Happy Monday!Ā
I received so much positive feedback the last time I provided the details for entertaining at home so Iām breaking down a birthday luncheon I hosted at home for my friend who is both gluten-free AND vegan.Ā This was a VERY last-minute luncheon for 10 ladies - we sent out the invites late Tuesday for a Friday noon lunch! And I was busy with work all day Wednesday and Thursday.Ā Hereās how I made it work:
First things first - PICK THE MENU.Ā You canāt do much if you donāt have a menu. I had no time to waste, so I committed very quickly and didnāt overthink it.
2 small boards with cruditĆ©s (snap peas, carrots, cucumbers) and little bowls with Trader Joeās vegan tzatziki and organic hummus.Ā I added a little extra dill on top of the tzatziki and I added a little sumac, toasted pine nuts and olive oil to the hummus.
DRINKS: I had no idea if this was going to be a boozy group, but I provided white wine and rose wine.Ā No takers.
I made hibiscus iced tea, and served still water, Pellegrino and Spindrift.
I had a small bottle of agave and a jar with fresh mint leaves (ends submerged in water) for the iced tea.
LUNCH (everything was served buffet-style at room temperature - much easier! Details to follow.)
Tofu and Vegetable Quiche
Quinoa with Roasted Butternut Squash, Cara Cara Oranges, Pomegranate, Pine Nuts and Mint
Roasted Vegetables (parsnips, cauliflower, brussels sprouts and red onion) with Rosemary, Lemon Zest and Capers
Mixed Green Salad with Everyday Salad Dressing #2 (I also added a little fresh dill and a few edible flower petals)
Apple and Blackberry Amaretti Crisp
Hot Tea
Decor was very simple.Ā I used my bud vases and four different bunches of flowers from Trader Joeās all in ivory and pale yellow.
Tuesday Night
Set menu
Grocery run
Wednesday
Buy and arrange flowers
Chill waters
Chill wines
Pull serving pieces
Pre-saute mushrooms, onions and spinach for quiche
Make crisp topping and refrigerate
Seed pomegranates
Thursday
Make cookies (I made these for a video so I decided to use them)
Set glassware at bar
Cut veggies (b. Squash, parsnips, red onion, Brussels, cauliflower)
Segment oranges
Make dressing for quinoa (see below)
Pull dessert plates and utensils
Line sheet pans
Wash/cut cruditƩs
Make buckwheat pastry (I used Westbourne mix)
Friday
Set table outside (otherwise I always set my table 2 days ahead if indoors)
Make apple crisp
Cook quinoa
Roast butternut squash
Make quiches (I used this recipe for the filling)
Roast veggies (Roasted 3 sheet pans at convection 400 for about 30 minutes.)
Set up bar with ice and drinks
Light candle in bathroom
Before serving: Assemble salads
The boards I used for the cruditƩs were one of a kind pieces and the bowls were handmade pottery by a friend.
Tart dishes: Apilco
Quinoa Bowl: Hudson Grace
Roasted Vegetable Platter: Hudson Grace
Salad Bowl: Be Home
Crisp Dish: Staub
Cake Stand for Cookies: Crate and Barrel
Quinoa Salad Recipe (I doubled this)
Quinoa with Roasted Butternut Squash, Oranges, Pomegranate and Mint
1 cup uncooked quinoa, rinsed
1 large orange, segmented, save juice if possible
Ā½ medium butternut squash, peeled and cut into 1-inch cubes
1 pomegranate, seeded
1 handful fresh mint leaves
Crushed pistachios or another nut (or toasted pine nuts)Ā
Dressing:
2 T orange juice
2 T champagne vinegar or lemon juice
ā tsp cinnamon
Pinch cayenne
Ā½ tsp salt and pepper
2 T olive oil
Cook quinoa in 1 Ā¾ cups water for 18 minutes or until all water is absorbed. Allow to sit covered off the heat for 30 minutes.
Roast squash at 400 for 30 minutes.
Combine all ingredients and taste for salt.
Let me know if you have any questions about this recipe!
xxPamela
A Vegan and Gluten-Free Luncheon š½
perfect! thanks so much.
Pamela, where did you get your bud vases?