It’s still Tasty Tuesday, sick of me yet? Well you won’t be when I give you the recipes from our Mother’s Day Feast at the end of this post 😉
Vegan Mother’s Day Feast
Frosty Blackberry Lemonade with Mint
Handmade Artisan Boule
Baked Millet Risotto
Sauteed Green Beans with Radishes (not pictured)
Maple Glazed Seitan Almond Neat Loaf
Orange Infused Chocolate Truffle Tart
Sounds good doesn’t it? This Mother’s Day I wanted to treat myself a special celebration feast. Not just a celebration for being a mother, which is notable on its own, but a celebration of self. You see, I switched my family to a whole-foods-plant-based diet in January, 129 days ago. My first post describes why I went plant-based. Here is a short re-cap. I was diagnosed with Ulcerative Colitis, an Autoimmune Inflammatory Bowel Disease 6 years ago. Since that point I have been sick, sometimes so sick that I would have 30 or more bloody bowel movements a day. I couldn’t leave the house without an adult diaper or make it to a bathroom in the house on time. I had constant stomach pain, it would hurt so bad I would often cry. I was on all kinds of medications, many of which were very damaging to my body and had horrible side effects, including a 100 lb weight gain. In addition to that I also had developed some auto-immune skin conditions including facial swelling called angioedema.
Now for the good part of the story. Since switching to a 100% vegan diet, I have completely resolved all my health issues. I am not currently taking any prescription drugs of any kind and my disease is in complete remission. I was only reminded that I even had an autoimmune disease last week when I didn’t sleep enough and had way too much stress going on. My stomach rebelled a little, but nothing at all like it used to. Diapers and prescriptions did not get involved! There is an important health trio of eating the right foods, getting enough sleep, and keeping stress in check.
My quality of life has drastically improved. I had forgotten what it felt like to feel well, it’s a wonderful feeling. So I wanted to celebrate that, cause I’m pretty dang proud of myself for making myself well. Here is the plant-based feast I created for myself. (My husband usually prepares the Mother’s Day meal, but was a bit daunted by a plant-based feast, so he watched the children while I spent the afternoon cooking. It was divine (really). The reason some of the photos are in the back of a car is that when we were about to sit down to eat (and I was about to take some photos of said feast) is that I found out there was someone who needed a little mother’s day feast on their table too, so I split our meal in half and did a delivery. Good thing I always make too much food!
Green Salad with Roasted Beets, Sweet Potatoes, Avocado and Slivered Almonds
2 Sweet Potatoes
2 Beets, tops removed
1 Diced Avocado
Beet greens from above beets
4 C. Romaine or baby lettuces
Red Wine Vinegar
Extra Virgin Olive Oil
Salt & Pepper
1/4 C. Slivered Almonds
Method: rinse and scrub sweet potatoes and beets. Leave skins on, Bake on a tray lined with parchment paper in 350 degree oven for 60 minutes or until soft. Let cool. Cut garlic clove in half and rub clove all over the inside of your salad bowl, save clove for another use. Pull skin from sweet potato (it will fall right off), dice sweet potatoes and beets into 1/2 inch cubes. Place lettuce, beet greens, beets, sweet potato, avocado and slivered almonds in salad bowl. Drizzle with a quick drizzle of the olive oil and the vinegar. Season with salt and pepper. Toss lightly and serve.
Handmade Artisan Boule: recipe here
Baked Millet Risotto: click here for my recipe
Sauteed Green Beans with Radishes
1 lb fresh green beans, washed and trimmed
1 red onion, cut into slivers
1 bunch radishes, washed with greens removed
1 garlic clove minced – from above salad, saved for another use 😉
Method: Water saute onion and green beans over high heat, adding a couple of tablespoons of water as needed, add radishes and garlic, cook until for a few more minutes. Remove from heat, season with salt and pepper to taste
Maple Glazed Seitan Almond Neat Loaf: click here for my recipe
Orange Infused Dark or “Milk” Chocolate Truffle Tart
1 bag (or 2 cups) dairy free dark chocolate chips
1 cup canned coconut milk, warmed till steaming
1-2 packages shelf stable mori-nu lite silken tofu
1 drop wild orange essential oil or 1/2 t. orange extract
6 graham cracker sheets (omit or use substitute for gluten-free version)
2 T. tahini
Method: Process graham cracker sheets with tahini in food processor. Press into bottom of 8 inch springform pan. May be a bit dry and crumbly, that’s okay! The moist filling will adhere to it nicely! Place chocolate chips in a medium bowl. Pour steaming coconut milk over chocolate chips. Stir until melted. In the blender, put 1 or 2 blocks of mori-nu silken tofu depending on your chocolate intensity level, 1 block makes a super intense dark chocolate truffle dessert. 2 blocks makes a more mild “milk” chocolate truffle dessert. Pour melted chocolate over tofu, add 1 drop orange essential oil or the orange extract. Blend until thoroughly combined. Pour over graham cracker crust. Cover and refrigerate for 4 hours or overnight before serving. Remove from springform pan and garnish with chocolate shavings and orange zest strips if desired. Makes 8-16 servings depending on your tolerance for an ultra-rich dessert.