VeganMoFo 2019 #15: M is for Mother's Day

As I've mentioned, I always make special dinners for my parents on special days. Sometimes, like with the post a shared a few days ago about my dad's birthday, it might all be a menu from the one book. Other times, like for Mother's Day this year, the recipes come from different books. Sometimes there are a lot of components, sometimes it is a couple of recipes. That's where this year's Mother's Day fell into. A delicious meal-sized salad, and a decadent dessert.

Banh Mi Panzanella Salad from Vegan Bowl Attack by Jackie Sobon: My mun loves big salads, and one of her favourites is a banh mi salad, so when I saw this I was super excited to make it for her. Rather than tofu, the salad is topped with oyster mushrooms that have been tossed in a coating and baked. The salad itself is full of greens (instead of kale and wombok, I used baby cos and baby spinach), herbs, and toasted cubes of bread. Topped with the mushrooms and some quick-pickled veggies (I made half a batch of these), then smothered in a hoisin-based dressing. So yum!
Rating: :)



Peanut Butter S'Mores Dip from Vegan Yack Attack On The Go by Jackie Sobon: Different books, but same author. This dessert is incredibly rich, so it was good to have a lighter main meal first! I scaled the recipe down to serve three, and baked it in a little square casserole rather than cast iron. Chocolate chips and peanut butter melt together, covered in marshmallows that go all toasty in the oven. I packed my marshmallows a bit too close, so they look a bit funny, but the taste is all that matters. Sprinkled with some crushed roasted peanuts, and then served with graham crackers for dipping. Except we don't have graham crackers here, so I served it with Digestive biscuits, which are my usual substitution.
Rating: :)



Cute Kitty Photo of the Post



Sahara, sleeping in Gizmo's bed. She loved to steal it from Gizmo when she could. After Gizmo passed away, it became her bed. She would have the sweetest dreams in it.