My mom and I had a wonderful Mother’s Day! We made lots of delicious vegan food and watched Jane Austen movies. It was fun to cook together and just take a day to relax! We actually started celebrating early by watching The Jane Austen Book Club on Saturday evening:
For our Mother’s Day breakfast, we had cheezy scrambled tofu with spinach and mushrooms, roasted potatoes, sliced tomatoes, and orange juice! My mom made the roasted potatoes while I worked on the scrambled tofu. I cooked 8 oz each of fresh spinach and sliced mushrooms with about two teaspoons of Earth Balance and 1/2 teaspoon of Magickal Seasoning Blend before I made the tofu. Then, I mixed the vegetables into the scrambled tofu:
It was a delicious breakfast!
Here is a close-up:
We thought that a tea party would be perfect for our Jane Austen-themed weekend, so after breakfast, my mom made tofu “egg” salad and chickpea “tuna” while I made mini coconut cupcakes. (I will post my yellow cake recipe soon!)
I frosted the cupcakes with my vanilla buttercream and topped them with sweetened flaked coconut:
Then, I tempered vegan chocolate and dipped strawberries (I used Trader Joe’s semi-sweet chocolate chips.)
We made tea sandwiches with slices of gluten free French rolls. I used my sandwich roll recipe, shaped the rolls into small French rolls instead of keeping them round, and baked them on a French roll pan.) We made cucumber, tomato, “egg”, and “tuna” sandwiches to go with the cupcakes and strawberries. It was a beautiful tea to eat while watching Sense and Sensibility!
Here are some close-ups:
Later, we had a wonderful dinner of roasted baby portabella mushrooms, asparagus, grilled onions, sliced tomatoes, and baked potatoes! We put Tofutti sour cream and grated Violife vegan cheddar cheese on the potatoes to make them extra special!
Finally, we ended the day by watching Pride and Prejudice and eating movie theater popcorn!
