can I ask a menu question? I'm just looking for some kind of inspiration. There will be 9 for dinner. One is vegetarian, one is no-gluten, one is no-dairy, one is nothing white(no potato, no pasta, no sugar, no white rice or bread etc). And I need to do all my cooking when I get home from work at 3, or make-ahead.
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With the exception of a holiday feast recipe, they all take less than an hour. Hope that something looks good!
Whichever way. Good luck!
But for the rest a Cauliflower couscous. Trim the head into florets. Process in a food processor in small batches, in pulses--until it looks like couscous.
Cook just briefly with olive oil, garlic. This can be stored and re-heated.
Note: you don't want it mush either by the processing or the cooking. Just lightly cooked.
Google some veggie couscous recipes for the toppings.
Serve as a base for a 'tangine' type dish. One with meat, or seafood another with veggies.
For the 'nothing white' person, you could sub some red beans, black beans, or brown rice for the base.
I'd just serve ample amounts of several dishes, making sure to include at least a couple that work for each dietary restriction, and hopefully some that overlap - e.g., lots of vegetables, since those don't seem to be on any of your guest's 'evil' list. Then guests can take what they want, without undo attention or fuss about it. (A buffet might work best for that.)
I have to cook for 30 next month, some of whom are equally phobic wimpolas. Part of my plan is to do two gumbo's beginning with the same dark roux base. Of course somebody will complain that there's a okra in it. Who is the wierdo who won't eat anything white? I mean I'm serving long grain white rice. Make them some red Jello and tell them to shut up.
Basic Polenta: http://bit.ly/ePYEIY
Fruit Salad with Poppyseed Dressing : http://bit.ly/g0YeOu