Happy Mother’s Day

To all the lovely ladies out there, Happy Mother’s Day.  It does not matter if your children are human children or fur babies, they are still our children and we love them all the same, with all our hearts.  My children all have 4 legs, fur, and tails.  I do not have the regular two-legged children.  I have two Saint Bernards and two cats – Lucie, Vinnie (my Saints) and Otis and Nicodemus (my cats).    They all wished me a very Happy Mother’s Day, and were busy helping me prepare our Mother’s Day celebration for my “sister” and all her family today.

My sister (by choice) and her kids are all vegan, but her husband is an omnivore like my husband and I are.  We eat everything.  My sister’s  kids range in age from 15-5 1/2, and there are a lot of different likes and dislikes had by all, so it can be challenging to come up with something they all like and will all eat.  I’ve learned through trial and error, to just keep things very simple for them.  So I prepared a vegan, kid friendly meal today that also satisfied all the meat-eaters as well.   Nothing really fancy today, just good, hearty food that we all enjoyed.  Most everything was vegan, which is not that much different to cook that non-vegan.  You just have to make sure you are not using any meat or dairy or animal products at all, and when you prepare both, just prepare them separately and wash everything thoroughly in between uses.   The vegan menu was tofu marinated in vegan teriyaki sauce, mashed potatoes, and lots of vegetables, with some vegan iced lemon cookies for dessert.   The only difference between their meal and ours was that we omnivores/carnivores ate bacon wrapped filet mignon, also marinated in the vegan teriyaki sauce, rather than the tofu.

Making the marinade.

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Teriyaki Tofu.

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Wrapping the filet mignon with bacon.

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The veggies and sides were all vegan.  I used soy milk and vegan butter.  Steamed broccoli, carrots, and cauliflower; vegan mashed potatoes and corn cobs cooked in soy milk and vegan butter; and sauteed red onions, garlic, mushrooms and red peppers, cooked in olive oil, and salt and pepper.

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Vegan Teriyaki Sauce

2 cloves garlic, minced

2 tsp minced ginger

1/3 cup tamari sauce or soy sauce

2 TBSP sesame oil

2 TBSP dry sherry

2 TBSP orange juice

2 TBSP brown sugar or agave (I used a little bit of both)

Mix everything together, blending well, and marinate your tofu, tempeh, seitan, or meat.  You can also use this for vegetables as well.

 

 

 

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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