This weekend is the big day, my first mother’s day. Unfortunately, I won’t be home to celebrate it, but that’s ok. There will be another weekend day when Chuck and the baby can make Momma some crayon pancakes and we can snuggle in bed. Let’s be serious, this kind of thing is a regular occurrence anyway, because I love to cuddle.
This menu was super fun to put together. My goal was to come up with a plant-based menu that still felt decadent and delicious without feeling too heavy. Vegan pancakes or waffles are easy enough, but I don’t love serving them at brunch. They are messy and always leave me feeling weighed down and carbed out.
On the rare occasion I’m willing to eat pancakes or waffles I always require some sort of fruity addition to make them feel a little more digestible. Something as simple as adding blueberries or the addition of Chuck’s strawberry sauce on top. He loves these kinds of things so this is how we compromise. I’d honestly be happy to eat potatoes and eggs every day.
Don’t worry, despite my disdain for these foods there are plenty of desert-like additions to this menu. A holiday brunch menu requires at least one sweet treat, right? Right.
The main dish for this menu is the spring vegetable hash over polenta. It has a southern feel to it that’s really comforting. This combination is great on its own but served over a base of creamy polenta it really shines. The dish is incredibly hardy, without leaving you feeling weighted down. It’s also packed with nutrients which no one can complain about.
Replace the tired quiche, and heavy pancakes this mother’s day and opt for something a little different that will be sure to impress your guests, vegan or not.
Asparagus with Vegan Hollandaise over vegan English muffins
Simple fruit & veggie plate with vegan cheese, hummus, and crackers
Spring Vegetable Hash (swap the zucchini for asparagus) over Polenta
Chia Mini Chocolate Cake Doughnuts
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