A Vegan and Gluten-Free Luncheon 🍽

Happy Monday! 

I received so much positive feedback the last time I provided the details for entertaining at home so I’m breaking down a birthday luncheon I hosted at home for my friend who is both gluten-free AND vegan.  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.  Here’s how I made it work:

First things first - PICK THE MENU.  You can’t do much if you don’t have a menu. I had no time to waste, so I committed very quickly and didn’t overthink it.

2 small boards with crudités (snap peas, carrots, cucumbers) and little bowls with Trader Joe’s vegan tzatziki and organic hummus.  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.  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

Chocolate Chip Cookies

Hot Tea

Decor was very simple.  I used my bud vases and four different bunches of flowers from Trader Joe’s 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 crudités

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 crudités 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

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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

½ 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) 

Dressing:

2 T orange juice

2 T champagne vinegar or lemon juice

⅛ tsp cinnamon

Pinch cayenne

½ tsp salt and pepper

2 T olive oil

1. Cook quinoa in 1 ¾ cups water for 18 minutes or until all water is absorbed. Allow to sit covered off the heat for 30 minutes.

2. Roast squash at 400 for 30 minutes.

3. Combine all ingredients and taste for salt.

Let me know if you have any questions about this recipe!

xxPamela