MOTHER'S DAY BRUNCH

Mother’s Day is just around the corner. No matter what you’re planning to give her, what better way to show her you care than with a tasty, cruelty-free brunch?

This menu is a roundup of simple dishes that you can pull together in advance, so you can spend Mothers Day hanging with mom instead of working in the kitchen. Prep everything the day before, and your Mother’s Day celebration should be a breeze!

Spinach and Strawberry Salad

Make this simple salad in advance and pass the
dressing on the side.

Yield: 4 servings

Ingredients

• 4c fresh, baby spinach
• 1/2c sliced almonds
• 1 Haas avocado, diced
• 1c strawberries, sliced
• 1 lemon
• 1/4c orange juice
• 1T vegan sugar
• 1.5c olive oil
• 1/4c balsamic vinegar
• salt and pepper, to taste
  

Directions

1. In a large glass bowl with a lid, toss the spinach with the almonds, avocados, and juice from 1/2 of your lemon.
2. Top with the sliced strawberries and squeeze on the rest of the lemon juice.
3. In a jar, whisk together the remaining ingredients to make the dressing.

Fennel and Walnut Pesto Potato Salad

Potato salad is a crowd pleaser, and this
fennel walnut pesto version adds a tasty twist!
It tastes even better the next day, so this is a
great make-ahead recipe.

Yield: 4 servings

Ingredients

• 1/2c fennel leaves, chopped
• 1/4c walnuts, ground in the food processor
• 1/4c olive oil
• 1/4c Veganaise
• 1/4c nutritional yeast
• 1 clove garlic, minced
• salt and black pepper, to taste
• 3 baked potatoes

Directions

1. In a large glass bo wl with a lid, combine everything except for the potatoes, mixing really well.
2. Fold in the potatoes carefully, tossing them to coat evenly with the sauce.
3. Chill for at least 15 minutes before serving, up to overnight.
   

Hearty Veggie Roast

You can prep and marinate the veggies the night before, them just pop them in the oven an hour or so before mom is due to arrive!

Yield: 4 servings

Ingredients

• 3 sweet potatoes, diced
• 1 orange pepper (green or red are fine, but orange is preferable)
• 1 large onion, chopped
• 4 portobella mushrooms, cut into 1″ cubes
• 1/3c olive oil
• 2T dark sesame oil
• 2T rice wine vinegar
• 2 cloves garlic, minced
• 1/4c sesame seeds
• 1″ piece of ginger, minced
  

Directions

1. Toss the veggies and marinade ingredients together and let them marinate for at least an hour, up to overnight.
2. Preheat the oven to 400F.
3. Pour the veg gies and marinade into a large, glass baking pan.
4. Bake for 1 hour, stirring the veggies every 15 minutes, so they cook evenly.
   

Fresh Peach Bellinis

You can make the peach puree the night before, then serve up these fresh cocktails right at the table.

Ingredients

• 2 large or 4 small peaches, peeled, pitted, and sliced
• 2T lemon juice
• 1 bottle champagne or dry sparkling white wine
  

Directions

1. Puree the peaches and lemon juice in the blender or food processor.

2. To make each bellini, put two heaping tablespoons of puree into a
champagne glass, then top with champagne.