We’re in the home stretch of a long and labor-intensive hosting stint – four guests for seven days! And we’re fairly proud of the food we’ve served. I figured this post might be helpful to you if you’re planning on feeding people plant-based holiday food of high quality over the course of several days. You’ll notice that this plan relies on some leftover action, but we rework the leftovers so that they’re delicious and unrecognizable, and there’s always something new.
Things to do in advance, beyond shopping, include making a large quantity of almond yogurt and baking lots of pumpkin breads in mini bundts, freezing them. You can defrost one or two every night in the fridge, then pop it in the oven in the early morning to serve warm before glazing it.
Breakfasts and Brunches
Almond yogurt (save 2-3 tbsp every day to use for the next day’s batch)
Pumpkin breads (we baked them in mini-bundt pans, so we could defrost one or two every day)
Cashew-orange glaze
Compote (we made it with lots of prunes)
breads, granola, fresh fruit, dried fruit and nuts
coffee, tea, juice
Dinners and Special Meals
Wednesday night
Vegetable and white bean soup (similar to this one, with white in lieu of pinto beans)
Thursday night
Stuffed Portobello Mushrooms (make a lot of brown rice and reuse Sunday night, if you like)
Rosemary Gravy
Cranberry Sauce (simmer fresh cranberries in orange juice with a bit of maple syrup)
Mashed Potatoes
Roasted Brussels Sprouts (halve them and massage with a bit of olive oil and cider vinegar; roast in a 350 oven until golden and crispy)
Green Salad
Chocolate Pots de Creme
Mulled Cider
Friday night
Mini burgers
Potato croquettes
Grilled vegetables
Tahini (mix raw tahini with lemon juice, minced garlic, and parsley, and drizzle on grilled eggplant)
Saturday Night
Mushroom and caramelized onion ravioli (purchased at Rainbow Grocery) in mushroom-alfredo sauce
fresh tomato bruschettas (slice two big tomatoes in half; squeeze out juice; stick flesh of tomato in blender with two onion cloves; toast some good quality bread and spoon tomato mix on them; decorate with ribbons of basil)
Green salad
Sunday Night
Stir-fried bok choy (garlic, ginger, sriracha, soy sauce – you know the drill)
Brown rice
Dark lentil stew
Romanesco broccoli – simply steamed with some lemon squeezed on top
Blondies with nibs and raisins
Coconut ice cream
Monday Night
Cabbage Rolls: I modified the recipe some. We have leftover rice and masoor daal, and I fried up an onion, added the rice and daal, and about 1 cup of minced seitan. I threw in Bragg’s liquid aminos and liquid smoke, placed the mix in the food processor for a few seconds to combine better, and used that to stuff the cabbage rolls.
Baked potatoes and sweet potatoes topped with some Miyoko’s Cheese
Cauliflower-chickpea-olive salad
Vegetable salad (cherry tomatoes, cucumbers, green onions, radishes, lemon juice and a splash of olive oil)
Snacks
Serving people two giant meals a day, cooked from scratch, is a lot of work for you. You can lay out these snacks at lunchtime and invite people to make their own sandwiches.
Good quality bread
hummus, tahini
Miyoko’s Kitchen cheeses
Chao Slices
Field Roast deli slices
fresh oranges and tangerines
fresh cucumber sticks and tomato slices
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