With all the food-oriented social gatherings going on during the holiday season, it can be a pain having dietary restrictions that don’t jibe with the majority. If you’re vegetarian or vegan, you know what I mean. What with myself being gluten free (to be clear: it’s a legitimate intolerance, not a preference), I often find myself eating ahead of a dinner party just to ensure I’ll be sated.
While I know it can be an inconvenience to prepare something especially for that one guest with special requirements, it’s really not difficult to whip up a suitable dish that everyone in attendance can enjoy. (And no, the crudité platter doesn’t count.)
Roasted veggies: Don’t underestimate the wide appeal of a good roasted veggie – especially root veggies, creatively seasoned and maybe with a dip or sauce (miso gravy, perhaps?).
Stuffed veggies: Choose mushrooms, zucchini, peppers, tomatoes, eggplant or squash, and let the ’net help you find a way to stuff it with mouth-watering ingredients. A stuffed veggie is a great appetizer, main or side dish.
Phyllo pastry: If gluten isn’t an issue with your veggie invitees, then stuffing something into phyllo pastry is a great way to look like you just channeled Martha Stewart in the kitchen. All you’ve got to do is buy some premade pastry sheets and fill them with spiced squash and goat or nut cheese, perhaps accompanied by a dipping sauce.
Soup: It’s so bloody cold out lately that we can all use some warming up. Mulled wine or hot apple cider is nice, but getting some nourishing soup into your bones is not only nutritious, but heart-warming as well.
Dips: If you really want to serve that raw-veggie platter, please try to offer an accompaniment other than gross bottled ranch dressing. Go for hummus: all you need is chickpeas, olive oil, tahini, lemon juice, and a blender or food processor. Spice it up or customize it according to your tastes – maybe adding roasted beets to the mix. Let the kitchen be your playground.
Nut cheese: The vegans in your life would love it if you had a cheese option for them, and nut cheeses are great to make as well as eat. The internet has you covered with a million recipes – or, if you don’t have the time, it can be found at most specialty grocers (and even at a lot of the regular ones).
Purées and pâtés: Seriously underrated. Mix some white beans, olive oil, sundried tomatoes, herbs and seasonings in a food processor. Serve it with crostini or rice crackers, and you’ll never want to host a party without it again.
Recipe: Stuffed mushroom caps
Ingredients:
• 15-20 brown mushrooms
• 8 oz soft goat cheese (can be replaced with a vegan cheese, if desired)
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme
• 1 tsp dried oregano
• 3 sundried tomatoes, chopped
• ½ tsp cayenne pepper
• ½ tsp black pepper
Directions:
• Preheat oven to 350F
• Scoop out the stems and gills of the mushrooms (make sure they’re clean and dry)
• In a bowl, mix the remaining ingredients
• Scoop the mixture into the mushroom caps
• Place the mushrooms on a baking sheet lined with parchment paper
• Bake for 30-40 mins, until the cheese is brown
