“It’s for Mothers’ Day….”
I confess: I’m not fond of Mothers’ Day. Not because I don’t believe mothers should be appreciated, but because the way it’s celebrated in the U.S., Mothers’ Day seems to be about getting my children to take me out to a restaurant where I can’t eat the food, buy me flowers and chocolate which I’m allergic to, and/or make one more thing for me in school for me to find someplace to put and then dust for years to come.
It’s true that it’s nice to receive a card in which each of my children have written in their own hand how much they appreciate me, but even that, I also confess, is a bit tainted because I’ve caught them too many times hastily writing the script the morning of Mothers’ Day on a card which one of them quickly made because they forgot to do anything ahead of time.
To be completely honest, the best gift I could receive on Mothers’ Day is that the family would resolve to clean up after themselves the other 364 days of the year.
Since that’s not likely to happen any time soon, though, instead, I’ve made Mothers’ Day a time when the family has to what I’d like, whether they like it or not. So, one year I dragged them to an art museum. Another time, we saw a “mama” movie. This year, I decided it would about food I enjoy, so I spent the day making a number of items the family doesn’t consider a “favorite” – foods like grilled eggplant and roasted asparagus and baked tofu in white wine sauce.
Since I spend the other 364 days of the year catering to the family’s food tastes, I figure the Mothers’ Day meal can be about me for a change. So, for dessert, I made a lemon berry tart instead of what the children wanted, which was cake, which frankly I’m quite tired of eating. I wanted something that tasted like Spring.
Most of the recipes I found, though, seemed to use a lot of sugar and heavy cream, and of course, the tart crust was all white flour with lots of butter. So, I did a little bit of revamping. Instead of white flour, I mixed gluten free oat flour with whole rolled oats, added orange peel and nutmeg, and used just a bit of honey and vegan butter for a nice whole grain, protein filled crust. Then for the filling, I combined some tofu cream cheese with freshly squeezed lemon juice and again, a bit of honey. I arranged fresh berries in a pretty arrangement and topped it with sliced mint leaves.
It is everything I could wish for Mothers’ Day this year.
Lemon Berry Tart
1 cup gluten free whole rolled oats
1 cup gluten free oat flour
1 tsp dried orange peel
1 tsp nutmeg
4 tbsp vegan butter
1/4 cup honey
Two 8 oz tofu cream cheese
1/4 cup honey
1/4 cup freshly squeezed Meyer lemon juice
mint leaves, thinly sliced
1 tbsp Polaner Raspberry All-Fruit
- Preheat the oven to 350 degrees. Grease a 9 or 9.5 inch pie pan with your preferred method.
- In a food processor, combine the oats, oat flour, orange peel and nutmeg and zoop until crumbly.
- Add the vegan butter and zoop until well combined.
- Add the honey and zoop until a small dough ball forms.
- Using your clean hands, shape the dough to match the shape of the pie pan.
- Bake in the preheated oven for 15 minutes. Then remove the crust and let it cool completely.
- In a mixer, whip the tofu cream cheese until it is smooth.
- Add the honey and lemon juice and mix until everything is well combined.
- Spread the filling into the prepared crust and top with the berries.
- Sprinkle the top with the sliced mint leaves.
- Melt the Polaner All Fruit and drizzle over the leaves and berries.
- Refrigerate the tart until you are ready to eat it.