Recipes for a Kind Mother's Day
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Recipes for a Kind Mother’s Day
Clarabe
ll
& Valen e
tine
Harry
& Alicia
A happy Mother’s Day for one and for all…
Mothers come in all shapes, sizes and species, yet when it comes to their babies,
they are the same in all the ways that matter.
Love, patience, affection, protection - these are traits that all mothers share,
from humans to farmed animals. Yet for the latter, sadly these strong bonds are
broken all too frequently due to outdated practices and laws, impacting millions
of animals every year.
When Harry the lamb was rescued due to a serious congenital condition, he was
torn away from his mum Alicia. Knowing Harry would need his mother more than
ever following his life-saving surgery, Alicia’s own rescue was soon negotiated
and she too was bound for Edgar’s Mission.
After many days apart, we wondered whether terrified Alicia would recognise
him. But in a heart-warming reunion, as soon as their eyes met, they ran to
each other and she began nursing him once more. Years later, their bond is still
stronger than ever and the two are inseparable.
By choosing to cook and eat kindly this Mother’s Day, you are helping
to create a kinder world for families without a voice, just like Harry and
Alicia. So thank ewe from the bottom of our hearts and hooves. We trust
“If we c
“A mother’s love for her child is like
you’ll enjoy these delicious recipes!
live happ ould
Yours in Kindness,
healthy y and
nothing else in the world.” liv
harming es without
why wou others,
ldn’t we
— Agatha Christie Pam Ahern ?”
Founder & Director of Edgar’s Mission
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Contents
Breakfast in Bed 5
Perfect Pancakes 6
Spicy Tofu Scramble with Mushrooms, Rocket & Avocado 8
Lunch 11
Zucchini, Corn & Mint Fritters 12
Cheesy Raw Arancini Balls with Jalapenos 14
Dinner 17
Coconut Pumpkin Korma Soup 18
Breakfast in Bed
Spag Bol with Cashew Parmesan 20
Desserts 23
Sticky Date Pudding with Golden Syrup Caramel
24
(Kind Cook)
Chocolate and Sour Cream Cake (pg 95 cookbook) 26
About Edgar’s Mission 28
Page 4 www.allmothersday.com.au www.allmothersday.com.au Page 5
Perfect Pancake Recipe
Recipe by The Kind Cook | @thekindcook
Ingredients Method
SERVES 2 1. Place the milk in a large bowl.
2. Sift the flour into another bowl. Add the salt, egg replacer
1 cup of self raising flour powder and sugar and stir to combine. Add the flour mixture
(carefully) to the milk and fold together *gently*.
1 cup of Bonsoy milk
3. Set the batter aside for 5 to 10 minutes.
1 teaspoon of egg replacer
4. Heat a non stick pan on a medium heat (add a spray of oil if you
1 pinch of salt wish) and add a ladle of batter to it.
1 tablespoon of sugar 5. Turn the heat down a little and wait for the entire pancake to
Maple syrup bubble across the surface and start to rise.
6. Flip and cook other side until golden brown.
7. Serve with maple syrup.
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Tofu Scramble with Mushrooms,
Rocket & Avocado
Recipe by Lesley Eccles | From The Kindness Community
Vegan Cookbook by Edgar’s Mission
Ingredients Method
SERVES 2 1. Drain or dry tofu with paper towel and place in a bowl, then
crumble with a fork.
225 g firm tofu
2. Brush whole mushrooms with half the oil. Heat a medium-size
4 portobello mushrooms frying pan, add the mushrooms and cook on medium–high heat
3 tablespoons olive oil till cooked.
½ red capsicum, julienned 3. Set aside but keep warm.
¼ teaspoon crushed garlic 4. Add remaining oil to the same frying pan, and when hot add the
tofu, capsicum, garlic, spices and sriracha (if using). Cook over
¼ teaspoon turmeric medium heat mixing well for 5 minutes.
¼ teaspoon ground cumin 5. Add the nutritional yeast (if using) to the tofu scramble, season
with salt and pepper and cook for a further 5 minutes, stirring
¼ teaspoon sriracha (for a
occasionally.
touch of spice - optional)
6. While cooking the tofu, start toasting the bread.
good pinch of nutritional
yeast (optional) 7. Put the toast on warmed plates with the mushrooms to one
side, scatter with the rocket and top with the tofu scramble. Add
salt and cracked black pepper
the avocado, black sesame seeds and coriander and serve with
2 slices wholegrain bread extra sriracha on the side.
8. Bon appetit!
To serve
2 cups wild rocket (or any Notes
greens)
Leftovers will keep in an airtight container in the fridge for a couple
1 avocado, sliced or smashed of days. Kimchi or sauerkraut can be added for a different kind of
zing!
1 teaspoon black sesame
seeds
coriander leaves
extra sriracha
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Carol
with Coo
k
Candy & ie ,
Kris
Kringle
DOLLY’S SISTER VEGAN CAFE & BAR
CHEESY RAW ARANCINI
BALLS WITH JALAPEÑOS
Lunch
MAKES 15–20 BALLS These raw arancini balls are so versatile. Fabulous as
finger food at a party, or delicious as an anytime snack,
3 large parsnips, peeled and roughly
chopped you can even turn them into a meal with a salad on the
side. Yum!
2 cups cashews
60 ml Bragg All Purpose Seasoning
(see note) Place the parsnips in a food processor and pulse until they
take on a rice-like consistency. Don’t over-pulse or you will
1 teaspoon ground turmeric
end up with a paste.
4 tablespoons nutritional yeast flakes
Transfer the parsnip ‘rice’ to a large bowl before processing
1/4 cup raw sesame seeds, for coating
the cashews, seasoning, turmeric, yeast flakes and 2
pinch of sumac, for coating tablespoons water until creamy.
lime wedges, to serve
Add the cashew mixture to the bowl with the parsnip rice
vegan sour cream, to serve and mix together well with clean hands.
pickled jalapeños, to serve
Combine the sesame seeds and sumac (or other spice of
your choice) on a large plate.
Notes:
“Sometimes the strength of motherhood
Shape the arancini mixture into balls approximately 2 cm in
diameter, and then roll in the spicy sesame seeds to coat.
BRAGG ALL PURPOSE
is greater than natural laws.”
SEASONING is a soy sauce
Refrigerate for 2 hours before serving.
alternative made from liquid
amino acids and can be Serve with lime wedges, vegan sour cream and pickled
found at health food stores. If
jalapeños on the side.
it is not available use organic
tamari instead.
— Barbara Kingsolver
NUTRITIONAL YEAST
FLAKES are also known as
savoury yeast flakes.
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Zucchini, Corn & Mint Fritters
Recipe by The Kind Cook | @thekindcook
Ingredients Method
SERVES 4 1. Strain all the excess of water out of the grated zucchini using a
nut bag, chux or tea towel. Discard the water that comes out of
1 cup of grated zucchini the zucchini and set the zucchini aside.
1 cup besan flour (also known 2. Sift the besan flour into a large bowl and whisk the 3/4 cup of
as chickpea or garbanzo flour, water into it until you have a smooth batter.
found in most health food
and Indian grocers) 3. Add the remaining ingredients, including your zucchini into the
batter and stir well to combine.
1 cup (2 cobs) corn kernels,
cooked 4. Heat a pan with a little bit of oil and cook in batches. Drop
a generous tablespoon of the batter into the pan. Cook until
3/4 cup of water browned and turn to brown the other side - try having the heat
slightly higher at the start so you get a nice colour and the
1 cup fresh mint leaves, fritters don’t soak up a lot of oil, and then once both sides are
washed and pat dried with a nicely browned, turn the heat down and cook a bit further, so
tea towel that the insides are cooked through.
3/4 cup spring onion (also 5. Drain on a clean tea towel. Lightly sprinkle a little salt over each
known as scallions), finely fritter, while they are still piping hot.
sliced
6. Serve warm with salad and chutney.
1 teaspoon salt
Extra salt for dusting Notes
Pepper to taste Do not use canned corn. You get a much more plump and sweet
corn kernel if you cook a couple of cobs and cut off the kernels.
Also be careful when cooking your fritters as the corn can pop!
Page 12 www.allmothersday.com.au www.allmothersday.com.au Page 13
Cheesy Raw Arancini Balls
with Jalapenos
Recipe by Dolly’s Sister Vegan Cafe & Bar | From Cooking with Kindness
Ingredients Method
MAKES 15–20 BALLS 1. Place the parsnips in a food processor and pulse until they take
on a rice-like consistency. Don’t over-pulse or you will end up
3 large parsnips, peeled and with a paste.
roughly chopped
2. Transfer the parsnip ‘rice’ to a large bowl before processing the
2 cups cashews cashews, seasoning, turmeric, yeast fakes and 2 tablespoons
water until creamy.
60 ml Bragg All Purpose
Seasoning (see note) 3. Add the cashew mixture to the bowl with the parsnip rice and
mix together well with clean hands.
1 teaspoon ground turmeric
4. Combine the sesame seeds and sumac (or other spice of your
4 tablespoons nutritional choice) on a large plate.
yeast flakes
5. Shape the arancini mixture into balls approximately 2 cm in
1/4 cup raw sesame seeds, for diameter, and then roll in the spicy sesame seeds to coat.
coating
6. Refrigerate for 2 hours before serving.
pinch of sumac, for coating
7. Serve with lime wedges, vegan sour cream and pickled
lime wedges, to serve jalapeños on the side.
vegan sour cream, to serve
Notes
pickled jalapeños, to serve
Bragg All Purpose Seasoning is a soy sauce alternative made from
liquid amino acids and can be found at health food stores. If it is
not available use organic tamari instead.
Nutritional Yeast Flakes are also known as savoury yeast flakes.
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Antoine
tte
& Chriss
ie
Dinner
“Love as powerful as your mother’s for
you leaves its own mark.”
— J.K. Rowling
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Coconut Pumpkin Korma Soup
Recipe by The Kind Cook | @thekindcook
Ingredients Method
SERVES 4 1. Put the water and stock into a large pot. Whisk to combine and
start to bring to the boil.
1kg of pumpkin that has been 2. Add the pumpkin to the stock as soon as it is chopped up.
peeled, seeded & cut into
small chunks (I used Kent 3. Bring to boil and turn it down to a simmer, cooking until the
pumpkin) pumpkin is tender.
250ml coconut cream 4. Add the coconut cream and korma paste and blend.
750ml of water 5. Enjoy! It’s delicious.
3 teaspoons of Massel
vegetable stock
6 teaspoons of korma paste
Page 18 www.allmothersday.com.au www.allmothersday.com.au Page 19Spag Bol with Cashew Parmesan
Recipe by Anna Weatherlake | @annaweatherlake | From Cooking with Kindness
Ingredients Method
SERVES 4 1. For the cashew parmesan, blend all the ingredients in a food
1 teaspoon coconut oil processor until a fine powder has formed. Set aside.
1 brown onion, chopped 2. For the bolognese, heat the coconut oil in a large saucepan and
sauté the onion, carrot, celery, corn and garlic for approximately
1 large carrot, chopped 5 minutes, or until onion is translucent.
1 stalk celery, chopped 3. Add the vegie mince, tomatoes, stock, nutmeg, spinach, salt and
1 x 125 g can corn kernels pepper and stir through. Simmer for approximately 15 minutes
with the lid on, stirring occasionally.
4 cloves garlic, crushed
4. Stir in the chopped parsley and remove from the heat. Serve
400 g vegie mince (I use Vegie with your choice of pasta or noodles and cashew parmesan.
Delights Savoury Vege Mince)
1 x 400 g can diced tomatoes
1/2 cup vegetable stock
1/2 teaspoon ground nutmeg
1 cup spinach leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped parsley
black bean spaghetti, raw
zucchini noodles or pasta of
your choice, to serve
Cashew Parmesan
1/2 cup cashews
3 tablespoons nutritional
yeast flakes
1/2 teaspoon garlic powder
Page 20 www.allmothersday.com.au www.allmothersday.com.au Page 21Missy
Higgins
& Maria
h
Carey
Dessert
“Motherhood:
All love begins and ends there.”
— Robert Browning
Page 22 www.allmothersday.com.au www.allmothersday.com.au Page 23Sticky Date Pudding
with Golden Syrup Caramel
Recipe by The Kind Cook | @thekindcook
Ingredients Method
SERVES 4 1. Preheat your oven to 175°C and line a cake tin with baking
paper.
Pudding 2. Whisk the 3 teaspoons of egg replacer into the 6 tablespoons of
3 teaspoons of egg replacer water.
6 tablespoons of water 3. Put the dates, sugar, coconut oil and water into a medium pot
and slowly bring to the boil, then turn off the heat.
200 grams of pitted dates,
chopped into small pieces 4. Add the bicarb and gently stir the mixture. It will bubble up at
this point.
185 grams of sugar
5. Add the egg replacer mixture into the pot and also stir to
½ cup of tasteless coconut combine. Finally add the flour and pour the mixture into the
oil (you can use Nuttelex but I cake tin.
prefer not to)
6. Cook for 35 to 45 minutes. Pierce with a bamboo skewer, if it
1 1/2 cups of water comes out clean the pudding is ready.
1 teaspoon of bi carb soda 7. While the pudding is cooking, place the golden syrup, 1/2 cup
1 1/2 cups of self raising flour of sugar and 2 tablespoons of coconut oil into a small pan and
gently heat until all the ingredients start to melt. Then simmer
very gently until all the sugar is dissolved and a caramel starts
Sauce
to form.
4 tablespoons golden syrup
8. Once the sugar is dissolved, add the soy milk to the caramel
1/2 cup of sugar and whisk to combine.
2 tablespoons of organic 9. Place the cornflour into a small container and add just enough
coconut oil water to make a paste. Add the cornflour paste to the caramel
and whisk until all ingredients are well combined and simmer
1/2 cup of soy milk
for another minute or two. Turn the heat off and set aside until
3 teaspoons of cornflour your pudding is ready.
10. Once the pudding is cooked, carefully remove from the oven. Let
it cool for about 15 minutes, then gently remove from the cake
tin. Serve warm with caramel sauce and coconut ice-cream.
11. If you are not serving straight away, remove from the cake tin
and let it stand on a cake rack to cool.
Page 24 www.allmothersday.com.au www.allmothersday.com.au Page 25Chocolate and Sour Cream Cake
Recipe by Lancey Morris | @sweetlancey | From the Kindness Community Vegan Cookbook
Ingredients Method
SERVES 10 1. Preheat oven to 190.C and grease a bundt tin.
2. In a large bowl, sift together the flour, sugar, cocoa powder,
Cake coffee, baking powder and bicarbonate of soda until there are
260 g plain flour no lumps.
210 g caster sugar (or more 3. Slowly add the milk and sour cream, and mix until just
if you like it sweet) combined. If your mixture is too thick (it should be thick but still
easy to mix) add a little more milk.
60 g cocoa powder
4. Pour into prepared tin and bake for approximately 45 minutes,
1 tablespoon Greek ground or until an inserted cake tester comes out clean.
coffee
5. Remove from the oven, and cool for 30 minutes before carefully
1 teaspoon baking powder removing from the cake tin.
½ teaspoon bicarbonate 6. For the glaze, combine all ingredients in a bowl and mix until
of soda smooth.
320 ml almond milk 7. Drizzle over the cake, top with strawberries and serve.
¼ cup vegan sour cream
(I used Dibble) Note
sliced strawberries, to serve The cake keeps well in an airtight container in the fridge for 5 days,
or for 1 month in the freezer. Bring to room temperature for serving.
Glaze
2 tablespoons liquid
glucose, warm
1 tablespoons soy or plant-
based milk
1 ½ tablespoons cocoa
powder
½ tablespoon brown sugar
Page 26 www.allmothersday.com.au www.allmothersday.com.au Page 27About Edgar’s Mission
Edgar’s Mission is a not-for-profit sanctuary for In addition to rescue, care and sanctuary, our
over 400 rescued farmed animals, with a vision outreach, education, advocacy, community
of a humane and just world for all. enrichment and sanctuary tours encourage people
to expand their circle of compassion to include all
Our mission is kindness. From humble beginnings
animals.
in 2003, over 5000 farmed animals in urgent need
have found sanctuary through our farm gates. You’ll find us on 153 peaceable acres in Lancefield,
Victoria, Australia.
“If we could live happy and healthy lives
without harming others, why wouldn’t we?”
Visit edgarsmission.org.au
or follow us @edgarsmissionYou can also read
