Mother's Day Archives - Forks Over Knives

27 Delicious Recipes for a Memorable Vegan Mother’s Day Brunch

Lisa Esile, MS — Mon, 01 May 2023 17:07:36 +0000

It’s that time of year when we take a moment to thank our mothers for everything they’ve done for us. (Thank you, Mom!) This is a day when Mom gets to put her feet up and be spoiled—and what better way to spoil her than with a big, beautiful plant-based brunch? To help, we’ve put together some of our favorite special vegan brunch recipes, including grain bowls, flatbreads, coffee cake, muffins, and more, that are sure to make this a Mother’s Day to remember.

Looking for gift-worthy baked goods to present to Mom, then check out these delectable Edible Goodies to Gift.

More Vegan Brunch Recipes

Find even more healthy plant-based brunch recipes below!

Sweet and Savory Vegan Waffle and Pancake Recipes

Can’t decide between sweet or savory? We’ve rounded up the best vegan waffle and pancake recipes to satisfy both sides of your palate.

Deliciously Healthy Vegan Brunch Recipes

From perfectly seasoned hashes to frittatas to muffins and more, these are our favorite healthy vegan recipes to make for brunch.

This post was originally published on May 1, 2017, and has been updated.

The post 27 Delicious Recipes for a Memorable Vegan Mother’s Day Brunch appeared first on Forks Over Knives.

Bursting with Berries Cobbler

Isa Chandra Moskowitz — Wed, 19 Apr 2023 17:41:58 +0000

When you’re in need of a drool-worthy dessert to wow a crowd, this vegan berry cobbler is the ultimate comfort food. Juicy berries bubble up underneath a cinnamon biscuit dough that uses a blend of applesauce and almond butter to remain moist and fluffy. While we don’t often use cane sugar in our recipes, we think using a small amount in this tantalizing treat is absolutely worth the amazing end result. (If you want to skip cane sugar altogether, you could try using coconut or date sugar in its place, but it may not turn out as sweet.) Feel free to enjoy the cobbler as is, or serve with some Vanilla Nice Cream or Aquafaba Whipped Cream for an extra decadent experience. Perfect for special occasions, this fruit-forward recipe will soon become the most-requested dessert in your household!

From Forks Over Knives—The Cookbook

For more vegan cobbler recipes, check out these tasty ideas:

Yield: Makes one 2-quart cobbler

5 cups mixed fresh berries (such as blueberries, raspberries, and strawberries)
2 tablespoons lemon juice
½ cup + 1 tablespoon pure cane sugar
3 tablespoons cornstarch
¼ teaspoon + pinch sea salt
½ cup unsweetened, unflavored plant-based milk
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
1½ cups oat flour
1 tablespoon regular or sodium-free baking powder
3 tablespoons unsweetened applesauce
2 tablespoons almond butter
¼ teaspoon ground cinnamon

Instructions

Preheat oven to 425ºF. Line a 2-quart baking dish with parchment paper, making sure parchment goes all the way up sides of pan (or use a silicone baking pan and skip the parchment).
For filling, in a large bowl stir together berries, lemon juice, ¼ cup of the sugar, the cornstarch, and pinch of salt. Transfer berry mixture to prepared pan. Cover pan with foil. Bake 25 minutes.
For biscuit topping, in a large measuring cup whisk together milk and apple cider vinegar. Let stand a few minutes to curdle, then stir in vanilla. In a large bowl sift together oat flour, baking powder, ¼ cup of the sugar, and the remaining ¼ teaspoon salt.
In a small bowl stir together applesauce and almond butter. Using a fork, cut applesauce mixture into flour mixture until crumbly. Add milk mixture; stir until just moistened. Do not overmix. In a very small bowl stir together the remaining 1 tablespoon sugar and the cinnamon.
Reduce oven temperature to 350°F. Remove foil from pan. Drop spoonfuls of biscuit batter over berry filling. Sprinkle cinnamon-sugar evenly over biscuit dough. Bake, uncovered, 20 minutes more or until biscuits are golden brown. Cool cobbler slightly on a wire rack; serve warm.

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Orange Vegan Panna Cotta with Blackberries

Ellen Boeke — Tue, 21 Feb 2023 18:06:00 +0000

Panna cotta is a light Italian custard that pairs perfectly with fruity flavors. Traditionally made with loads of dairy, our vegan version relies on orange-scented plant milk and warming vanilla extract to create a scrumptiously smooth dessert. Agar powder works as a setting agent similar to gelatin and is derived from seaweed (don’t worry, it doesn’t taste like it!), which gives each serving a pleasant jiggly texture. The sweet custard is divided into pretty wine glasses before chilling and topped with fresh berries and juicy citrus supremes for an eye-catching finish. Feel free to use your favorite fruit or get creative by adding a sprinkle of nuts on top as well.

Tip: To supreme oranges, using a small, sharp knife, slice off ends of oranges. Stand one orange on a flat end on a cutting board. Cut away peel and white pith, working from top to bottom. You will be able to see the membranes that separate each segment. Tip the orange on its side, and slice each segment on either side to free from the membranes. Repeat with remaining oranges.

For more fruity vegan desserts, check out these tasty ideas:

Yield: Makes 3 cups panna cotta + 2½ cups fruit

Time: 5 hours 20 minutes

3 oranges
4 cups unsweetened, unflavored plant milk
¼ cup pure cane sugar
1½ teaspoons agar powder
⅛ teaspoon fine sea salt
2 tablespoons boiling water
1 teaspoon pure vanilla extract
1 cup fresh blackberries

Instructions

Use a vegetable peeler to remove strips of peel from oranges. Do not include any of the white pith, which is bitter. Set strips aside. Cut supremes from oranges (see tip in recipe intro). Cover and chill until serving time.
In a medium saucepan heat milk to a simmer. Remove from heat; add orange peel strips. Cover; let steep 30 minutes. Remove orange peel using a slotted spoon. In a small bowl stir together sugar, agar powder, and salt. Add the boiling water; stir to dissolve sugar and soften agar powder. Add agar mixture to milk. Bring to boiling over medium; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Stir in vanilla.
Transfer milk mixture to a 4-cup glass measure. Cover and chill 30 minutes. (Mixture will look separated.) Whisk mixture until smooth. Pour into six stemless wineglasses or small serving dishes. Cover and chill at least 4 hours or until set.
Top panna cotta with orange supremes and blackberries.

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Thanks, Mom: Readers Share How Moms Have Supported and Inspired Their Plant-Based Journeys

Tami Fertig — Fri, 10 May 2019 17:22:36 +0000

In honor of Mother’s Day, we asked Forks Over Knives readers how their moms have supported or inspired them on their plant-based journeys. Check out some of their sweet answers below, and treat the mom in your life by making one of these whole-food, plant-based, brunch-worthy recipes (a few of which kids can help make and serve).

“My mom went 100 percent plant-based over 40 years ago (before I was born), so I was raised as a lifelong vegetarian. She not only showed me that food is the best medicine but also taught me everything I know about how to make fruits, veggies, grains, and legumes the superstars of delicious family meals. Now, I’m passing on the gift of a plant-based diet and cooking to my own daughter, Gemma.” —Jolia Sidona Allen, via email (pictured, with mom and daughter)

“I started mostly on my own, with not much interest from my family, but my mum worked really hard to try to understand it and help me. She ended up making her famous chocolate cake recipe vegan just for me!” —_katnip_17_, via Instagram

“My mom does something very simple: She never says anything negative about my choosing not to partake in the meat/dairy/egg selections at family gatherings. She just accepts me for who I am and what I believe in.” —Joannah Smith Petroski, via Facebook

“[My mom] became vegan a year after I did (she was 61, I was 22) and is now more intense than me!” —mlm_unicorn_queen, via Instagram

“When I decided to switch to a plant-based diet, my mom made sure to take me to health food stores so I could get the food I needed, and she would wait patiently for me to read all the labels. She provided me with vegan cookbooks, made me special vegan meals, and took me out to vegan restaurants.” —kathryncberlin, via Instagram

“My mom has been quietly observant of the things that I’ve been making and eating, so that when I come [for a visit], she has them ready for me. She doesn’t make a big deal out of it even though she doesn’t see eye to eye with me.” —berryfeliz, via Instagram

“My mom learns how to say all the weird new food names, like keen-wha and ah-sigh-ee.” —ar_doubleu, via Instagram

“My mother was an avid organic gardener before ‘organic’ was even in our vernacular. She taught me how to cook and preserve whole foods. She lived into her 90s.” —Laura Miller, via Facebook

“My mom passed away in 2017. She battled ovarian cancer for three years. I watched her suffer through chemo, and nothing worked. When she passed it rocked my world because she was my best friend. Nine months later my dad passed from a heart attack. … I went through some depression and grieved over a year. After seeing them both suffer in their health and not making good choices, I decided to make a change in my health and lifestyle. At 42 years old, I started walking and eating mainly vegetables and fruit. I’ve lost over 40 pounds and I just finished my first-ever 5k.” —Tonya Chandler Garrison (pictured, with mom)

“I went vegetarian at 19 years old, and my mom was completely supportive. Now, at 27, I’ve been trying to transition to vegan and whole-food, plant-based, and she’s super supportive of that as well. She’s interested in learning about it and discussing it, and she always provides me with meat-free meals during holidays and get-togethers.” —Desiree Marie Kling, via Facebook

“My mom became raw-vegan and it shows! She works out like a beast, has so much energy, and looks amazing. The bar is set high and I know it’s attainable because of her.” —Debbie Estwick, via Facebook

“My mom always looks ahead at a restaurant menu to make sure there is something I’ll love.” —jamiesgotachicken, via Instagram

“My mom inspired me to go plant-based. Twenty-eight years ago she was diagnosed with breast cancer and chose to help heal it with a macrobiotic plant-based diet. I learned how to prepare the food in order to support her and in the process discovered how much better I felt. She’s almost 80 years young and has been cancer-free for 25 years!” —Vicki Hill Drobnis, via Facebook

Ready to get started? Check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path.

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