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.
Pancakes
2 cups (500 mL) light spelt flour or 1:1 gluten-free all-purpose flour blend
1/4 cup (60 mL) coconut sugar
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 1/2 cups (350 mL) unsweetened cashew milk, plus more to thin
1/4 cup (60 mL) coconut oil or butter, melted, plus more for pan
2 large eggs or 2 flax eggs (see method)
1 tsp (5 mL) vanilla extract
Glam toppings (optional, but recommended)
Maple syrup
Plain yogurt (nondairy or dairy)
Fresh fruit, such as berries and sliced bananas
Natural nut butter
Coconut oil or butter
Grated dark chocolate bar
Preheat oven to 200 F (95 C). 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/30 mL flaxseed mixed with 1/2 cup/125 mL 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.
Serves 6
Each serving contains (without toppings): 269 calories; 8 g protein; 12 g total fat (9 g sat. fat); 35 g total carbohydrates (6 g sugars, 5 g fiber); 472 mg sodium
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.
Dressing
1/2 cup (125 mL) olive oil, plus more for brushing
2 Tbsp (30 mL) apple cider vinegar
1 1/2 Tbsp (22 mL) maple syrup
1 Tbsp (15 mL) Dijon mustard
1 garlic clove, peeled and grated
1/4 tsp (1 mL) ground black pepper
Bowls
9 oz (250 g) pkg herb and garlic or plain halloumi (halloom)
1 head red leaf lettuce, washed, dried well, and torn
3 cups (750 mL) cooked sprouted quinoa, brown rice, or millet
2 colorful heirloom tomatoes, sliced
1/2 English cucumber, peeled and diced
1 large purple or orange carrot, peeled and sliced
1/2 cup (125 mL) raw or cooked corn kernels or green peas
2 cups (500 mL) cooked chicken, cold and shredded
1 cup (250 mL) microgreens or colorful sprouts
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 (6 mm) 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.
Serves 6
Each serving contains: 600 calories; 31 g protein; 31 g total fat (10 g sat. fat); 50 g total carbohydrates (6 g sugars, 7 g fiber); 521 mg sodium
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.
Sweet vanilla, cardamom, and coffee dip
1 cup (250 mL) raw cashews, soaked for 2 hours, drained
3/4 cup (180 mL) recently boiled water, plus more to thin
1 Tbsp (15 mL) coconut oil
6 soft Medjool dates, pitted, soaked for 2 hours, drained
2 tsp (10 mL) lemon juice
1 tsp (5 mL) vanilla bean paste or extract
1/2 tsp (2 mL) instant coffee (optional)
1/4 tsp (1 mL) ground cardamom
1/8 tsp (0.5 mL) salt
Savory vegan artichoke dip
2 Tbsp (30 mL) olive oil
2 garlic cloves, peeled and minced
14 oz (398 mL) can artichoke hearts, drained well
3/4 cup (180 mL) raw cashews, soaked for 2 hours, drained
1/2 cup (125 mL) unsweetened nondairy milk (cashew, oat, or coconut milk)
2 Tbsp (30 mL) lemon juice
1 Tbsp (15 mL) miso paste
1/2 cup (125 mL) 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 (500 mL) fresh blueberries
2 cups (500 mL) fresh raspberries
1 cup (250 mL) fresh blackberries
1 melon such as cantaloupe, peeled, seeded, and cubed
1 pineapple, peeled, cored, and cubed
Vegetable platter
5 celery stalks, sliced
2 large watermelon radishes, sliced
2 lbs (1 kg) rainbow carrots, peeled and sliced
1 English cucumber, sliced
1 head of broccoli or cauliflower, cut into florets
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.
Serves 10
Each serving contains: 363 calories; 8 g protein; 16 g total fat (4 g sat. fat); 54 g total carbohydrates (29 g sugars, 11 g fiber); 225 mg sodium
By Allison Day