It was my mother's birthday a few days ago. To commemorate her, I made a big pot of Buddha's delight (罗汉斋) or, if you prefer the less elegant name, chap chai (什菜). It was a dish she always made for the first breakfast of the Chinese New Year.
Since Mum passed away, my eldest brother has taken over the duty of feeding some 20 people on CNY morning. And it has to be vegetarian, as it always was