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.
Salads
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
Carrot Soup with Lemon and Ginger
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
Turkish Eggplant, Tomato and Lentil Stew with Pomegranate
Mushroom Bourguignon 
Desserts Raw Raspberry Cashew Dreamcake
Mexican-Spiced Chocolate Black Bean Cookies with Cherries
Peaches and Blueberries with a Banana Soft-Serve Ice Cream 
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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.
I'm an engineer, an animal lover, a runner and an ex-rower. I like medical devices, big ships and mountains. This is my journey teaching myself to make healthy foods and explore the world of vegan and vegetarian cuisine.
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.
Thanks for the giving me the opportunity to write such a fun guest post.
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
Genevieve recently posted..Pumpernickel Sandwich with Avocado, Sprouts & White Bean Spread
So many delicious options!
Ashley recently posted..Hummingbird Cake