Last week was my birthday and given that I love nothing more than good food and good company, I decided to host a dinner party. I really actually only thought about 4-8 people were going to be able to make it so you can imagine the surprise I felt when all 14 said yes! I mean, really when does everyone ever say yes to anything?!?! Many thoughts ran though my head… how will everyone fit in my apartment, do I have enough forks, plates, napkins, glasses… that’s a lot of dishes (given that I have no dishwasher or garbage disposal)! I did think about just going to a restaurant but I knew nothing would feel as intimate as a little dinner party cramped in my living room… and I also liked the idea of my guests not having to a ton spend money – this was my gift to them for my birthday! The one thing I did ask the guests to bring was wine so they buddied up and brought of bottle of either white or red wine.
I spent wayyyyyy too many hours thinking about the menu but this is what I came up with. I really wanted to make vegan mac n cheese but I knew I had a few guests with gluten intolerances and other sensitivities so I decided to two 2 salads and 2 different entree type dishes to cater to everyone’s needs. I much prefer multi course meals but I definitely did not have enough dishes for that!!!
I’ve included the links to the recipes (where available) below.
Adults Only Raspberry Lemonade – I muddled raspberries and mint and added lemonade, club soda and bourbon. I also had a mocktail version (same ingredients sans bourbon) for the ladies who are preggers.
Brussels Sprout Caesar Salad with Ciabatta Croutons – I followed my kale caesar recipe with my Vegetarian Caesar dressing but used shaved brussels in place of kale and ciabatta bread in place of a baguette for the croutons. I learned that night that I actually much prefer the kale version of this salad.
Vegan Green Chili Mac N Cheese – I mostly followed this version of vegan mac n cheese. I ended up tripling the recipe and ran out of butternut squash so added in a sweet potato and half a head of roasted cauliflower in place of it. I also added diced green chilis both into the blended sauce and mixed into the finished product.
Mixed Green with Peaches, Blueberries and Macademia Nuts with Basil Vinaigrette – this was a modification of my Mango Avocado Salad subbing peaches and blueberries in place of mango and serving with Basil Vinaigrette in place of the lemon dressing I serve with the mango salad.
Roasted Cauliflower and Chickpeas over Shaved Carrots with Chimichurri Sauce – Super easy!!!! Roast chickpeas and cauliflower, mix with chimichurri sauce and served over shaved carrots.
Vegan Chocolate Cake – I’ve been dying to try this one from Minimalist Baker. I added vegan chocolate chips to the cake batter to give it a little extra crunch 🙂
Vegan Fresh Mint Ice Cream – I made this one from Love and Lemons without the chocolate sauce because the cake was rich enough.
I also left my guests with some party favors to enjoy the next morning- Vegan Lemon Chia Seed Muffins. Once again, adapted from Minimalist Baker. I used chia in place of poppy seeds and gluten free flour in place of regular which made them a little delicate but they still tasted good!
And that’s a wrap…Here’s to even more good eats in my 31st year!