Plant-Based Mother’s Day Recipes

Celebrate mom with plant-based food this year.

While each day should be a celebration of mothers and all that they do day in and day out, Mother's Day is when we really let our moms know how much they mean to us. If you're trying to find the ideal gift this year, consider the Hallelujah Diet list of ideas. You may also want to show your love with the gift of wholesome food. After all, what better way to celebrate Mother's Day than with a beautiful plant-based meal?

Dairy-Free Spinach Quinoa Chickpea Omelet
Brunch has become a staple of Mother's Day celebrations. If you plan to surprise mom with breakfast in bed this year, be sure to include this dairy-, soy- and gluten-free vegan omelet. This recipe from the Vegan Richa blog is filled with lots of spices and flavor and makes for a hearty main breakfast dish. You can mix up this recipe to include as many other veggies as you'd like. This recipe yields three large omelets.

Ingredients:

  • 1/2 cup lightly packed spinach
  • 2 tablespoons packed cilantro
  • 1/2 cup cooked quinoa
  • 1 tablespoon flaxmeal
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon each of garlic powder, mustard powder, cumin powder, cayenne powder
  • A generous pinch of black salt
  • 2 teaspoon nutritional yeast (optional)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon lemon juice
  • 2 tablespoons finely chopped red onion

Directions
Combine first 10 ingredients in a blender or food processor until smooth. Add onion and any other veggies you may like into the batter, but do not blend. Heat a griddle and once ready, pour 1/2 cup of batter into pan, turning so it reaches all corners. Cook for about 5 to 7 minutes, until slightly golden. Flip and cook on the other side for about 5 to 6 minutes. Serve warm and folded in half, like a traditional omelet. You can also add more raw veggies inside.

Add raw vegetables to this dairy- and gluten-free take on the traditional omelet.Add raw vegetables to this dairy- and gluten-free take on the traditional omelet.

Raw Zucchini Noodles and Raw Homemade Pesto
If you're in charge of putting together the big Mother's Day dinner, you're going to want a hearty meal that will feed and please everyone. A big bowl of raw zucchini noodles can do the trick, especially when it's topped with this mouth-watering homemade pesto sauce from Raw Food Made Easy. Once you've peeled and sliced the zucchinis in a food processor, get to work with the pesto.

Ingredients:

  • 2 cups basil leaves, stemmed and firmly packed
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon crushed garlic
  • 1/4 teaspoon plus 1/8 teaspoon salt
  • 1/4 cup pine nuts, walnuts, or pecans
  • 2 large zucchinis (peeled & course grated or sliced in a food processor)

Directions
Take the basil leaves, oil, garlic and salt and add to food processor. Pulse until completely smooth. Add pine nuts and blend until relatively combined, some pine nuts will still be visible in sauce. You may need to stop occasionally to scrape down sides. Pour sauce over zoodles and toss to coat.

Made raw zoodles with homemade raw pesto for mom.Make raw zoodles with homemade raw pesto for mom.

Oat and Carrot Cacao Bites
And don't forget about dessert! Treat your mother to something sweet to finish the day, with these raw chocolate bites from the Forks Over Knives' recipe blog. Packed with both fruit and veggies, these raw cacao bites are great source of energy and a sweet-tasting delight. Best of all, this dessert is quite simple to make.

Ingredients:

  • 1 carrot
  • 3 dried figs
  • 3 dates
  • 1 banana
  • 1/2 cup gluten-free rolled oats
  • 2 teaspoon raw cacao
  • Shredded coconut (optional)

Directions
First, peel and dice carrots. Add diced carrots to food processor with figs and dates. Pulse until well blended. In a large bowl, mash banana and mix in gluten-free rolled oats. Add carrot mix and the raw cacao. Once mixture is well combined, shape into 1-inch round balls. In another bowl, pour in shredded coconut. Roll each ball in shredded coconut until covered.

Comments

  1. Carolyn B, Calhoun May 8, 2018

    The raw zucchini noodles with the fresh pesto sauce sound great. I may have to try that this week=end. Love the spicy flavor of the pesto sauce. Thanks for these great new recipes.

  2. T Black May 9, 2018

    Yum!!! Thanks for the great recipes. I look forward to trying them.

  3. Connie Gesser May 9, 2018

    These look like delicious recipes. At first I wasn’t sure what was meant by flax meal. I looked it up and learned it made from ground-up whole flax seeds, which is more readily digested than the intact seed. I can grind my flax seeds in the coffee grinder, or use B/Flax/D.

    The Dairy-Free Spinach Quinoa Chickpea Omelet looks good. It seems amazing that the ingredients listed will turn out looking like a omelet. I’d love to try it.

    I’ll look forward to making Raw Zucchini Noodles and Raw Homemade Pesto. I have the Vegetable Spiral Slicer, so I can slice the zucchini. It is wonderful how that machine can change zucchini into pasta.

  4. Jennifer May 10, 2018

    Thanks for the great recipes. I love having new recipes to share with my Mom.

  5. Angela Solomon May 15, 2018

    Thank you for all these great recipes!

  6. Annette May 15, 2018

    These look like some great recipes! Raw Zucchini Noodles and Raw Homemade Pesto this one really looks like a good one to try making. Thanks for sharing some great recipes.

  7. carmen albanese May 22, 2018

    I would like to try the Dairy-Free Spinach Quinoa Chickpea Omelet, but the recipe omits the chickpeas. How much chickpeas the recipe calls for?

    • Melody Hord May 22, 2018

      Hi Carmen,
      Recipe should include ½ cup chickpea flour. Sorry about that.

      • carmen albanese May 22, 2018

        Thanks! This recipe caught my eye and taste buds. I know my children will like this one.

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