"Gluten-free, dairy-free, and nothing that ever frolicked" was my dinner guest's response to a question about aversions/preferences. Help!
The rest of the guests are discerning eaters and I want them all to feel special, nourished, and well cared for!
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I like to very finely chop or even roughly puree the vegetables I include to keep the texture and loft of the soufflé.
Roasted potatoes, carrots, or other starchy vegetable alongside would be nice, as well as a green vegetable -- this time of year maybe asparagus, or a salad with spring greens. If you'd like to serve your omnivorous friends fish or meat alongside this, something that is good at room temperature works best so that it can be ready whenever the soufflé comes out of the oven.
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Twas brillig, and the slithy toves
Did gyre and gimble in the wabe;
All mimsy were the borogoves,
And the mome raths outgrabe.
Or let the guests decide if ocean creatures count.
Summer Rolls with Peanut Sauce - Avocado, cucumber, herbs, carrots, (I slip paper thin slices of chiogga beets in there for some pretty color) for the Vegetarian- Slip a few shrimp in for the rest of the party- no one will feel left out. Also great place for edible flowers like pansies & chive blossoms.
For Main - Rice Noodles w Grilled Tofu for the Vegetarian- anything you like for the rest of the guests ( an assortment grilled on skewers maybe?) + Lots of fresh herbs, pickled carrots & radishes, cucumbers, grilled asparagus chopped peanuts, scallions, bean sprouts, hard boiled eggs, and toss the cool noodles in a spicy tamarind vinaigrette, have some more peanut sauce available and nouc cham for dipping (make sure the vegetarian knows it has fish in it)
And for dessert - Rice pudding made with coconut milk and sliced fresh mangos and blackberries
It's a nice meal for warmer weather and so very colorful with lost of tastes and textures no one will feel deprived in any way-- and you can do fun cocktails like sugar cane juice + lime + vodka + ginger ale = a Ho Chi Min Mule