Here are some terrific recipes to prepare for your mom and other guests on Mother\u2019s Day:<\/p>\n
Citrus and Greens Salad<\/strong> (From Vegans Know How to Party, by Chef Nancy Berkoff) Salad: Dressing: Combine all salad ingredients in a large glass or plastic bowl. Cover and refrigerate. Note: If fresh tangerines are not available, more oranges can be used.<\/p>\n Fruit Pizza<\/strong> (from Conveniently Vegan, by Debra Wasserman) One 12-inch wide pita bread Spread apple butter over pita bread. Arrange slices of fruit on top of apple butter. Sprinkle with cinnamon. Serve as is, or heat pizza in 350 degree oven for 15 minutes and serve warm.<\/p>\n Note: You can substitute several small pita pockets for the large pita bread.<\/p>\n 2 cups raw cashews Preheat oven to 375 degrees. Grind the raw cashews and rolled oats together in a food processor for a few minutes. Pour mixture into a large bowl and add the remaining ingredients, except the jam. Mix well. Conveniently Vegan<\/em>, Simply Vegan<\/em>, and Vegans Know How to Party<\/em> are published by The Vegetarian Resource Group and can be purchased online here: http:\/\/www.vrg.org\/catalog\/<\/a><\/p>\n
\nServes 10<\/p>\n
\n8 cups mixed green salad (make a colorful combination of fresh baby lettuces, spinach, romaine, etc.)
\n2\u00bd cups diced pink grapefruit and\/or tangerine sections
\n1 cup grated carrots
\n1 cup finely shredded red cabbage
\n\u00bd cup raisins or dried cranberries<\/p>\n
\n\u00bd cup peeled and seeded fresh tangerine sections
\n1\u00bd cups peeled and seeded fresh orange sections
\n\u00bd cup peeled and seeded sliced lemon
\n3 Tablespoons lime juice
\n\u00bc cup minced sweet onion
\n\u00bd cup olive oil
\n1 Tablespoon orange juice concentrate
\n1 Tablespoon black pepper<\/p>\n
\nPlace all the dressing ingredients in a blender or food processor canister and process until just smooth. Place dressing in a glass or plastic container, cover, and refrigerate for at least 30 minutes before serving.
\nToss the chilled salad with the dressing right before serving.<\/p>\n
\n(Serves 4)<\/p>\n
\n1 cup unsweetened apple butter
\n1 kiwi, peeled and sliced
\n6 large strawberries, sliced
\n1 apple or pear \u2013 peeled, cored, and thinly sliced
\n\u00bc teaspoon cinnamon<\/p>\n
\nFestive Cashew Cookies<\/strong> (From Simply Vegan, by Debra Wasserman and Reed Mangels)
\nMakes 2 dozen<\/p>\n
\n1 cup rolled oats
\n1 teaspoon cinnamon
\n1\/3 cup maple syrup
\n\u00bd cup water
\n\u00bc cup oil
\n1 teaspoon vanilla extract
\nSmall jar fruit-only jam<\/p>\n
\nForm 24 round balls and place them on a lightly oiled cookie sheet. With your thumb, form a small well in the center of each ball of cookie dough. Place a small amount of jam in each well.
\nBake for 15 minutes at 375 degrees. Allow cookies to cool before removing them from the cookie sheet.<\/p>\n