By Niki Connor, Professional Chef

Spoil your mom this Mother’s Day with a delicious meal she will be sure to enjoy!

1) AMUSE BOUCHE: Bloody Mary Crostini

INGREDIENTS

• 1 tbsp. prepared horseradish (if you are sensitive to spice, use less)
• 3-4 tbsp. plain hummus (homemade or store-bought)
• ½ tsp. soy sauce
• 1 pinch of sea salt.
• Ground black pepper
• 2 cloves garlic, minced
• 1 tsp. Extra virgin olive oil
• Juice of 1/2 lemon
• Toast rounds

GARNISH

• Drizzle extra virgin olive oil
• 2-3 cups cherry tomatoes, quartered
• Green olives, sliced
• 1 stick celery, thinly sliced
• ¼ cup red onion, thinly sliced
• 1/2 bunch flat-leaf parsley leaves, roughly chopped
• Pepperoncini
• Cornicons
• Optional: Balsamic drizzle

DIRECTIONS:

1. In a large bowl, add the hummus and horseradish. Stir to combine.
2. In a medium bowl, toss the tomatoes with garlic, soy sauce, and salt. Let them marinate for 30-45 minutes.
3. In a separate bowl, combine celery, red onion, parsley, lemon juice, and olive oil.

   Toss to coat evenly and set aside.

4. Spread horseradish-hummus mixture on each piece of toast, then top with remaining ingredients.

2) APPETIZER: Tomato Bisque

INGREDIENTS

• 2 tbsp. vegan butter (regular unsalted butter if you’re not vegan)
• 1 tbsp. Extra Virgin olive oil
• 1/2 cup white onion, diced
• 3 cloves garlic, minced
• 1 tbsp. tomato paste
• 1 28 oz. Can crushed tomatoes
• 1-2 tsp. brown sugar
• 1 cup vegan cream (heavy whipping cream if you’re not vegan)
• Basil (to garnish)

DIRECTIONS

1. Add butter and EVOO to a large pot.
2. Add onion and garlic and sauté on medium-low heat.
3. Add tomato paste, caramelize, then add crushed tomatoes and spices.
4. Add cream.
5. Blend with an immersion blender or standing blender until smooth.
6. Garnish with fresh basil, a drizzle of EVOO, or a drizzle of cream.

3) MAIN COURSE: Mushroom Risotto

INGREDIENTS

• 1.5 liters of veggie stock (chicken stock if you’re not plant-based)
• 1 white onion, diced.
• 3 cloves of garlic, minced.
• 1 cup vegan parmesan cheese (regular parmesan cheese if you’re not vegan)
• 2 tbsp. Extra Virgin olive oil
• 3 tbsp. vegan butter (unsalted grass-fed butter if you’re not vegan)
• 1 cup diced portobello and baby bella mushrooms
• 1 glass dry white wine
• 1 1/2 cups arborio rice
• 1 tbsp. sage, chopped
• 1 tsp. rosemary, chopped
• 1 tsp. thyme, chopped
• Green peas (optional)
• Chopped parsley (to garnish)

DIRECTIONS

1. Heat the stock in a pot until it’s about to boil, then turn the heat to “low”.

   Peel and dice the onion and garlic, grate the cheese if needed.

2. In a large pan, heat oil and 1 tbsp. butter over a low heat. Add the onions and garlic and cook until translucent.
3. In a separate pan, heat 1 tbsp. butter and add mushrooms, cook on medium heat until tender.
4. Add rice to the large pan and turn up the heat, the rice will begin to lightly fry, so keep stirring it. After about 1 minute it will look slightly translucent. Add the wine and keep stirring.
5. Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt.

   Turn the heat down to a simmer so the rice doesn’t cook too quickly.

6. Keep adding stock slowly, one ladle at a time, stirring the rice as it soaks up the liquid and cooks, allow each ladleful to be absorbed before adding the next. This will take another 15-20 minutes. Taste the rice to see how it’s cooking, you want it to be soft but with a little chew. Add mushrooms and sage.
7. Remove the pan from the heat, add 1 knob of butter and the Parmesan/rawmesan, and then stir well.
8. Place a lid on the pan and let it sit for 2 minutes, then garnish with fresh parsley and serve.

About the Author:

Niki Connor is a Professional Chef and certified Health & Nutrition Counselor.

With her formal health, nutrition and culinary education, background as a professional athlete, International upbringing, extensive travels and passion for improving the lives of others, her work ranges from nutrition counseling and cooking to prevent and fight diseases to events and personal chef for Oscar-winning actors, Grammy-winning musicians, models, professional athletes, Fortune 500 executives, tech CEOs and royalty. She has appeared in VOGUE, The Food Network and other publications and podcast shows. While Chef Niki specializes in plant-based and health-conscious cuisine, she is classically-trained and prepares all types of cuisine for her clients without hesitation.

Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.