Mother’s Day is right around the corner, so today I’m sharing recipes and tips to create the most epic Mother’s Day Brunch!
Mother’s day is really soon, so today I wanted to share with you a few quick and easy recipes and table decor ideas to make a gorgeous and delicious mother’s day brunch. This entire meal can be made in about 2 hours and everything I’ve included, except for the eggs, can be made vegan. If you make any of these recipes, be sure to let me know!
On Today’s Mother’s Day Brunch Menu:
- French Toast Roll-Ups
- Dill Tomato Salad
- Mushroom and Onion Scrambled Eggs
- And Yogurt Parfaits
- I’ll also be serving Lauren Toyota’s cheesecake I made in one of my latest videos.
Let’s talk table decor!
I set this table for four people so that it would look nice and put together, but in reality, we only had 3 people at the meal.
I started off with folding four of my food photography napkins into squares, as placemats. I love how this looked, and it was a fun change to the typical tablecloth or placemats.
For the plates, I bought a stunning 6-pack set of plates from Home Goods. These plates are unique and made the table look pretty awesome since each plate had its own design, but they all stuck with the same color scheme (blue and white). They were also such a great deal! I believe it was 6 plates for $25!
Next, I used the regular silverware from my house, added platters I own and used random cups that were all the same height. I used shorter cups for drinks since the parfait cups were pretty tall.
Then, I added a few bowls of leftover blueberries and blackberries from the different recipes I made.
I also went a bit overboard and picked up two of these cute bowls from Home Goods. I figured they are great practical bowls to have in the house, plus they work well as small serve-ware.
So that’s it!! That’s my Mother’s Day Brunch table and I love how it turned out. I hope it gives you some inspiration for your Mom’s special day!Print
French Toast Roll-Ups
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 15 roll-ups
- 1 loaf bread (I use Canyon Bakehouse Gluten-Free White Bread)
- 1 stick vegan butter (or other non-dairy butter. I recommend Earth Balance)
- 1 1/2 cups granulated organic sugar
- 1 3/4 teaspoon cinnamon
- 4 oz non-dairy cream cheese ( I love using Follow Your Heart brand, but Tofutti works well too)
- 1 egg yolk (optional)
- Line a cookie sheet with parchment paper and preheat the oven to 350℉.
- Trim the crust off of each slice of bread. Then, use a rolling pin to flatten the bread.
- In a medium bowl, combine ½ cup sugar with 8 oz cream cheese and the egg yolk. Use a handheld mixer to blend the ingredients together.
- Meanwhile, melt the vegan butter in a medium bowl and set aside.
- Next, in another medium bowl, mix together 1 cup sugar with cinnamon.
- Spread a thin layer (about 1 tablespoon) of the cream cheese mixture onto a slice of flattened bread.
- Then, roll the bread up.
- Dunk the bread roll into the melted butter. Then, toss in the cinnamon-sugar mixture.
- Place the sugar-coated bread roll onto the prepared pan.
- Repeat this process until all the bread rolls are lining the pan.
- Bake for 15 minutes.
- Cool for 8-10 minutes before eating. Enjoy!
Adapted from cooks.com
Tomato Dill Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3-4 servings
- Category: salad
- 2 container multi-color tomatoes, halved (about 48 oz, I believe)
- 1/2 or 1 lemon
- Dill, chopped
- Salt and pepper, to taste
- In a bowl, toss together the halved tomatoes, juice of ½ lemon, dill, a pinch of salt and pepper.
- Taste. Add more lemon, dill, salt, or pepper if needed.
Fruit and Yogurt Parfaits
- 3, 4 oz containers yogurt (I love Forager’s Dairy-Free Vanilla Cashew Yogurt)
- ½ cup homemade or store-bought granola
- ½ cup chopped strawberries, blackberries, or other favorite fruit
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 cups
- Category: parfaits
- Arrange four, 4 oz parfait cups or mason jars.
- Add a bit of granola and chopped fruit to the bottom of the cup.
- Then, divide the yogurt among the 4 cups.
- Add more chopped fruit and a sprinkle of granola to the top of the yogurt.
- Serve right away or store in the fridge for up to 1 day before serving.
Mushroom and Onion Scrambled Eggs
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Eggs
- 1 tablespoons avocado oil (or other flavorless oil)
- 1 onion, chopped into small pieces
- 3 Shitake Mushrooms, sliced
- 3 small Portabella mushrooms, sliced
- 6 eggs
- Salt and Pepper to taste
- Heat a pan on the stove with avocado oil over medium heat.
- Add the onions to the pan and cook until they’re translucent and caramelized.
- Then, add the sliced mushrooms to the pan and cook for another 8-10 minutes or until the mushrooms have softened.
- In a medium bowl, whisk together the eggs, salt, and pepper.
- Add the sauteed mushroom-onion mixture to the eggs and mix together.
- Spray the pan (used previously to sautee the veggies) with cooking spray and dump the egg mixture into the pan.
- Cook the eggs over LOW heat for 7-10 minutes, mixing them every 30 seconds. I like really soft eggs, but you may like your different. Cook on medium heat if you prefer well-done eggs.