Mother's Day 2020

Last weekend was Mother's Day here in Australia. We don't normally go out for Mother's Day, so quarantine didn't really make much change there. I normally make a dinner of Mum's choosing, and this year was no different. Unlike my dad, who always picks things for me to explore new recipes, my mum is very much set in what she wants, and this year was no different!

Stewed Tofu and Potatoes in Miso Gravy from Vegan With A Vengeance by Isa Chandra Moskowitz: I have made this recipe several times before, and it is a favourite. It is so rich and savoury and good for cold nights. It is full of mushrooms as well. This time I just served it with some steamed broccoli, though in the past I have also served it over mashed sweet potato. I cut the tofu triangles a bit smaller compared to previous times, just for easier serving and eating. This recipe is always highly recommended.
Rating: :D



Chocolate Mousse with Raspberry Sauce: from The Joy of Vegan Baking by Colleen Patrick Goudreau: This was a new recipe, though on a familiar theme. This mousse is that classic old school blend of melted chocolate and silken tofu. It had a lovely taste and texture, and wasn't too rich or too heavy. The recipe said it served six, but I split it into three serves in these ramekins. I also topped it with some raspberry sauce, which was so easy to make. Just defrost frozen raspberries, add some sugar, blend. It was a nice bright contrast to the mousse. Also finished off with some pieces of raspberry chocolate.
Rating: Mousse :), Sauce :)



Cute Kitty Photo of the Post



Speaking of mothers, here I am with my child. Who once again didn't get me anything for Mother's Day. But she herself if the best gift and blesses me every day, so I don't need anything else.