How to make a menu suitable for everyone? – Wired PR Lifestyle Story

Last month, my daughter’s friends came to the graduation dinner …

… and planning was turning its head. Two of his friends are vegetables. One is dairy-free. Another is gluten-free and dairy-free. Most of them are vegetarians, except for one guy who loves meat so much that he calls himself “me-gan” (rhymes with vegans).

In the old days, if I took people for dinner, of course, I would think about allergies and generally what people liked and disliked, but I also believed in rules like Emily-Post. good guest: You will eat what is served. Today, such advice seems outdated. I know how serious these restrictions are when you live with them day in and day out, and I want to make sure I project them with the right menu for what I’m eating at my desk.

But this is it a lot it’s easier said than done, especially when you’re cooking in a large group. (And I’m a professional in theory! I write about food for a living!) It took me a while, but I figured out what I thought was something pretty good for everyone. before doing. I tried to do it, regardless of your restrictions, to have at least three dishes. Here is what I have to offer:

Salted pebbles (vegetarian)
I love cookies: they feel indulgent enough to anchor a dish, and most are delicious at room temperature (which you can do in advance). For my daughter’s party, I made three mushroom leeks, but this one tomato tart (perfect for tomato season right now) or roasted vegetable cake it would work beautifully.

Roasted Tofu Salad with Vegetables (Vegan and Gluten Free)
This became the main dish for vegans and a beautiful dish for everyone else. What I did was basically a slaw: add to the large bowl a small crushed red cabbage, 2 cups spinach or grated kale, then sprinkle with roasted tofu, fresh mint, cilantro, chopped peanuts, toasted sesame seeds and sesame-soy vinegar oil. (Replace soy sauce with tamarind).

Beans (Vegan, Gluten Free)
I am very addicted these beans, not only for entertainment, but also for the usual regular Tuesday night meals. Generally, I put a large pot of lime beans (cooked with onions, herbs, olive oil, salt and pepper) on the trivette, then I wrap this pot around with several toppings: you bought Romesco sauce (vegan, gluten) at the store). , burrata (vegetarian) and pesto (vegetarian or vegetarian options). Like baked potatoes, but with beans.

Mac and cheese (vegetarian and “Me-gan”)
Okay, so there’s no meat in that, but I feel like a Mac with three cheeses and an indulgent, baked cheese (like Martha Stewart’s) iconic recipe) is a type of dish that leaves no room for complaints from carnivores. I like to help cut the richness with a chopped tomato cherry salad.

Fresh farm salad (vegan, gluten free)
I didn’t have a specific party, but I think it’s always good to have something green and fresh on the table. In addition, salads are, by definition, the simplest dish for gluten-free and vegan firs. I almost always do street salad with almonds and pomegranates, but it can be very easy for your liking, perhaps with the success of Trader Joe’s aisle spicy nuts (check the label!) to make it unique.

I was happy with the lineup – more importantly, the kids too – and I intended to refer to it as a general formula in the future. But what about you? Considering that we are cooking for people with different allergies, restrictions, and flavors, you have more and more tastes, I would love for everyone else to share successful menu lines. What worked? What didn’t work? What would be a good dessert?

PS The magic of candlesticks, and serving trays for entertaining in the summer.