Mother's Day kinda just crept up on me. Was not prepared, did not send cards (I know..not good) to my mom and motherly women in my life. And then Iley fell ill with a bout of stomach flu on Saturday (for a second time this year..ugh its the worst!) We were home-bound for most of the weekend, and as I sat in my extra-messy house, in full-on mom mode nursing my poorly child back to health, it all felt very fitting. All the other "stuff" fell wayside and most of the weekend was spent cuddling the little boy who made me a mother. These days I find myself marveling at how much he has grown and how much has changed since that hot July day nearly five years ago, when I birthed this beautiful wondrous child into my arms. In this season of life where everything seems to move at light speed, slowing waaaaay down seems like the perfect way to honor motherhood. (except for the stomach flu bit :-\ )
I wasn't planning on posting these recipes, but they are simple foods we eat often and are easy to prepare, so I thought you may enjoy them too. Normally I would probably bake something but purposely steered clear of sweets while little man was recovering from the flu. This Mother's Day taco brunch came together on a whim, basically I went with what we had in fridge and cupboards (as a lot of our meals do). That means you can swap out veggies and seasonings with what you have on hand--it will be ok. So while this was an excellent brunch menu, it would also be fitting for a lunch or dinner gathering or weeknight family meal.
Iley was feeling much better by Sunday afternoon so we all went out for an attempted walk on the beach at sunset, but it was too windy (cold windy) by the water, so instead we stopped by the bamboo forest for a little romp. The sound of wind rustling through the bamboo coupled with evening birdsong and spring pepper frog calls made for a lovely zen moment. A perfect end to the day.
I hope all you mamas and motherly spirits were well loved on Sunday (and every day for that matter). Sending love to you all!
Recipes after the jump, and some pics from our evening stroll at the end of the post...
Skillet Fried Sweet Plantains
Vegan Tofu-Chard Breakfast Taco Filling
serves about 4
Quick and Easy Fresh Salsa
makes about 2 cups
Suggested Taco toppings
sliced avocado, chopped scallion, fresh cilantro leaves, pea shoots, vegan cashew or other nut cheese crumbled, homemade soy labneh, fresh corn salsa, mango salsa, guacamole etc. Anything and everything your heart desires!
I didn't make tortillas from scratch this time around (will share a recipe for homemade tortillas soon) but bought sprouted organic corn tortillas from the local grocer, which were very good. The brand is Food for Life I think and they were frozen. Make sure to warm tortillas in a dry skillet for a minute on each side before assembling tacos. Keep tortillas warm under a tea towel.