Tomorrow is Mother’s Day. there are so many ways to celebrate, but as you would imagine, my favorite way is with food. I’m traveling this weekends so I won’t be cooking, but I hope you are! I was lucky enough to celebrate Mother’s Day with my mom and 2/3 of my brothers a few weeks ago when I was visiting “home.” My brothers and I took my mom out without any of our spouses or children. It was a delightfully relaxed meal:)
If you are cooking a Mother’s Day Brunch I have a few suggestions for you, all that I would be more than happy to receive if someone were cooking for me.
This perfect delightful, refined sugar free, vegan, paleo, and gluten free. This date caramel would be described as; rich, decadent, sweet, satisfying, and is made from very simple ingredients and comes together in a flash. I have been working on a few ways to use it, but highly recommend this as a start to your favorite dish featuring caramel. Pictured here it is served over sweet potato pancakes with coconut whipped cream. A dish to impress.
For my sweet potato pancakes I used this recipe, but substituted sweet potato puree for the pumpkin, and took out the spices. Your favorite pancakes would also be perfect here, or use this recipe for an guide to find your perfect pancake.
8oz (about 2 cups) dates pitted and halved
Boiling water to cover dates
2 TBL coconut milk (full fat from a can)
2-4 TBL hot water depending on how fresh and juicy your dates are
1 tsp pure vanilla extract
pinch of salt
Pour boiling water over dates, just enough to cover them. Let them sit for 10 minutes or so until soft.
Drain dates and reserve the water.
Place drained dates, coconut milk, 2 TBL of the hot water, vanilla, and salt in a food processor or blender.
Puree until smooth adding hot water a tablespoon at a time until it reaches the consistency you desire.
Pour over just about anything for a delicious treat.
Mother’s Day is on Sunday, yes, this Sunday. I know you want to make something special for the mother in your life, and since she is vegan it can be hard. This will be the perfect fix. Super easy to make as long as you have an electric mixer, looks fantastic, and will leave your both in the best of food comas. It can also be a mix and match to fit her taste buds allowing you to choose the toppings and extras of your choice. You will also impress her with your aquafaba chocolate mousse as aquafaba has just hit the mainstream in the last few weeks. You are on the cutting edge of vegan culinary delights!! Go you!
note: If you happen to be planning ahead the mousse is best made the night before-if not, don’t worry, make it now and it will still take perfect, it just won’t be as firm.
Mother’s Day Parfait with Aquafaba Chocolate Mousse
So you’re looking for food to serve the vegan mother in you life for Mother’s Day. Good job; you’re working hard to fulfill her desires and it will be appreciated. Just for you, I’ll tell you what I would love for a food-filled vegan Mother’s Day.
1. Start with vegan hot chocolate. If she’s into it, and most mothers are, add a shot, or ten, of espresso to make this a mocha.
2. For first breakfast choose something savory such as a tofu breakfast sandwich, or just a delightful jalapeno bagel. If your special vegan is also gluten free try this savory oatmeal. For extra credit you can make the bagel at home. Just for you I made a video in case you’re going for the big wow factor.
3. Of course, she will need a late morning snack. I suggest something sweet again and bakery quality. Maybe a blueberry muffin or cinnamon bun with another cup of coffee. Preferably iced at this point.
4. Just a salad for lunch please to balance the morning and get her ready for the delightful dinner you are going to prepare.
5. Now a little appetizer of happy comfort served up in this smoky bean dip.
It’s Mother’s Day. Pretty late in the day on Mother’s Day. Don’t worry, I have a plan. First a bit about my mom, then a recipe from my mother’s mother’s mother (my great grandmother): Spice Cake!
My mom: As you may have noticed I reference my mother frequently on my blog. This is because she is the reason I cook. She is pretty much the reason I do everything, but for now let’s focus on the cooking. Many of my earliest memories are cooking with my mother. I still distinctly remember standing on a chair and being taught how to measure flour correctly. From a very young age I was allowed to experiment with food. I have a recipe I wrote before I could spell apple. My efforts were encouraged and I never remember a time I was scolded for making a mess. My mother’s endless patience is something I wish I had inherited. My mother always took the time to explain how things work, and why we do what we do. If she didn’t know, we looked it up. Questions were encouraged and always answered. This parenting philosophy was carried out in the kitchen and out. I know that I have the self assurance that I do because of my mother. I can’t thank her enough. A friend recently asked my if my mother is always the way she is now. She had to explain. She said “you know, the perfect ideal of a Midwestern mother.” Oh, that. Yes she has always been that. I told my friend stories about when I was a teenager my friends would come over to hang out with my mom, and eat. She has always had more love and more food than anyone I know. I love you mommy. Happy Mother’s Day.
Now for the spice cake. This ties in, I promise. I love cooking. My mother loves cooking, and my mother’s grandmother loved cooking. Pretty much everyone on my mother’s side is an excellent cook, but the passion has skipped around a bit. This recipe for Spice Cake has been adapted to be vegan. It has been passed down from my great grandmother to now grace your table on Mother’s Day (if you’re also running very late), or day of the year to make it special. The spices are warming and will remind you of the warmest most loving grandmother you can think of.
Gramma’s Spice Cake
1 cup non-dairy milk
1 tsp. vinegar
1 cup sugar
1 TBL vegetable shortening
1 tsp. psyllium husks mixed with 2 TBL water
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
Preheat oven to 370F.
Add vinegar to milk and set aside.
Cream together sugar and shortening until smooth.
Add the psyllium husk/water mixture to sugar and mix together.
In a separate bowl mix together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Alternate between adding flour mixture andc milk to the shortening, mixing thoroughly between additions.
Pour batter into a greased 9×9 cake pan and bake for 30 minutes, or until cake pulls away from the edges of the pan.