Happy Belated Mother’s Day to all. This year was a little different, my family luckily got to be together but we didn’t go out for breakfast (at A&W’s), lunch or dinner. Instead, we went All Vegan for Mother’s Day. We stayed home, watched tv and got to break out some new kitchen appliances. But, I got back on my cooking and baking game.
Instead of presents and cards, which are harder to get now, we gave my mom some art, a 3D printed purple bunny, and we went All Vegan for Mother’s Day with a three course meal prepared and cooked by yours truly. I was also able to make some fun vegan banana pancakes for breakfast for everyone (they tasted good, but did not cook or look too great). Oh, and some piña coladas to serve with dinner.
For breakfast, I made some makeshift healthy pancakes. I threw together four bananas, a bunch of quick oats, non-dairy mini chocolate chips, and blueberries. We topped them off with maple syrup and strawberries (and whipped cream for those not too strict about vegan eating).
After breakfast, I realized I needed a food processor for my other two meals I was in the process of making. So lead to me convincing my parents I will cook for them more often (I recall saying all meals, every day) if they support me with a blender & food processor. We ended up picking up the Ninja Mega Kitchen System from our local Canadian tire. It comes with a blender, a food processor, two single-serve smoothie cups, and a dough mixing blade attachment. I have already used it so much, it works extremely well and makes food prep and cooking a dream. With this new tool, I was able to go ahead and prepare dinner and our fruity cocktails.
For dinner, I served these Cashew-Crusted Cauliflower Steaks from Minimalist Baker, with a Kale Caesar salad (dressing recipe from Oh She Glows). They were both delicious. The Cauliflower steaks were tender, flavourful, and filling. The salad was topped with toasted coconut and sunflower seeds to make it a delicious and hearty side. Both vegan of course.
I then threw together some Pineapple flavoured Bacardi Rum, Malibu, ice, canned Pineapple chunks and Coconut Milk for some piña coladas. My mom’s only question about the new blender was whether or not it could make fun summery/fruity drinks – I think we showed her that it definitely can.
Finally, for dessert I bought some Non-Dairy Haagen Dazs “Peanut Butter Chocolate Fudge” ice cream, and served it with some Vegan Peanut Butter Oatmeal Chocolate Chip cookies from VeganRicha. You can never have too much PB+C. Delicious.
I threw the cookies together in my new, beautiful KitchenAid Artisan Stand Mixer in the colour Blue Velvet. Between the new Ninja and the stand-mixer, there are many more cooking and baking creations to come. The morning after mother’s day, I made Double Chocolate Vegan Shortcake (from Minimalist Baker) too.
Want to see more of my cooking shenanigans? Check back for updates & keep on keepin’ on,