionally until warm.  Pour on top of the pancakes… yummy, your mom will love it!

Mock Tuna Salad

1 cup garbanzo beans (canned or pre-cooked)
1 stalk celery, chopped
1/2 small onion, finely minced
vegan mayonnaise (e.g. Vegenaise or Nayonaise)
salt and pepper to taste
bread

Mash the garbanzo beans. Add remaining ingredients and mix well. Spread on bread.

Lunch/Dinner

Begin by setting the table with a tablecloth and cloth napkins, and create a warm ambience with candlelight.

Curried Vegetables in Coconut Sauce

2 potatoes, cubed
1 small eggplant, cubed
2 handfuls snow peas, cut on diagonal
2 handfuls of shredded Chinese cabbage
1 carrot, diced
1 onion, in large chunks
2 tablespoons peanut oil
2 cloves garlic, crushed
2 teaspoons fresh grated ginger
2 teaspoons curry powder
2 teaspoons lemon zest
1 tablespoon lemon juice
1 cup water
1 cup coconut milk

Heat oil in frying pan. Add onion, and stir fry for a few minutes.

Add garlic, ginger and curry powder; cook another 2-3 minutes.

Add lemon rind, juice, water and coconut milk; bring to a boil.

Add potatoes and eggplant and cook for 15 minutes, stirring occasionally. Add snow peas, carrot and cabbage; simmer for 5 minutes or until veggies are tender.

Serves: 4 Preparation time: 45 minutes

 “Meaty” Fajita Burrito’s

2 teaspoons garlic powder
2 teaspoons sea salt
Package of large flour tortillas
2 tablespoons olive oil
1 cup of grated (Follow Your Heart) cheddar cheese- available at Whole foods market
1/2 cup chopped cilantro
1 tomato cut into very small cubes
1/4 cup of chopped red onions
1 tablespoon fresh lemon
2 tablespoons of vegan sour cream (Tofutti brand)- available at Whole foods Market
1 package of frozen (Morning Star) vegan steak or chicken strips- available at most markets.
Prepare Salsa: 1/2 cup cilantro, 1 tablespoon lemon, 1 teaspoon sea salt, 1 teaspoon of garlic powder, 1 tablespoon oil, chopped tomato, red onion. Mix together and set aside room temp.

Pour 1 tablespoon of oil in medium skillet; add the steak or chicken strips.
Heat slowly until browned.

Lay out your tortillas on a cutting board and prepare. Try to keep food more in the center, add 1 tablespoon of sour cream per burrito, 1/2 cup of cheese and vegan strips

Now roll it up and set aside. In a different skillet, gently oil the bottom of a large skillet with a paper towel.

Heat low and lay down the rolled burritos and cover it till cheese is soft.

Make sure both sides are lightly browned, serve with salsa on top!

Wanna see your mom smile? Give her a gift that truly means something- Sponsor an orphaned animal in her name.  She will even get visiting rights to meet her new baby at the sanctuary!