Welcome to another edition of my What would you feed a vegan coming to dinner” guest post series.  Janet of Tastespace put up with my occasional flakyness and agreed to write a blog post about what she would serve a crowd.  As a vegan she has some amazing recipes on her blog.  Be sure to check them out. 

Unlike the previous posts for WIWFAV, I cook and eat vegan meals every day. Without any refined sugars or flours, to boot. I wouldn’t stress when serving a vegan meal because that’s what I know best. Quite the contrary, I will stress more when feeding omnivores who will likely find most of my meals a bit exotic. At meals, I often feel like a vegan ambassador and prefer to showcase how awesome vegan cooking can be – full of flavours, healthy and diverse. Not only that, I like to show how easy this can be, hoping that others will want to duplicate the recipes after I leave.

Most of my day-to-day meals are quick to prepare but when I want to go all out, I can highlight vegan cuisine at its finest.

For a successful dinner, it is important to determine what appeals to your guests- are there any other allergies or food aversions? Do they prefer more traditional recipes or are they adventurist and willing to eat global cuisine? Rule #2 for success is to never try out new recipes on your dinner guests, but I break that rule all the time. When it really matters, though, I will pull out my tried-and-true recipes. Company-approved dishes. If I had to choose a favourite, I would likely serve the Raw Kale and Beet Salad with Raisins and Almonds, followed by Mushroom Bourguignon with a decadent Raw Raspberry Cashew Dreamcake for dessert. Or maybe Spinach, Orange, Yam Soup, followed by Chickpea Piccata with mashed parsnips and then cool off with Peaches and Blueberries with a Banana Soft-Serve Ice Cream. Pick and choose from the recipes below to create a cohesive menu.


Raw Kale and Beet Salad with Raisins and Almonds

Wheat Berry Salad with Almonds and Spinach in a Citrus Dressing

Roasted Butternut Squash Salad with a Warm Vanilla-Cider Vinaigrette

Garlic-Roasted Butternut Squash and Kale Salad with Pomegranate

Crunchy Cabbage Salad with Orange-Tahini Dressing

Asparagus, Strawberry and Basil Salad with Mosto Cotto Lighter Soups

Carrot and Roasted Red Pepper Soup

Red Lentil and Lemon Soup

Carrot Soup with Lemon and Ginger

Thai Coconut Corn Stew

Spinach, Orange, Yam Soup Main Courses including Meal-Sized Soups and Salads

Spanish Lentil and Squash Stew with Roasted Garlic

Butternut, Coconut and Lentil Stew

Warm Chickpea and Artichoke Salad

Chickpea Piccata

Turkish Eggplant, Tomato and Lentil Stew with Pomegranate

Mushroom Bourguignon Desserts Raw Raspberry Cashew Dreamcake

Mexican-Spiced Chocolate Black Bean Cookies with Cherries

Tropical Mango Pie

Peaches and Blueberries with a Banana Soft-Serve Ice Cream —————————————–

That last dessert is so right up my alley.  I love fruit based desserts.

Want to participate in this guest post series?  Visit my post: What I Would Feed A Vegan for details on how to join in.  Guest Posts are run once a week on a first come first serve basis.


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4 Responses to What I Would Feed A Vegan -Taste Space

  1. I love all of these ideas! Having made several of Janet’s recipes before, I can attest to the fact that they are fantastic and would satisfy even the pickiest of vegans. :)

  2. Thanks for the giving me the opportunity to write such a fun guest post. :)

  3. Genevieve says:

    Thanks for reminding me of all these great recipes…I think I’ve served three of those main dishes to others, and all were successful! Of course, I would be happy to be served any combination of these dishes :)

  4. Ashley says:

    So many delicious options!

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