Food 
Celebrating Mom with a Vegan Twist: Why Choose Vegan Dishes for Mother’s Day
Growing up in my lively household, Mother’s Day was always sprinkled with the fresh scents of mom’s horticultural finds and delectable meals straight from the heart. This year, I’m channelling that same homegrown magic into our celebration but with a special twist that mirrors my own journey — a completely vegan menu. Going vegan isn’t just a personal choice; it shows love for our planet and our bodies. Picture this: a picnic with Mom, surrounded by nature, enjoying food that’s as thoughtful as it is tasty. She’ll definitely feel the extra sprinkle of love!
Opting for plant-based dishes makes a Mother’s Day meal not just a feast, but an exploration of vibrant flavors and lush textures. From crunchy, fresh salads to rich, dairy-free desserts, we celebrate Mother Earth’s bounty and the nurturing spirit of all moms out there. Plus, my mom, Sandy, has always been a huge advocate for “eating your greens” before diving into dessert!
Spring Sensation Salad: Fresh, Flavorful, and Filled with Love
Spring demands freshness, and what better way to oblige than with a vibrant salad? My Spring Sensation Salad captures the essence of the season with its brilliant array of veggies, all dressed up with an orange-infused vinaigrette that’s sure to tantalize. It’s a wonderful beginning to any meal, especially a Mother’s Day picnic, offering a foundation of greens that are as lively as they are nourishing.
Ingredients:
- Mixed greens: 4 cups (120g)
- Fresh strawberries, sliced: 1 cup (152g)
- Cucumber, thinly sliced: 1 medium
- Avocado, sliced: 1 large
- Almonds, toasted and chopped
- 1/3 cup (30g)
- Orange zest from 1 orange
For the Orange Dijon Vinaigrette:
- Olive oil: 3 tablespoons (45ml)
- Fresh orange juice: 2 tablespoons (30ml)
- Dijon mustard: 1 teaspoon (5ml)
- Maple syrup: 1 teaspoon (5ml)
- Salt and pepper, to taste
Instructions:
1. In a large bowl, mix the mixed greens, strawberries, cucumber, and avocado.
2. In a small bowl, whisk together olive oil, orange juice, mustard, maple syrup, orange zest, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat evenly.
4. Garnish with toasted almonds before serving.
Savory Sweet Potato Wraps: A Hearty Centerpiece for Your Picnic Basket
Who doesn’t love a good wrap? My Savory Sweet Potato Wraps strike the perfect balance between hearty and flavorful, making them the star of any picnic spread. Stuffed with roasted sweet potatoes, black beans, and a touch of chipotle, they’re sure to be a crowd-pleaser. Full of nutrients and bursting with flavors, these wraps provide a satisfying heartiness without feeling too heavy.
Ingredients:
- Whole wheat wraps: 4
- Sweet potatoes, peeled and cubed: 2 large
- Black beans, drained and rinsed: 1 cup (240g)
- Corn: 1 cup (175g)
- Spinach leaves: 2 cups (60g)
- Chipotle powder: 1 tsp (2g)
- Cumin: 1 tsp (2g)
- Olive oil: 2 tbsp (30ml)
- Salt and pepper, to taste
Instructions:
1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, chipotle powder, cumin, salt, and pepper. Roast for 25 minutes, or until tender.
2. Warm the wraps slightly to make them more pliable. Lay out the wraps and evenly distribute a base of spinach leaves on each.
3. Divide the roasted sweet potatoes, black beans, and corn among the wraps.
4. Fold the wraps tightly, slice in half, and pack them up for your picnic.
Decadent Chocolate-Dipped Strawberries: A Sweet Vegan Ending to Your Picnic
No celebration is truly complete without a bit of sweetness, and my Decadent Chocolate-Dipped Strawberries are just the ticket. Surprisingly simple to make, they look oh-so elegant. Opting for vegan dark chocolate makes these delightful treats a guilt-free indulgence that’s bound to impress Mom. Dipped in smooth melted chocolate and set to perfection — they’re the perfect sweet finale to our picnic.
Ingredients:
- Fresh strawberries: 16 large
- Vegan dark chocolate: 200g (7oz)
- Coconut oil: 1 tbsp (15ml)
Instructions:
1. Wash and thoroughly dry the strawberries.
2. In a bowl, combine the vegan chocolate and coconut oil and melt them together in the microwave or over a double boiler, stirring occasionally.
3. Dip each strawberry into the chocolate, allowing the excess to drip off.
4. Place the dipped strawberries on a baking sheet lined with parchment paper. Refrigerate until the chocolate sets, about 15 minutes.
This Mother’s Day, as we set up our picnic under the gentle spring sky, it’s the moments we share, the stories we tell, and the food we enjoy that make the day truly unforgettable. Here’s to creating more than just a meal, but an experience that celebrates the amazing moms in every bite. Happy Mother’s Day to all the nurturing hearts out there!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
