01 May Go glam for Mother’s Day
Go glam for Mother’s Day
A fresh, fab day of feel-good food for Mom
These recipes are beautiful, delicious, and flexible, which means plant-based or vegetable-forward moms can be treated to a special occasion meal that will leave them feeling their best. Glam, doable, and oh-so-good recipes that will bring a smile to Mom’s face—this truly special lineup will be one to remember, share, and gush over, year after year.
One-Bowl Cashew Milk Pancakes with the Fixins
“Special” doesn’t mean challenging or a sink full of dishes—even kids can mix up this simple pancake batter and prep a toppings bar for mom to glow up her plate as she pleases.
Ingredients
Pancakes
- 2 cups light spelt flour or 1:1 gluten-free all-purpose flour blend
- ¼ cup coconut sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups unsweetened cashew milk plus more to thin
- ¼ cup coconut oil or butter melted, plus more for pan
- 2 large eggs or 2 flax eggs (see method)
- 1 tsp vanilla extract
Glam toppings (optional, but recommended)
- Maple syrup
- Plain yogurt (nondairy or dairy)
- Fresh fruit such as berries or sliced bananas
- Natural nut butter
- Coconut oil or butter
- Grated dark chocolate bar
Instructions
- Preheat oven to 200°F. Line large baking sheet with parchment paper and set aside. Acquire and assemble toppings so they’re ready to go when pancakes are cooked.
- For pancakes, in large bowl, stir to combine flour, sugar, baking soda, and salt. Mix in milk, melted coconut oil or butter, eggs (or for plant-based, 2 Tbsp flaxseed mixed with 1/2 cup water), and vanilla, stirring until fully combined. If batter is too thick to stir, thin with additional milk, as needed. The batter should be similar in texture to a bowl of oatmeal (on the thick side but still spoonable).
- To cook, preheat nonstick griddle or large pan over medium heat. Brush with additional melted coconut oil. Add dollops of pancake batter into pan, nudging corners with your ladle to spread out a bit. Cook for 2 to 3 minutes and flip once bubbles appear all over the surface. Lower heat, as necessary, to avoid burning. Flip and cook on the other side for another 2 minutes, until puffed and cooked through. Transfer to prepared baking sheet and keep warm in oven. Repeat with remaining batter.
- Serve pancakes warm with toppings of choice.
Heirloom Veggie Grain Bowls with Chicken and Seared Halloumi
A fresh lunch inspired by the warmer weather, all components of this dish can be made ahead, even packed for Mom and her family to take on a Mother’s Day picnic. The bowl gets glam with the addition of microgreens (or sprouts), heirloom veggies, and meaty halloumi cheese.
Ingredients
Dressing
- ½ cup olive oil plus more for brushing
- 2 tbsp apple cider vinegar
- 1 ½ tbsp maple syrup
- 1 tbsp dijon mustard
- 1 garlic clove peeled and grated
- ¼ tsp ground black pepper
Bowls
- 9 oz packaged herb and garlic or plain halloumi (halloom)
- 1 head red leaf lettuce washed, dried well and torn
- 3 cups cooked sprouted quinoa, brown rice, or millet
- 2 colorful heirloom tomatoes sliced
- ½ English cucumber peeled and diced
- 1 large purple or orange carrot peeled and sliced
- ½ cup raw or cooked corn kernels or green peas
- 2 cups cooked chicken cold and shredded
- 1 cup microgreens or colorful sprouts
Instructions
- For dressing, to sealable jar or bowl, add all ingredients and shake or whisk to combine. Mix again before using.
- For bowls, slice halloumi into 1/4 in slabs and brush with a bit of olive oil. Heat large nonstick or cast iron skillet over medium heat and sear halloumi in batches until golden brown on both sides, 1 to 2 minutes a side. Set aside.
- In large bowl, toss lettuce with enough dressing to coat, and then add to 6 shallow bowls (such as pasta bowls) or plates followed by a scoop of cooked quinoa. Arrange tomatoes, cucumbers, carrot, and corn or peas on top in any pattern, then top with chicken, seared halloumi, and dressing, to taste. Garnish with microgreens or sprouts and serve.
Rainbow Fruit and Veggie Platters with Two Plant-Based Dips
More fun than a side salad, it’s a spread of the good stuff in a burst of glam color, with two dipping sauces: one sweet for the fruit and one savory for the veggies. Don’t forget to use Mom’s favorite fruits and veggies! Below are some suggestions to get you started.
Ingredients
Sweet Vanilla, Cardamom, and Coffee Dip
- 1 cup raw cashews soaked for 2 hours, drained
- ¾ cup recently boiled water plus more to thin
- 1 tbsp coconut oil
- 6 soft Medjool dates pitted, soaked for 2 hours, drained
- 2 tsp lemon juice
- 1 tsp vanilla bean paste or extract
- ½ tsp instant coffee (optional)
- ¼ tsp ground cardamom
- ⅛ tsp salt
Savory Vegan Artichoke Dip
- 2 tbsp olive oil
- 2 garlic cloves peeled and minced
- 14 oz can artichoke hearts drained well
- ¾ cup raw cashews soaked for 2 hours, drained
- ½ cup unsweetened nondairy milk (cashew, oat, or coconut milk)
- 2 tbsp lemon juice
- 1 tbsp miso paste
- ½ cup chopped fresh parsley
- Pinch of Aleppo-style pepper or red pepper flakes to serve
Fruit Platter
- 1 bunch of red or green seedless grapes halved if desired
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 1 cup fresh blackberries
- 1 melon such as cantaloupe peeled, seeded and cubed
- 1 pineapple peeled, cored, and cubed
Vegetable Platter
- 5 stalks sliced
- 2 large watermelon radishes sliced
- 2 lbs rainbow carrots peeled and sliced
- 1 English cucumber sliced
- 1 head of broccoli or cauliflower cut into florets
Instructions
- For sweet dip, to high-speed blender, add all Sweet Vanilla, Cardamom, and Coffee Dip ingredients and blend until smooth and creamy. Add additional water to thin until desired fruit dip consistency. Transfer to serving bowl, cover, and chill completely, about 4 hours or up to 4 days.
- For the savory dip, in saucepan, heat olive oil over medium, add garlic, and saute until fragrant, about 30 seconds. Immediately add drained artichoke hearts and saute for 3 minutes, until warmed through.
- To high-speed blender, add soaked and drained cashews, milk, lemon juice, and miso paste and blend until smooth. Add cooked artichoke mixture and parsley, and briefly pulse to chop but not blend completely. Transfer to serving bowl and chill for at least 2 hours or up to 4 days.
- For platters, arrange fruit and vegetables on separate platters or one extra-large platter in a pattern of your choice. Keep each fruit or vegetable in its own section (as opposed to mixing them all together) to create the rainbow appearance. Serve fruit with sweet dip and veggies with savory dip.
By Allison Day
Article Courtesy of Alive Magazine