Mother’s Day Recipes

Pull out all the stops and treat Mum with breakfast in bed, a special brunch, an unbeatable lunch, sweet treats and delicious drinks!

Healthy Yoghurt Pancakes 🥞

Ingredients

Pancakes

Toppings

  • Strawberry Yoghurt
  • Chocolate optional

Instructions

  • In a mixing bowl, combine the flour and baking powder.

  • In a separate bowl, mash the banana, add the yoghurt, milk and vanilla and combine. Pour over the flour mixture and combine until a pancake batter forms.

  • Heat a frying pan over a low-medium heat with a little oil, spoon some of the batter into the pan, heat for about 2 minutes until bubbles form and the edges are golden. Flip and cook the other side until golden. Continue with the remaining batter.

  • Serve with yoghurt and fresh fruit (or chocolate!)

Vegan Strawberry Celebration Cake

Ingredients

Cake

  • 260g All Purpose Flour
  • 200g Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 tablespoon Ground Linseed
  • 3 tablespoons Hot Water
  • 230g Strawberry Puree*
  • 2 teaspoons Strawberry Extract
  • 80ml Vegetable Oil
  • 1 tablespoon Apple Cider Vinegar

Strawberry Puree*

  • 400g Fresh Strawberries stem removed

Frosting

  • 480g Icing Sugar
  • 55g Vegan Butter
  • 60ml Strawberry Puree
  • 1 teaspoon Strawberry Extract

Toppings

  • Pink Sweets

Instructions

Cake

  • Preheat the oven to 180C and line two cake tins with baking paper. Sift the flour into a mixing bowl followed by the sugar, baking soda and salt.

  • In a small bowl, mix the ground linseed and hot water together and leave to sit to become gloopy.

  • Add the strawberry puree (strawberries blended in a food processor) strawberry extract, oil, vinegar and linseed mixture to the flour mixture and mix until thick.

  • Divide the batter evenly between the prepared cake tins, place in the oven for 30 minutes or until a toothpick inserted comes out clean. Leave the cake to cool.

Frosting

  • Add the icing sugar, vegan butter, strawberry puree and strawberry extract to a bowl and combine until thick, smooth and spreadable.

  • Frost the cakes when cooled and top with pink sweets to serve.

Vegan Chocolate Muffins

Ingredients

Instructions

  • Preheat the oven to 180C and fill a muffin tray with muffin cases.

  • Sift the flour and baking powder into a bowl, add a pinch of salt and sift in the cacao powder. Pour in the sugar and olive oil and combine. Slowly add the water while mixing until the mixture is smooth. Tip in the chocolate and give it one last stir.

  • Divide the batter into the prepared muffin cases and place in the oven for 20 minutes or until baked through. Leave to cool.

Vegan Ruby Chocolate

Ingredients

Instructions

  • Get your silicon molds ready (or you can use a baking tray lined with baking paper).

  • Melt the cacao butter, cashew butter and coconut oil together using a bain marie. Add the sugar, vanilla and salt, mix to combine. Spoon in the beetroot powder to reach the desired coulour of pink.

  • Taste test for sweetness and pour into the molds or baking tray. Freeze for 30 minutes or more until solid.

Homemade Chocolate Bars

Ingredients

  • 425g White, Dark or Milk Chocolate
  • Chocolate Molds

Bar 1

Bar 2

Instructions

  • Place a heat-proof bowl over a pot of simmering water. Melt the chocolate in the bowl and remove from the heat.

  • Carefully pour the chocolate into the molds and level with a spatula.

  • Top each chocolate bar with the ingredients of your choice, let them sit at room temperature for 15 minutes then carefully transfer to the fridge. Leave to harden for 20 minutes.

  • Carefully remove the chocolate from the molds and gift wrap!

Pomegranate Prosecco Cocktails 🍸

Ingredients

  • Ice
  • 60ml Pomegranate Juice
  • 1 teaspoon Maple Syrup or Sugar
  • 30ml Vodka
  • Prosecco
  • Pomegranate Seeds
  • Lemon Wedge
  • Fresh Mint

Instructions

  • Fill a glass with ice, add the pomegranate juice, syrup/sugar, vodka and stir to combine.

  • Top with prosecco and serve with pomegranate seeds, a lemon wedge and garnish with fresh mint.

Vegan Jammy Dodgers 🍪

Ingredients

  • 120g Vegan Butter
  • 55g Caster Sugar
  • 180g Plain Flour
  • Seedless Raspberry Jam

Instructions

  • Cream the butter and sugar together in a large mixing bowl until smooth. Gradually add the flour while mixing until a smooth dough forms.

  • Knead the dough on a clean work surface into a small ball and wrap in clingfilm. Place in the oven for 20 to 30 minutes.

  • Preheat the oven to 180C and line a baking tray with baking paper.

  • Once chilled, roll the dough out to 1/2cm thick and cut out cookie shapes. Use a small cutter to make a cut-out centre on half of the cookies.

  • Place the cookies onto the prepared baking tray and bake for 10 to 15 minutes, turning occasionally. Once golden they are ready to be taken out of the oven and left to cool.

  • Add half a teaspoon of jam to each halves of the cookies and place the cut-out centre cookies on top to create a sandwich!

Vegan Red Velvet Cake

Ingredients

Cake

  • 250g All-Purpose Flour
  • 200g Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 tablespoon Cacao Powder
  • 1 tablespoon Lemon Juice
  • 200ml Plant-Based Milk
  • 2 teaspoon Vanilla Extract
  • 80ml Olive Oil
  • 1 tablespoon White Vinegar
  • 3 tablespoon Beetroot Powder
  • 2 teaspoons Beetroot Juice

Icing

  • 450g Icing Sugar
  • 45g Vegan Butter
  • 4 tablespoons Lemon Juice
  • 1 teaspoon Vanilla Extract
  • Fresh Strawberries

Instructions

Cake

  • Preheat the oven to 180C and grease cake tins with coconut oil.

  • Sift the flour into a mixing bowl, add the sugar, baking soda, salt and cacao powder.

  • In a jug, combine one tablespoon of lemon juice then fill the jug to the 240ml line with plant-based milk. Leave to sit for 5 minutes.

  • Pour the milk and lemon mixture, vanilla, oil, vinegar, beetroot powder and juice into the mixing bowl and mix.

  • Divide the cake batter into the cake tins, place in the oven and bake for 30 minutes or until cooked through. Leave the cakes to cool.

Icing

  • In a clean bowl, combine the icing sugar, vegan butter, lemon juice and vanilla until thick and smooth.

  • When the cake is cool, spread the icing on top of a cake layer, top with a cake and repeat. Top with icing and fresh strawberries and enjoy!

Soothing Lavender Chamomile Herbal Tea

Ingredients

Instructions

  • Mix the ingredients together, place in a tea strainer, infuse in hot water, remove the strainer and enjoy!

Soothing Herbal Tea

Ingredients

Instructions

  • Mix the ingredients together in an air-tight container.

  • To brew, use 2 to 3 teaspoons in a mug of boiling water.

  • Cover and brew for several minutes.

Vegan Lavender Cupcakes

Ingredients

Cakes

Icing

Instructions

Cake

  • Preheat the oven to 180C and line a muffin tray with 12 cupcake cases.

  • In a mixing bowl, combine the flour, bicarbonate of soda, salt, cacao powder and coconut sugar. Pour the hot water, sunflower oil and cider vinegar into the dry ingredients and mix until smooth.

  • Divide the mixture equally between the 12 muffin cases and bake for 15 minutes or until baked through. Leave to cool before icing.

Icing

  • Measure the hot water in a jug, spoon in the lavender flowers and mix. Leave to infuse for 2-3 minutes. Sift out the lavender flowers using a sieve.

  • Pop the icing sugar into a bowl and gradually add the warm lavender water until the icing becomes thick enough to coat the back of a spoon. Stir in the food colouring to reach the desired colour then ice the cakes and decorate with lavender flowers.

Black Bean Brownies

Ingredients

Brownies

Frosting

Instructions

Brownies

  • Preheat the oven to 175C and line a brownie tray with baking paper. Tip the beans, cacao powder, oats, salt, maple syrup, sugar, oil, vanilla and baking powder into a food processor until smooth.

  • Stir in the cacao nibs and pour the mixture in the prepared tray. Pop in the oven for 15 to 18 minutes then leave to cool. Once cool cut into equal squares.

Frosting

  • Blend the cashews, milk, syrup, cinnamon and vanilla together until smooth. Spread on top of the brownies and sprinkle with edible flowers.

Bell Pepper & Chickpea Shakshuka

Ingredients

Instructions

  • Heat the oil in a frying pan, cook the onion until caramelised, add the chickpeas, cumin and peppers and season with paprika. Cook until hot through.

  • Create spaces for the eggs, crack the eggs into the pan, cover and cook for 2 to 3 minutes or until the eggs are cooked. Sprinkle with feta, lemon zest and mint to serve!

Rosehip Tea

Ingredients

Instructions

  • Boil a pot of water, steep the rosehip in the water for 10 minutes. Add the peppermint tea and steep for 5 minutes. Strain and serve with agave nectar or honey.

The Best Vegan Blondies

Ingredients

Instructions

  • Preheat the oven to 180C and line a brownie baking tray with baking paper.

  • In a small mixing bowl, combine the sugar, nut butter, milk and vanilla together.

  • In a large mixing bowl, combine the blended oats, flour, baking powder and salt. Stir in the wet ingredients, then fold in the nuts or chocolate.

  • Pour the batter into the prepared baking tin, smooth out the top and bake for 28-30 minutes or until risen and slightly golden on top.

  • Leave to cool before serving. Drizzle with vegan chocolate to serve.

White Chocolate Yoghurt Bark 🍓

Ingredients

  • 650g Vanilla Yoghurt (use vegan option for a plant-based diet)
  • 60g White Chocolate (use vegan option for a plant-based diet)
  • 300g Strawberries, Cherries or Raspberries chopped
  • Raspberry or Strawberry Fruit Powder

Instructions

  • Line a baking tray with baking paper and melt the white chocolate. Tip the yoghurt into a bowl and mix in the melted white chocolate. Pour the mixture onto the tray, add the fruit of your choice by gently pressing into the mixture and place in the fridge.

  • Once set, dust the top with a fruit powder of your choice and break into pieces to serve.

Berry Nice Overnight Oats

Ingredients

  • 240ml Oat Milk
  • 100g Oats
  • 25g Sliced Almonds
  • 145g Mixed Berries
  • 1/2 teaspoon Vanilla Extract
  • 2 teaspoons Agave Syrup

Instructions

  • Place the milk, oats, almonds, berries, vanilla and syrup into a bowl and mix. Cover and place in the fridge overnight. Serve cold the next morning.

Lavender Berry Cheesecakes

Ingredients

  • 100g Digestive Biscuits
  • 50g Butter
  • 125g Strawberries chopped
  • 150g Coconut Sugar
  • 125g Frozen Raspberries
  • 125g Frozen Blackberries
  • 500g Cream Cheese
  • 185ml Heavy Cream
  • 200g White Chocolate melted
  • 2 tablespoons Arrowroot
  • 150g Lavender

Instructions

  • Grease a muffin tin with coconut oil and line each hole with baking paper. In a food processor, process the biscuits until finely crushed. Add the butter and combine. Spoon the mixture evenly among the prepared pan and place in the fridge for 30 minutes.

  • Add the strawberries to a pan with one tablespoon of sugar and one tablespoon of water and cook over a medium heat until the strawberries release its juice. Tip into a blender and blend until smooth, strain through a sieve and repeat with the raspberries and blackberries keeping each puree separate.

  • Cream the heavy cream and cream cheese together until smooth, add the chocolate, remaining sugar and arrowroot until smooth.

  • Divide the cream cheese mixture into 3 bowls, add the strawberry puree to one, the raspberry to the other bowl and finally the blackberry mixture to the last bowl. This should change the colour of each mixture.

  • Spoon on top of the prepared cheesecake bases, top with lavender flowers and freeze for an hour.

Strawberry Cookies

Ingredients

Instructions

  • Preheat the oven to 180C, combine the flour, sugar and salt together in a bowl. Add the butter, apple sauce and vanilla. Mix in the strawberries, form into cookie rounds and place on a baking tray lined with baking paper.

  • Bake in the oven for 15 to 18 minutes or until golden brown. Leave to cool before serving.

Banana & Cherry Smoothie Bowl

Ingredients

  • 128g Frozen Cherries
  • 128g Spinach
  • 1 Frozen Banana
  • 120ml Coconut Milk
  • 2 teaspoons Strawberry Fruit Powder
  • 1 tablespoon Smooth Peanut Butter
  • 1 teaspoon Chia Seeds
  • Almonds
  • Raspberries
  • Strawberries

Instructions

  • Add the cherries, spinach, banana, milk, fruit powder, peanut butter and chia seeds to a blender and blend until smooth. Top with almonds, strawberries, cherries and raspberries.

Plant-Based Purple Potato Pizza

Ingredients

Pizza Dough

  • 500g Strong White Bread Flour
  • 1 teaspoon Dried Yeast
  • 1 teaspoon Coconut Sugar
  • 1.5 tablespoons Olive Oil
  • 1 teaspoon Salt

Toppings

  • 200g Vegan Cream Cheese
  • 300g Purple Potatoes
  • 1 Red Onion
  • 150g Vegan Feta
  • Spinach

Instructions

Pizza Dough

  • Place the flour, yeast and sugar into a mixing bowl, add 150ml of cold water and 150ml of boiling water to a jug, mix, add the oil and 1 teaspoon salt and pour into the mixing bowl. Combine until a dough forms.

  • Dust a clean work surface with flour and knead the dough for 10 minutes. Return to the mixing bowl, cover with oiled clingfilm and leave to double in size.

  • Preheat the oven to 220c or 200c for fan assisted ovens, knock the dough back and knead one last time.

  • Divide the dough into 2 pieces, shape into balls and flatten. Dust the dough with flour to stop it sticking to the baking tray.

Toppings

  • Spread the cream cheese on to the dough, slice the potatoes thinly (around 2mm thick) place on top of the cream cheese a long with the onions and sprinkle with feta. Cook for 16 minutes or until the base is golden brown and serve with spinach.

Cookie Dough Truffles

Ingredients

Instructions

  • Beat the butter and sugar together until fluffy, add the vanilla and beat in the flour then stir in the chocolate chips.

  • Form the mixture into 24 small balls and freeze for an hour.

  • Add the dark chocolate to a bowl over a saucepan of simmering water and stir to melt.

  • Dip the frozen cookie dough balls into the melted chocolate, place on to a baking tray lined with baking paper, sprinkle cacao nibs on top and store in the fridge.

Pink Power Latte 💗

Ingredients

Instructions

  • Heat the milk in a saucepan (do not boil). Stir in the beetroot and strawberry powder until combined. Froth the milk with a whisk and pour into the mug. Add syrup to taste, stir and spoon frothy milk on top to serve.

Sun-Dried Tomato Pasta

Ingredients

  • 88g Sun-Dried Tomatoes
  • 120g Almond Milk
  • 3/4 teaspoon Red Wine Vinegar
  • 25g Almond Butter
  • 1/2 teaspoon Dried Basil
  • 8g Minced Garlic
  • 1/4 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Salt
  • 350g Pasta

Instructions

  • Place the tomatoes into a bowl and cover with water by an inch and soak overnight.

  • Add the tomatoes and 180g of the tomato water to a blender a long with the milk, vinegar, butter, basil, garlic, red pepper flakes and salt. Blend until smooth, thick and creamy.

  • Taste and add more salt if needed. Serve with pasta and whole sun-dried tomatoes.

Plant-Based Lentil Bolognese

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Onion diced
  • 1 Celery Stick chopped
  • 3 Carrots chopped
  • 7 Garlic Cloves minced
  • 170g Tomato Puree
  • 800g Canned Tomatoes
  • 2 tablespoons Basil
  • 1 teaspoon Dried Oregano
  • 1/4 teaspoon Baking Soda
  • Salt to taste
  • Pepper to taste
  • 250g Red Lentils
  • 470ml Water

Instructions

  • Heat the oil in a frying pan, add the onion, celery and carrot and cook until softened (around 5 - 10 minutes).

  • Add the garlic and cook, stirring frequently for 30 seconds then stir in the tomato puree and cook for 1 minute.

  • Tip in the tomatoes, basil, oregano, baking soda, salt and pepper to taste. Stir in the lentils and water, simmer and stir regularly until the lentils have softened (around 20 - 30 minutes).

  • Serve with spaghetti!

Summer Fruit & Cream Cake

Ingredients

Cake

Toppings

  • Strawberries
  • Kiwi
  • Cherry
  • Peach/Plum
  • Orange
  • Edible Flowers

Cream

  • 250g Heavy Cream
  • 65g Sour Cream
  • 30g Icing Sugar

Instructions

Cake

  • Preheat the oven to 175C and line a cake tin with baking paper.

  • Beat the butter and sugar together until light and fluffy, add the eggs and beat until creamy. Beat in the flour, salt and baking powder then stir in the milk and vanilla until thoroughly combined.

  • Spoon the cake into the prepared tin and bake for 40 to 45 minutes or until a toothpick comes out clean. Leave to cool completely.

Cream

  • Beat the cream, sour cream, icing sugar and a pinch of salt together until soft peaks form. Spread over the cooled cake, top with slices of fruit and edible flours.

Simple Plant-Based Pizza

Ingredients

Dough

  • 500g Strong White Bread Flour
  • 1 teaspoon Dried Yeast
  • 1 teaspoon Coconut Sugar
  • 1 1/2 tablespoons Olive Oil

Sauce

Topping

  • 200g Vegan Mozzarella grated
  • A handful of Rocket

Instructions

Dough

  • Add the flour, yeast and sugar to a bowl. In a jug, measure 150ml of cold water and 150ml of boiling water and mix. Add the oil and one teaspoon of salt to the water then pour over the flour. Stir the mixture with a spoon then knead the mixture together to form a soft, slightly sticky dough. (If the dough is too sticky, add a splash of cold water).

  • On a clean work surface dusted with flour, knead the dough for 10 minutes, place back in the mixing bowl, cover and leave to rise until doubled in size (around an hour).

  • Heat the oven to 220C or 200C for fan assisted ovens and place a pizza tray on the top shelf to heat up. Knock the dough back by punching with your fist then knead on a floured surface.

Sauce

  • In a clean bowl, combine the passata, oregano and garlic, season with salt and pepper and mix.

  • On a floured surface, divide the dough into 2 - 4 pieces, shape into balls, roll out the dough as thin as you can. Place the dough on to a pizza tray, spread 4-5 tablespoons of sauce on top, add cheese (and any other toppings that need cooking) and add to the oven on top of the preheated tray. Cook for 10 - 12 minutes or until the cheese has melted.

Fairtrade Turmeric Tea

Ingredients

Instructions

  • Blend or whisk the ingredients together in a saucepan. Warm through over a medium heat for 15 minutes but do not boil!

Gluten Free Chocolate Cake Pops 🍫

Ingredients

Cake

Chocolate

Equipment

  • Cake Pop Sticks
  • Block Of Foam

Instructions

Cake

  • Whisk together the coconut flour, cacao powder, almond milk and syrup.

  • Melt the chocolate chips and coconut oil together, pour into the flour mixture, mix to combine and roll into one tablespoon balls. Place onto a baking sheet lined with baking paper (around 15 cake pops).

Chocolate

  • Melt the chocolate chips and coconut oil together, dip the end of a cake pop stick in the chocolate and gently press into a cake pop. Do this for each cake pop.

  • Place the tray of cake pops into the fridge for 20 minutes, warm up the chocolate if it has cooled and thickened. Dip each cake pop into the chocolate, allow excess chocolate to drip off before pressing the cake pops into a block of foam.

  • Add heart shaped sprinkles and place in the fridge for 20 minutes to set.

Rosé Lemonade

Ingredients

  • 60ml Coconut Sugar
  • 60ml Water
  • 60ml Lemon Juice
  • 240ml Cold Water
  • 240ml Rosé

Instructions

  • Combine the coconut sugar with 60ml of water in a saucepan and bring to a boil until the sugar dissolves.

  • Add the lemon juice and cold water and stir. Place in the fridge until cold. Before serving, mix the lemonade with the Rosé wine and garnish with flowers to serve.

Strawberries & Cream Victoria Sponge

Ingredients

Cake

  • 200g Sugar
  • 200g Butter
  • 4 Eggs
  • 200g Self-Raising flour
  • 1 teaspoon Baking Powder
  • 2 tablespoons Milk

Filling

  • 6 tablespoons Jam
  • 300ml Double Cream
  • Strawberries halved

Instructions

  • Preheat the oven to 190C or 170C for fan assisted ovens and line two cake tins with baking paper.

  • In a large mixing bowl, beat the sugar, butter, eggs, flour, baking powder and milk together until smooth.

  • Divide the mixture between the prepared tins and bake for 20 minutes or until baked through. Leave to cool.

  • Once cool, spoon jam on to one of the cakes, whip the cream until thick and spoon half on top of the jam, sandwich with the other cake and top with cream and fresh strawberries.

Beetroot & Rooibos Tea

Ingredients

Instructions

  • Boil the water, steep the rooibos tea in the water a long with the cinnamon stick, cloves, peppercorns and stir in the ginger. Leave for 10 minutes then strain to remove ingredients.

  • Stir in the honey and leave to cool. Add the beetroot juice and powder, mix well, pour into 4 glasses with ice and milk.

Superfood Latte 🌈

Ingredients

Beetroot Latte

Turmeric Latte

Matcha Latte

Latte

  • 1 teaspoon Honey
  • 235ml Almond Milk
  • A sprinkle of Cinnamon optional

Instructions

  • Warm the milk and honey in a saucepan (do not boil!) Froth if desired.

  • Stir in the superfood powder of your choice, add cinnamon if desired and enjoy!

No-Bake Vegan Chocolate Mousse Cakes

Ingredients

Filling

Base

Topping

Instructions

Base

  • Pop all the base ingredients into a food processor and pulse until finely ground, if it's sticking together it's ready!

  • Grease ramekins with coconut oil, transfer the base mix into the ramekins and press down evenly until it's nice and compact. Place in the fridge to chill.

Filling

  • Place the melted chocolate and coconut oil into a jug and mix to combine. Add the tofu coconut cream, syrup, cacao powder, vanilla and salt to a blender and blend until smooth.

  • Slowly pour in the melted chocolate and coconut oil mixture while blending. Once incorporated, pour the filling evenly over the base, tap on a work surface to release air bubbles and return to the fridge for 3 hours. Sprinkle the top with cacao nibs before serving.

Raspberry Smoothie Icecream

Ingredients

Ice Cream/Smoothie

Compote

  • 440g Fresh Raspberries
  • 3 tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 60ml Water

Instructions

Ice Cream/Smoothie

  • Combine the frozen berries and banana together in a blender. Tip in the yogurt and raspberry fruit powder and pulse to combine.

Compote

  • Place the raspberries, syrup, vanilla and water into a saucepan, heat over a medium heat until it starts to bubble rapidly, stir constantly for 2 minutes until it thickens and the fruit breaks down. Reduce the heat and leave on a low simmer for 10 to 12 minutes. Leave to cool and store in the fridge.

  • Scoop some of the smoothie into a jar or bowl, top with compote, add another layer of smoothie and garnish with fresh raspberries!

Baked Orange Chicken

Ingredients

  • 1 tablespoon Vegetable Oil
  • 6 Chicken Thighs
  • Salt to taste
  • Pepper to taste
  • 85g Orange Marmalade
  • 1.5 teaspoons Soy Sauce
  • 1 teaspoon Sriracha
  • 1.5 teaspoon Sesame Oil
  • 1 Garlic Clove minced
  • 2 tablespoons Jalapeno seeded, cored and diced
  • 1 Orange sliced
  • Coriander

Instructions

  • Preheat the oven to 200C, add the oil to a skillet and season the chicken thighs with salt and pepper then add to the skillet. Place in the oven for 30 minutes or until golden.

  • In a bowl, combine the marmalade, soy sauce, sriracha, sesame oil, garlic and jalapeno. Remove the chicken from the oven, carefully remove any liquid from the pan and spoon on the sauce to coat the chicken.

  • Cook for a further 5-8 minutes or until cooked through. Serve with fresh orange slices on top and chopped coriander.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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