15 May 2012

Mother's Day

I have the best mom in the world, and so, for Mother's Day, I made her dinner and dessert.  Dinner consisted of collard wraps stuffed with mushrooms, black-eyed peas, chopped collard leaves and garlic in a chunky, sweet and savory tomato sauce.  Dessert was a simple, elegant-looking layered lemon chiffon cake with lemon buttercream frosting (everything, of course, was vegan).

It all turned out perfectly and, MOST importantly--my mom loved it!!!

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